Why gluten-free diet for endometriosis?
For all you pasta lovers out there, it can be hard to leave behind Gluten. However when you have endometriosis avoiding gluten is important. I’m Italian and I grew up in a big Italian family where pasta was a common occurrence. In my adulthood, I have adopted a gluten free diet due to my endometriosis. As a result, I have become creative with gluten substitutes.
Endometriosis is an inflammatory disease that causes extreme painful symptoms. One of the most common of these symptoms is painful periods. Gluten and dairy are highly inflammatory. Therefore, when dealing with endometriosis it is important to cut these out of your diet.
Don’t have endometriosis?
You don’t have to have endometriosis to enjoy this recipe. Limiting or eliminating gluten can be beneficial to anyone’s health.
Gluten-free diets can;
improve cholesterol levels
promote digestive health
help avoid unhealthy and processed food
may increase fruits and vegetable intake
promotes healthy weight.
Great recipe for pasta lovers avoiding gluten.
Are you avoiding gluten but love pasta and healthy eating? This is the recipe for you! Firstly, This recipe replaces pasta with zucchini noodles and quinoa. Secondly, this recipe is packed with healthy vegetables.
Zucchini noodles have become very popular, but I also like to add quinoa for its texture and protein. For instance, quinoa adds a different texture to the pasta. Whereas the zucchini has a similar texture to the rest of the vegetables. Moreover, quinoa provides both protein and carbohydrates. These nutrients are very important for keeping you full until your next meal. Adding protein to vegan dishes can be hard. However, quinoa makes it simple.
Add a side salad!
This recipe has plenty of protein, carbohydrates, fats and sulfur and colorful vegetables. However, it doesn’t have leafy greens. This recipe goes great with a side salad to make it a complete, healthy meal.
Why cook with a cast iron pan?
As you can see in the picture below, I am cooking on a cast iron pan. Firstly, cast irons are great for avoiding chemicals. Secondly, they provide the benefits of non-stick. I love my cast irons because they can go stove top or in the oven. In short, they are versatile, easy to use, and healthy. Most importantly, cast irons last forever! That means, It’s almost impossible to destroy your cast iron skillet. I have three cast iron skillets in various size. It’s pretty much all I cook with besides my glass baking dishes.
Zucchini Quinoa Pasta
1 tbsp coconut oil
1 cup cooked quinoa
1/2 butternut squash cubed (about ¼ inch)
5 oz mushrooms
1 cup broccoli
1/2 tbsp oregano
1/2 tbsp basil
salt and pepper to taste
1 (24 oz) jar pasta sauce ¼ cup nutritional yeast (optional)
- Add coconut oil to a pan on medium heat. When the oil is ready add cubed squash and onion. Cook for about 10-20 min or until squash starts to soften.
- Next add the broccoli, and mushrooms to the pan. Cook for 2-3 minutes
- Put the rest of the ingredients in the pan; zucchini, cooked quinoa, and pasta sauce. Cook until warm about 5 minutes.
- Add nutritional yeast and mix in for a cheesy flavor.