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My Noodle Theory

Spaghetti was a once-a-week dinner growing up in a family of six. A second meal of leftovers was typical and welcomed. The high-carb phobia did not set in until my late high school years and into college. Once an Italian favorite, spaghetti became a nostalgic nightmare.

I've since reacquainted myself with noodles. My own noodle theory leads me to believe in and feel good eating rice and soba noodles and the occasional freshly made Italian versions. The whole wheat boxed pasta does not agree with me and the adventurous quinoa, kamut, spelt do a fair job as substitutes, but leave me mentally puzzled by the process of making such "noodles".

Good news for gluten-free'ers, my favorite rice and soba noodles do not contain wheat (be sure the soba noodles are made from 100% buckwheat). These plant-based pastas satisfy and are less hindering on the digestive track. Not to mention, rice and soba noodles are versatile - lending themselves as stand-ins for white pasta dishes as well as their own vast array of Asian recipes.

I encourage you to embrace cooking and eating rice and soba noodles when you're looking to curb carb cravings for pasta. And, think out of the norm. Although my Mom never made us eat spaghetti as the first meal of the day (I would have thrown a tantrum), these days I happily eat noodles at any mealtime. Vietnamese pho breakfast? Yes, please!





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