this month:<\/em>\u00a0oodles of noodles<\/h2>\nFor the past month you’ve likely found me writing and talking about my love of foods the hues of the rainbow. But I wasn’t always so colorful.
\nWhen I was a kid, white was my favorite food color. (One day soon I’ll share an\u00a0ode to toast<\/em>that I wrote in my early thirties. At this point my tastes had diversified, but I still loved the bland, the sticky, the gooey, the crunchy and the colorless.)
\nYou may hold a tight grip on your childhood comfort foods and, I promise, I’m no different. Even though I currently follow a primarily grain-free diet, I still get a hankering for my bread, crackers and especially noodles.
\nWho among us\u00a0doesn’t<\/em>\u00a0love noodles? Oodles and oodles of them!
\nPad Thai.
\nBaked ziti.
\nChicken noodle soup…
\nSlippery. Slurpy. Sublime.<\/em>
\nI was meek and prone to sickness when I was little,\u00a0(maybe in part due to the lack of color in my diet?). My mom would almost always serve me a bowl of chicken noodle soup or tiny little star-shaped pasta called\u00a0<\/em>pastini_ with butter and cottage cheese whenever I had a fever and rejected all her attempts at feeding me anything else.
\nThese days, when the pasta craving calls, when I just need a little of the comfort from my childhood, when there’s no denying the need for the reminder of love and nurturing that can undoubtedly be found in a bowl of noodles, I know just how to suit my fancy. And I think you should too.
\nGluten-free?
\nGrain-free?
\nPaleo?
\nNo worries.
\nStick a feather in your hat and call it macaroni!
\nCheck out the options we’ve gathered for you below. If we missed one of your favorites, let us know over on the\u00a0Replenish Facebook<\/a>\u00a0page. Now let’s get experimenting… see what favorites you can recreate with these options and if you have cherished allergy-free pasta recipes, go ahead and share those too.
\nWe love seeing what you’re up to with your noodles and check out one of my favorite recipes below!<\/p>\nGluten-Free Noodles<\/h2>\n
GF noodles aren’t really new on the scene but it seems each time I’m at the store, there’s a new option popping up in the pasta aisle. Brown rice, corn, quinoa, and more. I won’t review them all since you likely already have a gluten-free favorite but I do encourage you to look beyond the basics and try these if gluten-free grains work for you.
\nAncient Harvest Supergrain Pasta<\/strong><\/a>
\nThese are pretty close to it’s semolina sister as far as taste and texture goes.\u00a0Note, these noodles have corn which can be inflammatory (especially if you have a gluten intolerance).<\/em>
\nEden Organic 100% Buckwheat Soba<\/strong><\/a>
\nDon’t let the name fool you, buckwheat is indeed gluten-free so these soba noodles are a safe bet for slurping up a Japanese-inspired soup. Be sure to read the label (most udon and soba noodles do contain some wheat and are not gluten-free<\/em>)!
\nAsian-style Rice Noodles<\/strong>
\nEasy to find and quick to cook, these work great in homemade spring rolls or noodle salads. But nutrition rockstars? Not quite! Ok for a treat but not for a daily dose of well-deserved nutrients.
\n(Another brand I’ve seen, new to the scene is\u00a0Happy Pho Noodles<\/a>.)<\/p>\nGrain-Free Noodles<\/h2>\n
![\"\"](\"https:\/\/fxnutrition.com\/wp-content\/uploads\/2014\/08\/tolerant-penne.jpeg\")
\nGluten-free noodles are easy but noodles without grains, oh my, that gets a bit more complicated. Luckily for the grain-free eaters in the group (like me), there are some new kids on the block that look and taste enticing!
\nTolerant Legume Pasta<\/strong><\/a>
\nMade with legumes (red lentils and black beans), a great grain-free option if you’re “tolerant” of beans. Be warned, the color (red and black) might entice or turn-off, depending on the eater!
\nExplore Asia Bean Noodles<\/strong><\/a>
\nLike Tolerant noodles these are bean-based with an asian twist. They leave no bean left un-noodled including mung, adzuki, soy, and black.
\nCapello’s Fresh Pasta<\/strong><\/a>
\nMade with almond flour and eggs, these noodles are all the rage with paleo peeps. The eggs keep them off my list (sigh<\/em>) but I hear they’re delish!<\/p>\nPaleo and Autoimmune Paleo Friendly<\/h2>\n
For paleo eaters, Capello’s noodles fall squarely in your camp. If eggs and almonds are also out, no fear, I’ve got options for you!
\nKelp Noodles<\/strong>
\nA raw foodie find, these are made from the sensational seaweed, kelp. Do they taste just like pasta? Nope, not quite. I can’t lie about that. But they do work well in noodle salads and asian-inspired soups.
\nKelp Noodle Tip: I’ve learned to “work it” with my kelp noodles. I soak them in hot water for several hours before prepping. Then, when I have my sauce ready to go, I pour it on the noodles, stick my hands right in there and massage the heck out of those noodles, like I’m kneading a loaf of bread. The massaging process softens the noodles and makes the texture less crunchy and more to my noodle likings.<\/em>
\nShiritaki Noodles<\/strong><\/a>
\nDubbed the “miracle noodle”, they’re made from the root of the konjac plant. They contain some good water-soluble polysaccharide-rich dietary fiber (from glucomannan). Should you eat them every day? Probably not but they’re a nice noodle treat once a week if your digestive system says they’re A-OK sliding down.<\/p>\n
\nWhen I was a kid, white was my favorite food color. (One day soon I’ll share an\u00a0ode to toast<\/em>that I wrote in my early thirties. At this point my tastes had diversified, but I still loved the bland, the sticky, the gooey, the crunchy and the colorless.)
\nYou may hold a tight grip on your childhood comfort foods and, I promise, I’m no different. Even though I currently follow a primarily grain-free diet, I still get a hankering for my bread, crackers and especially noodles.
\nWho among us\u00a0doesn’t<\/em>\u00a0love noodles? Oodles and oodles of them!
\nPad Thai.
\nBaked ziti.
\nChicken noodle soup…
\nSlippery. Slurpy. Sublime.<\/em>
\nI was meek and prone to sickness when I was little,\u00a0(maybe in part due to the lack of color in my diet?). My mom would almost always serve me a bowl of chicken noodle soup or tiny little star-shaped pasta called\u00a0<\/em>pastini_ with butter and cottage cheese whenever I had a fever and rejected all her attempts at feeding me anything else.
\nThese days, when the pasta craving calls, when I just need a little of the comfort from my childhood, when there’s no denying the need for the reminder of love and nurturing that can undoubtedly be found in a bowl of noodles, I know just how to suit my fancy. And I think you should too.
\nGluten-free?
\nGrain-free?
\nPaleo?
\nNo worries.
\nStick a feather in your hat and call it macaroni!
\nCheck out the options we’ve gathered for you below. If we missed one of your favorites, let us know over on the\u00a0Replenish Facebook<\/a>\u00a0page. Now let’s get experimenting… see what favorites you can recreate with these options and if you have cherished allergy-free pasta recipes, go ahead and share those too.
\nWe love seeing what you’re up to with your noodles and check out one of my favorite recipes below!<\/p>\n
Gluten-Free Noodles<\/h2>\n
GF noodles aren’t really new on the scene but it seems each time I’m at the store, there’s a new option popping up in the pasta aisle. Brown rice, corn, quinoa, and more. I won’t review them all since you likely already have a gluten-free favorite but I do encourage you to look beyond the basics and try these if gluten-free grains work for you. For paleo eaters, Capello’s noodles fall squarely in your camp. If eggs and almonds are also out, no fear, I’ve got options for you!
\nAncient Harvest Supergrain Pasta<\/strong><\/a>
\nThese are pretty close to it’s semolina sister as far as taste and texture goes.\u00a0Note, these noodles have corn which can be inflammatory (especially if you have a gluten intolerance).<\/em>
\nEden Organic 100% Buckwheat Soba<\/strong><\/a>
\nDon’t let the name fool you, buckwheat is indeed gluten-free so these soba noodles are a safe bet for slurping up a Japanese-inspired soup. Be sure to read the label (most udon and soba noodles do contain some wheat and are not gluten-free<\/em>)!
\nAsian-style Rice Noodles<\/strong>
\nEasy to find and quick to cook, these work great in homemade spring rolls or noodle salads. But nutrition rockstars? Not quite! Ok for a treat but not for a daily dose of well-deserved nutrients.
\n(Another brand I’ve seen, new to the scene is\u00a0Happy Pho Noodles<\/a>.)<\/p>\nGrain-Free Noodles<\/h2>\n
\nGluten-free noodles are easy but noodles without grains, oh my, that gets a bit more complicated. Luckily for the grain-free eaters in the group (like me), there are some new kids on the block that look and taste enticing!
\nTolerant Legume Pasta<\/strong><\/a>
\nMade with legumes (red lentils and black beans), a great grain-free option if you’re “tolerant” of beans. Be warned, the color (red and black) might entice or turn-off, depending on the eater!
\nExplore Asia Bean Noodles<\/strong><\/a>
\nLike Tolerant noodles these are bean-based with an asian twist. They leave no bean left un-noodled including mung, adzuki, soy, and black.
\nCapello’s Fresh Pasta<\/strong><\/a>
\nMade with almond flour and eggs, these noodles are all the rage with paleo peeps. The eggs keep them off my list (sigh<\/em>) but I hear they’re delish!<\/p>\nPaleo and Autoimmune Paleo Friendly<\/h2>\n
\nKelp Noodles<\/strong>
\nA raw foodie find, these are made from the sensational seaweed, kelp. Do they taste just like pasta? Nope, not quite. I can’t lie about that. But they do work well in noodle salads and asian-inspired soups.
\nKelp Noodle Tip: I’ve learned to “work it” with my kelp noodles. I soak them in hot water for several hours before prepping. Then, when I have my sauce ready to go, I pour it on the noodles, stick my hands right in there and massage the heck out of those noodles, like I’m kneading a loaf of bread. The massaging process softens the noodles and makes the texture less crunchy and more to my noodle likings.<\/em>
\nShiritaki Noodles<\/strong><\/a>
\nDubbed the “miracle noodle”, they’re made from the root of the konjac plant. They contain some good water-soluble polysaccharide-rich dietary fiber (from glucomannan). Should you eat them every day? Probably not but they’re a nice noodle treat once a week if your digestive system says they’re A-OK sliding down.<\/p>\n
![\"zucchini](\"https:\/\/fxnutrition.com\/wp-content\/uploads\/2014\/08\/zucchini-noodle.jpg\")
<\/td>\n![\"zucchini](\"https:\/\/fxnutrition.com\/wp-content\/uploads\/2014\/08\/zucchini-noodle-2.jpg\")
<\/td>\n![\"plate](\"https:\/\/fxnutrition.com\/wp-content\/uploads\/2014\/08\/zucchini-noodle-3.jpg\")
<\/td>\n<\/tr>\n<\/table>\n![\"Andrea](\"https:\/\/www.fxnutrition.com\/articles\/wp-content\/uploads\/2014\/07\/Andrea-sig-158px.png\")
<\/p>\n