A Simple Guide into eating Healthy, Budgeting & Surviving in a busy, corporate, Mega-City

BUCKWHEAT FUSILI PESTO AND ZUCCINI

Monday, 26 June 2017
I love pasta and if you’re like me who’s trying to lose weight, cutting on the carbs will be the biggest hurdles when starting. But this easy transitional recipe will surely help ease the burden and hopefully, you can fully substitute veggies into your usual pasta favourites without compromising the flavours.
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WHAT YOU NEED TO KNOW ABOUT PASTA: 
Okay, pasta is not an enemy but below the neck, it’s sugar. Same with White Rice, White Bread, breakfast cereals and other processed carbohydrates that we were used to eating. SUGAR IS THE NUMBER ONE ENEMY AND IT’S MAKING YOU FAT.
Eating lots of vegetables will not help if you’re eating as many sugars and processed foods. It’s all about proportions, balance and more cooked and whole foods. If it’s in a boxed or if it’s processed (rice, pasta, oats), you have to minimize eating them.


Okay, how to prepare the food.
This pasta dish was made using Buckwheat Pasta which is gluten free. It’s also a very good source of manganese and fibers that are good for your digestive track. I also feel brown/black pasta is heavier in a sense that it doesn’t really make you feel bloated but you know you’ll be digestive for a while so you feel less hungry and less likely to crave for bad stuff.
YOU WILL NEED:
BUCKWHEAT FUSILLI PASTA (Available at the Gluten-free/Organic Area in Carrefour if you’re a Dubai reader)
SOURCE
Pesto (You can either make your own pesto or you can buy pesto from the supermarket; I’ll be posting my own Pesto Recipe soon)
Cocktail Shrimps/Shrimps 1/4 kg (you can also use Chicken breasts or leave out the meat if you want it to be vegetarian)
Zucchini (half a stalk) Ribboned using a veg peeler
Peanuts or any other nuts of your choice
1 tbsp of Ghee or Olive Oil
Garlic
3 tsp lemon juice (for the shrimps)
Salt
Pepper
Parmesan Cheese 
Parsley/Dried Parsley 
You can also add croutons if you like to add croutons to your pasta but since this dish already has a main carb, I don’t recommend going double carb.
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I’m sure you know how to make pasta and this would be so easy for you so I’ll write more tips than actual instructions since almost all of us pretty much know how to do this.
You’re also probably wondering why add zucchini to a normal pesto dish?
I call it a “transitional dish” so if you’re used to eating a lot of rice or a lot of bread or a lot of pasta in a day, taking out a drastic amount of portion out of your usual meal will make you grumpy or crave for more. So the zucchini will act as a “filler” or an “Extender” but in a good way. You’re taking in lots of healthy fibers, carotene, antioxidants, and lutein which is really good for your eyes. Zucchini is also really low on calories and it doesn’t have any unhealthy fats so if you like to eat more, try to add a vegetable extender so you kind of trick your brain that you’re eating as much but you’re taking in more veggies which is better. As you ease into a more healthy and whole foods diet, you’ll be craving for healthier options.
Heat Pan, put ghee, add crushed garlic and cook shrimps until it turns pink. Drizzle over the lemon juice to remove the fishy-ness from the shrimps and continue to cook them for about 7 minutes.
Add the ribboned zucchini and cooked for another 3 minutes then you can add the pesto and let it simmer.
PASTA: Boil water in a pot, add salt, add the pasta and add a little bit of oil so the pasta doesn’t stick to each other.
Pour the drained pasta on the pan with your pesto mix – stir and serve.
Get your plate.  Lay your pasta nice and firm add some Parmesan cheese, dried parsley or fresh parsley and some nuts for an extra crunch and protein.
I wasn’t able to put in all the details with pricing and timing since this recipe was just cooked out of a whim. I had some Buckwheat Pasta and some leftover pesto from Spinneys (on the fresh food section/antipasti) and some nuts and some left over Zucchini. I threw them all together for a comfort lunch and I know it’s not the best plating in the world but I’ll get onto that, don’t you worry.
I hope this recipe inspired you to wing it – it’s a terrible thing to waste food and to waste your money on wasted food so if you’re looking to relax and you have a few ingredients sitting in your pantry, you can whip something similar or if you happen to have these ingredients, knock yourself out and enjoy a tasty meal.

I also made something similar way way back but instead of traditional Basil, I used Moringa Leaves for the pesto.
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I’ll do a re-make of this recipe so I can post more about the cooking process. But for now, I’ll leave you guys with this one.

Again, weight is first lost in the kitchen and you don’t have to spend so much if you want to eat healthily. You can find tips and tricks all over the web about how to make your food pretty and at the same time healthy so I hope you find my posts helpful and if you have any recipes or any ingredients you’re curious about or if you want to try a healthier alternative of a favourite you want to try out, just let me know in the comments below.
See you again next week!
1 comment on "BUCKWHEAT FUSILI PESTO AND ZUCCINI"
  1. Hahhaha how can people eat veggie pasta? No judgement but I don't get the point of pasta with no meat. I like my pasta with meat!

    ReplyDelete