VERDICT: An intense grain flavor and slightly stiff texture, but it strikes the best balance between taste, nutrition and value. STATS: 81 cents 210 calories 9 grams protein 39 grams carbs 27 percent of your RDA fiber 10 percent for iron
It’s lacking in both nutrition and taste - like an existential crisis in your mouth.Įzekiel sprouted grain spaghetti Tamara Beckwith STATS: $1.17 207 calories 6 grams protein 42 grams carbs 12 percent of your RDA of iron
A nice, nutrient-rich option if price is no object.Īndean Dream quinoa spaghetti Tamara Beckwith VERDICT: Flavor isn’t far off from normal pasta, but the dense texture is. STATS: $1.50 200 calories 14 grams protein 35.3 grams carbs more than 20 percent of your RDA of iron and folate Tolerant organic red lentil rotini Tamara Beckwith VERDICT: The nutrition doesn’t wow, but it’s relatively cheap and tastes pleasantly, subtly nutty with a decent texture. STATS: 90 cents 190 calories 4 grams protein 41 grams carbs 16 percent of your RDA of fiber Lundberg organic brown rice spaghetti Tamara Beckwith VERDICT: It’s high in protein, but it also has an overpowering, sweet bean flavor. Tamara Beckwith STATS: $1.50 213 calories 15 grams protein 37 grams carbs 30 percent recommended daily allowance iron and 17 percent for calcium Which ones are actually worth the extra cost? Tolerant organic black bean penne Whether you’re looking for a gluten-free farfalle or a protein-packed penne, there’s a noodle out there for you - if you’re willing to pay the price, of course. Slice and serve with a spinach salad.The Oscars may be #sowhite, but the grocery-store aisles are now packed with a diverse array of wholesome alternatives to traditional pale pastas. Spread crust with 1/2 cup whipped cream cheese, 4 ounces thinly sliced smoked salmon (cut into strips), 1 cup diced ripe tomato, 1/3 cup diced red onion, 2 tablespoons rinsed capers and 2 tablespoons chopped fresh parsley. Place a pre-baked 12-inch thin pizza crust on a baking sheet. Per serving: 215 calories, 20 grams protein, 10 grams fat (40% calories from fat), 2.4 grams saturated fat, 11 grams carbohydrate, 48 milligrams cholesterol, 777 milligrams sodium, 4 grams fiber. If you choose to sprout mung beans and eat them raw, each cup only has about 31 calories and provides about three grams of protein and two grams of fiber. Stir-fry 3 to 4 minutes or until pork is cooked through. 1.2 milligrams niacin (6 percent DV) 54.5 milligrams calcium (5 percent DV) In addition, these beans also contain some vitamin A, vitamin C, vitamin E and choline. Remove cover and add pork and bell pepper. Cover and cook 3 to 5 more minutes or until vegetables are tender. Add onion and asparagus stir-fry 3 minutes. Add chili paste, fish sauce (or soy sauce) and sugar stir well to combine. Heat oil in a wok or skillet on medium-high. Pork with asparagus and mintģ cups fresh asparagus, cut into 1-inch piecesģ/4 pound pork (loin or thin boneless chops), cut into thin strips, 1/4 inch thick by 1 to 1 1/2 inches longġ medium red bell pepper, cut into thin 1/4-inch strips Per pepper: 286 calories, 19 grams protein, 10 grams fat (31% calories from fat), 2.9 grams saturated fat, 30 grams carbohydrate, 43 milligrams cholesterol, 618 milligrams sodium, 6 grams fiber.Ĭarb count: 2. Bake, uncovered, 30 minutes or until sauce bubbles and pepper tops are lightly charred. Spoon mixture into peppers in dish replace tops. Remove from heat stir in raisins, olives, vinegar and remaining sauce. Stir in garlic, cinnamon, cumin and black pepper cook 1 minute or until fragrant. Meanwhile, cook beef, zucchini and onions in a large, nonstick skillet on medium-high for 7 minutes or until beef is no longer pink and vegetables are almost tender. Stir 1 1/2 cups pasta sauce into water in dish. Add water, cover and microwave on high (100% power) 5 to 7 minutes or until peppers are softened. Cut off the top fourth of stem end of peppers remove seeds. 1/3 cup sliced green olives with pimentos
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