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Noodless Lasagna is what I bring you today for #MM. Don’t mistake- this dietitian LOVES her noodles- any form of pasta, really. Carbs in general. But- in my defense, my body LOVES carbohydrates as much as your body does. Guaranteed.
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Your Body, my body.. everyone’s body runs on glucose (carbs) and wants nothing more than the ability to use up that energy first and foremost. Your body- the brain in particular- doesn’t exactly like using protein and fat as it’s first source of energy. It is natural for your body to use up the glucose first.. It is actually an entirely different absorption cycle in your body when you have to use protein and fat over the carbs.
Hence the serious grouch-factor and black cloud of lethargy that follows an individual on a low-carbohydrate diet. Your body is sucking the life out of your muscles for the stored glucose (glycogen)- therefore producing the initial weight loss from your muscles. Not actual (true) fat loss. It’s water and glucose storage- in other words, muscle depletion.
There- mini biochemistry lesson for your week.
Back to this noodless lasagna. Instead of lasagna noodles I opted for another grain- polenta. If you are a regular follower- you have come to know that I love meeeee some polenta. Fo shizzz. A lot of recipes I have seen using this grain for layering use the store bought tubes- cut to form a layer.
What if I made something with just one solid layer of the polenta? Okay I took inspiration for this recipe in particular from one of my favorites- RR. The girl knows how to cook.. and eat. But mostly cook and eats really heavy foods.
I absolutely loved her idea of making a red sauce with tons of veggies.. But when the steps that followed included a bechamel sauce made with milk and butter, whole milk ricotta, and tons of parmesan cheese stirred into her polenta made with whole milk.. and then poured it over her beautiful vegetable concotion.. I started screaming at the television- You’re ruining it!
So here I am again- re-making another one of her recipes.. which is fine by me. Still love ya, girl. But your idea of healthy is different than mine.
My version includes more vegetables- calling it a ratatouille rather than a red sauce- clever that I am.
I skipped that bechamel sauce. Totally not needed. Went for the part skim ricotta and spinach mixture to layer over my polenta made with vegetable broth, reduced fat milk, and a light cream cheese for creamy texture.
This time is was provolone.. but you can sub out any cheese you like.
Baked, cheesey, healthy goodness.
Prep time wasn’t exactly 30 minutes I would say- as she boasts on her show. Watching it was stressing me out- she used every pan in her kitchen. So plan to make this on a weekend beforehand to cook up later in the week.
I did make mine after getting home from work without diffculty- took me about 45 minutes. But not all of us have that luxury of a consecutive 45 minutes to spare.
But I wont bluff and say this is a 30-minute meal.
But- without a doubt, this was a delicious meal! So find some time and make this- totally worth the effort, my friends.