Grain-Free Carbonara

 All the deliciousness of an Italian pasta dish with none of the blood glucose spikes from processed grains. Yum! Enjoy an extra hearty dish made better by the lightness of the zucchini noodles (AKA: Zoodles) in place of a grain-based pasta. Did you know that grains, especially processed grains, can disturb your metabolic response in those who are sensitive? This may matter more than you realize if you’ve been noticing decreased energy levels and increased brain-fog symptoms.

Have you been watching your blood glucose numbers or A1C test results creep up into dangerous levels? The A1C test measures your average blood glucose control for the past 2 to 3 months. It is determined by measuring the percentage of glycated hemoglobin, or HbA1c, in the blood. The A1C is the most frequently used diagnostic tool in clinical practices today. Or perhaps you’ve even been told that you have metabolic syndrome as 1 in 3 US adults is estimated to have currently or are you pre-diabetic or worse, a full-blown diabetic, like I used to be? Give this dish a try so you too can feel inspired to eat your way to amazing health!

Wait a minute… when you scroll down to find bacon, egg yolks, and dairy in this tasty nourishing recipe, you may be wondering how any health care practitioner, much less a nutritionist, considers this to be a healthy recipe. (?!?!) I’m guessing that like many of my patients, your doctor may have told you to avoid these very foods, or at least to choose the ‘healthier’ route of turkey bacon, egg whites only (skip the yolks), and to only choose reduced fat dairy options. I strongly disagree that these lower fat (and lower nutrient) dietary choices will give you the results you want in your health, your lab panel results, OR your lifestyle and energy levels. Call 541-326-8952 to schedule a complimentary consult or initial session to sit down and learn more about what real healthy food is and how to integrate it into your life in sustainable ways. You may be surprised to discover that the very foods your great grandparents ate are still the best healing foods for you and your family.
Instead of stressing your metabolism (as I used to do daily!) with a bowl of gluten-laden processed pasta; go ahead and nourish your metabolism instead with this nutrient dense veggie based ‘pasta’ dish! Enjoy!

Recipe modified by Summer Waters, LAc, NTP, CGP, inspired by Sara Lemon and adapted from: Keto Carbonara: https://www.yummly.com/recipe/Keto-Carbonara-2728863?prm-v1#directions
 Keyword    keto, pasta, eggs
 Prep Time    5-8 minutes
 Cook Time    15 minutes
 Servings    2 servings

INGREDIENTS:
•    10 strips (or one package) organic bacon, cooked and chopped into ¼ inch pieces. Traditionally, thick sliced bacon is preferred, though any great quality bacon is great.
•    4-6 shallots, diced
•    1 onion, diced
•    Optional: ½ - 1 cup peas
•    4 egg yolks
•    1 Cup finely grated parmesan cheese
•    1/2 Tbsp black pepper
•    2 medium zucchinis or 20 oz of zucchini noodles (commonly found in grocery stores), also called zoodles.
•    1/4 cup finely grated parmesan cheese for garnish    

INSTRUCTIONS:
1.    Remove the peas from the freezer if you’re using frozen peas and warm in boiling water to heat through.

For the Bacon:
1.    Fry the bacon on a medium high frying pan. Alternatively, you may prefer to bake it on a cookie sheet in the oven since this cooks it evenly and doesn’t need as watchful eyes for tending – flipping, minimizing on cleaning up splatters – as pan frying on the stove top requires. My preference is baking and setting a timer so I don't forget it's in there! ;-) 
2.    When the bacon is crispy in about 3-4 minutes (pan fried) or ~10 minutes (oven baked), set the bacon aside. Pour fat into a clean jar to use for sautéing any number of delicious and nutritious recipes.

For the Shallots and Onions:
1.    Cook the shallots and onions in some of the bacon fat (adding more fat, as needed), until they are cooked through – caramelizing optional. Some people prefer the rich flavor of caramelizing the onions while others have an easier time digesting onions that have simply been sautéed. I find it delicious either way!

For the Zoodles (Zucchini Noodles):
1.    If you are using a spiralizer (which I recommend), "spiralize" all the zucchinis on the size you prefer. I like a fettuccini style zoodle while some slice the zucchini in half as they prefer a smaller size. Set aside.

2.    Fill a pot with water and salt heavily. Bring to a boil, add the zoodles and boil for about 1 minute. Take the zoodles out of the water (save the water) and add the zoodles to the pan with the bacon, onions and shallots.
Note: The easiest way to save the zoodle water is to line a pot with your strainer and pour your zoodles into the strainer. The pot below will capture your zoodle cooking water so you can use it to perfectly finish the recipe.
3.    With the pan on medium heat, mix together the zoodles and the bacon, onions, shallots, and peas if you’re using them (about 3 minutes). While it heats up, move on to the next step.

Making the Egg Sauce:
1.    Combine 1 cup of parmesan cheese with 4 egg yolks. Whisk in the black pepper. Using about ¼ cup of the reserved zoodle water, add it to the egg mixture mixing quickly so the hot water doesn't cook the egg. Whisk until the cheese starts to melt, and the sauce is combined thoroughly.

Combining:

1.    Add the sauce to the pan with the bacon and zoodles and stir vigorously until the sauce is combined and there is no liquid left but instead, a creamy sauce. If the pan is too dry, add some more zoodle water until the creamy sauce is achieved.

2.    Divide the zoodles on two separate dishes and garnish with additional parmesan cheese.


Enjoy!

This or That...

We are bombarded with media about farming, food production and the value of GMOs.  Some of these articles and videos are cleverly disguised as "news" content, which in truth are advertisements for the sponsors.  Many of us may feel overwhelmed by the variety of options available.  Or we may freeze in the grocery aisle trying to balance the needs of our wallets with what we've seen or heard.  When the choice is made, it is a reflection of our personal economy and values. 

Many of us make choices without following them to their source or conclusion. We trust what we are told because it’s easier in our busy lives. We prefer what’s cheap because we’ve been taught to value immediate cost before other considerations. I know I have and sometimes still do. As human beings, we make choices with short-term glasses. As a result, the true scope of what we support is not apparent.

What Do You Support?

Option One: I support big agribusiness.  Though I may not have considered it before, this means... I support the use of petrochemicals leading to soil degradation and water pollution in the pursuit of business profits. I support ‘food products’ manufactured with genetically altered (GMO) seeds and toxic chemicals. I am in the dark, in company with many people, about what we eat, creating a national health crises of chronic conditions: digestive issues, diabetes, heart disease, dental challenges, weakened immune systems, brain imbalances, toxicity issues, skin problems and much more. 

OR

Option Two: I support sustainable food production, which means... I support stewards of the land and sea who grow and harvest real foods in accordance with nature’s principles.  I prefer fresh, local foods from small farmers, when possible.  I seek out businesses that produce without the addition of toxic contaminates to our soil and water.  I understand that the full cost of food production is more than what I pay at the cash register. I support giving people information they need to choose for themselves. I want the availability and clear labeling of real foods so my purchases become a reflection of my and my family’s sustainable healthy values.

I know real sustainable foods help me and our planet thrive. I enjoy feeding them to my family. I know how much better I feel when I gratefully enjoy them. I recognize that my health care savings help off set my budget for real foods.

One way we can all support sustainable healthy practices is by voting.

This election cycle you have the ability to let these values be reflected every time someone in the state of Oregon goes to the grocery store. You can Vote YES on 92. Click Oregon Right To Know for more information and to donate. When we label our food, everyone has the chance to make a conscious choice.

If big business was proud of their products they would Vote Yes on 92.  If big business was confident consumers would choose their GMO products, they would be thrilled to Vote Yes on 92. If big business wasn't afraid that consumers empowered with information would change their shopping preferences they would Vote Yes on 92.  But... Big business isn't proud. They are spending millions of dollars to defend their secretive practices. They want to hide what's in their products because they know it is of substandard quality.  Big business isn't confident because their accountants and legal advisors tell them to worry.  Big business is afraid that you, armed with information, will change your purchasing habits.  Big business knows that without your ignorance, their profit margins will suffer.

If you Vote Yes on 92, you will more easily be able to choose for yourself what you put into your body and into your family's bodies.

If you Vote Yes on 92, you will be able to support sustainable producers and keep more money in your community.

If you Vote Yes on 92, manufacturers will change their American product packaging and people beyond Oregon will be able to choose for themselves.

If you Vote Yes on 92, you are taking a stand for the health of yourself, your family, your friends, your community, your state and the world.

We do have choices and I for one feel incredibly empowered when I pay attention to the small changes I can incorporate into my busy schedule. I can take a few moments to fill out my ballot. We all can. Please share this post on Facebook.

What do you choose? What small and big actions are you taking in your life to live in a healthy sustainable manner? Please respond below with your comments.  I like hearing from you.

This article appeared in the October 2014 Savor Your Health Newsletter. Sign up in the Sidebar to get more tips, tricks and delicious recipes delivered to your inbox every month.

Take the No GMO 30 day Challenge

Hi Everyone,

I hope you will be inspired to:

Join the folks who are saying "No" to GMOs as they say "Yes" to their health! 

The goal? To put pressure on food corporations to stop using GMOs in their foods. We believe that if just 5% of the U.S. population consciously started avoiding GMOs, they could be purged from our food supply.

The strategy: Avoid GMOs for 30 days and spread the word via digital media --email, blogs, Twitter, Facebook, etc. as well as word of mouth. 

Be sure and vote YES on Measure 92 to get GMOs foods labelled in OR state!

With Gratitude,

Summer Waters, LAc, NTP, CGP