Do you like noodles?
Did you know that while only 1% is a true Celiac up to 7% of the US population could be gluten intolerant? That means 20 million people.
These are numbers published by Dr. Fasano, director of the University of Maryland Center for Celiac Research. I feel like they are extremely conservative numbers, as almost every client I work with seems to have one.
Of course there are different degrees of sensitivity, ranging from the full extent of symptoms of the Celiac, to just relatively mild ones.
What does gluten sensitivity look like?
Here are few symptoms that can be related to gluten intolerance:
- Acid reflux
- Sleepiness after meals
- feeling of pressure in the abdomen after eating a meal
- fuzzy thinking
These are just few of the symptoms you could be experiencing.
What to do?
In case just suppressing symptoms with a drug is not your first choice, I have good news for you!
Gluten intolerances (if not severe) can be reverted by a detoxification and healing of the digestive system and its microbiota.
It takes time and work, but it is not impossible.
I would recommend first of all staying away from the offending food, so you can start the process of healing of the gut.
Yay for gluten-free / keto “noodles”
There are many different versions of low or no-carb, gluten free noodles you can try, and this is one of my favorite ones.
I bet you had never thought to use cabbage as noodles! It is easy and delicious, and you will love it more than conventional pasta.
This dish has many advantages:
- you can make the cabbage ahead and then just quickly saute it to rewarm.
- if you make the cabbage ahead it only takes 5 minutes to prepare.
- it’s easy to pack for lunch the next day
- kids will love it
- adults will love it
- will keep you satisfied all day!
- Serves: 4 servings
- Serving size: 1 portion
- Calories: 528
- Fat: 45gr
- Carbohydrates: 9gr NET
- Fiber: 5.25gr
- Protein: 15.25gr
- Preheat your oven to 350°F.
- Remove the cabbage outer leaves and trim off the hard part at the bottom.
- Slice the cabbage in ½ inch thick slices and lay it on a pre-oiled cookie sheet.
- You might need to use several cookie sheets to accommodate the whole cabbage.
- Now in a small food processor mix the garlic cloves with the olive oil and the salt, until they form a smooth, runny paste.
- With a pastry brush, brush the paste onto the cabbage slices evenly.
- Put the cabbage in the oven and bake for about 30 minutes, turning the slices once and brushing the other side with more oil.
- While the cabbage cooks prepare the Carbonara sauce.
- Cut the bacon into small pieces, about 1” wide, then put in a frying pan and cook on a moderate flame until crispy, then drain from fat and set aside.
- In a large bowl whisk together the eggs, melted butter, coconut cream, salt and pepper, to form a smooth cream.
- The cream should be quite peppery, that is why the name carbonara, which means full of coals, you can add more fresh pepper if you like it spicy.
- As soon as the cabbage is ready, it should be well cooked and caramelized with slightly burnt edges, toss it in the bowl with the Carbonara sauce and the bacon pieces.
- Serve immediately while still very hot!