Calories: 1361 kcal (or 681kcal)
Macros: 86g Protein, 189g Carb & 30g Fat
Looooooooooooove this! I very really pasta these days, as I avoid gluten for the most part, and I have a knack for not knowing when to stop. 😬 However, there is an increasing variety of readily available gluten free options which taste almost identical IMO, and help me my favourite Italian pastime at home from time to time. Tutti Gusti translates to All Tastes – and we’ve got a loads of flavours and goodness packed into this dish! Unprocessed Beef Strips, meaty Mushrooms, crunchy goodness from al dente Broccoli, Onions, Garlic, juicy Baby Plum Tomatoes and the creamy yumminess of Buffalo Mozzarella. All brought together with a perfectly seasoned and spiced home-made red pasta sauce made from Passata. Would happily order this at an Italian Restaurant. 😋
This is a big ‘Steve Portion’ plate suited for those with big appetites or lots of calories spare in the evening. Pasta is calorific and moreish, so you need to be careful. For a smaller lower calorie option, simply halve all the ingredients or serve for two. For example, that is enough to completely satisfy my wife Michelle.
- Beef Stir Fry Strips – 260g
- Extra Virgin Coconut Oil – 2x teaspoons
- Gluten Free Penne Pasta – 190g (dry)
- Italian Passata with Basil – 200g
- Broccoli – 130g
- White Mushrooms – 7x medium
- Crushed Garlic (lazy) – 1.5x teaspoons
- Diced Onions – 2x tablespoons
- Buffalo Mozzarella – 45g
- Seasoning to taste – Garlic Salt, Sea Salt, Black Pepper, Dried Basil, Dried Oregano, Found Cinnamon, Coriander to garnish
- Grass-fed Beef is one of the most nutritious foods you can eat, and is a great source of protein, Creatine and Carnosine, both very supportive to having developing and maintaining a lean physique and brain function. It is loaded with vitamins, minerals, antioxidants and various other nutrients that can have profound effects on health, such as Niacin, B12, B6, Iron, Zinc and Selenium. Grass-fed beef is even more nutritious than grain-fed, containing plenty of heart healthy Omega-3s, the fatty acid CLA, along with more Vitamins A and E.
- Broccoli, Onions, Mushrooms & Garlic are great sources of indigestible fibre (inulin) and have prebiotic benefits for your guts microbiome.
- Broccoli brings a good hit of vitamin K, vitamin C, folate (folic acid) and potassium.
- Garlic being consumed on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.
- White Mushrooms are being touted as nature’s nutritional supplement as they are loaded with the nutrients our bodies need to generate energy and repair cells — including digestive enzymes, a spectrum of B vitamins, protein, and vitamin D2.
- Coconut Oil is high in healthy fats called medium-chain fatty acids (MCFAs) that increase healthy cholesterol. MCFAs provide the perfect source of energy because they are much easier to digest and convert to energy, are not readily stored as fat, antimicrobial and antifungal.
- Mozzarella is made from Buffalo or Goats milk, which have much healthier profiles than cows milk, plus it’s a fine source of Biotin (Vitamin B7).
- Gluten Free Pasta – Choose a Certified Gluten Free food and made with Non-GMO Ingredients. The pasta used is a blend of Corn and Rice. White Rice is benign and non inflammatory to the gut, however Corn has a high amount of Lectins (plants’ natural pesticide), especially when in Sweetcorn (i.e. with skin).
- Passata is an uncooked tomato puree that has been strained of seeds and skin. It is widely used in traditional Italian cooking, as the removal of the seeds and skin improve digestibability and lower stomach upsets with having a tomato concentrate meal.
- Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. However, due to the lectins present in their seeds and skin, some inflammatory response and sensitivities can occur with digesting tomatoes. Cooking and High pressure cooking, as well as removing the seeds can eliminate the lectins and make them more digestible.
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