Wheat and Weight Loss
When it comes to weight loss, getting our calories from the healthiest and must nutritionally sound sources is important. That being said, I love breads and pastas. There’s nothing more comforting than the smell of freshly baked bread, and even though you’re supposed to let fresh bread cool completely once it comes out of the oven, my childhood memories are filled with the smell and taste of hot, fresh bread slathered with butter.
Then there’s pasta. I come from a big family, so pasta meals were a staple. Cheap and easy to make, pasta comes in many forms and can prepared in minutes. The pasta noodles themselves can be cooked on the stove, in the microwave, or in the oven. Pasta dishes can be found in almost every culture, and are made from a variety of grains.
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Both pasta and bread can be made from whole grains, but for the most part, they are made from processed, enriched flours that have little nutrition and no fiber. If they constitute the bulk of a diet, they provide little more than empty calories. I’m not saying these basic staples should be cut from anyone’s diet, but reducing the total intake in favor of foods with more nutrition and fiber is a good idea. That’s why I was happy to come across an article recently that suggested seven ways to incorporate more vegetables into your diet. I think doing this is worth the effort. And since nothing puts weight on me faster than wheat (I’m not gluten intolerant), I am always looking for good substitute suggestions.
The first suggestion from Lauren Piro’s brilliant article was to replace the bun of a sandwich with portabella mushroom caps. I wanted to share this picture from the website here, because I thought it really was a brilliant suggestion. If you don’t like the taste of mushrooms, you can marinate the portabellas to change their flavor.
Another sandwich suggestion was the Iceberg BLT. This was pretty cool, pun intended, because you slice off the sides of the lettuce head and use the flat sides of each to contain the sandwich fixings. Salad dressings, mayonnaise, or other sandwich spreads can be spread onto the cut side of the lettuce, and will work their way down between the leaves.
A third sandwich option was using sweet potato rounds in place of the bun for meat patties such as burgers, turkey burgers, or sausage patties. The sweet potatoes in this case can be parboiled, then grilled to caramelize the surface.
There were other suggestions beyond sandwich bread substitutions, such as using spaghetti squash in place of noodles, and the recipes are all linked in the article. One suggestion not found here, but that I do in my house is that I no longer make regular mashed potatoes. Instead, I make colcannon, which is mashed potatoes with cabbage and green onions. My nephews, who won’t eat green vegetables without intervention, eat it with abandon.
I don’t think these suggestions are necessarily a lifestyle choice in themselves, but they are a great idea to incorporate into your meal repertoire. And if your goal is to lose weight, the fiber and nutrients from the added vegetables is a great help.