Food Revolution 2017: Challenge #2

chickpea pasta

As you now know, I’m an Ambassador for the Food Revolution here in Toronto. I’m running challenges with a local school and I thought…everyone should be in on these challenges!

We’ve finished the first challenge which was all about infused water. If you didn’t hear about it, you can check it out here and feel free to start now, tomorrow-whenever! This is a challenge that will benefit you ALL YEAR LONG.

Now that we’re all hydrating by drinking more water and less pop, it’s time to look at some of the foods we eat.

We all know we should be incorporating more fruits and vegetables into our diet, but sometimes it’s the HOW that gets in the way.

My challenge for you this week is PASTA SALAD.

I know, I know. You’re thinking: Pasta salad isn’t healthy!!!

But it can be!

chickpea pasta

I’ve teamed up with Chickapea Pasta for this challenge. Their pasta is made from only TWO ingredients: Chickpeas and lentils. This also makes their noodles gluten free, vegan, organic, kosher and comes packed with 23 grams of protein and 11 grams of fibre per serving. No added sugars, salt, or ingredients you can’t pronounce. Plus, it tastes like pasta!

Obesity is a complex problem, but what’s really terrifying is that it’s a precursor to a whole host of diet-related diseases. Junk food marketing, inadequate food education and unregulated sugar in everyday products that are putting the health of future generations at risk. We can start with simple and healthy changes to our kids lunches.

Try making a HEALTHY pasta salad this week and sending it with your child to school.

Here are a couple of recipes that you can try, or make your own!

Just be sure to stay away from mayonnaise, sour cream, or too much oil. Keep things light and fresh and don’t forget to add some vegetables (or fruit!). Get creative and let your kids help you. They’re much more likely to eat it if they helped make it.

Confetti Pasta Salad:

1 box Chickapea pasta, cooked and RINSED
1 cup of cherry tomatoes, sliced
1 cup of sliced mini peppers or diced bell peppers
1/2 a large english cucumber
2 tbsp feta cheese
salt and pepper

2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp italian seasoning
salt and pepper to taste

Mix dressing ingredients together and toss with pasta salad ingredients. Enjoy!

Broccoli Blueberry Pasta Salad

1 box Chickapea Pasta, cooked and RINSED
1 cup small broccoli florets
1/2 cup blueberries
1/2 cup diced apples tossed with lemon juice to prevent browning
1/3 cup dried cranberries or raisins
1/4 cup diced red onion
1/4 cup sunflower seeds
1/4 cup sliced almonds

1/2 cup plain greek yogurt
3 tbsp buttermilk (or plain milk)
juice of 1/2 lemon (2 tbsp)
1 tbsp poppy seeds
salt and pepper to taste

Mix dressing ingredients together and toss with pasta salad ingredients. Enjoy!

Are you going to do the pasta salad challenge? Or start drinking some infused water? No matter what you do, let me know about it! Tag me in a photo @nutritionnaire or send me an email, I’m all ears!

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