Health & Fitness November 22, 2016

Use Your Noodle to Battle Post-Thanksgiving Bulge

Stuffing, gravy, wine and pies galore–it’s easy to overindulge over Thanksgiving.  So if you are looking to clean up your health habits in anticipation of the big day, I have a quick and easy tip.  Try swapping out your regular pasta for my new favorite pasta alternative, Banza.  Made with chickpeas, which are naturally gluten free and low on the glycemic index, Banza is a nutritional standout.  It has double the protein, four times the fiber and nearly half the carbs of regular pasta; meaning you will feel fuller longer eating less.  It tastes great, and works everywhere you use traditional pasta–so try it in your mac and cheese or vodka penne and I bet you won’t be able to tell the difference.  Banza is now available in all Target stores, and you can check out to find other stores near you.  And if you are looking for something to do with that leftover turkey, try this recipe from Banza:


Recipe by Banza at

Turkey Lemon Pesto

Prep time: 5 mins         Cook time: 45 mins         Total time: 50 mins
Serves: 4
1 box Banza rotini
1 cup packed spinach
¼ cup walnuts
¼ cup parmesan cheese, plus more for garnish
1 small garlic clove
½ teaspoon salt, divided
2 teaspoons lemon zest
2 tablespoons lemon juice
1 ½ tablespoons olive oil
Water if necessary
1 ½ cup diced leftover turkey
1. Bring a large pot of water to a rolling boil. Season with salt. It should taste like the sea. Cook pasta according to
package directions. Reserve ½ cup of starch cooking liquid.
2. In a blender, add spinach walnuts, ¼ parmesan, garlic, ¼ teaspoon salt, lemon zest and juice. Pulse until the
mixture is roughly chopped. Use a spoon to scrape down the sides as necessary. Continue to pulse while slowly
adding in olive oil, again, use a spoon to scrape down the sides as necessary. Pulse until the mixture has a
pesto consistency. If necessary, add a teaspoon of water to loosen pesto up. Season to taste with salt and
3. When pasta is done cooking, drain and add to a serving bowl. Top with remaining salt, pesto and turkey. Toss
until combined. If necessary, add a little bit of starchy cooking water to loosen the sauce up. Season to taste with
salt and pepper. Garnish with parmesan cheese.