Some people choose to completely cut carbs out of their diet while trying to lose pregnancy weight.
Unfortunately, this isn’t a sustainable way to lose weight for many people, and we believe that carbs can be factored into weight loss plans.
Carbohydrates provide energy for the brain and body to function, and as the body’s main source of fuel, play an important role in the everyday functions of daily life – this is why extreme carb-cutting diets often lead to lethargy, sluggishness, and mood swings.
This recipe for a vegie-filled Asparagus, Pea & Tomato Spaghetti is a super fast, fresh recipe to pull together with a few fresh ingredients.
By lightly cooking the vegetables you will be able to retain the nutrients (as opposed to boiling for long periods), which include vitamin C, fibre, iron, vitamin A and vitamin B-6.
- 450 grams spaghetti
- 10 cherry tomatoes, halved
- 5 asparagus spears
- 1 x clove of garlic, minced
- 1 cup of peas
- 1 tablespoon olive oil
- 10 fresh basil leaves
- Juice of half a lemon
- Replace the cherry tomatoes with chopped button mushrooms
- Use wholemeal pasta instead of white pasta
- Toss a handful of baby spinach into the pasta before serving
- Add a teaspoon of dried chilli flakes or fresh chopped chilli for some heat
- Bring a large saucepan of salted water to the boil and once boiling, add the pasta and cook for 10-12 minutes, until al dente.
- In a non-stick fry pan, heat up the olive oil and once hot, lightly toss the asparagus, tomato, garlic and peas until coated with the olive oil.
- Continue tossing the vegies and garlic on low heat until just cooked.
- Once the pasta is cooked, drain in a colander and return to the saucepan.
- Add the vegies and garlic to the saucepan with the pasta, add the lemon juice and toss over heat until well combined.
- Serve in four bowls, with some fresh basil leaves on top.
Serves: 4. Calories per serve: 266
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