Reinventing the loaded word: P A S T A. Banza takes your favorite comfort food and source of carbohydrates and reinvents it.
We all want to be healthy and we want the foods that make us drool— so why cant we have the best of both world’s? With Banza you never have to choose between healthy and tasty again.
Where as the average pasta contains 39 grams of carbohydrates and 5 grams of protein, Banza gives you 32 grams carbs and 14 grams protein per 2 oz serving (1 cup cooked).
In terms of carbohydrates,at first glance it doesn’t seem like there is much of a difference, but this isn’t really true. Banza has so much fiber (8g in a 2 oz. serving) and the net carb count is nearly half the amount of traditional pasta. Net carbs is total carbs minus dietary fiber. It is true that Banza’s calories per serving aren’t that much lower than regular pasta, but it does have less net carbs, which make you feel fuller for longer.
Using the simple ingredient of chickpeas, in place of wheat, it’s got all kinds of advantages on regular pasta. So how does the chickpea throw such a nutritional punch?
- It contains protein derived from plants.
- The amount of protein you get is equivalent to 3.5 oz serving of eye round steak.
- It has four times the amount of fiber compared to wheat.
- It is 100% gluten-free and vegetarian friendly, so no one is excluded from this genius healthy creation!
- Boil water, throw it in the pot, it is easy to make for lunch/dinner. Meal prep just became a whole lot quicker.
Recipe: Cheesy Veggie Enchilada
- 1 box Banza shells
- 1 teaspoon olive oil
- ¼ cup finely diced onion
- 1 garlic clove, grated
- 3 ½ tablespoons tomato paste
- 3 teaspoons chili powder
- 1½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 cup water
- ½ cup corn
- ½ cup black beans
- ¼ cup diced poblano peppers
- 4 green onions, sliced thin and divided
- ½ cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- Cook pasta according to package directions. Preheat oven to 350 degrees. Grease an 8×8 square baking dish
- In a medium saucepan, heat olive oil over a medium heat. Add onion and garlic. Saute for 1-2 minutes. Add tomato paste, chili powder, cumin, oregano and salt. Cook another minute.
- Add water, mix until combined. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes.
- Toss pasta with enchilada sauce, corn, black beans, peppers, two green onions and shredded cheese. Transfer to prepared baking dish and bake until cheese is melted, about 25 minutes.
- Top pasta with remaining green onions and cherry tomatoes.
For more recipes like this head over to eatbanza.com
Eat Banza and make foods you love, love you back.