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The foundation of Dr. J.'s healthier macaroni and cheese begins with selecting the right pasta. He opts for Protein Plus elbows, made from lentil flour. This alternative boosts the nutritional value by providing more plant-based protein, fiber, and nutrients compared to traditional pasta. The richness in fiber and protein becomes especially beneficial for those managing carbohydrate intake.
The cooking process kickstarts by boiling the Protein Plus elbows in a pot of water. After a short time, frozen peas are added to the mix, enhancing both nutrition and texture. Frozen peas offer a convenient, affordable source of plant-based protein that is low in potassium—an essential consideration for those with advanced kidney disease.