Carrot Pasta!

Today, I was in the mood for something that was super quick, super yummy, and super healthy. I found such a food in this simple adapted recipe of Carrot Pasta. Most veggie pastas involve lots of oil, but I chose to steam my vegetables to get the most benefit from them and to not add unneeded fat. Yum!!!

Carrot “Spaghetti” Recipe

1-2 large carrots, peeled with veggie peeler into long strips

1/2 bunch spinach

1/8 onion

1 glove garlic

1/2 dried basil (or a few leaves of fresh basil, torn)

1/4 cup fresh cilantro

1/2 cup marinara sauce


Steam the carrots, spinach, and onion for a few minutes until carrots and spinach are tender, but not mushy.

In a medium pan, begin to heat the marinara sauce while the veggies are steaming. Once tender, add the carrots, spinach, and onion to the sauce and stir to coat. Add the basil. Salt and pepper to taste. Cook for about 3 minutes on medium-high to evaporate some of the water from the tomatoes. Garnish with parsley and serve immediately.

Kale Chips

2 stems of fresh kale

1 tbs apple cider vinegar

1 tbs olive oil

dash of salt


Preheat oven to 350 degrees F.

De-stem the kale (cut out the large middle vein) and cut into small chip-size pieces. In a large bowl, toss the kale with vinegar, oil, and a pinch of salt. Evenly coat all pieces, then transfer to a large nonstick baking sheet, ensuring that the “chips” are not overlapping. Bake for about 8-10 minutes, or until the chips are slightly dark and crispy, but not burnt. Enjoy immediately!


7 May 2010. Tags: , , , . Food and Recipes, travel.

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