INGREDIENTS
1 Handful of Kale (Frozen or Fresh)
1 Cup of Quinoa Noodles
1 Tablespoon of Pesto
Onion Powder, Pepper
Optional: Parmesan Cheese, Red Pepper Flakes
DIRECTIONS
Cook your pasta according to the directions on the box.
Drain pasta and keep some of the starchy cooking water in a mug on the side.
Place pasta back into same pot it was cooked in.
Add starchy cooking water, handful of kale, pesto and spices into the cooked noodles.
Place over low/medium heat and stir until kale is cooked down.
Add Italian spices to the pot.
Optional: Serve with a sprinkle of Parmesan cheese and red pepper flakes.
INGREDIENTS
1/2 Head of Cauliflower
1 Egg (whisked)
Spices: Oregano, Basil, Parsley, Onion Powder, Pepper
OPTIONAL: Mozzarella Cheese, Parmesan Cheese, Red Pepper Flakes
DIRECTIONS
Cook the cauliflower in either a steamer, microwave or boil for about 5 - 10 minutes.
Place cooked cauliflower into a food processor and grind until rice consistency.
Place cauliflower in the fridge to cool.
Preheat your oven to 425.
Mix cauliflower 'rice' with egg and spices and stir.
Place this mixture on a baking sheet spread about 1/2 inch thick.
Place in the oven for 25 minutes, remove from oven , cut into bread stick shapes and flip over. Place back in the oven for 10 minutes.
Serve warm with a side of Marinara Sauce.
SUGGESTIONS
For a creamer flavor, you can add shredded mozzarella cheese into the cauliflower mixture prior to baking.
For a crisp topping, sprinkle with Parmesan cheese in the last 10 minutes in the oven.
For a spice, add crushed red pepper into the cauliflower mixture.
