Kale and Pesto Quinoa Pasta

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

1. Cook your pasta according to the directions on the box.
2. Drain pasta and keep some of the starchy cooking water in a mug on the side.
3. Place pasta back into same pot it was cooked in.
4. Add starchy cooking water, handful of kale, pesto and spices into the cooked noodles.
5. Place over low/medium heat and stir until kale is cooked down.
6. Add Italian spices to the pot.
7. Optional: Serve with a sprinkle of Parmesan cheese and red pepper flakes.

Herb Roasted Almonds

INGREDIENTS

• 1/4 cup of egg whites
• Raw Almonds
• Rosemary
• Thyme
• Salt
• Pepper
• Coconut Oil Spray

DIRECTIONS

1. Pre-heat oven to 325 degrees.
2. Mix egg whites and all herbs in a large bowl.
3. Mix in almonds to make sure each has a coating.
4. Lay almonds flat on a non-stick baking sheet coated with coconut oil spray.
5. Roast for 10 minutes on a single layer.
6. Enjoy!