Brown Butter Pasta with Kale and Roasted Sweet Potatoes
Recently I decided that I should be making a more conscious effort to reduce my gluten intake again. Back in yoga school, I ended my relationship with wheat went through an amazing two month separation. Looking back now, I can honestly say that I have never felt better!
It was a little rough at first, not only is toast my favorite comfort food in the world but giving up beer while living in Beer City U.S.A. is not an easy task! After the first few days, I stopped being a grumpy ass and started smiling again! My body felt light, clean and efficient. Then I ate pizza…. and a soft pretzel… and a pbj sandwich, you could probably say that I’m a carb addict.
During those two months though I was determined to experiment more with gluten free products but unfortunately they are not that good, so I ended up just avoiding them all together. I did however find a great rice based pasta that I actually like more than regular noodles, De Boles Rice Angle Hair Pasta. I suggest you give these a try and at just $2.49 a box at my local retailer it wont break your bank like a lot of other gluten free goods.
Now onto the dish, roasted sweet potatoes and garlicky kale not only bring great flavors to the plate but they pack quite the nutritional punch! Kale is commonly referred to as a supergreen but let’s focus on the tots. Sweet potatoes are a great staple to add to your diet, and are super versatile!
5 Reasons to Fall in Love with Sweet Potatoes:
1. Full of Fiber - One serving has nearly 7g. of fiber which translates to 1/5th of the average adults daily recommended intake. The Institute of Medicine recommends that you should try to get about 14g. of fiber for 1000 calories you eat.
2. Vitamin A - One serving of these orange colored beauties gives you all of the vitamin A you need each day and then some. Vitamin A is an antioxidant, helps protect your skin from sun damage (from the inside by deflecting harmful UV rays and by repairing damaged cells quickly), helps maintain eye health and has been helpful in the prevention of some cancers.
3. Vitamin C, E - These vitamins both play a major role in that glowing complexion and shampoo commercial shiny hair we all strive to have.
4. Feel Satisfied Longer - When’s the last time you talked about Manganese? That’s what I thought… probably never! It is a trace mineral that helps your body metabolize carbohydrates, helping you achieve healthy blood sugar levels which in turn stabilizes the appetite longer. Manganese is also used to help you ladies survive the visit from “Aunt Flow” each month.
5. B6 for Heart Health - Vitamin B6 plays a pivitol role in heart health by breaking down the substance that contributes to the hardening of our arteries and blood vessels, homocysteine, which may lead to heart disease. Somehow bananas seemed to steal the spotlight in the battle for most popular potassium filled food but you’ll be happy to know that sweet potatoes boast a heaping about of that too! Potassium is known to lower blood pressure levels by aiding the body in the removal of sodium to regulate fluid balance.
In summary, eat sweet potatoes.
Ingredients:
1 large sweet potato, peeled and cubed
3 tbs. olive oil
Salt & pepper to taste
4 cloves of garlic, minced
1/4 c. butter
1/4 basil leaves
3 cups fresh kale, chopped
3 tbs. balsamic vinegar
Gluten free noodles, cook according to package directions
Parmesan cheese
(toasted walnuts, optional)
Instructions:
Preheat over to 400 degrees, place the cubed sweet potatoes onto a baking dish lined with parchment paper and drizzle with olive oil, salt and pepper. Cook for about 25-35 min. until fork tender then remove from heat and set aside.
In a deep sauce pan, cook the 1/4 cup of butter over medium heat, stirring occasionally. The butter will get foamy and once the foam subsides it transforms into a beautiful nutty brown color, reduce the heat to low and add the minced garlic, kale and roasted sweet potatoes. Cook until kale is wilted but still maintains some body, drizzle with balsamic vinegar.
Drain noodles, then add the cooked noodles to the deep sauce pan and toss until evenly coated and everything is nicely distributed throughout (if your pasta seems dry, just add a little extra olive oil). Sprinkle with parmesan cheese,and basil (and walnuts if you want) then serve and enjoy.
Simple, clean and quick!
Brown Butter Pasta with Kale and Roasted Sweet Potatoes
Recently I decided that I should be making a more conscious effort to reduce my gluten intake again. Back in yoga school, I ended my relationship with wheat went through an amazing two month separation. Looking back now, I can honestly say that I have never felt better!
It was a little rough at first, not only is toast my favorite comfort food in the world but giving up beer while living in Beer City U.S.A. is not an easy task! After the first few days, I stopped being a grumpy ass and started smiling again! My body felt light, clean and efficient. Then I ate pizza…. and a soft pretzel… and a pbj sandwich, you could probably say that I’m a carb addict.
During those two months though I was determined to experiment more with gluten free products but unfortunately they are not that good, so I ended up just avoiding them all together. I did however find a great rice based pasta that I actually like more than regular noodles, De Boles Rice Angle Hair Pasta. I suggest you give these a try and at just $2.49 a box at my local retailer it wont break your bank like a lot of other gluten free goods.
Now onto the dish, roasted sweet potatoes and garlicky kale not only bring great flavors to the plate but they pack quite the nutritional punch! Kale is commonly referred to as a supergreen but let’s focus on the tots. Sweet potatoes are a great staple to add to your diet, and are super versatile!
5 Reasons to Fall in Love with Sweet Potatoes:
1. Full of Fiber - One serving has nearly 7g. of fiber which translates to 1/5th of the average adults daily recommended intake. The Institute of Medicine recommends that you should try to get about 14g. of fiber for 1000 calories you eat.
2. Vitamin A - One serving of these orange colored beauties gives you all of the vitamin A you need each day and then some. Vitamin A is an antioxidant, helps protect your skin from sun damage (from the inside by deflecting harmful UV rays and by repairing damaged cells quickly), helps maintain eye health and has been helpful in the prevention of some cancers.
3. Vitamin C, E - These vitamins both play a major role in that glowing complexion and shampoo commercial shiny hair we all strive to have.
4. Feel Satisfied Longer - When’s the last time you talked about Manganese? That’s what I thought… probably never! It is a trace mineral that helps your body metabolize carbohydrates, helping you achieve healthy blood sugar levels which in turn stabilizes the appetite longer. Manganese is also used to help you ladies survive the visit from “Aunt Flow” each month.
5. B6 for Heart Health - Vitamin B6 plays a pivitol role in heart health by breaking down the substance that contributes to the hardening of our arteries and blood vessels, homocysteine, which may lead to heart disease. Somehow bananas seemed to steal the spotlight in the battle for most popular potassium filled food but you’ll be happy to know that sweet potatoes boast a heaping about of that too! Potassium is known to lower blood pressure levels by aiding the body in the removal of sodium to regulate fluid balance.
In summary, eat sweet potatoes.
Ingredients:
1 large sweet potato, peeled and cubed
3 tbs. olive oil
Salt & pepper to taste
4 cloves of garlic, minced
1/4 c. butter
1/4 basil leaves
3 cups fresh kale, chopped
3 tbs. balsamic vinegar
Gluten free noodles, cook according to package directions
Parmesan cheese
(toasted walnuts, optional)
Instructions:
Preheat over to 400 degrees, place the cubed sweet potatoes onto a baking dish lined with parchment paper and drizzle with olive oil, salt and pepper. Cook for about 25-35 min. until fork tender then remove from heat and set aside.
In a deep sauce pan, cook the 1/4 cup of butter over medium heat, stirring occasionally. The butter will get foamy and once the foam subsides it transforms into a beautiful nutty brown color, reduce the heat to low and add the minced garlic, kale and roasted sweet potatoes. Cook until kale is wilted but still maintains some body, drizzle with balsamic vinegar.
Drain noodles, then add the cooked noodles to the deep sauce pan and toss until evenly coated and everything is nicely distributed throughout (if your pasta seems dry, just add a little extra olive oil). Sprinkle with parmesan cheese,and basil (and walnuts if you want) then serve and enjoy.
Simple, clean and quick!
Brown Butter Pasta with Kale and Roasted Sweet Potatoest
Recently I decided that I should be making a more conscious effort to reduce my gluten intake again. Back in yoga school, I ended my relationship with wheat went through an amazing two month separation. Looking back now, I can honestly say that I have never felt better!
It was a little rough at first, not only is toast my favorite comfort food in the world but giving up beer while living in Beer City U.S.A. is not an easy task! After the first few days, I stopped being a grumpy ass and started smiling again! My body felt light, clean and efficient. Then I ate pizza…. and a soft pretzel… and a pbj sandwich, you could probably say that I’m a carb addict.
During those two months though I was determined to experiment more with gluten free products but unfortunately they are not that good, so I ended up just avoiding them all together. I did however find a great rice based pasta that I actually like more than regular noodles, De Boles Rice Angle Hair Pasta. I suggest you give these a try and at just $2.49 a box at my local retailer it wont break your bank like a lot of other gluten free goods.
Now onto the dish, roasted sweet potatoes and garlicky kale not only bring great flavors to the plate but they pack quite the nutritional punch! Kale is commonly referred to as a supergreen but let’s focus on the tots. Sweet potatoes are a great staple to add to your diet, and are super versatile!
5 Reasons to Fall in Love with Sweet Potatoes:
1. Full of Fiber - One serving has nearly 7g. of fiber which translates to 1/5th of the average adults daily recommended intake. The Institute of Medicine recommends that you should try to get about 14g. of fiber for 1000 calories you eat.
2. Vitamin A - One serving of these orange colored beauties gives you all of the vitamin A you need each day and then some. Vitamin A is an antioxidant, helps protect your skin from sun damage (from the inside by deflecting harmful UV rays and by repairing damaged cells quickly), helps maintain eye health and has been helpful in the prevention of some cancers.
3. Vitamin C, E - These vitamins both play a major role in that glowing complexion and shampoo commercial shiny hair we all strive to have.
4. Feel Satisfied Longer - When’s the last time you talked about Manganese? That’s what I thought… probably never! It is a trace mineral that helps your body metabolize carbohydrates, helping you achieve healthy blood sugar levels which in turn stabilizes the appetite longer. Manganese is also used to help you ladies survive the visit from “Aunt Flow” each month.
5. B6 for Heart Health - Vitamin B6 plays a pivitol role in heart health by breaking down the substance that contributes to the hardening of our arteries and blood vessels, homocysteine, which may lead to heart disease. Somehow bananas seemed to steal the spotlight in the battle for most popular potassium filled food but you’ll be happy to know that sweet potatoes boast a heaping about of that too! Potassium is known to lower blood pressure levels by aiding the body in the removal of sodium to regulate fluid balance.
In summary, eat sweet potatoes.
Ingredients:
1 large sweet potato, peeled and cubed
3 tbs. olive oil
Salt & pepper to taste
4 cloves of garlic, minced
1/4 c. butter
1/4 basil leaves
3 cups fresh kale, chopped
3 tbs. balsamic vinegar
Gluten free noodles, cook according to package directions
Parmesan cheese
(toasted walnuts, optional)
Instructions:
Preheat over to 400 degrees, place the cubed sweet potatoes onto a baking dish lined with parchment paper and drizzle with olive oil, salt and pepper. Cook for about 25-35 min. until fork tender then remove from heat and set aside.
In a deep sauce pan, cook the 1/4 cup of butter over medium heat, stirring occasionally. The butter will get foamy and once the foam subsides it transforms into a beautiful nutty brown color, reduce the heat to low and add the minced garlic, kale and roasted sweet potatoes. Cook until kale is wilted but still maintains some body, drizzle with balsamic vinegar.
Drain noodles, then add the cooked noodles to the deep sauce pan and toss until evenly coated and everything is nicely distributed throughout (if your pasta seems dry, just add a little extra olive oil). Sprinkle with parmesan cheese,and basil (and walnuts if you want) then serve and enjoy.
Simple, clean and quick!
Brown Butter Pasta with Kale and Roasted Sweet Potatoest
Recently I decided that I should be making a more conscious effort to reduce my gluten intake again. Back in yoga school, I ended my relationship with wheat went through an amazing two month separation. Looking back now, I can honestly say that I have never felt better!
It was a little rough at first, not only is toast my favorite comfort food in the world but giving up beer while living in Beer City U.S.A. is not an easy task! After the first few days, I stopped being a grumpy ass and started smiling again! My body felt light, clean and efficient. Then I ate pizza…. and a soft pretzel… and a pbj sandwich, you could probably say that I’m a carb addict.
During those two months though I was determined to experiment more with gluten free products but unfortunately they are not that good, so I ended up just avoiding them all together. I did however find a great rice based pasta that I actually like more than regular noodles, De Boles Rice Angle Hair Pasta. I suggest you give these a try and at just $2.49 a box at my local retailer it wont break your bank like a lot of other gluten free goods.
Now onto the dish, roasted sweet potatoes and garlicky kale not only bring great flavors to the plate but they pack quite the nutritional punch! Kale is commonly referred to as a supergreen but let’s focus on the tots. Sweet potatoes are a great staple to add to your diet, and are super versatile!
5 Reasons to Fall in Love with Sweet Potatoes:
1. Full of Fiber - One serving has nearly 7g. of fiber which translates to 1/5th of the average adults daily recommended intake. The Institute of Medicine recommends that you should try to get about 14g. of fiber for 1000 calories you eat.
2. Vitamin A - One serving of these orange colored beauties gives you all of the vitamin A you need each day and then some. Vitamin A is an antioxidant, helps protect your skin from sun damage (from the inside by deflecting harmful UV rays and by repairing damaged cells quickly), helps maintain eye health and has been helpful in the prevention of some cancers.
3. Vitamin C, E - These vitamins both play a major role in that glowing complexion and shampoo commercial shiny hair we all strive to have.
4. Feel Satisfied Longer - When’s the last time you talked about Manganese? That’s what I thought… probably never! It is a trace mineral that helps your body metabolize carbohydrates, helping you achieve healthy blood sugar levels which in turn stabilizes the appetite longer. Manganese is also used to help you ladies survive the visit from “Aunt Flow” each month.
5. B6 for Heart Health - Vitamin B6 plays a pivitol role in heart health by breaking down the substance that contributes to the hardening of our arteries and blood vessels, homocysteine, which may lead to heart disease. Somehow bananas seemed to steal the spotlight in the battle for most popular potassium filled food but you’ll be happy to know that sweet potatoes boast a heaping about of that too! Potassium is known to lower blood pressure levels by aiding the body in the removal of sodium to regulate fluid balance.
In summary, eat sweet potatoes.
Ingredients:
1 large sweet potato, peeled and cubed
3 tbs. olive oil
Salt & pepper to taste
4 cloves of garlic, minced
1/4 c. butter
1/4 basil leaves
3 cups fresh kale, chopped
3 tbs. balsamic vinegar
Gluten free noodles, cook according to package directions
Parmesan cheese
(toasted walnuts, optional)
Instructions:
Preheat over to 400 degrees, place the cubed sweet potatoes onto a baking dish lined with parchment paper and drizzle with olive oil, salt and pepper. Cook for about 25-35 min. until fork tender then remove from heat and set aside.
In a deep sauce pan, cook the 1/4 cup of butter over medium heat, stirring occasionally. The butter will get foamy and once the foam subsides it transforms into a beautiful nutty brown color, reduce the heat to low and add the minced garlic, kale and roasted sweet potatoes. Cook until kale is wilted but still maintains some body, drizzle with balsamic vinegar.
Drain noodles, then add the cooked noodles to the deep sauce pan and toss until evenly coated and everything is nicely distributed throughout (if your pasta seems dry, just add a little extra olive oil). Sprinkle with parmesan cheese,and basil (and walnuts if you want) then serve and enjoy.
Simple, clean and quick!
