6 Ingredients or Less: Spicy Sardine Pasta

This is a great recipes if you're in a rush, but still need a good meal. It's also perfect if you're just feeling lazy (i.e. me, most of the time). My favorite part of this recipe is the fact that it includes two super foods (kale & fish) with minimal effort involved.

If you don't like spicy food, just switch out spicy sardines for ones packed in water.

Ingredients:

2 packages fresh pasta noodles

1 jar marinara sauce

1 tin sardines in Louisiana Hot Sauce

1 bunch kale

Parmesan, to taste

Directions:

1. Follow the directions on the package for cooking the pasta.

2. While your water is heating, trim off the tough ends on the kale stems and discard. Cut the kale into slices and set aside.

3. In a separate sauce pan, heat the marinara sauce over medium. Add the sardines. Try not to add too much of the hot sauce unless you like your food very spicy.

4. Toss the kale in with the noodles right before taking them off the stove to drain. This will cook the leafy greens just enough. Drain both the noodles and kale in a colander.

5. Lastly, you can serve the sauce over top of the pasta, or toss the noodles in the sauce (I prefer this method).

6. Serve topped with a little Parmesan and black pepper.

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Recipe: Veggie Wraps

As promised, here is a recipe using the bean spread from the post published on July 1st. 

By omitting the cheese and using the right tortillas, this recipe can also very easily be made vegan. If you don't swing that way, it's at least vegetarian.

P.S. By now, you probably all think I'm a vegan. I am not. Nor am I a vegetarian. I do, however, live by the idea that humans don't need meat everyday. I also have a lot of vegetarian/vegan friends, and find it easier to start with a veg recipe and then add animal parts/products when desired.

Ingredients:

4 burrito-sized whole wheat tortillas

1 large tomato, thinly sliced

1 medium bell pepper, thinly sliced

½ cup sliced olives

1 small onion, thinly sliced

2 cups leafy greens, any kind you like

1/4 cup grated Parmesan cheese

4 tsp balsamic vinegar

Red pepper flakes, to taste

Directions:

Note: You don't need to follow this to a T. Use as much or as little of any ingredient as you like.

1. Start by spreading about 2 to 3 tablespoons of bean spread on a tortilla. 

2. Place 3 slices of tomato on top of the bean spread, followed by 4 to 5 slices of bell pepper.

3. Next, add a layer of onion and sprinkle with red pepper flakes, some Parmesan, and 1 teaspoon balsamic vinegar.

4. Add a 1/4 cup greens and the olives.

5. Roll and enjoy!

Note: 

I made kale chips for the first time. They were so good! I used this recipe, with the addition of lemon juice and red pepper flakes.

I made a delicious discovery when making these wraps. My arugula went bad, so I decided to try beet greens in the wrap, and boy! are fresh beet greens delicious! They're really tender and kind of sweet. I highly recommend trying them in this wrap or in a salad.
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