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.

♠

Dinner Tonight: Power Salad

Grapefruit, kale, and avocados are all very affordable in April, since they're in season, so why not load up on all three! I've created this warm salad, which is loosely based on a delicious salad my BFF Katherine made for Thanksgiving. It features nutrient- and fiber-rich foods, is low-fat, vegan, and incredibly delicious!

Ingredients (2 salads):

1 bunch of kale

1 grapefruit

1 medium to large avocado

1 Tbsp olive oil

Juice of 1 lime, plus any leftover grapefruit juice

Red pepper flakes

1/4+ cup pistachios

salt & pepper to taste

1. Cut the avocado into slices or chunks; set aside. Cut the grapefruit in half and use a small knife to go around the edges. This will make it easier to scoop the sections out. Use a spoon to scoop the sections out and set aside with the avocado. Squeeze leftover juice from the grapefruit rinds over the avocado.

2. Heat a saute pan over low-medium heat. Chop kale and add to pan. Add lime juice, olive oil and pepper flakes and toss. If the kale starts to sizzle, the pan is too hot, so turn it down. Heat for 5 minutes, or just until the kale starts to turn bright green.

2. Divide the kale between two plates, making sure to top each with any leftover liquid from the saute pan. Now put half the avocado-grapefruit mix on each salad and sprinkle with pistachios. Season with salt and pepper as desired.

Serve with Grapefruit Whiskey Sour :)