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Fresh Life Fam: Week of August 31st

October 19th 2020
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EASY OVEN-ROASTED POTATOES
(PERFECT FOR MEAL PREP)
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INGREDIENTS

2 pounds red potatoes, quartered
2 – 3 tablespoons olive oil
1/2 teaspoon garlic powder, optional
1 teaspoon thyme
1/2 teaspoon mineral salt, or to taste
3/4 teaspoon freshly ground pepper, or to taste
chopped fresh parsley, to serve

INSTRUCTIONS

Preheat oven to 425 degrees F. Line a sheet pan with parchment, a silpat, or lightly grease with oil.
Prep: Scrub potatoes well, slice in half and cut into quarters (if using baby potatoes you may rather just cut them in half).
Season: Place potatoes on sheet pan, drizzle with oil, herbs and spices, toss well to coat and spread in a single layer.
Roast: Place baking sheet in the oven, on middle rack, and roast for 40 – 45 minutes, stirring 2 – 3 times.
Remove from oven, let cool a few minutes and serve warm with chopped parsley sprinkled overtop.


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GARLIC PARMESAN KALE PASTA
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INGREDIENTS
1 bunch 1/2 lb kale
1/2 lb angel hair pasta
2 Tbsp olive oil
2 Tbsp butter
2 cloves garlic, minced
1/4 cup grated Parmesan
Pinch salt and pepper
Pinch red pepper flakes (optional)
Optional Protein on top!

INSTRUCTIONS
Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired. Top with Protein of choice!

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RAW KIWI-BANANA TARTS

INGREDIENTS

1 cup pitted dates
2 cups raw nuts (pecans, almonds or walnuts)
1/2 tsp cinnamon
1/4 tsp salt
3 bananas
1/2 cup coconut milk (canned)
4–6 kiwis, peeled and sliced into rounds

INSTRUCTIONS

In a food processor, pulse the dates, nuts, cinnamon, and salt until fairly smooth. There should still be some flecks distinguishable, not a complete paste, but you should be able to press it into a tart pan.
Press the paste into mini tart pans, and refrigerate as you continue.
Combine the bananas and coconut milk in the now-empty food processor. Process until completely smooth.
Pour into prepared crusts, top with kiwis, and serve immediately.

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Categories: #Healthy Lifestyle
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