Monday, April 7, 2014

Kale Spaghetti!

If I didn't have to follow a low-fructose diet, my spaghetti creations would probably be similar to Buddy the Elf's ridiculously sweet breakfast, lunch, and dinner spaghetti meals (from the movie Elf). However, sugar is a limit in my case, so I have to replace the marshmallows, M&M's, and maple syrup with kale and oregano... and it tastes pretty good! The best part is that this takes 10 minutes to make and will fuel me for running around classes (actually mountain climbing) at Lehigh today.

Ingredients: 3/4 cup chopped kale, 1 serving (about 2 oz) spelt or rice spaghetti, asparagus spear, dash of dried Italian herbs and spices: oregano, thyme, marjoram, salt, pepper, tsp olive oil

1. Bring a pot of water to boil

2. Add 2 oz spelt or rice spaghetti and cook for about 8 minutes

3. While pasta is cooking, steam 3/4 cup of chopped kale and asparagus spear

4. Add Italian herbs and spices to the pasta and a tsp of olive oil

5. Drain pasta, pour in bowl, and mix in the kale and asparagus topping

Elf image from

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