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By Root 829 0

for perfect timing. Per the directions, keep the bok choy leaves separate from the stems or all hell will break loose, because they’re added at different times. Serve with extra soy sauce and Sriracha hot sauce.

8 ounces soba noodles

1 teaspoon peanut or vegetable oil

1 bunch bok choy, leaves and stems separated, sliced across

in ½-inch pieces (see tip page 187)

1 small red onion, cut into thinly sliced half-moons

4 cloves garlic, minced

1 tablespoon minced fresh ginger

¼ teaspoon red pepper flakes

1 tablespoon plus 1 teaspoon soy sauce

Prepare the soba noodles according to the package directions.

Preheat a large skillet over medium heat. Sauté the bok choy stems (not the leaves yet) and the onion in the oil for about 5 minutes, until the onion is translucent. Add the garlic, ginger, and red pepper flakes. Saute for another minute or so. Add the bok choy leaves and soy sauce (and tofu or beans, if using.) Sauté for another minute, until the leaves are wilted.

By this time, the noodles should be ready. Add the drained noodles to the pan and saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Serve immediately.

Pasta de los Angeles

SERVES 4 • ACTIVE TIME: 25 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF PASTA)

PER SERVING

(¼ RECIPE):

Calories: 440

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Fiber: 19 g

Protein: 24 g

Cholesterol: 0 mg

Sodium: 400 mg

Vitamin A: 250%

Vitamin C: 100%

Calcium: 20%

Iron: 45%

Pasta goes Mexican! That is, if you consider the flavors of black beans, cilantro, tomato, and lime to be Mexican. As for the recipe P name, not only is this what angels are surely eating in heaven, but all these yummy flavors are tossed with quick-cooking angel hair pasta and a big bunch of spinach. So it’s perfect for busy busy busy halo wearers who need a healthy dinner on the table like now.

8 ounces whole wheat angel hair pasta

1 teaspoon olive oil

1 cup thinly sliced shallot

3 cloves garlic

1 jalapeño, thinly sliced

1 cup chopped fresh cilantro, plus extra for garnish

4 plum tomatoes, chopped (about 3 cups)

½ teaspoon salt

Zest and juice from 1 lime

1 (16-ounce) can black beans, drained and rinsed

(about 1½ cups)

1 bunch spinach, coarse stems removed (about a pound),

washed well

First, bring a covered pot of salted water to boil for the pasta. Then prepare the sauce.

Preheat a large skillet over medium heat. Sauté the shallot, garlic, and jalapeño in the oil for about 5 minutes. Stir in the cilantro and let cook for about a minute. Add the tomatoes, salt, and lime zest (reserve the juice). Cover the pan and cook for 10 more minutes, stirring occasionally. The tomatoes should be nicely broken down and saucy, but some whole pieces remaining are just fine. Add the black beans.

By this time the water should be ready. Add the pasta and cook according to the package directions.

While the pasta is cooking, add the spinach to the skillet, tossing to wilt. Once everything is added, cover and cook until the spinach is cooked down, about 3 more minutes. Squeeze in the lime juice. Turn off the heat.

When the pasta is ready, drain and add it to the pan. Use a pasta spoon to toss it, making sure that the pasta is well coated. Serve immediately, garnished with extra cilantro if you like.

NUTRITION TIP

One serving of this dish has 30 percent more protein than a 3-ounce serving of prime rib! We only need 10 to 15 percent of our total calories to come from protein, and black beans supply more than 20 percent. Even whole wheat pasta, long relegated to the carbohydrate category, is 12 percent protein.

Lasagna with Roasted Cauliflower Ricotta & Spinach

SERVES 6 • ACTIVE TIME: 45 MINUTES • TOTAL TIME: 1½ HOURS

(CAN BE MADE GLUTEN FREE IF USING GF LASAGNA NOODLES)

PER SERVING

(⅙ RECIPE):

Calories: 300

Calories from fat: 60

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 49 g

Fiber: 8 g

Sugars: 9 g

Protein: 16 g

Cholesterol: 0 mg