Ingredients ½ cup almonds 1 box (1 pound) bucatini or spaghetti 1 cup drained oil-packed sun-dried tomatoes ¼ cup extra-virgin olive oil 2 anchovy fillets 1 clove garlic 1 tablespoon chopped fresh basil or 1 teaspoon dried ½ teaspoon chopped fresh oregano or a pinch of dried 1 teaspoon salt 6 tablespoons grated Parmesan cheese Instructions Bring a large pot of water to a boil over high heat. While waiting for the water to boil, place the almonds in a small skillet over medium-low heat. Toast for 7 minutes, stirring or shaking the skillet occasionally, until fragrant and slightly golden. Set aside. When the water boils, salt it and add the bucatini. Cook according to the package directions. M
Ingredients 1 cup unsweetened coconut water ½ cup low-fat plain yogurt 1 kiwi fruit, peeled 1 large kale leaf, center rib removed 1 teaspoon minced fresh ginger 1 teaspoon honey Pinch of salt ½ cup ice cubes Instructions In a blender, combine the coconut water, yogurt, kiwi, kale, ginger, honey, salt, and ice. Blend until smooth. Serves 1. Nutrition Information Calories per serving: 188 Carbs: 38 g Fiber: 3 g Protein: 8 g Total fat: 2 g Saturated fat: 1 g Sodium: 272 mg
Ingredients 1 medium sweet potato ¼ cup chopped walnuts 1 tablespoon maple syrup Pinch of salt Instructions Pierce the sweet potato all over with a fork. Microwave on high for 5 to 10 minutes, turning over once or twice, or until the center is soft. Meanwhile, in a saucepan, combine the walnuts, maple syrup, and salt. Cook over medium-low heat until the nuts are coated and fragrant. Slice open the top of the potato lengthwise, leaving the bottom intact. Mash the nut mixture on top. Serves 1.