Rainbow Butterfly Pasta Salad
INGREDIENTS
- 1 Cup Bow Tie Whole Grain, Whole Wheat, Or Rice Pasta
- 3 Tbsp Olive Oil
- 1 Cup Chopped Red Pepper
- 1 Cup Chopped Green Pepper
- 2 Medium Carrots, Shredded (About 1/2 Cup)
- 1 Medium Yellow Squash, Chopped
- 1/3 Cup Grated Parmesan Cheese (About 1 Ounce)
- Salt
PREPARATION
- 1Cook The Pasta As The Label Directs. Drain And Toss With 1 Teaspoon Olive Oil To Prevent Sticking; Let Cool.
- 2In A Large Bowl, Toss The Cooled Pasta With The Bell Pepper, Yellow Squash, And Carrots. Drizzle With The Remaining 3 Tablespoons Olive Oil And Toss To Coat. Add The Parmesan And 1/4 Teaspoon Salt; Toss Again And Season To Taste.
Butternut Squash + Pomegranate Quinoa Stuffing
1 cup vegetable stock
1 cup quinoa
2 ounces olive oil
1 onion, chopped
6 stalks celery, diced
Honey Lemon Chicken
6 skin on chicken breasts
1/2 cup honey
Juice of 1 large lemon
3 tablespoons of soy sauce
Berry Smoothie
1 Cup coconut water
1 Cup frozen strawberries/rasphberies/mango/banana
1 TBSP honey
1 TBSP chia seeds
