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.
Baked Apples
apples with core cut out
2 Tbsp raisins
peaches
apricots or other fruit per apple
Blueberry Muffins
1.5 cups of mashed banana (about 3 medium ripe bananas)
1/3 cup liquid coconut oil (I melt and cool solid coconut oil)
Vegetable Turkey Burgers
20 oz or 1.25 pounds lean ground turkey
1.5 cups finely chopped kale
Chocolate Pudding
1 Large ripe avocado
1/4 cup of @malibumylk (You can use almond or oat)
1 Ripe banana
