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½ pound of spinach<br>
One big bunch of kale<br>
1 TBS canola or olive oil<br>
Crushed garlic (a couple of good spoonfuls)<br>
Most of a one pound bag of rotini noodles (i use brown rice pasta)<br><br>
1/2 tsp. red chilli pepper flakes (or to taste)<br>
1 tsp. garlic powder<br>
2 tomatoes, chopped<br>
¼ cup (or more) nutritional yeast<br>
3-4 TBS Flax seed oil<br>
A few shakes of salt and pepper.<br><br><br>
Sort and rinse spinach. Tear kale off stalk into pieces and rinse.<br><br>
Bring a large pot of water to a boil. Put in the pasta and cook for about 10 minutes, until finished. Drain and rinse.<br><br>
While the pasta is cooking, in a big frying pan heat oil on med-high and sautee garlic for about two minutes. Add kale and spinach, turn down to medium, and cook until wilted stirring regularly. While it’s cooking, chop up tomatoes and then add to the greens.<br><br>
Add pasta to greens and mix to combine. Add pepper flakes, garlic powder, salt/pepper, and then flax oil. Stir until coated. Add nutritional yeast and then stir until combined and looks “cheesy.” Serves 3-4.
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