Lemony Garlic Cauliflower

There is something so wonderful about a simple vegetable side dish.  Something clean that you can enjoy with a variety of main dishes.  This cauliflower is so delicious.  You can really taste the vegetable since the lemon and garlic are merely enhancers.  It is an easy dish that comes together in minutes and requires very little tending during the short roasting process.  Sprinkle some parmesan and fresh chives on top and you are set.  The whole family loved this dish and it will become a regular at our house.  

Ingredients

1 head cauliflower, cut into 1 inch florets

3 Tbsp olive oil

2 Tbsp thinly sliced garlic

juice of half a lemon

salt and pepper to taste

3 Tbsp freshly grated parmesan

2 Tbsp chives, finely chopped

Directions

1. Preheat oven to 500 degrees
2. Place cauliflower florets into an 8x8 baking dish.  Drizzle with olive oil and lemon juice.  Evenly sprinkle the garlic, salt and pepper on top. 
3. Cook for 15 minutes, stirring occasionally.  
4. Remove from the oven and top with parmesan and chives.  Serve warm.  

Adapted from Emeril Lagasse   

Rainbow Smoothie

You've heard about the importance of eating a rainbow, right?  You want to make sure to eat a variety of colorful fruits and veggies every day.  Well I decided to combine a rainbow into a single smoothie!  This concoction is filled to the brim with veggies, and I tried to keep the fruit to a minimum.  I wanted to have the drink sweet enough to be tasty, but not overflowing with unnecessary sugars.  I really think I found the perfect balance.  I drink this almost every day as my main lunch.  Well, I get as much as I can because my 4 year old and 20 month old LOVE it too and insist I share it with them.  With so much healthy goodness inside, how can I not share with my babies?  :)

Ingredients

2 Tbsp ground flaxseed

2 C spinach

1 C kale 

1 banana

1 medium carrot, cut into large pieces

1/4 C frozen mango

1/4 C frozen pineapple

1/4 C frozen blueberries

1 lemon, juiced

1/2 C juice (I use Trader Joe's Green Juice)

3/4 C water

3 ice cubes

Directions

1. Place ingredients in a blender in order listed above (the weight of the fruit helps push the greens down to make for easier blending).  Blend thoroughly until no frozen fruit chunks remain.  Enjoy!!

Spinach Artichoke Bow Tie Pasta

Mmmm...spinach artichoke dip.  Who doesn't love it, right?  I could have it probably every week, but my waistline would not like me for it.  :)  It's a classic comfort food, but sometimes it's nice to play around with an old favorite.  I decided to try the same basic flavors in pasta form, and it was delicious!  Why hadn't I thought of this before?!?  It is a heavy pasta, so I would definitely recommend pairing it with a nice side salad and maybe a bruschetta.  You could always substitute a 10 oz bag of frozen spinach if you are a little short on time, but I think using fresh spinach always tastes better.  I hope you give this a try!

Ingredients

1 Tbsp olive oil

20 oz fresh spinach, chopped

16 oz bow tie pasta

2 Tbsp butter

5 cloves garlic, minced

8 oz cream cheese

3/4 C milk

3/4 C sour cream

1/2 lemon, juiced

1/2 tsp salt

1/4-1/2 tsp cayenne

14 oz can artichoke hearts, finely chopped

1/2 C shredded Parmesan cheese

paprika, to taste

Directions

1. Heat the oil in a large skillet over medium heat.  Add the spinach, in batches if necessary, and cook until wilted.  Set aside to cool.  
2. Drain the excess water from the spinach.
3. Cook the pasta according to package directions.  Drain and set aside.
4. While the pasta is cooking, melt the butter over medium heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the cream cheese and stir until melted.  Slowly add the milk.  Then add the sour cream, lemon juice, salt and cayenne.  Stir in spinach, artichoke and Parmesan.  
5. Add the pasta to the sauce and gently stir to combine.  
6. Serve immediately with extra Parmesan and a dash of paprika.

Adapted from A Life of Flavor