My kids loved it even though I added some pepper flakes to give it some heat. I think the mixture of the thyme as well as the red paprika, and let’s not forget the wine, made this pasta exceptional.

I also added tons of garlic. I love garlic so every time I have to use it for recipes I go over board. My family doesn’t mind so tons of garlic works for us!

If you like you could also add fresh spinach instead of kale or any other greens of your choice. I have done a similar recipe before using both spinach and mushrooms and it was equally good.

If you don’t like anchovies you can omit them and just use salt. The anchovy flavor doesn’t come through at all but it is your choice to use them or not.

On another note, I have about 3 weeks left for the torture to begin. When I say torture I mean school. Mentally I am preparing myself because it is going to be a very hard road. PA school is no joke so I hope I succeed. To say that I am crapping my pants is an understatement…I will keep you posted!

Anyhow, I hope you get to make this kale sun dried tomato pasta. If you want something quick and delicious this is it, and you don’t have to add so much garlic if you don’t want to!

Enjoy!

kale sun dried tomato pasta

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb whole wheat linguine
• 3 tbs olive oil
• 2 large tomatoes, chopped
• 2 oz can anchovies
• 10 garlic cloves, chopped (less if you like)
• 1/2 cup white wine
• 2 oz sun dried tomatoes
• 10 oz fresh chopped kale
• 1 tsp paprika
• 1 tsp thyme
• 1/2 tsp pepper flakes
• 1/2 tsp celtic salt

Directions:

Cook pasta according to package instructions.

In a large skillet, over medium to high heat, add the olive oil and anchovies and stir until they start to disintegrate. This will take less than a minute. Add the garlic and cook for 1 minute until fragrant.

Add the tomatoes, spices and salt. Stir and cook for 1 minute or so. Add the sun dried tomatoes and wine and let the sauce cook on high heat for about 5 minutes. Add the kale and stir until it starts to wilt and cook down. About two minutes.

Add the cooked pasta and stir. Serve immediately.

NOTE: You can omit the anchovies and add some extra salt.

The post kale sun dried tomato pasta appeared first on Eat Good 4 Life.

I find that a lot of people don’t like anchovies. However, in this dish the anchovies disintegrate and give the veggie mixture a nice salty taste, like as though you are using a really high quality salt or something!! Try it at least once and you would see what I mean. My kids ate it so I guess the anchovy taste couldn’t be that bad!!

Jamie Oliver is my ultimate favorite chef in the entire world. Not only because of his super cute accent, and outgoing personality, but because of his easy and versatile style in the kitchen. I love the fact that he concentrates on cooking simple, tasty and healthy dishes that can be recreated by anyone. No fancy techniques, equipment or ingredients of any kind, my kind of cooking!!

…and lets not forget what he has been trying to do here for the longest time. He started his healthy food journey in the U.K and ventured to try it here in the US. Where a better place than here really? After all, the US, believe it or not, EAT THE CHEAPEST FOOD IN THE WORLD. This is a fact. I am not making this up!!

Anyhow, let me end it here because I could go on forever talking about this subject.

This fish recipe is one of my ultimate favorite meals. It is tasty, simple and super nutritious so I hope you get to try it sometime soon.

Enjoy!!

Here you can see some of the ingredients that were ready. The beans were being steamed on a pot :-) but you get the point right? I actually used Thai basil which is what I had on had.

So you put all of the ingredients in a baking tray and you are good to go. Next time I will use foil paper to wrap the baking trays in with, this way I won’t have to clean all of the mess. It really got messy!!

….and here you can see the final result. In just about 12 baking minutes I had a super duper dinner for 5 people.

This is one of my favorite fish recipes ever. Why haven’t I posted this before? NO IDEA, but now I have :-) and you should truly give it a go because this is just sensational.

Jamie Oliver's tray baked salmond with veggies

Yield: 5 servings

Ingredients:

1 lb fresh green beans
10 oz small cherry tomatoes
6 oz can black olives, chopped
4 tablespoons olive oil
2 2 oz cans anchovy fillets
5 thick salmon fillet steaks, with or without skin
2 lemons
1 handful fresh basil.

Directions:

Preheat oven to 500F. Tail the green beans, blanch them until tender in boiling water, and drain. Put them a large mixing bowl with the cherry tomatoes, basil and the olives. Toss in the olive oil.

Give the salmon fillets a quick wash and pat dry with kitchen paper towels. Place salmon at one end of a roasting tray or baking pan. Squeeze the juice of 1/2 a lemon over the fillets on both sides and season with salt and pepper. Drizzle a little olive oil over the top.

Toss the green bean mixture on the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 12-15 minutes. Remove from the oven and serve with lemon quarters.

Nutrition facts calculated based on the recipe giving 5 servings. This is high in selenium, niacin, vitamin B12, and B6

The post Jamie Oliver’s tray baked salmon with veggies appeared first on Eat Good 4 Life.

This Pasta Puttanesca is a very popular Italian dish and a very liked one in my household. It is yet another simple, fast and nutritious recipe so I highly suggested. Like I said on some older posts, we do love pasta, we eat it at least two to three times per week, and there is nothing wrong with that.

Like I also said, carbs, complex carbs, should compose 50% of the diet so as long as you are eating this type, rather than simple carbs like candy, cakes, cookies etc you should be fine. Making your own food it also key, and staying away from processed and prepackaged food items it is very important to lead a healthy lifestyle. Exercise should also be part of a healthy lifestyle. What ever type works for you.

Diet don’t work, as diets are temporary. A long term change in lifestyle is what will work. I can’t stress that enough. If you have any questions let me know.

This Pasta Puttanesca is very simple, flavorful and filling pasta dish!

Enjoy.

Pasta Puttanesca

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes max!

Ingredients:

3 tbsp olive oil
4 garlic cloves, chopped
1 lb can diced tomatoes
2 - 3 tablespoons capers
1 cup pitted olives, diced and drained
2 2.5 oz cans anchovies
2 tablespoons fresh parsley
1 lb whole wheat linguine

Directions:

Cook pasta according to package instructions.

While pasta cooks, in a non-stick skillet add the oil, and garlic. Let the garlic cook for about 1 minute or until lightly browned.  Add tomatoes, capers, and olives. Cook over medium to high heat for about 8 minutes.

Add anchovies and half the parsley. Cook for a further 5 minutes. The sauce will thicken. (I normally add 1/2 teaspoon of corn starch, I like my sauce even thicker)

Add cooked pasta and remaining parley and mix through with the sauce. Serve while hot.

The post Pasta Puttanesca appeared first on Eat Good 4 Life.