I buy approximately 2-4 heads of cauliflower, 2-3 bunches of asparagus, 2-3 zucchini, 1-2 heads of broccoli and a bag of kale weekly. I keep organic corn, green beans and peas in the freezer. These are my favorite veggies and they happen to be among the healthiest. My on the go healthy throw-it-together meal consists of gluten free organic brown rice or quinoa pasta, veggies, and cheese. Be creative and use whatever is in your refrigerator or freezer. This recipe is particularly good for people with a type B blood because it is gluten free, veggie loaded and dairy rich.
Organic brown rice pasta or brown rice and quinoa pasta from Trader Joes
Whatever veggies you have on hand
Whatever cheese you have on hand
Boil pasta to perfection add tomato sauce or pesto. Make sure that if you use a jar of tomato sauce that it does not contain high fructose corn syrup. My favorite is La Victoria brand. Saute your veggies in olive oil with lots of fresh garlic or onion. Roast your favorite veggies. Once everything is cooked, add pasta to a bowl and top with all the veggies and melt some cheese on top. If you like even top with toasted nuts like almonds or pine nuts.
Pasta with sautéed aspargus, kale and garlic, roasted cauliflower and eggplant, with tomato sauce topped with fresh mozzarella cheese.
Pasta with sautéed red peppers and zucchini and broccoli, topped with goat cheese and toasted pine nuts.