Meatless Monday

Now that Nick and I have finally settled into our life in Silver Spring, I can recommit myself to the blog.  Truth is for the past 1.5 years of feeding just me and Sissy Cat, my creativity has basically gone to one pot wonders, eggs, and bread as my “whole grain" of choice.  With someone else to feed I actually need to meal plan again and get creative!

Last night I made an awesome enchiladas pie with winter veggies instead of the usual corn and tomatoes (think acorn squash and kale), layered with fresh pinto beans and drenched in a real ingredient sauce from Whole Foods.  Wish I had taken some pictures…

Tonight I found my camera, and the meal was delicious, but just not as amazing as the enchiladas.  Still post worthy.IMG_1458

Spicy Lime Pasta with Kale and Cauliflower

  • 1 cup uncooked whole wheat pasta
  • 3 cups shredded kale
  • 1 head baked cauliflower (30min at 350)
  • 1 onion diced
  • 1 clove garlic, pressed
  • 1 TBSP “Arizona Dreaming” penzey spices – a blend of chili’s and peppers from the southwest
  • 2 TBSP tomato paste
  • zest of 1 lime
  • juice of 1/2 lime
  • 2 TSP whole wheat flour
  • 1/2 cup veggie broth
  • 1 TSP salt


  1. Cook pasta and cauliflower
  2. Keep the oven pre-heated once the cauliflower is done
  3. Sauté onion in olive oil and add garlic once onions are translucent
  4. Add remaining ingredients (minus pasta, cauliflower, and kale) to pan and mix
  5. Now that you have your sauce add the kale, cauliflower, and pasta and stir it all up (you may need to add a little more broth, flour, or paste depending on how well your goods are coated)
  6. Throw it all in a baking dish and coat with a thin layer of grated cheddar
  7. Bake at 350 for 20min so the pasta gets crispy on top
  8. Serve and squirt with lime!


Not your average tomato sauce!


One Comment on “Meatless Monday”

  1. Moma Beans says:


    you have not lost your creative talent Must feel great! Love you, moma beans

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