Those foods were really the cornerstones of my childhood meals.
When I was 9, my dad was diagnosed with key in 2 diabetes.
Thats when, as a whole family, we really started to think more about what we were eating.
As you’ve got the option to imagine, this really changed what our meals looked like.
This continued once we shifted to a vegan diet.
One favorite plant-based dinner we made together was lettuce wraps.
certified holistic health coach
We used to have it literally every week until we finally needed a break from it.
By the time I was in 5th grade, I was experimenting in the kitchen on my own.
(Im 19 now.)
One of my favorite recipes in the book is a creamy beet spaghetti with garlicky greens.
I remember the very first time I made this dish.
I wanted to serve something that was both healthy and beautiful.
I thought of beets because theyre hot pinkso fun!
The beet pasta is topped with mushrooms and greens, which are mixed in a garlic and oregano sauce.
I like adding pine nuts on mine for a beautiful finishing touch.
certified holistic health coach
Its so fun to experiment with different foods and this is just one example of that.
I mean, whats more fun than pink pasta?
To make the beet sauce: Preheat the oven to 400F.
Peel the beets and roughly cut them into chunks.
Place them on a sheet pan and drizzle with enough olive oil to lightly coat them.
Roast for 35 to 40 minutes, turning halfway through with a spatula, until the beets are tender.
Meanwhile, bring a large pot of salted water to a boil.
Add the pasta and cook until al dente.
To make the mushrooms and greens: In a medium skillet, heat the coconut oil over medium heat.
Add the mushrooms and saute until soft and juicy, about five minutes.
Season with the salt, oregano, garlic powder, and pepper and mix to combine.
Cover and set aside over low heat.
Toss the pasta in the beet sauce and top with greens and mushrooms.
Sprinkle with pine nuts (if using).
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