Lemon Spinach Pasta

This simple and quick meal is loaded with the healthy superfoods of spinach, olive oil, garlic and lemon. Even my children will eat their spinach when mixed with this tasty sauce.

1 pkg. frozen chopped spinach, thawed and drained
16 oz. whole wheat pasta (shells or penne)
1 lemon, zested then juiced
1/4 c. extra virgin olive oil
2 cloves chopped fresh garlic
2 Tbl. toasted pine nuts
salt to taste
fresh grated romano or asiago cheese

Boil pasta according to package directions. While pasta is cooking, mix lemon zest, juice, olive oil and garlic with a whisk. Drain pasta over thawed spinach to warm the spinach and return to pot. Mix pasta and spinach thoroughly. Add pine nuts and pour olive oil mixture over pasta.

Serve while still warm and top with a sprinkle of cheese.

To reheat leftovers, add a little more olive oil so it's not too dry.

Tuna-Kiwi Salad

I have the devil of a time getting kiwi into my diet. Given it is packed with vitamin C and E as well folate, potassium, fiber, carotenoids, polyphenols, chlorophyll, glutathione and pectin, it's a great addition. Especially given all this comes with a very low calorie count.

Serves 2.

Ingredients:

1 can of water packed tuna
2 kiwis, peeled (use carrot peeler) and chopped
1 T of finely chopped onion
1 T of olive oil
1 T of fresh cilantro (or 1 t of dried)
2 T of toasted pine nuts (pecans can be substituted)
2 cups of shredded romaine lettuce (or baby spinach leaves) arranged on two plates.

Mix all ingredients except the nuts and greens. Let sit anywhere from 30 minutes to a day so flavors will mingle. Divide into two portions and serve on bed of greens and sprinkle nuts. Salt and pepper as desired.