One of the things I love most about being a woman in the healthy business is the pride you feel when you meet another woman doing something like-minded.
Case in point: Candice Kumai. First off, if you need ab inspiration or a photo to affix to your refrigerator for motivation, it’s Candice’s.
Candice has written many cookbooks (ehem – she’s a New York Times bestseller), but today, I’m sharing a recipe from her latest book: Clean Green Eats.
In this cookbook, she creates simple recipes that are approachable, clean and packed with flavor. Sometimes, healthy cooking can definitely seem complex and it’s hard to know where to start anymore. Should I omit gluten? Dairy? Soy?
Well, in this book, Candice’s main focus is what everyone’s focus should be: eat greener and cleaner. The more veggies, the better. The less processed, even better.
As a pasta-lover, I went to my favorite section: Pastas & Pizzas and chose a pasta recipe to Inspiralize.
I’ve chosen her “Spaghetti and Kale-Mushroom Bolognese” and didn’t change much up except for decreasing the amount of olive oil in the beginning and offering beef broth as a substitute to wine (some people don’t like to cook with wine or don’t have it on hand easily, I figured!)
Instead of spaghetti, I used kohlrabi! Kohlrabi is one of those alien looking vegetables that most people get in their CSA boxes over the summer and don’t know what to do with them. I was one of those people until I discovered the spiralizer.
You’re going to love the lightness of the kohlrabi noodles with the heaviness of the plentiful bolognese, fortified with kale and mushrooms. The kohlrabi has a mild, turnip taste so it’s ideal for heavy sauces that pack big flavor.
Definitely worth some Sunday meal prep – prepare the bolognese in advance, spiralize the kohlrabi in advance and voila – a 5 minute meal on Monday night.
If you’d like to purchase Candice Kumai’s Clean Green Eats, click here.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points