Belly fat is known to increase your risk of heart disease. In a 2016 study on how diet quality affects fat in different areas of the body, researchers found that a high-quality diet was (surprise!) associated with less belly fat. So: which foods are in this high quality, belly-busting diet? Fruits, vegetables, whole grains, nuts, seeds, and yogurt. In this pasta salad recipe you will find whole grains, vegetables, seeds, and fruit. Nutrition Information (per 1 cup serving) Calories: 254, Protein: 9 grams, Fat: 12 grams, Carbs: 31 grams Recipe and photo by Mandy Unanski Enright, M.S., R.D.N., R.Y.T., of Nutrition Nuptials.
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Makes 8 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the massaged kale: 1 bunch kale, chopped 1 lemon, juiced 1 Tbsp lemon grapeseed oil (or olive oil) 1 Tbsp lemon rosemary seasoning For the salad: 2 cups chopped butternut squash 1 Tbsp olive oil 1 Tbsp lemon rosemary seasoning 1 box Explore Cuisine Chickpea Fusilli pasta or whole wheat pasta, prepared to package directions 1/3 cup dried cranberries 1/4 cup pepita seeds 2 Tbsp hemp seeds 1/4 cup lemon grapeseed oil or olive oil 2 Tbsp lemon rosemary seasoning, divided
How to make it
Prepare the marinated kale by mixing the kale, lemon juice, 1 Tbsp. lemon olive oil, and 1 Tbsp. lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spread into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender. While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process. Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.
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Belly fat is known to increase your risk of heart disease. In a 2016 study on how diet quality affects fat in different areas of the body, researchers found that a high-quality diet was (surprise!) associated with less belly fat.
So: which foods are in this high quality, belly-busting diet? Fruits, vegetables, whole grains, nuts, seeds, and yogurt. In this pasta salad recipe you will find whole grains, vegetables, seeds, and fruit.
Nutrition Information (per 1 cup serving)
Calories: 254, Protein: 9 grams, Fat: 12 grams, Carbs: 31 grams
Recipe and photo by Mandy Unanski Enright, M.S., R.D.N., R.Y.T., of Nutrition Nuptials.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the massaged kale: 1 bunch kale, chopped 1 lemon, juiced 1 Tbsp lemon grapeseed oil (or olive oil) 1 Tbsp lemon rosemary seasoning For the salad: 2 cups chopped butternut squash 1 Tbsp olive oil 1 Tbsp lemon rosemary seasoning 1 box Explore Cuisine Chickpea Fusilli pasta or whole wheat pasta, prepared to package directions 1/3 cup dried cranberries 1/4 cup pepita seeds 2 Tbsp hemp seeds 1/4 cup lemon grapeseed oil or olive oil 2 Tbsp lemon rosemary seasoning, divided
How to make it
Prepare the marinated kale by mixing the kale, lemon juice, 1 Tbsp. lemon olive oil, and 1 Tbsp. lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spread into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender. While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process. Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.
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Makes 8 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
For the massaged kale: 1 bunch kale, chopped 1 lemon, juiced 1 Tbsp lemon grapeseed oil (or olive oil) 1 Tbsp lemon rosemary seasoning For the salad: 2 cups chopped butternut squash 1 Tbsp olive oil 1 Tbsp lemon rosemary seasoning 1 box Explore Cuisine Chickpea Fusilli pasta or whole wheat pasta, prepared to package directions 1/3 cup dried cranberries 1/4 cup pepita seeds 2 Tbsp hemp seeds 1/4 cup lemon grapeseed oil or olive oil 2 Tbsp lemon rosemary seasoning, divided
How to make it
Prepare the marinated kale by mixing the kale, lemon juice, 1 Tbsp. lemon olive oil, and 1 Tbsp. lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spread into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender. While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process. Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.
Makes 8 servings
Prep time 15 min.
Cook time 45 min.
Prep time 15 min.
Cook time 45 min.
Prep time
15 min.
Cook time
45 min.
Ingredients
- For the massaged kale:
- 1 bunch kale, chopped
- 1 lemon, juiced
- 1 Tbsp lemon grapeseed oil (or olive oil)
- 1 Tbsp lemon rosemary seasoning
- For the salad:
- 2 cups chopped butternut squash
- 1 Tbsp olive oil
- 1 Tbsp lemon rosemary seasoning
- 1 box Explore Cuisine Chickpea Fusilli pasta or whole wheat pasta, prepared to package directions
- 1/3 cup dried cranberries
- 1/4 cup pepita seeds
- 2 Tbsp hemp seeds
- 1/4 cup lemon grapeseed oil or olive oil
- 2 Tbsp lemon rosemary seasoning, divided
How to make it
Prepare the marinated kale by mixing the kale, lemon juice, 1 Tbsp. lemon olive oil, and 1 Tbsp. lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spread into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender. While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process. Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.
Prepare the marinated kale by mixing the kale, lemon juice, 1 Tbsp. lemon olive oil, and 1 Tbsp. lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour.
Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spread into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender.
While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process.
Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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