Last night’s supper makes me feel like a little kid whose Mom is trying to sneak in veggies… Parrish and I had an easy supper of gluten free spaghetti and meatballs on the menu. Typically I would sautee some brocolli or asparagus to serve with it, but we were going for speed. Al Fresco chicken meatballs make a plate of spaghetti and meatballs crazy fast to make!
So right before serving, I decided to add in baby spinach. I plated my gluten free spaghetti noodles, tossed baby spinach on top, and then finished it off with sauce and meatballs.
The warm sauce wilted the spinach but not completely. And you know what? You couldn’t even taste it!
I was able to get the health benefits of spinach, without compromising the homey comfort food taste of my spaghetti! Plus the spinach bulked it up a bit, so I didn’t have to eat as much carby noodles as usual! Win – Win.
I’m taking a day off today and couldn’t be happier! I am loving my new position at One World Market, but my brain needs a day off! Plans for the day involve going to the Y, cleaning my bathroom, and catching up on my Hulu queue. Revenge and Bunheads is calling my name!!