15-minute “pasta”

Veggie noodle meals that are fresh, healthy and so easy

Zesty Carrot Pad Thai ACTIVE TIME: 15 min.

TOTAL TIME: 15 min. SERVES: 2 2 lbs. carrots, peeled

1⁄4 cup peanut butter 1 Tbs. coconut aminos or soy sauce 1 Tbs. honey

1 Tbs. rice wine vinegar

2 limes, zested and juiced 2 scallions, thinly sliced

1⁄4 cup chopped peanuts 1⁄4 cup packed Thai basil

leaves Per serving: Cal. 531 Pro. 18g Carb. 69g Fiber 15g Sug. 36g Chol. 0mg Sod. 929mg Total fat: 25g Sat. 5g Trans. 0g This twist on a takeout favorite swaps carrot spirals for rice noodles for a dish that’s bursting with flavor but low in carbs and calories

Using spiralizer or julienne vegetable peeler, cut carrots into noodles.

In large bowl, whisk peanut butter, coconut aminos or soy sauce, honey, rice wine vinegar, 1 Tbs. lime juice and 1 tsp. lime zest until combined. Add carrots; toss well to coat. Top with chopped peanuts and Thai basil before serving.

Beet & Blue Cheese Cobb

ACTIVE TIME: 10 min.

TOTAL TIME: 10 min. SERVES: 2 2 beets, peeled

2 cups mixed greens 1 avocado, peeled and

sliced 2 oz. crumbled blue

cheese

2 pieces cooked bacon,

crumbled 1 Tbs. Greek yogurt 1 Tbs. red wine vinegar 1⁄4 cup olive oil 1⁄2 tsp. chopped fresh

parsley Per serving: Cal. 662 Pro. 23g Carb. 24g Fiber 9g Sug. 10g Chol. 45mg Sod. 1,000mg Total fat: 56g Sat. 14g Trans. 0g Ideal for busy weeknights, this no-cook meal can be on the table in under 10 minutes. For even faster prep, shred the beets in a processor

Using spiralizer, create noodles out of beets. Divide mixed greens, avocado, blue cheese and bacon evenly among 2 bowls; top each with beet noodles.

In bowl, whisk Greek yogurt, red wine vinegar, olive oil and parsley until smooth Drizzle over salads; toss well to coat.