1/2 lb low-sodium lean ham, no added nitrates or nitrites, cut into 1/2-inch cubes
8 oz whole-wheat linguine (TRY: Jovial Foods 100% Organic Einkorn Whole Wheat Pasta - Linguine)
1/4 cup plain Greek yogurt (avoid using nonfat)
6 radishes, halved and thinly sliced
1/4 cup minced radish tops, rinsed well and patted dry, optional
In a large nonstick skillet on medium, heat oil. Add onion and sauté for 3 minutes, stirring occasionally. Add pepper and ham and continue cooking for 2 minutes more. Remove mixture from heat and set aside.
In a large pot, cook linguine al dente according to package directions. Drain quickly, then immediately return linguine to hot pot. Crack egg over top of linguine and use a pasta fork to gently fold and stir egg into pasta, about 1 minute. When egg has turned opaque and thick, add reserved pepper-ham mixture to linguine. Gently toss to combine. Add yogurt and radishes and gently toss to combine. Serve hot, garnishing with radish tops (if using).
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.
Don’t Underestimate Spuds: Potatoes have been treated unfairly over the years, but the redskins in this recipe provide about half of this recipe’s vitamin C and potassium – you’ll meet nearly 30% and 33% of your DV of the two nutrients, respectively, in 1 hearty serving. While the well-known immunity vitamin is also necessary for the formation of collagen and the healing of wounds, the mineral potassium may help lower blood pressure.
Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.