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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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CANNELLINI BEAN AND GARLIC PASTA

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This is a simple and delicious dish...especially if you took my advice and froze some of the Roasted Vegetable Marinara. This meal was a combination of "I don't feel like cooking, what do I need to use in the refrigerator before it goes bad and what do I have in my pantry that will tie it all together".

This is creamy, and if you choose to go there, spicy.

Ingredients:

2 cups marinara
4-6 cloves fresh garlic sliced
1/4 pound 100% whole wheat thin spaghetti
1 15 oz can cannellini beans rinsed
2 cups fresh baby spinach
1/4 teaspoon crushed red pepper (optional)

Boil the water for the pasta. Begin cooking the pasta according to the instructions.
Heat a saucepan for 1 minute. Add the sliced garlic and keep it moving around until it browns. add the marinara and beans. When there is one minute left on the pasta, transfer it directly from the water to the sauce to continue cooking. Add the spinach one half at a time. After the first batch wilts, add the second batch and serve while it's still uncooked. Add the red pepper flakes if you're using them. Serve immediately. Serves two.


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