Lemon Kale Pasta with Dried Cherries & Eggs

by Danielle Omar on October 5, 2014

 Shredded kale, hard-boiled eggs, dried cherries and Asiago cheese are tossed with olive oil and lemon for a quick and easy weeknight kale pasta meal!

shredded kale pasta with lemon and egg

[Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.]

It’s hard to come up with a “new” pasta dish for a pasta challenge. I grew up eating pasta with just about everything. From eggs to cauliflower to pumpkin, I’ve paired pasta with it all. But this contest is more about the fact that pasta is an affordable, fast and healthy option for dinner. And it’s true. I make pasta one way or another every week at my house and I’m thinking anyone who feeds children does, too.

This dish has a few winning aspects to it:

  1. It’s a true pantry dish: you can use any type of pasta you want (see below), you can also use any kind of green you want, and you can use any kind of cheese you want. So whatever you have on hand, use that. So versatile.
  2. Besides the pasta and the eggs, it’s really a no-cook dish.
  3. It’s equally good warm or cold from the fridge.


various pasta types

So let’s talk about pasta, shall we? There are so many different types to choose from. I made this kale pasta recipe a few times for this challenge and settled on the cellentani. I wanted a hearty pasta with a nice bite.

A good rule of thumb for choosing pasta is “the lighter the sauce, the thinner the pasta.”  You can’t really go wrong with my olive oil and lemon dressing in this recipe, but once you start getting into thicker, meat based sauces, you’ll want to use a thicker pasta (think mac and cheese, it wouldn’t be nearly as good with angel hair spaghetti). Another really important tip for preparing pasta is not to over cook it. They tell you how long to cook it on the box for a reason. Trust them and you will get perfect pasta every time.

kale pasta with egg

I also wanted my kale pasta to be “make-able” for everyone, so I actually bought of all my ingredients from Walmart. That’s right, except for the dried cherries, everything was found at my local superstore. I will admit, I don’t usually shop at Walmart but I wanted to see if I could find all my ingredients in one store for this dish. And I did, mostly.

I hope you will try this kale pasta dish for a busy weeknight meal that everyone will enjoy.  And stay tuned later this week, I have one more pasta dish to share using a childhood favorite ingredient. Until then, check out my fellow reduxers pasta creations below!

Lemon Kale Pasta with Dried Cherries & Eggs


  • 1/2 box pasta
  • 2 cups shredded kale
  • 1/2 cup dried cherries
  • 4 eggs, hard boiled and chopped
  • 1 small clove garlic, finely chopped
  • 4 mint leaves, finely chopped
  • 1/3 cup asiago cheese, shredded
  • 2 Tablespoons olive oil
  • juice from 1/2 lemon (I used a meyer lemon)
  • salt and pepper, to taste


  1. Cook pasta according to package directions. Boil eggs. Shred kale and steam in microwave 4 minutes or until softened. In a large bowl, combine cooked pasta, cheese, shredded kale, dried cherries, chopped eggs, garlic, and mint. Add salt and pepper, to taste. Add lemon juice and olive oil and toss well to combine. Serve warm with more shredded cheese! Also good cold.


No-Bake Fig Newton Snowballs

by Danielle Omar on October 3, 2014

These no-bake fig newton snowballs are bite-sized balls of energy. With no-sugar added, they’re a healthy dose of fig deliciousness!

no-bake fig newton balls I am kind of proud of these little snowballs. They are the result of almost an entire Costco-sized bag of dried fig failures, but sometimes you have to keep at it until you get it right. I think I got these little snowy balls of fig newton-y goodness right! I actually have a bit of a history with Fig Newtons. Growing up in the 70′s, my mother was a little ahead of her time in the nutrition department. Breakfast at my house was of the Raisin Bran variety and by that I don’t mean Kellogg’s Raisin Bran, I mean Post Raisin Bran. Oh, yes, there’s a difference. Kelloggs’s Raisin Bran contained plump extra sweet raisins that were coated with sugar. Post Raisin Bran definitely did not. To a grade-schooler this was kind of a big deal. And lunch…well our sandwiches were made with “real” whole wheat bread, not the white-wheat bread of today, but real 100% whole wheat, which back then was pretty much like eating cardboard. There were no chips or processed snack foods in the house, either. Cheez-its? Never going to happen. We ate real food if we were hungry. And dessert? Grab yourself an apple or a peach. So cookies in our house were a real treat. Why my mom gave Fig Newtons the green light is still a mystery, it’s not like they’re low in sugar. We usually had two choices, Hydrox Sandwich Cookies or Fig Newtons. So yes, Fig Newtons in the pantry felt like a little bit of heaven. If anyone has ever tasted a Hydrox cookie, I know you feel my pain. raw fig newton balls Being that Fig Newtons take me back to my childhood, when a client who is currently in my detox program asked me to create a detox-friendly newton, I will admit that I went on a mission. I wanted these bites to taste like the Newton I know and love….and I think I can say that I did them justice. Although probably not at all what you would expect, these n0-bake fig newton snowballs really taste like a bite of a real Newton. I might say they’re even better than the real thing! The fig taste really comes through and the best part is the crust. Instead of making a real crust, I made a powder crust and rolled these little fig balls into it. After a few crust fails, I thought this was a genius idea. creamy fig newton bite center So without further ado, I bring you my fig newton snowballs! I hope you make them and share them with a newton-lover in your life. no-bake fig newton bites Here’s how I made them:

No-Bake Fig Newton Snowballs

No-Bake Fig Newton Snowballs


    For the Figs:
  • 1 1/2 cups dried figs, soaked in water for about 20 minutes
  • 1/4 tsp vanilla powder or extract
  • For the Powder Crust:
  • 1 cup gluten free rolled oats
  • 1/4 tsp vanilla powder or extract
  • 1 Tbsp orange zest
  • 3 Tbsp almond flour
  • 1/4 cup raw almonds
  • dash stevia, optional


  1. In a food processor, add the ingredients for the crust and process into a flour-like consistency. Set aside in a bowl.
  2. Rinse out the food processor and add the soaked figs and the vanilla powder. Process until the figs are broken down. Add 1 Tbsp of water, if needed. Then add 1/2 cup of the powder crust into the processor with the figs and pulse until well-combined. The texture should be soft, but don't over-process. Adjust the texture as needed with the powder crust and water.
  3. Roll the fig mixture into balls and place on a baking sheet lined with wax paper. Place balls into freezer while you clean the kitchen (about 10 minutes). Remove from the freezer and one by one roll the balls into the powder crust. Store in the fridge or freezer! Makes about 8-16 balls, depending on the size.


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skinny bloody mary

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