Whether it is on your phone or a handy leather-bound notebook, remember to keep a food diary. Keeping a detailed note of the meals you consume will make it easier for you and your doctor to pinpoint, manage, and control flare-inducing foods.
Spaghetti with braised kale
Sometimes everyone just needs a warm plate of pasta. Look for whole grain pasta, a complex carbohydrate, to help keep blood glucose levels stable. Kale is rich in antioxidants and vitamin K. *some lupus patients have severe reactions to garlic. If this is true for you, leave it out altogether.
1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced*
1/2 pound spaghetti
2 teaspoons fresh lemon juice
- Rinse kale. Drain; transfer to bowl with some water still clinging.
- Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
- Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.