So excited about greens right now. I love “green’s season”! I am most excited about my favorite leafy love, KALE. While I enjoy kale cooked in many ways, my favorite is the fairly newly popular kale chip. Crispy, satisfying, and easily consumed without having to try too hard, (aka, you don’t have to force yourself to eat them), the kale chip my favorite way to stock up on the goodness of greens.
Why eat kale? Here are a few reasons:
My recipe for kale chips can be found HERE. They are quick, easy, cheap and DELICIOUS. Season however you like. I prefer mine with a little sea salt and garlic powder, but I have heard they are delicious dusted with nutritional yeast too. 🙂
Kale is available at most grocery stores, but being that it is time for greens in so many areas, check your local farmer’s market to see if it is available locally grown. Go with organic whenever you can…especially with tender plants like greens. I ordered some in my CSA box this week and am so looking forward to bakin’ it up. So grateful to live in an area where so much fresh food grows. Even more grateful for the local farmers that take the time to grow our food without chemicals, pesticides and franken-seeds. 🙂
Take just a few minutes to prep these yourself, and save LOADS on the packaged ones. Homemade kale chips are a million times better than store-bought, and I prefer to know exactly what went into the process.
Love yourselves, ladies…from the inside out. 🙂
I have mentioned chia seeds more than once, I am sure, but today I am going to again.
I LOVE CHIA SEEDS.
Every day (usually for lunch) I have a smoothie. It is almost always the same.
1 cup frozen strawberries
1 cup raw milk kefir
1-2 tbsp coconut cream (excellent lymphatic system cleanser!)
A bit of coconut water, milk, or unsweetened almond milk to thin it out
2 TBSP melted coconut oil
1 TBSP of chia seeds.
I am super funny about textures, and even I can handle the chia in the smoothie. Reminds me of berry seeds so I am able to rationalize their presence. 😉
There are so many reasons to eat chia. Here are just a few:
Chia. Not just for crappy Christmas presents anymore.
It is cold today. And raining. And windy.
Also, I am exhausted.
Dinner tonight? Bob’s Red Mill’s version of Cream of Wheat.
Cook as directed, add a pat of good butter, a swirl of real maple syrup, a dash of cinnamon, a bit of real vanilla and a splash of raw milk or cream.
Good night. 😛
Here’s what I’ve got cookin’ today.
Started my day with the juice I posted about earlier. I will not be mixing wheatgrass juice with it again…I just cant get it down. I will have to shoot it again when I am ready.
Had breakfast with a friend around 10am. Scrambled farm fresh eggs and whole grain sourdough w/ Kerrygold butter. Yummy coffee too.
Lunch was strawberries w/brown cow vanilla cream top yogurt. Maybe my fave meal ever.
Dinner is going to be a recipe I picked up at Whole Foods during their “Eggstravaganza” this weekend. Quinoa egg bake:
1 tsp butter
1/2 cup UNCOOKED quinoa
1 1/4 cup milk
1 TBSP chopped garlic
1 tsp chopped thyme
1/2 tsp salt
1/2 tsp pepper
2 cups packed baby spinach, roughly chopped.
1 cup finely shredded romano or parm cheese
Preheat oven to 350*. Grease 8×8 dish with the butter.
Put quinoa into a fine mesh strainer and rinse w/cold water until rinsing water runs clear. Drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. bake until just set, about 45 minutes. Remove foil and sprinkle top with cheese. Return to oven and bake uncovered until golden brown and crisp, 10 to 15 minutes more. cool briefly, slice and serve.
This is the original recipe but they added a couple sliced roasted red peppers too it…I think that really made the dish!
Glad it does most of the work for me. I am so tired and lazy today…no desire to cook at all. Hopefully after today’s meals I will be happy and energized for tomorrow!
It’s Meatless Monday! Off to a good start today… Well, except for waking up an hour late. The hubs and I totally overslept this morning but managed to get him out the door almost on time.
We both got our wheatgrass shots in, followed by some apple, kale, parsley, kiwi, and purple carrot juice. Ideally, wheatgrass should been consumed on an empty stomach, so we take our shots and have the juice about 15 minutes later. I should probably give the wheatgrass more time to work before I throw something else in the mix, but it makes me so queazy with all of its detoxing madness that I end up curled up in bed. I am working on spreading out the time between wheatgrass shot and my juice/smoothie…it will be gradual.
Lunch today will most definitely be baked potatoes with grassfed butter, sour cream, and broccoli from last night’s dinner. I am craving comfort food today and that will have to do.
Dinner is going to be a recipe from Kris Carr’s cookbook, Crazy Sexy Kitchen. I am going make her “crab” cakes (made with hearts of palm) with remoulade. Essentially, the hearts of palm mock the texture of crab and a ground piece of nori provides a subtle ocean-esque flavor. I have never eaten a real crab cake by the way. Whether or not that works in my favor tonight remains to be seen.
Her recipe calls for vegan mayo, which I will not be using. I try really hard to avoid oils like canola, vegetable, or corn so I will make my own mayo from the Nourishing Traditions cookbook. I will also be frying them up in refined coconut oil. Gonna round out dinner with roasted veggies. You can get the “crab” cake recipe here! Just scroll down. 🙂
I really hope we like them. It’s gonna take quite a bit of time to prepare them and I’ve got quite a few bucks tied up in this venture. No expense spared when nourishing the cake…or maybe just satisfying curiosity.
Happy Monday all…make good choices!