Posts Tagged ‘kale’

Lately, I have been a green monster machine. Each morning on the way to teach summer school, I make a smoothie filled with kale from my garden!

I am so excited that my garden has been growing so well! You can see the kale from the picture below and you can also see the tip of my first cucumber from the garden. I have a few other veggies now and I will do a recap on those soon!

I am not a parent yet, but I feel so much pride for my garden and how well it is doing, that I think of it like my child. 🙂 Weird, I know! Each day I water it and I weed it and I give it love. I also feel soo guilty for leaving it to go on vacation, and while I am gone, I think about it. Anyways, more on that later. 🙂



This smoothie was a little different because I added mango! Crazy, right!

  • 1 scoop vanilla protein powder
  • 1 scoop Amazing Grass Green Superfood
  • bunch of kale
  • handful of frozen mango from TJ’s
  • 4 frozen strawberries
  • 1 c. unsweetened almond milk

Today’s smoothie is going to have the new Vega Smoothie Infusion in it! I will let you know what I think.

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This morning started with a 6am workout. Both Brady and I made it to the gym. I did a hard 35 min. on the stepmill while he ran. It was great to get it over with because Mondays are always busy and draining.

Breakfast was my usual fruit with GoLean vanilla oatmeal and coffee with soy-milk plus a splash of SF creamer. Then lunch was leftover Ali’s feast. It was delicious and filling – still. I snacked on celery and PB in the afternoon, while the kids were at art.

I was hungry when I got home. Luckily, I had planned ahead and marinated a piece of salmon in lime, cumin and mexican seasonings. I threw it in the oven on broil for about 10-15 min.

While that was cooking, I boiled up some diced sweet potatoes and heated up some quinoa from last night. I threw it all together with black beans and chickpeas. Served with baked kale and fresh tomato and guac. It was delish and very clean!

Super Simple Quinoa SBC (Sweet Potato, Black Bean, Chickpea)

  • 1 c. cooked quinoa
  • 1/2 can of chickpeas
  • 1/2 can of rinsed black beans
  • 1/2 sweet potato (diced and boiled)

Mix all together and enjoy!




You can guess what my lunch for tomorrow looks like!

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Today was busy, as usual. I couldn’t get up for the morning workout since the paper did me in last night, so the workout was moved to the end of the day. Here is how it went:

Breakfast: Usual – fruit and oatmeal


Lunch: leftover salad and popcorn


Snack: low fat brownie treat (will post this weekend)


Workout: 5 mile run with Katie and Heather! We had to bundle up to handle the 35 degree weather – yuck! Where did 77 go/

Dinner: Black Bean Chickpea Burgers with Kale Chips and Honey Dijon Fingerling PotatoesIMG_3110.JPG

Black Bean Chickpea Burgers

  • 1/2 can of black bean burgers
  • 1/2 can of chickpeas
  • 1/3 c. bread crumbs
  • 1/4 c. fresh salsa
  • cumin
  • salt and pepper

Blend all ingredients together in the mini food processor and cook in a non-stick pan!


Fingerling Potatoes

  • 2 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1 tso. olive oil

Cut potatoes into small pieces and mix with dressing. Bake for 25 min. at 430.

Brady wanted his burger, made with extra lean beef, showcased as well, so here it is! I put it on an Sprouted EZ. Grain Roll!


Off to work on the paper! Yay for Friday!!

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Again, this week was crazy. Brady was out of town all week (week # 4 in a row) and I was on my own. I am pretty used to it by now but it still gets lonely – especially at dinner time. One night I had Katie and Sarah over for Lettuce Wraps for Sarah’s b-day (her husband has been gone with Brady) and one night I made this for dinner. I can’t really recall the other nights, which means they weren’t too exciting. The good news is I managed to eat all of the straggling fruits and veggies in the fridge, so I am ready to stock up for the next week.

Thursday night I made the Craving Ellie in My Bellie recipe of the week. It was hosted by: Apple Crumbles.

March 5th

Sesame Stir-Fried Chinese Greens

Page 258

Hosted by Apple Crumbles


I followed most of the recipe as it was written. The only changes I made were:

  1. I used Napa cabbage instead of bok choy (it said you could use either)
  2. I added kale pieces because I had them (they fit in great!)

Here is a picture of the recipe from the book.

And served with my Gliding Calm tofu:


I would recommend this dish as a side to lettuce wraps, tofu or just chicken stir-fry. It is great!

The upcoming CEiMB recipes are:

March 12th

Fish Tacos with Chipotle Cream

Page 229

Hosted by imafoodblog.com

March 19th

Greek-Style Stuffed Peppers

Page 188

Hosted by The Healthy Hostess

March 26th

Chicken with Mango Barbecue Sauce

Page 298

Hosted by Aggie’s Kitchen

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In an effort to stay healthy throughout the holidays, I made a huge pot of vegetable soup. It’s similar to cabbage soup from the diet except I add lots more things. I made a big pot tonight to take for lunches for this week. Its super filling and warm, also low calorie and FULL of fiber.

* 4 cups of natural chicken broth (Progresso)

* 2 leeks ( white part only)

* 1 can mixed vegetables

* 1 bunch of celery cut into pieces

* 1 can great northern beans

* 1 can diced tomatoes with juice

* 1/2 head of cabbage sliced

* 1/4 bag of frozen artichokes (leftover from Trader Joes)

* 1 c. frozen spinach

* 1 handful of kale (you can omit)

* 1 packet of onion soup mix (Lipton)

Then I just put into tupperware and eat it throughout the week. I usually add parm. before I eat it!IMG_2192.JPGIMG_2195.JPG

For dinner, we wanted different things! I was in the mood for a light dinner of soup, tofu and kale. Brady on the other hand wanted meat! Here are the plates:



Hers: Tofu is baked with sesame seeds.

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Tonight’s dinner came together fast because after a day of celebrating Ohio State’s win over their forever rival.. Michigan and then a nap, we were hungry and craving something warm! I wanted something filling and low-cal that would satisfy my need for comfort food. Brady was just hungry (so hungry in fact, that he began cooking some Gimme Lean Soy Sausage – fake meat is not his thing, but he did say it was “not so bad” 🙂 )

Anyways, I went to the cupboard and grabbed the following:

Potato-Vegetable-Lentil Soup

  • leftover kale and broccoli (about a cup total)
  • 1 can kidney beans
  • 1 cup steamed lentils (from TJ’s in the fridge pack…so good!)
  • 1 can mixed vegetables
  • 1 can Italian diced tomatoes
  • 3ish cups of water
  • 1 can Progresso chicken broth
  • 1 box of Trader Joe’s instant mashed potatoes WITHOUT the butter/garlic seasoning

Mix the water and broth together and add beans, kale, broccoli, lentils, mixed vegetables, and tomatoes. Bring to a boil. At the last minute, add the potatoes and stir well. The soup will immediately thicken and become creamy! Soo good!


I added parmesan to my bowl!


Nutrition Data:

8-10 servings. Data is based on 8 servings in whole pot.

Fat: 2.5

Calories: 180

Fiber: 12

Protein: 7

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That is a basic equation, but a very important one! It proves to be true time and time again.  My dinner was based on this idea.  I didn’t really have much in mind, I was actually thinking about *Running with Food*’s Salmon and Lentil Pilaf!  (I still want to try it!)

So I looked in the fridge and found all the parts of a perfect Southwest/Mexican salad!  I quickly threw some shrimp on the stove with lime juice, cumin and Mexican blend of spices from our honeymoon.  The turned perfectly pink and well seasoned.  While they cooked, I stir fried fresh mushrooms and kale in the same seasonings.  A delicious dinner was made in minutes!

Fresh Ingredients:

  • shrimp
  • romaine lettuce
  • mini sweet peppers (Costco)
  • mushrooms
  • kale
  • tomato
  • avacado

From the Fridge:

  • leftover Mex. quinoa
  • Mango Salsa with Peaches (Costco)
  • Whole Grain Flat Out Wrap (acting as tortilla chips, thrown in the oven on broil while shrimp cooked)
  • Fat Free Feta (TJ’s)


img_2074Bonus:  While everything was still out, I packed a repeat for lunch tomorrow!  I am already excited!

When I finished the salad I was full and satisfied!  About an hour and 2 loads of laundry later, I had an apple cut up with Naturally More PB.  I think it was the sweetness I needed!

Currently, I am sipping on some Fat Free Hot Cocoa and getting ready to do school stuff, finish nutrition essays, grad school papers, and continue the laundry party!

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One night this week, in an effort to eat healthy and make leftovers to take for lunches, I made stir-fried tofu with quinoa and veggies.

Tofu Green Veggie Quinoa

Stir fry:

  • tofu, seasoned with garlic salt and pepper
  • kale
  • garbonzo beans
  • broiled asparagas (in the broiler for a few minutes with salt and pepper)

Make quinoa as directed. This is the tricky part…Just Kidding!  Throw everything together and enjoy!!


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Green and Leafy

Tonight’s dinner was “girlfriend food” as I call it, Brady would call it rabbit food, either works. It was great! While he was at his soccer game, I decided I could not wait for him to get home so I started cooking. I had gone for a 5 mile run afterschool and my stomach was growling.

I baked TJ’s tofu with fresh ground ginger, soy sauce, salt/pepper and SF maple syrup. Similar to: See Bride Run

and Gliding Calm.

I still have not figured out the links all the way. I need some help with that. Anyways, I stir fried some kale with soy sauce and steamed some broccoli. I also cut up a few ripe tomatoes. It was the perfect solo dinner. I started eating at the table but moved to the couch with my plate to watch my DVRed Lipstick Jungle that I missed.

Happy Friday! Yay!

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For dinner tonight, I was really excited to use my rice paper wraps that I had bought like a year ago!  Brady is on the kick of using things, which I am all for, so we tried them.  I will say that I had high hopes and dreams for these wraps because they look so cool, but I am may not be cut out for them after all. This will not be an easy recipe to follow because I was all over the kitchen making a huge mess and starting a million things at once.  I will try to simplify it, but we will see.  Another warning:  I do not know exactly what any of the measurements were, I just threw things together.

To Start:

I mixed part of the filling:

  • broccoli slaw
  • carrots
  • water chesnuts
  • rice vinegar
  • sesame oil
  • TJs Asain sauce

While I did that I boiled the shrimp.

I also stir-fried:

  • fresh kale
  • asparagas
  • rice vinegar
  • ginger
  • sesame oil (just a dash)

In the meantime, I mixed up a sauce from:

-TJ’s General Tsao sauce

-rice vinegar

– soy sauce

-ground ginger

– sesame oil

– lime juice

-hoisin sauce

I also heated up a pack of rice noodles in water in the microwave, while all of this was going on!

Next, I wet the rice wrappers in warm water for 20sec. to make them soft enough to use.  (This was not easy, they were folding and sticking and ripping).  Each time I would get one done, I would add the shrimp/veggies/noodle mix plus a dash of sauce.  Here are what they turned out looking like.

A little weird looking, we thought.  So we started eating them, and I decided I did not like the wrap at all.  It had a weird texture (smooth and slimyish and hard to chew).  It also did not have much for nutrition so…

We took them all off and they wound up in this heap!

Here is a picture of my plate with the kale/asparagas and the insides of the wraps all mixed together.

And one of just the greens.  I will be making these again.  I didn’t realize how much I liked kale this way.  Yum!

Dessert was 3 fresh baked cookies with every kind of chip that I took to the neighbors.  Those needed to get out of our house!!

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