Feeds:
Posts
Comments

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. 🙂

IMG_4555.JPG

IMG_4557.JPG

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.

Read Full Post »

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!


IMG_3196.JPG


IMG_3197.JPG

IMG_3198.JPG

You can guess what my lunch for tomorrow looks like!




Read Full Post »

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

IMG_3104.JPG

Lunch: leftover salad and popcorn

IMG_3106.JPG

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

IMG_3094.JPG

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!

IMG_3111.JPG

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!


IMG_3109.JPG

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


Read Full Post »

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

IMG_3006.JPG

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:

IMG_3010.JPG

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

Read Full Post »

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:


His:

IMG_2196.JPG

Hers: Tofu is baked with sesame seeds.
IMG_2197.JPG

Read Full Post »

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!

IMG_2106.JPG

I added parmesan to my bowl!

IMG_2105.JPG

Nutrition Data:

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

Fat: 2.5

Calories: 180

Fiber: 12

Protein: 7




Read Full Post »

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)

NO DRESSING NEEDED! 🙂

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!

Read Full Post »

Older Posts »