paleo

My new friend with benefits

What I’m about to say is very controversial…it’s not popular to admit, but I am going to be very candid here….the truth is I strongly disliked Kale when I first tried it. There, I said it.

Ok, so maybe I couldn’t even stand the sight of it. I know this may sound dramatic….but it’s not the tastiest veggie out there. It’s hard to chew, can be very bitter and definitely was not on my “top 10, late-night cravings” list. It was just NOT for me.

Boy am I glad I gave it another chance because this recipe has become a staple in our house and even the hubby likes it! When I need a quick, healthy side-dish, this is my go-to veggie recipe! I’m obsessed. Kale also contains numerous health benefits and is high in anti-oxidants….Win, win!

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Ingredients:

-Raw Kale (I love the bag from TraderJoe’s-pictured below)

-Low sodium Soy Sauce

-Fresh Ginger

 

Directions:

1. Spray your pan with non-stick cooking spray. I love olive-oil spray because it gives the veggies a nice flavor.

2. Once the pan is warm, throw in a generous amount of chopped, raw Kale and let it cook for 1 minute.

3. Grate some fresh Ginger and throw it on top of the Kale. I personally LOVE Ginger and use quite a bit, but it can be a strong taste, so start with a little. You can always add more.

4. Toss the Kale and Ginger in the pan then add 1-2 TBSP of low-sodium Soy Sauce. 

5. Let simmer for another 2-3 minutes or until the Kale looks soft.

6. DEVOUR….all of it!

 

I love to eat this dish on its own, but its pretty delicious paired with other main dishes as well. 

I hope you enjoy this simple & easy recipe that will change your mind about Kale! At least, it did for me 🙂

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BIG news!

For those of you who haven’t heard, my hubby and I recently relocated back to the Bay Area! We are all settled into our new place and I will post pictures once I get around to hanging art on the walls and making the bed. Right now, I am in “recovery mode”. Moving really takes it out of you….yes, I know they say it’s one of the most stressful things that happen in life and now I am on board with that statistic. This move nearly destroyed me. But, I am still here and back to blogging again! 

One of the biggest changes I have encountered with the move has been the extreme weather in the Bay! Apparently we moved up here on the COLDEST week the East Bay has ever seen. I know other parts of the country are seriously freezing, but I’ve never lived in a climate this cold before and I am just trying to survive at this point! It’s been in the 20’s at times, and I’ve had to make several Target runs, for cold-weather essentials. Here are a couple of my favorite cold weather looks for this Holiday season….

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Happy Holiday season to all of you out there! Stay warm!

 

 

Cinnamon Maple Breakfast Quinoa

I’m coming to you from my couch, on this chilly Saturday eve. Exciting, I know. It was either this or get in bed…being that it’s 8pm, I chose to NOT be a 90 year old woman & be productive. Plus, I figured that some of you may need a new breakfast recipe for your Sunday morning. So, here you go. You’re welcome. 

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This recipe is so easy, its ridiculous. 

Prep time: 3 min. Cook Time: 7 min.

What you’ll need:

1/2 cup quinoa
1 cup cold water
1/2 teaspoon cinnamon + more for garnish
2 teaspoons butter
milk or cream, to taste
maple syrup, to taste
banana slices

(Optional: add Chia &/or Flax Seeds for added nutrients and flavor)

Instructions:

Place quinoa in water and rinse well.

Drain quinoa, then stir in 1 cup cold water, 1/2 teaspoon cinnamon and 1 teaspoon butter (I personally only use Earth Balance). Microwave on high for 4 minutes. Stir and microwave 3 more minutes. Remove from microwave, cover with foil and sit 2 minutes. Fluff quinoa and stir in remaining butter. Divide between 2 bowls and top with almond milk, maple syrup, banana slices and cinnamon to taste. *You can use Agave (plain or vanilla flavored) instead of Maple Syrup to cut down on the sugar.

 

Coconut Vanilla Protein Pancakes

BREAKFAST….It’s my favorite meal of the day. Sadly, this poor meal does not get enough credit or appreciation from its fans. I mean, we spend anywhere from 7-8 hours sleeping….shouldn’t we celebrate the very first meal we have after our food hiatus? I think so! So here it is, a celebratory post about pancakes. These are not your ordinary pancakes…they’re packed full of protein, metabolism boosters and FLAVOR! Yes, you can have all 3 things in a recipe 🙂

One thing that I strongly recommend you use for the creation of this recipe is a food processor. It mixes the ingredients to perfection and gives the pancakes the perfect consistency! 

Without further delay…..here is the recipe:

2 tbsp spelt flour
2 tbsp almond meal
3 tbsp protein powder (I used Trader Joe’s Vanilla Protein)
1/2 tsp baking powder
pinch of salt
1/2 tsp chia seeds
1 tbsp shredded unsweetened coconut
1 egg white
4 tbsp almond milk

 

instructions:

Combine all the dry ingredients in a bowl.  Then add wet ingredients and stir together.  Heat a pan and spray with non-stick cooking spray.  Pour 2 tbsp of batter to form each pancake.  Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.  You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).

Serve with you toppings of choice.  One delish way to serve it is with some extra coconut and a maple syrup/yogurt combo (2-3 tbsp greek yogurt + 1 tbsp maple syrup + water to thin it out).  YUM.

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