Eat more kale…and here’s how (RECIPE)

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Am I the poster child for kale or what?  If you too want to wear your love of kale on your chest, support a good cause and go here to buy one of these babies.

So, the next question is…HOW do I eat more kake?

Answer: It’s so easy!  Kale goes with everything, even chocolate.  Yep, I’ve downed my share of chocolate protein shakes with kale included and I swear, you don’t even taste it. Promise.

My favorite kind of kale is Lacinato kale, AKA Dino kale.  It’s easy to work with because the leaves are soft and less ‘wrinkly’, but in general I’m an equal opportunity kale consumer.

Tonight, to celebrate the arrival of my new shirt, I made this fabulous and very easy kale-inspired recipe

 

Quinoa, black bean and kale salad
2 cups cooked quinoa, slightly cooled (I cooked mine in the rice cooker with broth)
1 can each: corn and Trader Joe’s Cuban black beans
1.5 cups of finely chopped kale (also from Trader Joe’s in my case)
2 tbsp each: EVOO and fresh lemon juice
1 tbsp finely chopped scallions
1-2 tbsp finely chopped cilantro
spices (about 1 tsp each)  cumin, sea salt, pepper, cayenne pepper

Mix the spices, cilantro, scallions with the oil and lemon juice in a bowl, set aside.  Toss the corn and beans with the quinoa.  Add the oil/lemon and mix half-way. Add kale and mix in thoroughly but try not to ‘mush’ the salad – toss lightly.

Chill and let the spices sink in! Enjoy.

This makes about 5-6 cups of salad, and I think it pairs nicely with white fish, such as Tilapia.

From Yucca to yum in no time

It’s finals week.  Who has time to eat well, right?  Hmm….. past experience (such as just yesterday when I guzzled a GIANT hot chocolat) tells me that the ol’ brain works better when I’m well feed.

Certainly my stress hormones are raging and I’m craving carbs, but instead of heading to In-N-Out burger like everyone else in Davis (seriously, line was backed up into the parking lot next door today), I whipped up this easy dish:

1 lb yucca root (kind of a waxy tuber w/white flesh)
1 lb yams
1/2 lb brussel sprouts
2 tbsp EVOO
2 tsp: salt, cumin, dried parsley, dried basil

Cut all veggies into 1/2″ cubes.  Mix with EVOO and spices.  Bake for 1 hr @ 400.  Serve with a squeeze of lime, and a bit of chopped avocado.  SOO tasty.

Now if it could only satisfy like hot chocolate.  Seriously you guys, I’m fiending every day for the past few days.  Totally giving into my whims…oh, and the healthy stuff made at home won’t do at all.  I guess this Off White Girl has more growth to attend to, but at least my meals are healthy and I am exercising everday!  Better than my undergrad days of Chinese Take Out  and chicken McNuggets during Finals week!