Kale is King: All Hail Kale

I love salt, so much that I would make a sodium podium and preach from it daily. I love peanuts, popcorn, jerky and potato chips....Mmmmm chips. A new bag of chips is like opening a can of worms.... actually I never understood that expression but it applies to the point I'm trying to get across. It takes an intangible and god-like power to resist polishing off an entire bag. So, since this is obviously impossible... I have a chip alternative: Kale.

Kale is king. It represents a love child made by broccoli and seaweed and also is one of the most nutritious vegetables! It's high in fiber, vitamins and antioxidants. There's 18 kcals in a 1/2 cup and 0 fat. But the most fascinating thing that I discovered about kale is that it takes on a salty- chip consistency when baked... I present to you kale chips. Call me crazy (it won't be the first time), but these chips are a great and healthier alternative to the fatty and oily potato chips, plus they're super simple to make.


         What you'll need:

• A bushel of kale
• Oven
• Pan
• Aluminum foil
• S/P for seasoning

First, pre-heat the oven to 350. Perfect. Now, line the pan with aluminum foil and lightly spray with cooking spray to avoid sticking. Shuck the washed leaves of the stalks and scatter on the pan (there's no need for the stalks for this recipe). Spinkle with some salt if desired but I find naked kale to be kind of salty so salt with caution. Next, bake for 10-15 minutes andddd wait.

Here's a joke while you wait:

What did the lettuce say to the celery? 

......

......

......

A: Quit stalking me!

HAHA!

Kale's done! Voila!

Sunny Side-Up Pizza for a Rainy Day

Rain, rain, go away. Come again...neverrrr. Ugh. There's puddles outside my front door the size of kiddie pools, and I somehow always park my car right next to them. My optimistic side is thanking the Heavens that it's not snow, but I'm never a fan of grey skies and roads adorned with slimy worms that never made it to the other side. Lets have a moment of silence for the worms....... okay, that was nice.

Well, on a positive note... I'm feeling creative and I'm starving. I am a subscriber to Whole Living magazine and it's pretty fantastic. It's filled with dozen of scrumptious recipes and health living tips, hence right up my ally.

In the last issue, it featured a ton of pizza recipe ideas. I adore pizza, but being lactose intolerant has stripped the best part: cheese. Sigh. So I never really bother making it unless I can get my family to indulge in my "special" cheese (I give them credit, they're good sports). But anyways, the point I'm trying to make is that I'm in pizza denial...until I was inspired by the picture below.

Do not adjust your monitors.. what looks like cheese is really a few fried eggs. I have been on an egg kick for the past couple weeks, so this has been God-sent. People put eggs on toast, steak, and even hamburgers so why not pizza. This is breakfast pizza with an edge, and since I'm making it for lunch we'll call it lunch pizza. Sunny side up lunch pizza for a cold and rainy day. I like it.

I'm making a few modifications since this foodie epiphany just daunted upon me, and I'm too hungry to make a run to the grocery store.

What you'll need:

A large whole wheat tortilla

2 eggs

Spinach

Tomato sauce

Olive oil

Oregano/spices

I preheated the oven at 400 degrees. I drizzled my tortilla with olive oil so it crisps in the oven, and don't forget to cook it on aluminum foil to avoid sticking. Spray the aluminum with non-stick spray, too!

Crack the 2 eggs on top of the spinach. Try to avoid breaking the yolks and letting them slide off the pizza; they're slippery little guys. Throw the pizza in the oven and watch carefully. It should be ready in about 20 minutes or less.

Drum roll please.....

This brightened my day...well at least my stomach since it just started snowing outside. The pizza was so delicious! I definately recommend trying this recipe and experienmenting with different toppings. The eggs add a nice touch with huge flavor!

Enjoy! and go away snow!

Easy Peasy Gazpacho Soup

So, I was in my kitchen this morning...making myself some coffee...minding my own business when I get the sudden feeling that I'm being watched. I feel dozens of burning eyes staring right at me. I turn around to face the culprits...they were red, round, and feeling a little neglected: the tomatoes I picked from my garden on Sunday. They have been sitting in their bowl for a couple days now barely touched. I feel so ashamed. But what is one to do with a ton of tomatoes? One word: gazpacho (and a fun word, too, gazzzz-pacho).

Gazpacho is a cold tomato and veggie soup; perfect for a bumper crop of tomatoes and garden veggies. You can add as many or few veggies that you'd like and it'll always taste fantastic. It's almost completely fool proof (I say almost in hopes not to jinx anyone). Plus it's really simple to make which means I'm game.

What you'll need

 Tomato Juice (at least 2-3 cups depending on the batch size)

 Several Tomatoes

 Bell Peppers (I used a red and yellow)

 A Large Cucumber

 Several Small Onions

    - and any other preferred veggies (avocado works really well!)

 3 teaspoons of White Vinegar

 Herbs (I used fresh basil and oregano); and a

 A Blender 

The veggie line-up

I used a low-sodium V8...heavenly

Pour the tomato juice, white vinegar, tomatoes, and herbs into the blender; blend until coarsely pureed.

Pour the yummy contents into a large bowl. Finely chop the rest of the veggies (cucumbers, peppers, and onions) and pour into the soup. Add cooked brown rice if you're craving a heartier soup! 

The baby eggplant was a last minute addition.
He was the lone ranger in my garden so I threw him in, too!
I say, the more the merrier!

Pretty like a rainbow

Mix together and add a dash of salt and pepper to taste. Cover the soup and let marinate in the refrigerator for at least an hour to let the flavors blend together. 

Serve chilled and taste the rainbow! Enjoy!

  

The 5 Minute Ice Cream-less Cinnamon Banana Milkshake

I am going to the Adirondacks for a fun-filled vacation of reading, relaxation and everything outdoors. Yay! Many wouldn't define a vacation by hiking, biking, running and camping or really anything that requires exerted engery; but, these activities are the cherries on top of a perfect week. So, being vacation and all, I will have little to no contact with the social world (and that is A-OK with me). So I leave you with an incredibly simple and delcious recipe before I bid farwell to civilization and say hello to the wilderness; I have been obsessed with this healthy and yummy treat for the past week!

This ice cream-free shake is perfect for an after workout snack because it contains essential ingredients to rebuild and refuel the body (bananas and milk are post-workout superfoods). I often can't wait for a work out to have one, so I'll make it for breakfast! It's the easiest milkshake/smoothie you'll ever make.

What you'll need

2 (or more) Bananas

Milk of any kind (or soy/almond)

Cinnamon

A Blender

Optional Add-Ins

Protien Power (check)

Flaxseed (check)

Honey

Wheatgerm

Cocoa Powder

First off, the key to this shake is to freeze the bananas prior (this may require a little planning ahead); the frozen bananas makes the consistency super thick and creamy without the ice cream, delicious! Once frozen, break them into pieces and place in blender (you may need to throw 'em in the microwave for a few seconds depending on how rock solid they are). Add about a cup of milk and a couple dashes of cinnamon to taste. I also add a scoop of soy protien for a boost, some flaxseed, and a tablespoon or two of cocoa powder if I'm craving a chocolate fix.

Blend together, pour, and enjoy!

So good!, let me know if you try this recipe out :)

Adios! See you soon!