1 cup tri color quinoa
2 cups low sodium vegetable stock
1 teaspoon coconut oil
1 teaspoon red or yellow curry sauce ( or any yummy flavorful sauce you have )
1 big handful of raw kale ( they sell it in bags all cut and trimmed, way easier than buying the whole stalk & doing it yourself )
Organic black beans ( canned & whole is fine-I get mine at Trader Joe’s )
+ Directions: Put all ingredients except for beans in a rice cooker. Be sure to rinse your quinoa, it has a bitter outer shell that’s no bueno. Once cooked, fluff rice cooker stuff w/ a fork. Heat beans ( nuke ‘em in the micro! ). Mix together, salt and pepper to taste, and WALA! BEANWAH!
The epitome of healthy eating on a budget: safeway sells these huge 2lb bags of chopped kale for $1.99! I see a lot of green smoothies in my future. But I started by sauteing onions and garlic in a big pan, then filling it up with kale (barely used a quarter of the bag), adding a little chicken broth, and letting it simmer for a good 20 minutes with lots of black pepper, a dash of sea salt, and cracked red pepper. Perfect as a side dish with dinner, and I especially love it mixed up with scrambled eggs.
This dip is a bit heavier than our 2 previous kale recipes, but it is a healthier alternative to many spinach and artichoke dips!
- 1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
- 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
- 3/4 cup shredded low-fat Swiss cheese
- 3/4 cup skim milk
- 1/3 cup freshly grated Parmesan
- 4 ounces reduced-fat cream cheese, at room temperature
- 1/2 teaspoon Worcestershire sauce
- Large pinch cayenne pepper
- Kosher salt
- 1 small clove garlic, finely minced
- Multi-grain corn tortilla chips, for serving
Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Per serving: Calories 102; Total Fat 5 grams; Saturated Fat 3 grams; Protein 9 grams; Total Carbohydrate 6 grams; Sugar: 3 grams; Fiber 1 gram; Cholesterol 16 milligrams; Sodium 365 milligrams
This recipe is care of Food Network and the original can be found here: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-artichoke-dip-recipe/index.html
sweet potato kale mac n’ cheese (recipe and photo via Sunday Morning Banana Pancakes)
This is seriously my favorite thing to make. It’s pretty simple, and has some nutritional value to it. The original recipe is vegan. I deveganize it when I make it, because I already have cheese in my kitchen.
Cookies & Cream Magic Bars
- 1/2 cup butter, melted
- 20 Oreo cookies, crushed fine into crumbs
- 1-14oz can sweetened condensed milk or homemade
- 8 Oreo cookies, rough chopped into chunks
- 1/2 cup dark/semi-sweet/milk chocolate chips
- 3/4 cup white chocolate chips
- Optional: Substitute any amount of the chips with chopped up cookies & cream bars/kisses/drops.
- Preheat oven to 350 F. Coat 9x13” pan with cooking spray.
- Pour melted butter into pan (Can put pan with butter in the oven while it preheats to melt the butter.) Add Oreo crumbs & stir. Pat evenly with the bottom of a measuring cup. Mixture is fairly wet.
- Pour sweetened condensed milk evenly over the top of the crumbs.
- Sprinkle Oreo chunks & chips randomly over the top of the condensed milk layer. Pat down gently with your hand.
- Bake 20-30 minutes. Length depends on the type of pan you use. Glass cooks faster than metal.
- Allow to cool completely before cutting & serving.
Delicious Sauteed Kale
-2 Kale stalks
-2 Tbsp sesame oil
-2 cloves garlic; minced
-Salt and pepper to taste
-Remove kale leaves from stems, and chop into medium pieces
-Heat olive oil in pan and cook garlic
-Add kale and cook until withered, or the consistency that you prefer
-Season as desired
**For color add some bell peppers!
Ingredients (serves 3-4):
• 300g pasta, fusilli or similar
• 2 large handfuls of very roughly chopped kale
• ¼ of a head of white cabbage, shredded
• 2 cloves of garlic, mashed
• 1-2 red chillies, finely sliced
• 3-4 tbsp olive oil
• Salt and pepper
1. Boil the pasta in some well salted water. Once cooked through set it to one side and begin to fry the garlic in around 1 tbsp of the olive oil. This is best done in a large, heavy-based frying pan.
2. Making sure not to let the garlic burn add the cabbage and kale, toss for a few seconds and then add the pasta and the remaining olive oil. Continue to toss until well coated. Serve with a scattering of chilli and a little parmesan (if desired).
One thing I have learned so far in the #ultimatereset is that I enjoy cooking.
½ small head broccoli, cut into bite-sized florets
1 carrot, cut in thin diagonal slices
½ medium zucchini, cut in chunky half-moons
¼ red bell pepper, cut in 1-inch strips
2 tsp. extra-virgin olive oil
1 Tbsp. water
Juice of ½ small lemon
1 or 2 cloves garlic, crushed (or more, to taste)
1½ tsp. Bragg® Liquid Aminos (optional)
Heat oil in large sauté pan over medium-high heat. Add garlic and stir 15 to 20 seconds. Add carrots and broccoli. Stir frequently for 1 minute. Add water and cover for 1 minute. Uncover and add zucchini and bell pepper. Cook, stirring, for a few minutes until almost tender. Add lemon juice and aminos (if desired) and remove from heat. Veggies should be cooked, but still crisp. Serves 1.
11 g fat
1.5 g saturated fat
0 mg cholesterol
500 mg sodium
38 g carbohydrate
13 g fiber
12 g protein
1,695 mg potassium
#fitmencook #eatfitnation #eatclean #vegan #veggies #veganism #vegetables #vegetarian #naturalfoods #wholefoods #dinner #recipe #weightloss #warbyparker #bowtie #blog #blogger #bloggerlife #bloggerslife #bloggerstyle #bloggersunited #nutrition #healthy #healthyliving #diet #dietplan #wayoflife (at myultimatereset.com/dugslife)
Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
- 8 ounces buckwheat soba noodles
- 1 red bell pepper, seeded and thinly sliced
- 1 cup shredded cabbage
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 4 teaspoons minced fresh ginger
- 4 scallions, sliced thinly
- ½ cup almond slivers
- Extra-virgin olive oil
- Crushed red pepper flakes (optional)
- 3 tablespoons almond butter
- 3 tablespoons water
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce
- Bring a large pot of water to a boil and add a pinch of salt and a splash of olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.
- In a large sauté pan or wok, heat a splash of olive oil over medium-high heat. Add the cabbage, red pepper and broccoli and sauté for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
- Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness.
- To make the sauce, whisk together the almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry mixture, and toss to coat. Serve immediately.