Kale, Bacon and Egg Sandwich
Makes one sandwich
1 piece bacon
1 1/2 cups kale, chopped into 1/2” ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 whole wheat bun, toasted
1 tablespoon vegetable oil
1 large egg
Mayonnaise or softened butter (optional)
In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you’re feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Spread mayonnaise or butter on the top half of the bun.
Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.
Roasted portobellos with kale
Combine 1/4 cup apple cider vinegar, 1 tbsp honey, 2 chopped garlic cloves, and 1 tbsp olive oil in a bowl.
Season with salt and pepper.
Put four portobellos in a baking dish and drizzle with the vinaigrette at room temp for at least 30 minutes.
Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add 1/2 chopped onion, 2 garlic cloves, and a pinch of red pepper flakes and cook, stirring until softened, around 3-4 minutes.
Add 6 cups of kale, season with salt, and cook, covered, until bright green and soft, around 5-6 minutes.
I ran out to get garlic and when I came back, I realized I had rice vinegar, NOT apple cider vinegar. So I threw a small hissy fit in my kitchen and then used red wine vinegar instead. I thought it was still delicious, but next time I’ll definitely buy that apple cider vinegar.
Finally! A simple green juice that didn’t make me nauseous! Juice: 6 stalks of kale, 1/2 cucumber with rind, and 1/2 fresh pineapple. Add a splash of lime juice and enjoy!
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.