Total Pageviews

Tuesday, November 13, 2012

Mon. Nov 12th

Kale Chips for Snack!

Daily Tidbit:  Looking to detox?  Try some Kale!  

"Kale: One of the most nutritious vegetables on earth! Kale is an excellent source of vitamin A, C and K, as well as in calcium, folate and potassium.  Kale makes a nutritious substitution for spinach in recipes, or can be cooked slightly in garlic, olive oil and vegetable broth.  But my favorite Kale recipe is definitely crunchy kale chips. As satisfying as regular potato chips, but oh so much more nutritious!"

To read more:


Plain Oatmeal with Cinnamon & Walnuts

Breakfast: Plain Oatmeal with Walnuts & Cinnamon

1/2 cup uncooked Oatmeal, heated in microwave with 1 cup Fat Free Milk
topped with 2 tbsp Plain chopped Walnuts &
1/2 tsp Plain Ground Cinnamon
5 oz OJ

Regular Coffee, with a splash of Fat Free Milk & 1/2 tsp Plain Ground Cinnamon


Golden Winter Stew with Kale

Lunch: Golden Winter Stew with Kale
Added 1 cup of Kale (boiled in Veggie Broth) and added it my Golden Winter Stew leftovers (recipe below)
Black Tea, plain


Kale Chips for Snack!

Snack:  Kale Chips! 

I've wanted to make these for a long time and finally bought the Kale today and got motivated!  Used Melissa d'Arabian's recipe, though I used only 1.5 tbsp of EVOO (instead of 2).  Here it is:  



Snack:  10 Almonds, Fat Free Milk & 1 cup Watermelon



Fresh Salsa with White Beans

Dinner: Nachos
Corn Tortilla chips, toasted with Cheddar Cheese & Part Skim Mozzarella Cheese, served with:
Fresh Salsa (recipe below) + 1/2 cup White Beans + 1 tbsp water

Coconut Carmel Chocolate Cookie

Dessert: 3 small Coconut Carmel Chocolate Cookies



Golden Winter Veggie Stew Recipe:

1 pinch Saffron threads
2 tbsp Water 

1 tbsp EVOO

1/2 Red Onion, chopped

1 tsp Crushed Garlic

1 tsp Red Pepper Flake (or more, depending on hot spicy you'd like it!)

Salt/ Fresh Ground Pepper, to taste 

1 Medium Zucchini, chopped

1 cup Carrots, chopped 

1 Parsnip, skinned & chopped

1 Yukon Gold Potato, skinned & chopped

1 cup Yellow Lentils (cleaned & drained in several changes of water)

2 cups canned whole Italian Tomatoes in juice

2 cups Chicken Broth (using Vegetable Broth converts this to a Vegetarian recipe!)

1 cup Water


Heat Saffron threads in 2 tbsp of water in microwave for 30 seconds; let sit for 10 minutes to steep.  Heat tall Stew Pot, add EVOO and swirl to coat bottom.  Add Onion and saute until softened, then add Garlic, Red Pepper Flake, Salt/ Pepper and stir and cook until fragrant (1-2 minutes).  Add Zucchini and allow to brown a couple minutes in the pan before adding the Saffron threads & water, the remaining chopped Veggies, Lentils, Tomatoes, Broth & Water.  Stir, then cover and bring to a boil.  Once boiling, reduce to simmer for 30 minutes, keeping pot partially covered.

Fresh Salsa Recipe:
Into food processor put:

1 large Garlic clove
1/4 White Onion
2 Scallions
1 pint Cherry Tomatoes
juice from 1/2 Lime
large handful of Cilantro
Salt, to taste

While processing ingredients, stream in 1 tbsp EVOO.  Let sit in fridge for a few hours before serving.

No comments:

Post a Comment