greens

Italian White Beans over Quinoa

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  The most amazing thing about this post isn't the recipe, guys. It's nothing that's going to win any culinary awards, even if it is damn good.

What's amazing is how it came together. And how easily you can pull off the same thing, with a little pantry prep.

Last week, I was standing in my kitchen. Starved and wanting to whip up something veggie-based and delicious, I wanted to play the game, What Can I Make That's Delicious and Easy? This is what I came up with. It's easy to do this when I keep some basic staples stocked in my kitchen. Cans of beans, diced tomatoes, fresh dried herbs, fresh garlic and onions. Some fresh greens in the fridge are a good idea, too.

On your next trip, throw a few of these in your cart so when you haven't planned ahead, you can read this recipe and take delight in knowing you are prepped and ready for an awesome, easy dinner!

 

Italian White Beans over Quinoa

1 large can white cannellini beans 1 large can diced tomatoes 2 cloves garlic, sliced 1 small onion, diced 1 Tbsp olive oil 4 large handful fresh baby spinach 2 cups quinoa, cooked 1 Tbsp dried oregano 1 tsp dried basil 1 tsp dried rosemary

(you can also just add 2 Tbsp Italian seasoning blend)

 

In a large skillet, add olive oil and heat until warm. Add onion and cook until browned. Add tomatoes, beans, dried herbs and garlic. Simmer for 15 minutes.

Add baby spinach and stir into bean mixture until it wilts.

Serve over cooked quinoa. Topped with shredded cheese of choice. I HIGHLY recommend the Robusto from Whole Foods Market.

 

Buonissimo!

Curried Coconut Chicken and Veggies

I love curry. I love coconut, yes I do. I love them together, how 'bout you?

IMG_5093

 

This recipe contains chicken, but you can substitute tofu or tempeh. Another option is to just eat it veggie-style.

Curried Chicken with Veggies

Ingredients

3 Tbsp curry powder divided 1/2 tsp salt 6 organic boneless, skinless thighs cut into thirds 2 Tbsp organic coconut oil 1 large onion, diced 4 cloves of garlic, minced 1 Tbsp ginger root, minced 1/2 tsp cayenne pepper 1 Tbsp honey 2 cups organic chicken (or veggie) broth 1 cup organic coconut milk (out of a can, I use full-fat because why not) 2 large organic carrots, sliced to 1/2-inch pieces 1 large yam or sweet potato, cut into 1-inch cubes 6 large kale or chard leaves, de-stemmed, rinsed and sliced 1 package organic frozen mixed veggies

Instructions

1) Combine 2 Tbsp curry powder and sea salt in a bowl. Add chicken/tofu and turn to cover evenly. Allow to sit in fridge for up to 1 hour.

2) Melt coconut oil in a large pot over medium heat.

3) Add onion, garlic and minced ginger root. Stir for about 2 minutes. Add remaining curry powder, protein, cayenne and honey. Cook for about 5 more minutes then add chicken broth and coconut milk.

4) Bring to a boil then reduce heat to medium and simmer. Add carrots and sweet potatoes, cover the pot and cook until the veggies are tender, about 13 minutes. Add package of mixed veggies and allow them to thaw and cook, then add greens and simmer until they are softened. Serve over rice, quinoa or millet in a bowl.

Harvest Green Smoothie

It's Fall! Fall is my favorite. The leaves. The cooler temps. The food! Oh yes, the food.

I also get that little flutter of fear that I associate with all the eating that happens starting with the candy fest called Halloween. From here on out, it's a few months of straight celebratin' and feastin'.

Good thing I've done so much work on my relationship to food. Old habits die hard, that's for sure. But I definitely notice my old habits have changed from four years of practice!

Starting with this beauty.

pump
pump

I call this my Harvest Green Smoothie because it was a combo of some local and seasonal foods and had a massive dose of fresh, local green kale--two varieties!

Everyone is all over kale these days because it's probably one of the most nutrient-dense foods available. You can pack in tons of vitamins and minerals with a serving of these tasty and versatile leafy greens. 

I used lacinato and green kale in this smoothie. Why two varieties? Well, like people, food has unique properties and qualities. The wider the range of diverse foods in your diet, the more you benefit from everything all those different foods have to offer. Same goes for people. Think about it. ;)

Lacinato kale is often called DINOSAUR kale. Do I have to tell you why?

dino
dino

And then plain old green kale. Those aren't my hands.

green
green

OK, so here's the recipe. Hope you enjoy!

HARVEST GREEN SMOOTHIE

Ingredients

2 frozen bananas, in chunks

1/2 cup canned pumpkin

2 cups kale leaves, washed and removed from center spine

1/2 cup fresh, local apple cider

1/4 cup fresh, cool water

1 pinch ground cardamom

1 pinch ground cinnamon

Instructions 1) Blend and drink, first thing in the morning!

 **cinnamon helps regulate blood sugar. Helps with those nasty energy dips around 10am and 3pm**

Between this drink, my morning 2-mile run and some coffee around 11am, my energy levels were through the ROOF until 10:30pm last night.

Enjoy--and try to make a new friend today.