I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.
This is the easiest way (IMO) to sauté kale so it’s not completely boring. Since kale can be somewhat bitter we add sweet veggies like carrots and onions to balance the flavors. Feel free to swap the carrots with parsnips, yellow or red bell peppers, or even red cabbage if you like.
Serves: 2 people with a bit left over
Hand on time: 10 minutes
Total time: 15 minutes
- 2 tsp olive or coconut oil
- 1 bunch kale
- 1 medium to large carrot
- 1/4 C chopped onion (optional)
- salt and pepper
Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min
I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand. It’s pretty true to the original but we are using leftover chicken instead of making it from scratch. Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold. Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”
Dessert! Who doesn’t crave something sweet after a meal? If you said “me” you’re lying (or deluded). Even if you truly don’t crave sweets, you’re missing out on one of the best things life has to offer.
The best, healthiest dessert is a simple pile of whole fruit, whatever’s in season. In the middle of the winter, pears are perfect because they are still widely available and didn’t have to fly from Peru to North America (very bad for the environment).
- Cut a ripe pear into eight wedges
- Cut out the seeds and stem.
- Sprinkle with cinnamon, then sprinkle with some more cinnamon.
The. Best. Ever.
Years ago I read Dr. Oz’s book “You: On a Diet.” It’s a great book, check it out on Amazon here. One of the things I remember from that book was to automate at least one meal per day. My husband has automated his breakfast by making oatmeal with almond butter and maple syrup. I generally have a bowl of cereal (Heritage Flakes are my favorite) with 30-calorie almond milk and a half a banana, followed by a hard boiled egg. By automating this one meal, we don’t even have to think about it. Continue reading “How to Automate Breakfast and Lunch”
This is one of my favorite ways to use up leftovers at the end of a week. It was inspired by those assembly line-style, create-your-own-salad restaurants that are popping up like weeds in malls across America.
Start with the base, usually lettuce or rice (I prefer lettuce), then just add a bunch of healthy add-ins (leftover items from your frig) and top with a homemade vinaigrette. It’s a perfect “clean out the fridge” meal.
The thing to remember here is that you are going for a balance of colors, textures, and macro-nutrients. Try to use ingredients that have not been previously seasoned, so you won’t have strange combinations of seasonings from different meals. (Hey, if you want to try that anyway, go for it, sometimes you hit the jackpot.) Try different things! Experimentation is good — it teaches you what works and what doesn’t work — it helps you improve your ability to “throw a meal together.”
So, enough preamble. Let’s get to the instructions already. Continue reading “The Versatile Salad Bowl”