Kale Fried Rice

Addicting. Don't even plan on leftovers... it will be consumed within minutes. If you don't, you're a lost cause, stop reading this blog. (Adapted from Gwynnie).

KALE FRIED RICE

Ingredients:
1 bunch kale, deribbed and cut up
2 cups cooked brown rice
1 tablespoon vegetable oil
2 gloves garlic or one shallot
1 tablespoon soy sauce
Sriracha to taste

Directions:
1. Steam kale for about 5 minutes.
2. Heat vegetable oil over medium heat and add garlic/shallot. Cook garlic/shallot for about two minutes, then add the steamed kale. Cook another two minutes, then add the rice and cook another two minutes.
3. Add the soy sauce, cook for a minute then serve. Add Sriracha to taste.

Oh Crepe!

My husband made these delicious sugar free crepes today, easier than blintzes and healthier (sugar-wise) than traditional crepes:

Ingredients:
1/2 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla

Directions:
1. Mix the flour and eggs, then mix the rest of the ingredients in and work out the flour clumps.
2. Heat griddle and pour about 1/4 cup of mixture on the hot surface, making sure to coat as much of the griddle as possible by turning it.
3. Flip the crepe after about 2 minutes, once it has browned slightly. Cook another 2 minutes. Enjoy hot, we put yogurt and applesauce in ours!

These are just some of my favorite blogs...

I love reading others' blogs and websites! Here are some of my faves:

My IQS inspiration: Sarah Wilson

Recipes from Gwyneth Paltrow's Blog

Love these vegan recipes from Lindsay Nixon (especially baked goodies, the best vegan chocolate chip cookies EVER)

Healthy Bitch

Oh She Glows (like this amazing recipe for Grilled Tofu and Pineapple Salsa)

Hal Higdon's Runner Training Website

Chocolate Covered Katie's Dessert Blog (with recipes such as this amazing Hummus Cake Batter Dip)

My cousin's Sex, Food & Kettlebells amazing blog with tons of paleo recipes (especially if you're into meat and/or maple syrup)

Family friendly and kid friendly yummy recipes from Weelicious

Chili Bo-Billy

Ok, I don't know what is up with the title of this post, but I recently stumbled on a photo of animals awaiting slaughter for our (the U.S.) meat consumption. I was in the middle of Barnes & Noble, enjoying the gift of daycare and no work for myself, when I was stopped in my tracks and realized I can't participate in meat consumption anymore. It's sad, and I have avoided really thinking about how animals are treated in the process. So, I am taking a little break from meat and eating lots of beans. You've been warned.

This is a chili recipe I found in a magazine, but I have added some special touches to it, and a bit more veggies. As it is crockpot season, just throw all these ingredients in and enjoy!

Slow-Cooker Veggie Chili

(serves 4-6)

Ingredients:

1 red onion, chopped

1 green or red pepper, chopped

1 sweet potato, peeled and chopped

1/2 cup corn kernels (canned or frozen)

1/2 cup green peas (fresh or frozen)

1 15.5 oz can of black beans, rinsed

1 15.5 oz can of kidney beans, rinsed

1 28 oz can of petite cut tomatoes

4 garlic cloves, chopped

1 TB chili powder

1 TB cumin

2 tsp. unsweetened cocoa powder

1/4 tsp. ground cinnamon

1 cup water

kosher salt & black pepper to taste

Directions:

Throw all ingredients for 7-8 hours on slow cook or 4-5 hours on high cook. Serve with sour cream, cilantro, scallions, tortilla strips, or any other toppings of your choice!

Fancy Shmancy Olive Oil

I always glance longingly at the fancy flavored olive oil at the supermarket, right next to the artisan breads. So I thought, why not make my own? I just combined some red pepper flakes with EVOO in a pretty Crate & Barrel oil cruet and await delicious and spicy olive oil!

Granola!

I have been making this granola for a few months now, and love to put it on plain low-fat/fat-free Greek yogurt. The crunchy texture of the granola compliments the smooth texture of the yogurt pretty incredibly! This granola is cheaper than store-bought, easy and quick to make, and is sugar free! I may have stolen it a little from another site, but have made it my own!

Coconut Granola

Ingredients:

4 tablespoons coconut oil

2 cups coconut flakes

1 cup chopped walnuts

1 cup pumpkin seeds

1 cup quick oats

cinnamon (optional, to taste)

Directions:

1. Preheat oven to 325 degrees F. As oven is warming, throw in the coconut oil to melt and the pumpkin seeds to toast. Check on the pumpkin seeds to make sure they do not burn.

2. When oven has warmed, toss all ingredients to combine. 

3. Spread on a tray and bake for about 10-15 minutes. 

4. Throw in the fridge to make this granola extra crunchy. (I end up storing mine in the fridge anyways.)

Enjoy!

I say tomato....

I made a salad a few days ago with roasted cherry tomatoes and I am obsessed! You can use grape or cherry tomatoes, and you basically douse them in EVOO, then add kosher salt and freshly ground pepper:

Throw those bad boys in the oven at 400 degrees F for about 30 minutes. They pop and get soooo delicious:

I threw mine over some lettuce with a bit more EVOO and pepper, incredibly easy!