Tuesday, March 26, 2013

Sauteed Kale with Garlic and Lemon

I love kale and this is my favorite way to serve it as a side. Adding lemon to kale really puts its flavor over the top, while giving the already great health benefits of kale an extra boost.

Infographic courtesy of  Smarty Pants Mama 

Sauteed Kale with Garlic and Lemon
Adapted from The New York Times
Servings: 2
Difficulty: Easy


1 Tbsp. olive oil
4 cloves garlic, minced
4 c. kale, stems removed and coarsely chopped (about 1/2 of a bunch)
1/2 c. vegetable broth
Salt & pepper to taste
1 Tbsp. lemon juice


Heat olive oil in a non-stick pan over medium heat. Add garlic and cook for one minute, stirring constantly. Add vegetable broth and kale. Stir to coat kale with liquid and cover pan. Cook for 5-7 minutes until kale is slightly wilted and vivid green. Remove lid and cook a few minutes more until all liquid is evaporated. Remove from heat and season with salt, pepper, and lemon juice. Mix well and serve.

Friday, March 8, 2013

Sweet Vegan Dreams!

Some of the most rewarding meals are the ones I make while I'm not even conscious. That is serious talent.

But all joking aside, I love using the slow-cooker. It's so easy to prep a few ingredients and throw them in the crock-pot just before bed. When you wake up in the morning...a whole week of lunches to pack for work, served!

It may not look that pretty but it smelled amazing enough to get complements from co-workers all week long!

Butternut squash, sweet potatoes, chickpeas, and red lentils, all slow-cooked down into a delicious, mildly curried stew. I am not vegan, but this recipe happens to be. The original recipe called for 1 whole butternut squash (3 lb). I only had one pound, so I substituted sweet potato for the rest. I also substituted homemade canned tomatoes for store-bought because I'm lucky enough to have a mother-in-law that keeps me well-stocked.

Slow-Cooker Butternut Squash, Sweet Potato, Chickpea, and Red Lentil Stew
Adapted from eat, live, run
Servings: 10-12
Difficulty: Easy


1 yellow onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 Tbsp. garam masala
1 lb. butternut squash, peeled and chopped
2 lb. sweet potato, peeled and chopped
2 pints homemade canned tomatoes (or 1 store-bought 28-oz. can diced tomatoes in tomato juice)
1 quart , low-sodium vegetable broth
1 c. red lentils
2 15-oz. cans chickpeas, drained and rinsed
Kosher salt, to taste

Place all ingredients in slow cooker and mix well. Turn slow-cooker on low and let cook for 8-10 hours without opening the lid. Season with kosher salt to taste. Optional garnishes could be fresh chopped parsley, cilantro, or a dollop of Greek yogurt.