Posts Tagged ‘kale’

I have no list of Superbowl snacks to share. No compilation of dips and chips and fried stuff with cheese.

Truth be told, as much as I LOVE college football, I’ve never been as interested in the NFL. It’s just not as much fun as college ball!

That being said, we do usually watch the Superbowl.

And you definitely need good food during the game.


My family got here last night to spend the weekend visiting. But since they’ll be heading back Sunday afternoon, we won’t get to watch the game with them.

So a good Friday night dinner was necessary!


Thanks to Foodbuzz and the Tastemaker program, I received some Pace Picante salsa to use to make a dish good enough to serve during the big game.

Everyone loved it!

And the best part is that it’s pretty healthy – so if you have this for your main meal on Superbowl Sunday, you’ll still have some room for your favorite game time snacks and treats.


Pace Yourself Enchilada Casserole

  • 3 scallions, sliced
  • 1.5 cups red lentils
  • 2 cups kale, chopped
  • 2 cups broth
  • 1 Tbsp garlic, minced
  • 1 Tbsp cumin
  • 1/2 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp smoked (or regular) paprika
  • 28 oz. green enchilada sauce
  • 1 jar (8 oz) Pace Picante sauce
  • 16 corn tortillas
  • 1 cup queso fresco



In large skillet, saute scallions until tender and add lentils and broth.

Bring to a boil and let cook 10 minutes.


Chop kale into bite size pieces.

Add kale, 1 cup of enchilada sauce, spices, and Pace Picante to the lentil mixture.


Let lentil mixture cook 10-15 minutes more until most of the liquid has been absorbed and the lentils and kale are tender.


Preheat oven to 375 and cut tortillas into 4ths.

Pour 1/2 cup of Enchilada Sauce in the bottom of a 9×13 baking dish and top with a third of the tortillas.

Put 1/2 of lentil mixture on top of tortillas and repeat (tortillas, lentils).

Once the last of the lentil mixture is layered, top with the last third of the tortillas and pour on 1/2 cup of enchilada sauce.

Top with cheese and bake 25-30 minutes or until cheese is melted and edges are bubbling.


Cut into 8 pieces and serve.

We actually had ours with a fried egg on TOP – and it. was. incredible. But I ate it too fast to get a picture with the egg ; )

Whatever you’re making for the big game, enjoy it!

I know I’ll be enjoying these leftovers.

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As soon as I was finished making the pumpkin chocolate chip muffins with the Tropical Traditions coconut oil, I knew I needed to make something savory with it – and soon.


Thankfully, the season for soup is here! While we’re having some unreasonably warm weather this week, last week had a few evenings that were practically begging for a big pot of soup, bubbling on the stovetop.

When it’s already dark once we get home from work…I want soup.

And this, being my first time ever using red lentils, may be my new favorite.

Red Lentil, Couscous, and Kale Soup

  • 1.5 Tbsp Coconut Oil
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1/2 red onion, diced
  • 3 carrots, diced
  • 4 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 tsp salt
  • 1 Tbsp tomato paste
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 2 cups water
  • 1/2 cup whole wheat couscous (I used Israeli – it’s doughy!)
  • 1 bunch kale, chopped and rinsed
  • 1/2 cup light coconut milk
  1. In large pot, heat coconut oil and olive oil.
  2. Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
  3. Stir in seasonings and tomato paste and let cook 1-2 minutes until fragrant.
  4. Add in lentils, broth, and water and bring to a boil.
  5. Reduce heat to medium and let cook 15 minutes.
  6. Stir in couscous and kale and let cook 10-15 minutes more or until lentils and couscous are cooked.
  7. Stir in coconut milk.
  8. Serve, topped with cashews or peanuts.


I loved how the soup had great spice but wasn’t too hot. If you love hot and spicy foods, it would be delicious with a sprinkling of crushed red pepper or Sriracha hot sauce.

And while Nick doesn’t normally add the peanuts or cashews, I love the added crunch they gave to the thick soup, tender lentils, and soft couscous.


Have you ever cooked with red lentils?

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BSI Try #2

As soon as Beadie announced that the BSI this week was kale, my brain started working overtime. I have been lovin’ kale lately, so I knew I wanted to come up with something creative and something I hadn’t tried before.


Somehow, I came up with Greens, Eggs, and Ham Pizza 



Yum!  This turned out SO much better than I thought it would  🙂  I thought the idea was good, but I honestly had no clue if it would be good or not – and neither did Nick when I told him our dinner plans on the way home from work tonight. But – thank goodness – we were both pleasantly surprised.


Greens, Eggs, and Ham Pizza (Serves 2 – you could make a normal size pizza to serve more or have leftovers)

  • 1/2 a TJ’s whole wheat pizza dough (the other half is in the fridge for tomorrow)
  • 1 8 oz can tomato paste
  • 1 cup water
  • Italian seasoning, garlic powder, oregano, crushed red pepper – all to taste
  • 3 leaves kale, torn into small pieces
  • 2 low fat string cheese sticks, grated (this was all I had 🙂 )  It made about 1/4 – 1/2 cup cheese
  • 2 slices lean ham, diced
  • 2 eggs


  1. Put tomato paste, water and seasonings in pot over low heat. Let simmer to combine flavors.
  2. Wash kale, then add to tomato sauce. Let this cook 5-10 minutes.
  3. Once sauce is ready/kale is cooked a bit, spread this over your pizza crust.
  4. Add ham and cheese to pizza, then top with eggs. I only did 2 since this was just for us – you’ll want one egg per person, so place accordingly.
  5. Bake at 450 for 10-15 minutes until cheese is melted and egg whites are cooked.
  6. Eat!




I am seriously sad this is already gone. I just wanted to make sure we didn’t have leftovers since I don’t think the eggs would do too well reheating  🙂


Here’s my half:




Check out that layering!


Plus a salad with a little ranch dressing





Pizza + Friday night = Perfect!


See you tomorrow!

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Kickin’ Butt with Kale!

BodyPump was great tonight! I felt really strong in class, and I feel like I can really tell a difference in my muscles. Sa-weet! I upped my weights tonight a little, and it worked me hard!

I ate a hard boiled egg a few hours before class for a little protein kick




Once we got home, I started dinner, hopped in the shower, and then put the finishing touches on the meal.


Creamy Curried Lentil and Kale Soup




Spicy, but good!

I used the rest of our curried lentils as the base, but here’s the whole recipe (with my modifications) if making it all in one night.

  • 1 onion, chopped
  • 1 2″ piece ginger, chopped
  • 1 cup lentils, dry (you can use precooked ones if you have them on hand – you’ll want 2-3 cups)
  • 2 cups water
  • 2 cans (15 oz) crushed tomatoes
  • 1 Tbsp curry powder
  • 1 tsp garam masala
  • 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1 Tbsp red curry paste
  • 1/4 cup light coconut milk
  • 4 cups kale, chopped
  • cilantro
  • lime juice
  1.  Cook onion and ginger in oil of your choice until softened.
  2. Add lentils and water. Bring to a boil, then simmer until lentils are cooked. Drain any excess water.
  3. Add tomatoes and spices and let cook 5-10 minutes to allow flavors to blend.
  4. Take half of lentil mixture and puree in the blender or food processor. Add back to pot.
  5. Stir in kale, curry paste, and coconut milk.
  6. Cook 10 minutes or until kale is cooked to your liking.
  7. Top with lime juice and cilantro.



On the side, I had a toasted whole grain Arnold Thin



Nick and I are about to share our last 2 truffles from my Valentine’s box of chocolates! Reviews will come later  🙂


I hope you’re watching LOST!

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Easy Spicy Dinner

After doing some prep work for this week’s lunches, I started on dinner. Nick came home a bit early, so dinner was earlier than normal – which was great, because I was starving!


I made Curried Lentils from Heather’s site, plus some kale cooked with onion, ginger, and the same spices.



I was planning on making brown jasmine rice to have with dinner, but that got switched to barley. I wanted to make a barley/fruit/chicken salad for lunches this week, so I cooked the barley and got the rest of it mixed up…..and then decided to just leave the barley out so Nick could use some chicken salad for lunches, too.



Barley already made? or jasmine rice which takes 40 minutes to cook?  Easy choice  🙂


This meal was so good and so spicy! Plus, I felt good knowing there were so many superfoods in this meal!:

  • ginger
  • lentils
  • tomatoes
  • turmeric
  • kale
  • curry


Thanks for all the notes earlier  –  I really appreciate it.


See you for breakfast – I am excited for that!

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Today’s lunch was awesome! I had been waiting for this all day  🙂  It made the morning go by so much faster at work, too.





I made two mini sandwiches with some homemade Parmesan Herb Focaccia, sliced tomato, basil, and light laughing cow cheese wedges. They were so delicious, but they really made me wish it was summer already and not 30 degrees outside!

Along side my minis, I had some leftover kale, “fries”, and extra sliced tomato. Too bad there’s not enough bread left for a repeat tomorrow!




For a snack before BodyPump, I had a Fage 0% topped with an Orange Cranberry Gnu Bar. I wasn’t sure how I would like the bar crumbled on top of the yogurt, but I loved it! The textures were great together, and the flavor of the bar went really well with the tangy yogurt.






On to the recipe review!


The recipe is actually for the focaccia bread I used for my sandwiches. I bought the newest Eating Well magazine last week and found this amazing looking recipe. After getting some advice from Jenna, I decided to use the first official weekend with no college football to bake! What else was I going to do with my time with no games to watch? 🙂

In case you don’t have the magazine, they do have the recipe online for the Parmesan Herb Focaccia.


I did have a few modifications, but not on purpose. When I went to mix the dough, I found out that I only had about 2/3 cup of regular flour, so I just made up the rest with whole wheat flour. I was afraid it wouldn’t turn out with that much whole wheat flour, but it turned out great! I also used dried rosemary and dried oregano instead of fresh since I couldn’t find any!


I give this recipe an A – It is so tasty and easy to make!  It does take a long time to rise, but the amount of time you’re actually doing something (mixing, etc) is only about 30-40 minutes.

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After going back and forth for a while, I’ve finally decided to start my own blog! Thanks to advice and encouragement from my husband and my friend, Beadie, I think this is the right time.

Since I already told my mom and sister I would be starting this tonight, I thought it was only right to start with our dinner from tonight. This was a great meal.

Apricot and Mustard Stuffed Pork



This was actually really easy to make.

I had a 1.5 lb pork loin that I thawed in the fridge. Tonight, I cut it into 4 pieces and then cut a slit in the side of each one.

I took a can of halved apricots in juice and diced them up. Mix about 4 diced apricots with some whole grain mustard, diced onion, salt, pepper, and apricot jam. Stuff each pork slice with a little of the apricot stuffing. I put salt, pepper, and a little whole grain mustard on the outside of the pork and baked at 400 degrees for about 25 minutes.

On the side, we had whole wheat couscous with the rest of the diced apricots and kale cooked in apricot juice, onion, and whole grain mustard.

Pork is the hardest thing for me to cook and cook well, but it turned out really good tonight!

Stay tuned for tomorrow – I am excited about lunch 🙂

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