This past week I was doing my usual Pinterest searches for home and recipe inspiration and came across an image that made me lift my jaw right up off the floor. I instantly clicked the image, this was not a … Continue reading
It’s February, it’s cold and it’s dark more than it is light outside. What more could you want than a delicious, comforting homemade meal that’s packed with vitamins and minerals and the filling benefits of polenta. I don’t believe there … Continue reading
Today is the third day I’m posting about a kale recipe and I’m happy to announce that one bunch of kale got me through three healthy and hearty meals.
Day 3 is a hearty kale pasta recipe I whipped up with my remaining kale. I figured another broth based recipe would not go over well with Tony so I gave the man some carbs while still adding to our daily veggie intake. I hope you enjoy it as much as we did.
Bring a pot of salted water to a boil and add 1 bag of orecchiette pasta.
In the meantime, add your olive oil and garlic to a skillet until hot, about 1 minute, now go ahead and add your chopped kale.
The goal is to get the kale nice and crispy but not burnt! Stir periodically for about 5-7 minutes then add bread crumbs and combine until well coated. Remove from heat.
At this point you should be ready to drain your pasta but be sure to keep 1/3 cup of pasta water to help thicken our kale sauce.
Once drained, combine your kale mixture and pasta water together and mix while adding in butter and Parmesan. Once mixed, add a drizzle of lemon to taste an serve immediately.
I’ve been on a soup binge lately. I am loving it during these cold winter days and the health benefits are sure to promote glowing skin and a happy gut.
I hope you enjoy this as much as I do
1/3 Cup dry Quinoa
1 Box vegetable broth
2 cups water
1 onion (chopped)1 cup carrots (chopped)
1 Cup Celery (chopped)
1 can Red Kidney Beans (drained and rinsed)
2 Cups raw Kale (chopped large)
1 Tablespoon Cumin
1 Teaspoon Salt
Add your celery, carrots cumin and salt to the vegetable broth and water and bring to a boil. Once boiling, add your quinoa, cover and simmer for 10-12 minutes. Add your red kidney beans and kale and cover for another 3-4 minutes.
Viola! Easy, healthy dinner that you can cover and store up to 3 days. I even put mine in a spill proof container and brought it to work and ate it cold. It was delicious!!!
Wednesday was my first day back at work and like most people, it’s been a rough transition. This was the first holiday season I woke up and did nothing each and every day. I spent my week Pinteresting (vsimonetta) and … Continue reading
Last night we went to my moms house for New Years Eve which became a great excuse to bake up some special little treats to ring in the new year. I wanted something quick and easy so this Martha Stewart Recipe was perfect since I already had all the ingredients at home. I started out by fluffing up the egg whites and slowly added in the condensed milk and once combined, folded in the coconut. My mixture was all wrong. It was liquid with no substance to hold it together. I’ve never made macaroons before so I went ahead and put dollops of batter on my cookie sheet. Fail. They came out of the oven looking like a deflated cookie gram. I’m not into wasting food so I added a cup of cornstarch to the mixture to try and fluff it up. This still didn’t work so I decided to line some muffin tins with pink polka dot liners and added the batter 3/4 of the way. I didn’t have a recipe to work off so I kept them in the oven at 350 for about 30 minutes or until they looked brown and slightly crispy. I took these baby’s out of the oven and hesitantly took a bite and to my surprise they were delightful! The outside was perfectly crispy but once you take a bite the moist inside is so perfectly light and airy. I gave one to Tony and he loved them as well! Success! Give these guys a try…I’m sure you’ll be pleasantly surprised and make sure to bring a copy of the recipe with you! Believe me, people will want to make these tasty little treats themselves.
2 large egg whites
Pinch of salt
1 can sweetened condensed milk
2 teaspoons pure vanilla extract
1 bag shredded sweetened coconut (200g)
1 cup cornstarch
Heat oven to 350 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined. Fold in 1 cup cornstarch just until well combined.
Line muffin tins with nonstick liners. If liners are not non stick use an any stick spray such as Pam and fill up 3/4 of the way
Put them in the oven until muffins are golden brown, about 30 minutes. Let cool completely. Store in an airtight container for up to a week.