It also just so happens to have many health benefits including a few minor things such as: aids in Digestion, full of Antioxidants, it's an Anti-Inflammatory, helps COMBAT CANCER?!, Cardiovascular support, (am I boring you yet?), Detox, Vitamin K, Vitamin A, Vitamin C. Yeah. You should definitely give Kale a chance. I know it's green but it's totally harmless! It's also in season!
Just to prove that Kale can be wonderful I made some baked kale chips for the office today and well, just see for yourself...
That's happiness if I've ever seen it! (from left: Peej, Karl, & Jon)
This is so easy! All you need is:
1 bunch of kale
some olive oil
a baking pan
your chosen spices
I used a bit of greek seasoning. Then you just bake the kale in the oven on 425 F for about 15 minutes. You want it to be crispy but not burnt.
This is the best and most perfect snack & speaking of snacks...
There will be SNACKS!,
B.
P.S. Don't forget to vote for the Bay Area Food Bank in Theodore, Al to win a Fruit Orchard for our community! You can vote everyday until May 31st!!:http://www.communitiestakeroot.com/
My roomie & I tried out this concoction for a late Thursday night dinner and we both agreed that it was perfectly delicious. Later, I began to think that this is actually the perfect food for brunch. You get your carbs, veggies, and protein in one slice!
After attending a lecture at my work conference in Ohio on healthy eating, I learned that flash frozen vegetables are actually quite good for you- because they are flash frozen many of the nutrients are locked in. I also learned that microwaving frozen vegetables keeps many more nutrients than any other form of cooking a frozen veggie (sauté, bake etc). I really hate advocating the act of microwaving your vegetables, but it is quite interesting. Due to the affordability and ease of flash frozen vegetables it only seems to make sense that I would incorporate them into this blog. this is after all about eating well on a tight budget and busy lifestyle. With that being said- frozen spinach is pretty tasty, although I will always prefer a fresh bundle from the farmer's market:)
1 raw Pillsbury dough pie shell (you can obviously make your own shell as well)
optional: 1/2 cup of diced onion, 3 cloves of diced garlic,some diced red pepper, salt & paper for taste.
Make this!
thaw your pre made frozen pie shell & frozen spinach
preheat your oven to 375 F
dice up your sausage patties (after cooking) and any addition veggies that you would like to add (under optional)
put a bit of olive on in the skillet and combine the thawed Spinach, veggies, vegetarian sausage and cheese. Cook together on the skillet for about 5 minutes (until the cheese is melted).
Mix the eggs & milk together in a separate bowl and then combine all ingredients.
Pour the mixture into the pie shell and cook in the oven for about 40 minutes.
lastly, please please please! vote for the Bay Area Food Bank in Theodore, Alabama to win a Fruit Orchard for the gulf coast community. This would be AMAZING! Many family's & individuals would receive fresh fruit and would be able to participate in planting, growing, and maintaining this fruit orchard. That is sustainability at it's finest! You can vote everyday until May 31st:
Hello all! I just wanted to give you a brief glimpse into my favorite Fruit Stand in Mobile, Alabama: Jimmy Lowe's!
Jimmy Lowe's Fruit Stand has that warm southern feel that just can't be rivaled. They have the lowest fresh produce prices in town and much of it is grown by many of our local Alabama & Florida farmers -not to mention their homemade strawberry rhubarb jam and peach preserves. I can't think of a reason not to adore this place!
I love buying starter plants. It's such an easy way of growing vegtables on your own!
Turnips & Collards!
Local hoop cheese from the middle of nowhere Alabama
Today, I have a delicious Morrocan inspired dish for all of you. Give it a chance and love will follow!
المقادير :
1 large- medium sized acorn squash
1 cup of raisins
1 box of almond Rice pilaf mix by Near East- you may also use couscous or plain rice
1 tablespoon of brown sugar
1/2 cup of cheddar cheese
(1 acorn squash = 2 servings due to it being halved)
دعونانبدأ!
Cut the acorn squash in half and empy out all of the seeds from the center of the squash to leave a minature sized bowl. * Save the seeds for roasting!
Mist both squash halves with Pam with Olive oil of just regular olive oil and brush on some brown sugar. Place each half face down on a baking sheet. These go in the oven for 30 minutes at 350 *F (be sure that squash in tender before removing from the oven)
While your squash is cooking- use this time to create your stuffing. You will first need to cook your rice pilaf. The preparation instructions are on the back of the box: http://www.neareast.com/#products/toastedalmondpilaf
Cooking the pilaf should take about 20-25 minutes. Once the rice has been cooked and fluffed you can add your raisins, brown sugar, salt and pepper for taste.
Once your squash is tender you can take it out of the oven and scoop the pilaf stuffing in each half.
Lastly, sprinkle chedder cheese onto the top of each halve of stuffed acorn squash and pop it back in the over for an additional minute.
I hope that you enjoy this dish as much as I did! Don't be afraid to experiment and to add different spices and vegtables! I will be updating again soon but in the meantime- dig this:
