Posts Tagged 'kale'

Wheat Berry Salad with Kale and Feta

If I could have three wishes, I would be super tempted to make Mondays off one of them.  I was lucky enough to have two in a row in January and again in February, and I definitely made the most of them.

Even though it was unusually chilly (we got super spoiled with the awesome weather the last couple weeks), we went to the playground in the morning.


After lunch and a nap, we met up with the grandparents at the zoo!


We spent most of the time in the little house with the monitor lizard, but also said hello to some birds, the elephants, and the meerkats.

Dinner was really quick and easy.  I cooked up a whole bunch of wheat berries this weekend, so all I had to do for this was crumble up the feta and slice up some vegetables.  There are a ton of variations on this, and the leftovers are perfect to take for lunch.



Kale, Pinto and Mushroom Tacos with Guajillo Salsa


This three day weekend was awesome.  Except for the test I took on Saturday morning, the whole weekend was fun: coffee, walks around town, a great swim, and the ZOO!  We finally took Ellie to the Oakland zoo and she loved it.  Especially the petting area.


The squirrel monkeys were also a big hit.  We liked it so much we became members, and I have a feeling we’ll be spending a LOT of time there over the next year.

Afterwards, since we were in Oakland anyway, we went to Subrosa.  Not quite as good as the coffee in SF, but close!  Ellie and Mike had a heart to heart over lattes (or water, in Ellie’s case) in the parklet.



Going back to work on Tuesday was surprisingly not painful. I’ve gotten way better about leaving work at work, and planning farther in advance (three years of teaching and I think I might FINALLY be starting to figure some of this stuff out) so after not thinking about school for three days it was fun to get back to the kids.

Not sure how to segue from that to tacos, so here we go: These are sort of similar to some other kale and guajillo tacos I made, but I think these are a lot better.   They’re more filling, and they’re really cheap to make, especially if you have dried beans lying around.  I used collards instead of tortillas just because they needed to be used up, and NO I will never go paleo or low carb or any of that, swearsies.  I ate PLENTY of carbs for dessert right afterwards anyway.

I think the best thing about these is the beans.  They’re braised in broth with sauteed onions, so they’re full of flavor. Canned beans just wouldn’t be the same.  It takes some planning ahead, but it’s definitely worth it.


(salsa adapted from Hungry Cravings)

Marinated Kale and Mushroom Salad

One year ago today, I woke up, made a batch of muffins, and headed in to Labor and Delivery to be induced.

Today was slightly less exciting.  I woke up at 4:30, ran 8 miles, and headed in to work.

I’ve posted a few raw kale salads before, but this one is a little bit different, thanks to the mushrooms.  I had no idea lemon juice and soy sauce could make mushrooms taste so good, but oh how amazing these are. The kale itself isn’t too bad either, but it’s the mushrooms that make this salad.  I served it over quinoa to make it a meal, but that’s optional.




(adapted from I Am Grateful)

Kale and Red Cabbage Salad

I feel like the “reset button” has been a popular topic on a lot of blogs.

You know, that reset you need after too much beer or too much cake or too much sitting on the couch watching the Olympics but not actually doing any physical activity yourself?

A good intense workout can be a great way to reset.

But my favorite version of the reset button (because lord knows there have been MANY occasions I’ve needed one) pretty much always involves a gigantic glass of water, possibly with a squeeze of lemon, and kale in some form.

A salad like this is perfect for when you know you should eat dinner even though you spent the afternoon grazing on cookie dough, or when you frosted cupcakes but also consumed just a bit more frosting than you intended to.  Don’t feel guilty, just have something healthy!  This is nice and light and has enough fiber to leave you the right kind of full, not the whole bag of chips kind of full.

I will probably making it as soon as we come back from Portland, because I plan to spend the entire time eating a ton of amazing food (recommendations always welcome! I grew up there but the food scene changes so fast)


Kale and White Bean Pasta

I don’t think I ever ate kale when I was growing up, but I ADORE it now.  Raw in salad or smoothies, cooked with pasta or in soup, it’s great.  Lets not kid ourselves, though.  If given a choice between a plate of kale or a brownie, I’ll probably take the brownie.  But when I’m going for healthy, kale is near the top of my list.

Also, I’ve been pondering lately.  Which is worse, a blogger who posts too many pictures of herself, or too many pictures of her baby?  Because I feel I’m dangerously close to too-many-pictures-of-the-baby territory.  But I guess that’s better than a million pictures of me, right?  Or I could always go back to just pictures of the food like I did in the early days, but that wasn’t very much fun, so hey, here’s another picture of Ellie!

She’s wearing the hat I made for her this weekend from this pattern. Cables are fun.

The giant wall of pasta at my favorite grocery store has SO much good stuff. This week we picked up some really cool-shaped farro pasta.

I browned some onions, added garlic, white beans, kale, raisins, and pine nuts, then tossed it all with the pasta and a generous sprinkle of grated parmesan.

And in case two days of kale in a row is too healthy for you, I have some awesome cookies ready to share next!


Another Raw Kale Salad

My wisdom tooth is out, and honestly the whole procedure and recovery has been WAY more mellow than I was afraid it would be.  I’m not supposed to run until Monday (boooo) but other than that, things are pretty good.

I made a raw kale salad (and a couscous-chickpea salad) for dinner Thursday night.  I cannot get enough of raw kale these days.  There’s not really a recipe to go with this one… I just chopped up a head of curly kale, added about a tablespoon of olive oil and a tablespoon of red wine vinegar and massaged for a few minutes, then topped with diced avocado, pumpkin seeds, and a pinch of salt.

After last week’s marmalade fail, it’s been nice to have some things actually going right in the kitchen.  Some of that just might be due to a new gadget I acquired!

I’ve been wanting one of these for years because so many baking books talk about how their recipes are written in weight, and measuring ingredients by volume won’t give you the same results.  When I made the compost cookies from Momofuku Milk Bar they didn’t turn out right, probably in part because I didn’t weigh out the ingredients.

The first recipe I tried with the scale was the blueberry and cream cookies from that book, and they were perfect!

I’m going to try a variation on this recipe soon and I really hope it works out so I can blog about it!

Ellie probably would have loved one of those cookies, but she got a thrilling dinner of carrots and avocado instead.

I give her purees most of the time, but sometimes I’ll give her chunks of food and let her feed herself.  It makes a HUGE mess but I want her to get used to the idea that food isn’t always going to be in the form of mush on a spoon.

Kale, Farro, and Tempeh Salad

I will readily admit, I don’t come up with that many original recipes (It’s really something I should work on).  99% of the time I head into the kitchen with the laptop open to a blog, or a cookbook, or a page torn out of a magazine.  But last night?  It was just me and my brain.

After setting it on the table I got pretty much the best compliment ever. Mike said “this is so good! Is it from Heidi?” It wasn’t, but it seems like something totally her style, and come to think of it, I think she has made something very similar. But anyway, he liked it. And it was one of those meals that just makes you feel healthier. Considering the amount of cupcakes I’ve been making lately, we are in desperate need for meals like that.

It’s been housewife week at our house (school is closed for Presidents week) and I am discovering once again how horrible I am at being a stay-at-home person. I am, of course, grateful the extra time I get to spend with Ellie, but these days she’s more into Sophie than me.
It probably makes me the worst mom ever, but I actually dropped her off at daycare for a couple hours so I could run 8 miles, work on a proposal for a summer job interview tomorrow, and do the dishes. I figured it would be better to just get everything done so that I could give her 100% of my attention once my to-do list was complete. You can blast me in the comments, I can take it!


Mole Enchiladas with Kale and Squash

I hope you had a great Valentines Day! Mine was nice and low-key and perfect.
Because I love my students, I bought them some treats. And ate waaaay too many of them myself. (That, on top of the cupcakes a couple of students brought meant I was completely over-sugared all day long).

Mike, Ellie and I went for an awesome 5ish mile run after work (which went surprisingly well considering the sugar overload from the preceding several hours). Ellie kind of started to freak out in the stroller, which meant the last mile was a LOT faster than we planned on!

Back at home, I gave Mike a homemade card, which has kind of become a tradition. I have the card-making skills of a 9-year-old boy, but he appreciates the thought.

In case you didn’t completely overdose on chocolate yesterday, here’s a chance to sneak some more into your dinner! I haven’t made mole sauce in years because I thought it was too labor intensive. It turns out it’s really not that bad, especially if you make it the day or two before you plan on using it (it keeps really well in the fridge, and then you just need to thin it with a little broth).

If you get all your ingredients ready to go before you start cooking, it goes pretty fast, and then you have a whole bunch of absolutely delicious sauce to make enchiladas with, or drizzle over roasted squash, or dip chips in… there are so many options!


(adapted from Veganomicon)

Tortellini and Kale Soup

There are a million things to love about San Francisco, but this is one of my favorites:

We’re members, and this weekend, we gave Ellie her first science museum experience. Our first stop was the living roof, which is covered with native plants and absorbs 98% of the water that falls on it!

Next, we walked through the rainforest exhibit, which felt like Hawaii and had lots of birds and butterflies.

Ellie slept through the whole thing.
But she woke up when we got to the aquarium!

SO many cool fish!

And jellyfish.

The only disappointment was the penguin exhibit, which is usually my favorite. The penguins were all just kind of flopped around on the rocks, not doing anything. I guess we’ll have to go back very soon (this weekend, maybe?)

One thing I like almost as much as science museums is soup (worst tie-in ever? Oh well). This soup has it all – healthy beans and grains, cheesy pasta, and a spicy, fragrant tomato broth. The small changes I made to the original recipe were to reduce the liquid (I like my soups kind of stew-like), replace herbes de Provence with dried oregano and basil, and use kale instead of chard. It’s perfect comfort food!
(adapted from Elly Says Opa)

Wheat Berry and Lentil Salad with Tahini Dressing

I think I have a good schedule worked out that will let me get in all the things I want to do. At least, it’s worked so far this week:

5 AM – wake up, make breakfast, write blog post

6 AM – shower, get ready

6:30 AM – get Ellie up, feed her

7 AM – Leave the house to take Ellie to daycare

7:15 AM – Arrive at work

3:30 PM – Leave work, pick up Ellie, go home and feed her

4:15 PM – Run with the stroller

5:15 PM – Home from run, shower, start dinner and do general household chores

7:00 PM – Ellie’s bedtime

8:30 PM – My bedtime

Since working out after school can be a little tougher than getting it done first thing in the morning, I hung a little motivation up in my classroom. The kids instantly recognized it as “that run thing I did last year when I was pregnant” (I may have mentioned it just a few times…)

I promised the kids I’d run with them today. I have four PE classes, and I’m running about mile with each class. I really do have the perfect job!

OK, so this is definitely very similar to this salad, which also has kale and lentils and lemon juice. But can you ever really have too much of a good thing? Especially when that good thing is healthy and filling?

adapted from Oh She Glows


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