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Tag Archives: Kale

Chocolate Coconut Water Love

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After teaching spin, doing a bit of a shoulder, workout, and calling my new boss so that I could find out details of my new job (I start next Tuesday!) it was time for lunch.

Sometimes, I feel like I could go through I head of lettuce in two days, other times it takes me a bit longer.  When I was home not too long ago, my mom gave me some artisan lettuce as a special treat.  While I have not been skimping on using the lettuce, somehow I still have it!  So, I cleaned it up, and made myself a delicious salad full of cauliflower, onion, broccoli, celery, and tuna topped with a combination of homemade hummus and salsa.

Lately, I have been absolutely loving the combination of salsa and hummus as a salad dressing.  It is slightly spicy, and the hummus adds a nice creaminess.  Delish! 😉

New Obsession

When I went grocery shopping for the week, I purchased myself a little treat.  Zico Chocolate Coconut water.  I had tried the original coconut water and loved it, but heard rave reviews about the chocolate.  To be honest, I was a little nervous about trying it because I like the original so much, but as soon as I tried it I was in LOVE!

It is seriously delicious, and oddly tastes kind of like chocolate milk.  When I tried it on Saturday, I immediately got the urge to experiment with it…so I made a smoothie.

Chocolate Covered Strawberry Coconut Water Smoothie

  • 1/2 cup Zico Chocolate Coconut Water
  • 1/3 frozen banana
  • 1/2 cup frozen strawberries
  • 1 handful of kale (spinach will work fine too, or you can omit!)
  • 1 Tbsp of natural peanut butter
  • 1 tsp raw cacao powder
  • 1/2 packet of splenda
  • 4 ice cubes
  • a splash of regular water (as needed)

Combine all ingredients in the blender and enjoy!!  Seriously, this is one delicious, sweet, nutritious treat 🙂

Just Like Riding A Bike

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Guess what I did today?  Taught a group fitness class, and boy did it feel good to be doing that again!

Would you believe that it has been three weeks since I have arrived home?  That means three weeks since I have taught a fitness class, but I must say, it is just like riding a bike 🙂  I was a little nervous to teach since it has been so long.  I thought about forgetting things, not saying the right cues, and just making a fool of myself…but none of that happened.  I was worried for nothing…that never happens (just kidding).  I tend to worry and make situations worse than they need to be…oh well, we all have our faults!

Here is the workout we did today:

It was a great workout, that I feel really focused the muscles that are visible during warm weather season…shoulders, arms, abs, legs.  Completing this workout along with 30 minutes or more of cardiovascular exercise would be a great total body workout.

Before I taught, I did 35 minutes on the elliptical, but it is so nice today I may just have to break down and go for a run 😉  Can’t let the sunshine go to waste!

When I got home, I made myself a Blueberry Kale Smoothie for lunch, and it was delicious!  Although it did leave me feeling a little chilly…

In the blender:

Have an amazing rest of the day!

 

I still need your help with Easter recipe ideas…!!

Volumize with Veggies

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I was really in the mood to bake yesterday, but didn’t exactly have the time so I made the dough yesterday stored it in the fridge and baked up the cookies today. I wanted to make something healthy that tasted really yummy so I found a recipe for Super-Charge-Me Cookies They were a little more crumbly then I had anticipated, but the sweet maple flavor made up for the mess!  I think that my favorite part about these cookies is that I can make the same cookies each time, but put different mix-ins.

I changed a couple of things in the recipe based on the ingredients I had in my pantry.

Super Charge Me Cookies (Original recipe from Dreena’s Vegan Recipes)

Ingredients:

  • 1 cup of oats
  • 2/3 cup whole wheat flour
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/3 cup dried chopped apricots and dried cranberries
  • 1/4 cup chopped almonds
  • 1/3 cup white chocolate chips
  • 1 tsp baking powder
  • 1/3 cup flax meal
  • 1/2 cup maple syrup
  • 3 Tbsp peanut butter (can be any nutbutter)
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp canola oil
Preparation:
Preheat oven to 350 degrees.  Mix all dry ingredients (oats, flour, salt, cinnamon, dried fruit, nuts, chocolate chips, and baking powder) in a large bowl and mix well.  In a separate smaller bowl combine the flax, syrup, peanut butter, vanilla, and oil and mix together until smooth and combined.  Once all of the wet ingredients are combined, pour over the dry mixture and stir until completely moistened but be careful not to over mix!  If you want to refrigerate the dough over night like me to bake at a later date, simply put the dough into a plastic container and store in the fridge.  Otherwise divide the dough into large cookies and shape into round cookie shapes on an ungreased cookie sheet.  Bake for 10 minutes.
Lunch
While I was baking, I made myself a light lunch…because I simply had to try the Super-Charge-Me cookie dough!
A small plate of veggies and hummus…yum 😉
I then went to work…and forgot to take a picture of my outfit!  Oops.  I work tomorrow and I promise I will post my outfit then.
Dinner
After coming home I was tired and ready to put on some PJs and make a quick dinner.  Pasta sounded quick and easy, so I whipped up a batch of veggie pasta with homemade pasta sauce.  Last time I made the sauce I didn’t give a very detailed “how-to” so here is the step-by-step process:
Pasta Sauce
Step 1:
Chop up about 1/4 cup onion (or more depending on your preference) and 1 or 2 garlic cloves.  Place in a pan on medium heat.  Stir until the onions and garlic become translucent.
Step 2:
I added salt and pepper and fresh basil to the onions and garlic and stirred for 1 minute.
Step 3:
Add one giant can of tomato puree (not tomato sauce) and stir occasionally for about 10 minutes.  This is where you can get creative and add whatever you think should go in your pasta sauce.  I add ground red pepper for spice, salt and pepper to taste, Italian seasoning, and oregano….to me, oregano is what makes pasta sauce taste Italian.
Step 4:
Put on top of your pasta dinner!
When I eat pasta I like to use a little tip I call “Volumize with Veggies.”  I feel like it is soo easy to go overboard and load up my plate with way more than a serving of pasta.  By filling my plate with veggies, I am getting vitamins and nutrients without that heavy weighed down feeling in my stomach. When I do this, I steam a bunch of veggies (tonight it was kale, spinach, cauliflower, artichoke hearts, and broccoli slaw) put the veggies on the bottom, top with Al Dente’s whole wheat flax blend pasta, then top with sauce.  Filling and nutritious!

Look at those veggies hiding!

Brian really likes to have garlic bread with his pasta, but all of our bread went moldy 😦 so I got creative and made garlic pita!  I took half of a Joseph’s pita, topped it with garlic, mozzarella, and parmesan.  He said it was a great sub for the real stuff.

garlic pita

After dinner, Brian and I watched the finale of Next Food Network Star and now are ready for bed.  Gotta get some beauty rest before we start the week!

August Moving Forward

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Ok! So wordpress is back up and working well! So here are some things that we missed this morning because there were no pictures…

Last day of working in this lovely uniform

I had a delicious coffeelicious smoothie this morning in a cup rather than my usual bowl.

Today was a great last day of working with Emmis Community Outreach and Riley Hospital for Children.  We only had a bout 20 kids to give helmets to, but they all were smart, happy, and well behaved!

I got home from work and changed clothes right away so that I could head to Pilates over at Butler taught by the wonderful Beth, she is my boss as a group fitness instructor but she was also a member of my sorority at Butler.  She just graduated a couple of years before me 🙂

Dinner

For dinner I tried something new, Kale Chips!  These were so simple and were crunchy, tasted salty (because of the seasonings), and tasted great with ketchup.

Kale Chips

Ingredients:

  • 3/4 of a bunch of kale
  • seasonings (seasoned salt, salt, pepper, garlic, whatever you want to use!)
  • 1 Tbsp of olive oil or nonstick cooking spray
Preparation:
Preheat the oven to 400 degrees. Begin by rinsing off the bunch of kale.  Dry it completely.  Then, rip off the leaves from the thick stem and spread them out onto a cookie sheet.  Toss the leaves in the olive oil or the cooking spray.  Sprinkle with seasonings to taste.  Place in the oven for 10-15 minutes until all of the “chips” are crunchy.  Dip in ketchup and enjoy!
Makes 2 large servings

Kale before it's cooked

Cooked up kale

We had the kale chips along side a baked potato.  I topped mine with salsa.

August Moving Forward

I mentioned earlier today that it was weird to me that I am not going back to school this August, and that it almost feels like I don’t have any major events to look forward to (which is so untrue!).  I just don’t have the usual things to look forward to such as sorority socials, a new class schedule, internships, rehearsals, auditions etc.  One thing I do have to look forward to this month is a new job!  Although it is yet another part-time job to hold me over until October, it should still be fun and exciting.

Bachelorette

I am currently watching the Bachelorette with Brian and it is so nerve-wracking!! I wonder who she will end up with!!! 🙂