First things first, I have to apologize for the tupperware pictures in this post! I had no plans to share this recipe with you but I ended up loving it so much that I had to share. I always feel like I am such a fraud as a nutritionist when I say this, but I’m not the biggest fan of veggies. I went through a phase where I convinced myself I liked kale chips only to discover that I was actually choking them down. Now I stick to the veggies that I love and am always exploring new ways to make them more appealing. This dish was a win for me and while I still won’t say kale is my favorite (anyone else think it’s way too chewy?), I will say I’m growing to like it more and more. All you green veggie haters enjoy!
- 2 bunches fresh kale (or one large bag fresh chopped kale)
- 2 red bell peppers
- 1 tbs. coconut oil
- 1/4 cup coconut aminos
- 1 tbs. agave nectar
- Begin by chopping your kale into small pieces and dicing your peppers.
- In a skillet over low heat warm your coconut oil and add in the bell peppers. Saute the peppers until tender.
- Next add in your kale and 2 tbs. of coconut aminos, cover and let simmer over low heat to wilt.
- Once your kale is wilted add in the remaining coconut aminos and agave and let cook over low heat 2-3 minutes longer.
Makes 4 servings
What’s your favorite way to cook or eat your greens?
If you’ve ever read my blog on a Monday you know I am a big fan of meal prep. I typically spend a couple hours on Saturday or Sunday prepping for the week. But since I’m only cooking for me it usually means I end up with the same meals on rotation throughout the week. Sometimes this works for me and other times it gets totally boring. Now I know myself and when I get bored with my food, I start to rebel and instead of eating those roasted veggies for the 5th night in a row, the chocolate and cereal start calling my name. Not that chocolate and cereal aren’t okay on occasion…they just don’t make for the most satisfying dinner in the world. So here’s my solution. One recipe, 3 different ways. I prepped the base on Sunday and had 3 different dinners/lunches throughout the week!
Here’s your Base
- 4 cups cooked rice
- 2 Zucchini
- 1 red bell pepper
- 2 carrots
- 3 cups fresh baby spinach spinach
- Begin my cooking your rice and chopping your veggies into small pieces and cooking your rice.
- In a skillet sprayed with olive oil, saute your carrots, bell peppers, and zucchini on medium heat until soft.
- Add in your cooked rice and spinach, and continue to simmer 3-4 minutes longer.
- Remove from heat and store for the week.
Now we get creative…
Monday: Make a stir fry by sautéing your rice blend in coconut oil and adding coconut aminos for flavor. Mix in a lean protein of your choice. I chose edamame but shrimp, chicken, or beef would all be great.
Tuesday: Rice and veggie mix sauteed with black beans, chili powder, paprika, and red pepper flakes. Topped with lime and avocado.
Thursday: Comfort cheesy rice. In a saucepan over low heat whisk together 2 oz of raw goat cheddar and 1/4-1/2 cup unsweetened almond milk until melty. Add in rice medley until warm. Serve with turkey meatloaf muffins.
What’s your favorite versatile dish to have on hand for the week???
Every once in a while in the winter I need a little reminder that summer is not too far gone. That someday soon it will be warm and sunny again there will be zero snow in sight. I know I have months to go until this actually happens but that doesn’t mean I can’t pretend. This stir fry reminds me of summer while still giving me that warm comforting feeling I crave from my fall meals. The addition of mango and coconut makes me feel like I’m in Hawaii even though I’m eating this in cold snowy Boston!
- 1/2 cup carrots, diced
- 1 and a 1/2 cups sugar snap peas
- 1 red bell pepper, diced
- 1 mango, cubed
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut aminos
- 1 tbs. unrefined coconut oil
- Protein of choice 1 lb. if using animal protein (I used precooked turkey breast from Trader Joe’s, but you could use chicken breast, beef, shrimp, tofu, anything you like)
- Chop up all of your vegetables into small pieces as well as your protein if necessary.
- Warm a large skillet with 1 tbs. coconut oil.
- If cooking raw meat saute your meat first, if not skip this step.
- Add your veggies to the skillet and saute until tender.
- Add in the coconut flakes, precooked protein of choice, and drizzle with coconut aminos.
- Continue to saute until everything is hot.
- Serve and enjoy!
Makes 4 servings
I ate mine as is but you can serve with brown rice, quinoa, or cauliflower “rice”.
What do you miss most about the summer during the winter months???