Tag Archives: kale

Ideas for every meal today!

ImageI’ve mentioned it before, one of the top excuses for eating crappy food is a lack of time (aka poor planning). But did you realize that just like you can pick out your outfit for the upcoming day, you can also prepare your breakfast so that something healthy is waiting for you as you head out the door in the morning? You can… and you should! Here is a healthy idea for every meal of the day!

Breakfast: OVERNIGHT OATS

To make basic overnight oats mix 1/2 C oats with 1/2 C milk or yogurt. Then choose whatever add-ins you’d like. Try any kind of fruit (fresh or dried), cinnamon, vanilla, flax/ chia seeds, or nuts. I sprinkled goji berries on mine! Refrigerate overnight, and in the morning you can grab your healthy breakfast in a hurry.

IMG_0704Lunch: TURKEY-AVO SANDWICH/WRAP w/GREEK YOGURT SPREAD

I used my favorite Ezekiel bread, piled with spinach, turkey, & sliced avocado. I used a thin layer of plain nonfat greek yogurt on each slice of bread as a healthy spread.

Image (1)Dinner: QUINOA, KALE, CORN & BEET SALAD

Begin by rinsing quinoa in a fine strainer under cold water. In a saucepan, cook 1/2 C of quinoa with 1 C water. Bring to a boil then simmer until seeds become translucent and begin to spiral. 1/2 C dry will make about 2 C cooked. For this recipe I used Simple Truth Organic Quinoa, which can be found in the health food aisle of Kroger. Combine 1.5 C chopped kale, 1/2 C corn, 3/4 C peeled and sliced beets, and 1 C quinoa in a medium bowl.

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Eggplant, Kale, & White Bean Salad

Honey and balsamic vinegar sauteed eggplant served over chopped kale and white beans.

Honey and balsamic vinegar sauteed eggplant served over chopped kale and white beans.

Mix 1 tbsp honey, 2 tbsp balsamic vinaigrette, and a dash of salt in a bowl. Slice eggplant width-wise. Dip and lightly cover slices in sauce one by one. Cook slices in a skillet on med-high high for 6-7 minutes, flipping halfway through. I used about 1/2 an eggplant. Add 4 C chopped kale and 1 C of white beans to a large bowl. Remove eggplant from heat and chop into bite-size pieces. Mix with beans and kale. Pour any leftover sauce over salad and serve.