Simple Cooking with KALE

Taking notes from fellow bloggers (Martha, Jennifer), I’m making a small attempt at being more HELPFUL than being more about ME! Heheh but you can’t have AWESOME without ME so hopefully I take on this task without the ramble. Ok I ramble that’s a given, you’ll just have to follow along as best you can! It’s my rest day from the good ol’ BOOM Box so why not post a recipe. I haven’t shared a recipe in quite a while because frankly we get busy in our house and food, although delicious, gets boring and repetitive.

For my dedicated readers you know I rarely talk about my work life, maybe not at all now that I think about it. I am a graphic designer for a housewares company, Dexas International. We manufacture/produce all sorts of kitchenware, gadgets, etc. No this isn’t an ad for my company, just giving you some back story. Well this month’s social media topic for us is KALE!

And as most of you no I’m not a CHEF and I’m surely no pro at all things Kale but I do cook it semi-regularly at home. There are different varieties but I usually use the plain ol’ green or red tipped versions. It’s the SUPERGREEN of greens. It’s all sorts of good for you. I’m not going to go into all the details of kale but check it out for yourself. Maybe start HERE and Google away. It’s almost daily that I get poked fun of by my co-workers for my clean eating. Throw out the word Kale and it’s a circus, then I realized that maybe they are just intimidated by it. So I got to thinking that maybe others are too. So I have a super quick recipe for you to use. This is good especially if you are on a time crunch. TIME is what I lack in all aspects of life so having a side dish to go with dinner that can cook super fast is IDEAL in my world!

This is KID APPROVED and hopefully CO-WORKER approved as well. Please NOTE my kids LOVE LOVE LOVE veggies so it’s not hard to please them but they really do like this simple ingredient, super quick side. I’m pretty sure I’ve discussed this dish before in previous posts but I never broke it down or had many pics to share.

Ingredients:
Bunch of Kale
2 slices of Uncured Bacon (nitrate free, no/low sugar)
1/4 cup sliced/diced onion or more to liking
Himalayan Salt (or preferred salt) to desired saltiness
Pepper
Garlic Powder (or real garlic if you have it on hand)
Red Chili Powder (OPTIONAL but if you want a little kick! A+)

Now what?!?
Get your skillet/pan heated up
Cut up bacon into small slices or bits and toss in skillet
After bacon is slightly brown add onion and sautee till bacon starts getting crispy
While bacon and onion are cooking prep/wash kale. I just tear it from the main hard stalk and tear up into smaller pieces. Rinse thoroughly and wait for Bacon to get a little crispy
Add Kale to skillet. It will look like a lot and depending on your skillet size you may save half Kale for later or wait till Kale wilts down before adding more.
Season as desired using above seasonings or whatever flavor profile you prefer
Once all the Kale is wilted down, you are READY TO SERVE!

Kale tore up and ready to be rinsed off.

Kale stalks NOT used for cooking! Not real sure if they are good to cook or not actually but not for this recipe!

YUM BACON!

Brown the Bacon a bit before adding Onion. Then let cook together tiill Bacon starts getting crispy!

Toss in rinsed Kale right on top of bacon and onions. At this point is when I add my seasonings. Let simmer than stir away as it wilts down.

As you can see it goes from A LOT to not A LOT. This was about half a Kale bunch.

Ready to SERVE!

OR READY to PACK up for LUNCH!

I made this in the morning before work and it took me less than 20 minutes to prep and cook. Maybe even 15 minutes. I didn’t look at the clock but you get the gist. It’s quick and easy! Cook it while you’re sauteeing some chicken. Add leftover roasted chicken or serve it with Fajita meat. The options are endless. And it’s a WINNER in our house.

So go forth and be AWESOME! Eat some KALE!

Is It Friday Yet?? (I wonder how many blogs have that as a title… ORIGINAL, I KNOW)

It’s been a busy busy week and it’s only Tuesday. It’s been busy work wise and at home.

I’ve never know where to start when I begin typing. Do I start with last night’s dinner or with the WOD this morning? Blah Blah Blah… y’all don’t even care I’m sure! I understand it’s a trivial decision but I don’t like leaving anyone confused.

So I’ll start with last night’s dinner – SPINACH STUFFED CHICKEN with BACON which turned out excellent! I found the recipe online (http://www.sparkpeople.com/mypage_public_journal_individual.asp?blog_id=4574737) and I’m sure it’s been posted, reposted and modified to anyone’s liking so please NOTE you can be as creative as you want to be with this recipe.

Sizzlin Bacon


Garlic, Onions (washed out :(), and Spinach


Stuffing the Chicken Breast


A Lil Blurry... But Seasoned and Ready to Bake


Voila! Stuffed Chicken, Brocolli and Guacamole


All That Stuffing.... Yummmy!

Spinach Stuffed Chicken With Bacon

INGREDIENTS:
10 slices of “clean” bacon, (nitrate, nitrite free, etc.), divided
1/2 cup red onion chopped (I used yellow onion)
4 large garlic cloves chopped
3/4 pound of spinach, chopped
4-5 boneless skinless, organic, free range chicken breast

METHOD:
Preheat your oven to 375 degrees. Take 6 slices of bacon and chop them up into about 1/2 inch pieces and fry them in a med-large skillet until nice and brown. Then remove the bacon from the pan and saute the red onion in the bacon grease for a few minutes. Add in the garlic cloves and saute until the onion is translucent. Add the spinach, sprinkle with salt and pepper, simmer just until the spinach is wilted nicely, and remove from heat to cool slightly.

Then taking your chicken butterfly each chicken breast and spread filling evenly on one half of each chicken breast. Then flip the other side of the chicken back over to cover the spinach filling, and wrap each with an additional slice of bacon. Place in a glass baking dish, sprinkle lightly with salt, pepper and dried Thyme leaves.

Bake uncovered at 375 degrees for 35 minutes, then increase temperature to 500 and bake for 10 minutes more to brown the bacon. If it is not brown enough you can broil the chicken for a few minutes, but be sure to watch it! Serve and enjoy.

For more recipes visit: CrossFit Eureka’s Paleo Made Easy

Made for a good dinner and I was ready for bed not to long after. This morning was my “first” Tuesday workout in my new 4 day week at the Boom Box and I feel great!

I feel a little better at Snatch and besides not getting low enough on either snatch or cleans, I’m getting better at it in general.

01/10/12 WOD

The MetCon was fun! Yes FUN! I was giving myself a time of around 7 minutes because I haven’t really been doing any deadlifts lately. The weight was 85lbs to help ensure speed but it felt super light. Time 3:55! We have a newcomer that was there with me but he had a modified workout so it was just me on the board that early in the morning. I’m sure the rest of the day will put me to shame ESPECIALLY the high school BOYS… they blew my MetCon out of the water yesterday! Oh to be young 😀

01/09/12 WOD... Those Dang High Schoolers!

When I got home this morning post WOD I got a little ambitious with breakfast and took on some Coconut Pancakes from Mark Sissons “The Primal Blueprint Cookbook”. And they turned out quite dandy and the boys devoured the few I did make! Another win 🙂 I don’t have the book with me as I type this so I don’t have the recipe. But it’s simple and good. I did have to play with the liquids as it was a rather thick batter at first. But in the end they came out YUM-O!

Batter cookin' up - Treat like regular pancakes!


Doesn't look to shabby!


Finished Pancake! You can top with anything... Blackberries and Maple Syrup shown here.

There you have it! Not so sure I’ll be as ambitious tomorrow… but you never know! Happy Tuesday… SMILE! 🙂