red, leopard, and gardein

Can I just say this little combo made me so happy when I wore it on Friday:

Red skinnies and leopard flats.   Try some red and leopard this week, you won’t be let down, and if this rainy weather keeps up you’ll need some color pops in your wardrobe to pick you up.

It’s not even 11am but I’m already fantasizing about my new favorite find.   Gardein crispy tenders:

Short of throwing some tofu in a Moe’s bowl, I hadn’t jumped on the simulated meat bandwagon because I thought it would taste creepy.  My friend Laura suggested I try these  and I’ll admit I was super skeptical.  Shouldn’t have been -they were delicious!  The consistency is similar to chicken, and while it doesn’t taste like chicken it’s not like eating a bad veggie burger.  The breading is also fantastic and not too overpowering.    I’m thinking I might even be able to fool the kid with them.   I basically made the same meal I made last week because I love sweet potato fries and kale, but used the agave/balsamic glaze as dipping sauce.

Curious about the other Gardein products, would love to hear your thoughts!

comfort food

We all have that one go-to meal that we know by heart, that’s always satisfying and great no matter what season it is.   I had this vision of creating an over the top roasted edamame and chickpea gourd with butternut squash and flashed swiss chard to celebrate the first day off fall, and then I realized I didn’t need all that.  I just wanted a burger and fries, my way.   Portobello mushroom burgers with sweet potato fries and fresh kale.   Housed that meal.    I used this recipe with a few modifications.  I added in about 1/2 tablespoon of agave to the balsamic vinegar to make it a bit sweeter on the mushroom.   For the fries I added a shake of cinnamon powder and 3 shakes of chilli powder.

Image I had all this leftover kale so I decided to give kale chips a shot using the below recipe.   I know kale needs to be super dry before trying this recipe so I actually gave my kale a blow dry, no really.   I also waited until after the kale was done baking to add the salt.

Crispy Kale Chips

Ingredients

  • 1 bushel of kale (fresh, not pre-cut)
  • 1 Tbsp olive oil
  • ½ tsp salt

Steps

  • Preheat oven to 350 degrees
  • Rinse and dry the kale well
  • Rip up the kale into bite-size pieces
  • In a large bowl, massage the olive oil and salt into the kale – you may want to add or use less salt depending on your taste
  • Spread the kale on a baking sheet so that none of the pieces are on top of each other.  Bake for 18 minutes.So tasty!   I’ll never go back to bagged potato chips

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    Hope your Sunday includes some baking!   I’m hoping to get to another apple pie and banana bread today.  Lofty goals for a lady who has to put all the clothes she ripped out of her closet back in today in some organized fashion.

game (back) on

About 6 months ago I was all, let me try this vegan experiment thing.   Then about 6 weeks ago I hit  I hit a wall  and decided to suspend it.   Then about 6 days ago I realized I felt like crap and missed eating just veggies so I decided to wander back to the experiement o’vegan.   Yup, I’m indecisive.   Actually, that’s a lie, I’m just vain.   See as soon as I abandoned my vegan experiment my skin went to shit, and I felt like a bumpy, uncomfortable fool.   Also meat, dairy and I do not get along, so back to my vegan ways I go.   I love it

Seriously, the skies the limit for cooking when it comes to vegan meals, but I always seem to return to my old faves.   Chickpeas and edamame for snacking (top pic.)   Homemade organic salsa (middle left.)  Chickpeas (again) and arugula (middle right.)  And lemon mint tomato and kale pasta (bottom.)   Tastes amazing!

I’ve also been trying really hard to keep a food journal, but I suck at writing that stuff down so I’ve turned to instagram and twitter to chronicle what I’m shoving in my mouth.  If you’re a follower and it’s annoying – sorry!    At least the vegan food journal will prevent you from seeing me with a big ole zit on my face, attractive I know.

 

i heart food

Kiddo and I went to see The Muppet Movie at Crossgates over the weekend. It was fantastic ! Because we were at Crossgates we had the chance to eat at Fresh Healthy Cafe.   Love that place ! I devoured the extreme veggie wrap (no cheese, olives, or vinagrette)

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Kiddo enjoyed a grilled cheese and strawberry banana smoothie

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If you’ve never been you’ve gotta check it out. Lower level, Crossgates Mall outside of Dicks.

Since I switched my eating habits last month I’m always in the kitchen. Im certainly not a vegan, but I’m eating like one ! One of my favorite veggies to use is kale. It’s so versatile.  I eat it fresh, with pasta, in soups. I made a great dish the other night using kale, portobello mushrooms and tomatoes. (the recipe at the link doesn’t include kale, but I threw it in, no cheese though.)  Not pretty, but delicious !

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Manfriend has even fallen for kale. He’s been very patient with my vegan dishes, he’ll use them as side dishes. Here was his creation with kale, he included bangers from Oscar’s

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Oh and I made a version of tom yum soup last night. Amazing. I added in some broccoli rabe. Great taste and not too too hot. Just enough kick.

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I’m no foodie, but I love trying new things !