I greatly apologize for being behind this week but I've been getting out of the house a lot this week, plus the marathon training has me taking quite a few naps these days.
So in my quest to keep the body strong and healthy, I have been broadening my horizons, making more foods at home and playing with superfoods! Oh yes...
Lauren meet kale...
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. Super awesome for a girl with a history of breast cancer in her family (miss you mommy).
Ok enough with the health perks... on to the recipe!
I went searching for a good recipe to start out with for a new kale eater. After reading about its relation to brussel sprouts.. I was a bit
scared.
Found an awesome and healthy one online, however it was vegetarian. Now I'm not knocking my veggie buddies (Miss Chanelle) but let's be honest,
everything is better with bacon.
Quinoa With Mushrooms, Kale, and Sweet Potatoes
1 cup quinoa (I forgot this so I just used brown rice which works well)
3 strips of thick cut bacon
2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
12 ounces button mushrooms, quartered (i used baby bella for extra flavor, don't forget to clean them!)
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces3/4 cup dry white winekosher salt and black pepper
1/4 cup grated Parmesan (1 ounce) for topping(to do this vegetarian just switch out bacon for 2 T of olive oil)Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes. You can also cook in a rice cooker.
While the quinoa is cooking, cook the bacon until just crispy in a skillet.
Put the bacon aside on a paper towel covered plate. Pour the leftover grease from the pan into a large pot. Heat over medium heat then add the sweet potatoes and mushrooms.
Cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Crumble the bacon and add to the pot as well.If it seems like a TON of kale in the pot... it is... but it will cook down.
Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
Serve the vegetables over the quinoa and sprinkle with the Parmesan.
