so as some of you know, i am on a health kick. day 15 of daily gym, gentes! you should be proud. and in addition to this, the boyfriend and i are saying no gracias to carbs and sugars for a month. a MONTH. he is doing it hardcore; i agreed to give up anything but booze. baby girl needs a vice.
aaanyway, so my foodie bestie Katie was all about this because let’s face it, we talk about what we ate/are eating/are going to eat like, every day. food challenge! the best! i told her about our crazy diet and how i was craving pizza like a motherfucker, and she immediately suggested that i make this kale chicken sausage thing that she thought would fill the Roberta’s-shaped hole in my heart. and it did!
and! and! and! the awesome becko was like, “ooooh, show me what you’re cooking!”
so in honor of two of my favorite ladies, i am dedicating this first post of my new “nom nom i made this” series to becko and Katie, Katie for the inspiration, becko for the idea.
also, FYI, dunno if i will always have the time to write out the recipes i am making up, but i will do my best! i do promise you pics regardless.
Kale with cannoli beans, chicken sausage, crushed peppers and tomato over red quinoa
-bunch of fresh kale, washed and chopped
-one can of crushed tomatoes, no salt added
-one can of cannoli beans, drained
-3 garlic cloves, diced
-half an onion, julienned in half-moons
-1 tbs cumin
-1 tbs adobo
-2 cups cooked red quinoa (you basically just boil it and then add a teaspoon of butter to it)
so i am a fan of fun, fairly easy delicious recipes. maybe it’s because i am not a baker. or maybe it’s because i like everything to taste like garlic probably 90% of the time, but hey! it is what it is. so here’s what you do:
drizzle about 2 tbs of olive oil on a pan. when it’s warm, sautee the garlic, onions, italian seasoning, cumin and adobo until the onions get all soft and shiny. then add the kale, tomatoes (undrained) and the drained cannoli beans. cook until the kale gets soft and bright and then add crushed red pepper flakes on top. when you are done, it should look like this:
slice the chicken sausage into medallions. on a separate pan, cook until golden brown.
then put some of the quinoa in a bowl, add the kale, tomato and bean sautee on top, and top it with the chicken sausage. voila!
there you go, chol@s. you should know that when making a crust-less quiche, nutmeg is AWESOME. and i also made delicious over-crisp, carb free chicken fingers. i swear. i SWEAR. i did not take photos, but OMG. they really were awesome.