Tag Archives: Kale

Bacon, Kale & Tomato Frittatas

L1050516A dear old friend visited last week. We had not seen each other in over 15 years.  15 years. It’s pretty astounding that we’ve kept in touch all these years, seeing as that we initially only spent a few months together back in 1997. I studied abroad in Lancaster, England the spring semester of my junior year. I had no idea what a pivotal experience that would turn out to be for me. College is usually a time of growth and self-exploration for a lot of people, but there is something more acute about living in a foreign country by yourself when you are 20 years old. It’s almost like starting all over again, like the first day of college, except you stand out so much more because you’re a “yankee” and you have to learn new words like “snog” and “bollocks”.

My time in England was where my inner-feminist blossomed, and I’m still not completely sure how or why. While there, I met several smart, interesting young women who would have probably defined themselves as feminists, but it wasn’t something that I remember us specifically talking about. Rather, it was in the subtle ways they lived their lives. They made certain assumptions about being a woman that I found very refreshing. Until then, I had always struggled with my female identity – what it meant to be a woman. I remember coming back home after six months and feeling transformed in so many ways.
L1050505Because it was such an intense inner-growth period for me, the friends that I made during that time are still very dear to me. Stephanie is one of those friends. She now lives in Australia and has a beautiful family. They all came to NYC last week for a visit. I was super excited to see my friend after such a long time, but I surprised myself by getting choked up when we hugged. It was like no time had passed at all, and we picked up where we left off all those years ago.

In my never-ending quest to make healthy recipes (I promise there will be gluttonous recipes to come) I found this one recently and thought it sounded both easy and delicious. Weekday breakfasts can get a bit boring; I’ve been trying to eat more eggs for breakfast during the week, but I was getting tired of scrambled eggs every day. Frittatas are a nice way to change it up. You can essentially add anything you want to them. This recipe calls for bacon, but I substituted hot dogs since we had some in the refrigerator. The frittatas even make a quick and healthy lunch!
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Bacon, Kale & Tomato Frittatas
Adapted from Shape

Yield: 6 servings

1 tablespoon extra-virgin olive oil
1 cup chopped, stemmed kale
8 cherry tomatoes, halved
4 slices bacon, chopped
4 eggs
4 egg whites
1/2 cup Greek yogurt
Salt and pepper

1. Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick cooking spray.
2. Over medium heat, pour the olive oil into a medium-size pan. Add bacon and cook for 5 minutes, or until desired level of crispness.
3. Add kale and tomatoes and cook for an additional 3-5 minutes.
4. In a large bowl, beat together 4 eggs and 4 egg whites. Add Greek yogurt and mix until fluffy.
5. Add bacon, kale and tomatoes to egg mixture.
6. Season with salt and pepper and mix well.
7. Divide among 6 muffin cups. Bake for 20 minutes or until a toothpick comes out clean.

Kale & Brussels Sprout Salad

L1030066I am one week into my new food regimen.  I like to think of it as a regimen rather than a diet.  I don’t do well with diets.  The minute I am told I can’t have a particular food, I immediately want it.  This regimen was prescribed for me by a naturopathic doctor that I have been seeing for my IBS.  As you know from my last post, peri-menopause has caused quite a bit of havoc in my life over the past 18 months. I can’t believe it took me this long to seek medical treatment. I am a firm believer that much of what ails us has to do with our diets. So when my doctor prescribed this specific diet for my condition, I decided to give it a go. One year ago, I probably would have said, “No thanks”, but I am desperate to feel better. The regimen is  similar to the Paleo diet in that it excludes sugar, dairy, and all cereal grains. However, I am allowed a few types of cheese (thank god) as well as legumes.  I joked to my husband that I might join the CrossFit/Paleo cult that has swept the nation. I saw fear in his eyes.

I had awful headaches during the first few days. I’m assuming this was my body going through sugar withdrawal. But after they passed, it got a lot easier. I’m feeling pretty good and not feeling deprived at all. In fact, the thought of sugar doesn’t even sound good to me, which is strange. I was planning on allowing myself a piece of cake next weekend for my birthday, but I decided that I am going to make a healthy dessert instead.  Black bean brownies, anyone? I will try to post that recipe here in the coming months. It’s one of my favorite things to eat when I need something sweet.

In the meantime, get a load of this salad! It may sound boring, but I can assure you that it’s full of flavor and slightly addictive.  The dressing has a nice bite/tang to it, thanks to mustard and shallots. Give it a whirl!
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Kale & Brussels Sprout Salad
Adapted from Bon Appétit

Yield: 8-10 servings

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon sea salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
3. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
4. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Kale and Cabbage Slaw with Roasted Shallot Dressing

DSC_5326A few months back, Mr. K and I went to get a second opinion regarding our fertility situation.  We had been through four rounds of IVF over the last 2 ½ years, and we were frustrated about not getting any clear answers from our current fertility doctor.  We braced ourselves in the waiting room.  I pulled out a square of dark chocolate, popped it into my mouth and focused on that until our names were called.  The meeting went by quickly.  The fertility doctor was warm and yet very direct:  we had a 5% chance of success at best if we were to do another round of IVF.

You hear stories all the time about fertility issues tearing couples apart.  They shutdown, pull away from each other, resentment builds, and divorce is imminent.  In our case, strangely enough, I think the opposite happened.  Throughout this horrendous, heartbreaking process we’ve actually grown closer and become stronger as a couple.  On the one hand I think, perhaps we were just lucky–although we both agreed that we wanted to have a child, it didn’t define our relationship or our future together.  And yet I remember having several discussions with my husband about the possibility that we wouldn’t be able to conceive and what that would mean for us.  What would our future look like?  What would give our lives meaning?  Could we still be happy?  Over the last year or so, as we considered this outcome to be more of a possibility, we decided we would use this experience as fuel to lead full and significant lives.  We will travel so much more!  All over the world!  Buy a home in Tuscany while our friends tend to their screaming toddlers!
DSC_5311As we walked home from our appointment, I turned to Mr. K and asked him how he was feeling now that we knew for sure.  I was prepared for him to be sad.  Of the two of us, he felt more strongly about having children.  He turned to me and said, “Actually, kind of relieved.  Now we know for sure.”  And with those words, 2 ½ years of hormonal mood swings, countless painful injections, and a nightmare hospitalization all melted away.  I also felt relieved.  And it felt so euphoric to be so relieved!  In fact, I became so giddy about our news that I started to question how our lives might have went had we actually been able to have children:  we would be raising a child until we were in our late 50’s!  We immediately began talking about what we wanted this next year to look like.  We were ecstatic that we had come out the other side, thrilled to be with each other.

When I first came across this recipe, I knew it had potential to be delicious, but I was focused more on the healthiness of it.  I was in dire need of a salad post-Christmas gluttony, and I thought this would do the trick.  Well, I ate this every day for 10 days straight.  That’s how good it is.  The roasted shallot dressing, in particular, is magical.
DSC_5316Kale and Cabbage Slaw with Roasted Shallot Dressing
Adapted from Sprouted Kitchen

3 cups diced butternut squash
1 tbsp. olive oil
pinch of salt, smoked paprika and cinnamon

2 bunches Tuscan kale
1/2 head red cabbage
1/2 small red onion
1/2 cup raisins
3/4 cup grated parmesan
3/4 cup toasted pecan pieces

Roasted Shallot Dressing
2 small or 1 large roasted shallot*
handful fresh chopped chives
1/4-1/3 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 tsp. fresh lemon juice
2 tsp. honey
1/2 tsp. each sea salt and ground pepper

*Roast a shallot like you would a head of garlic.  Trim the end, toss it (skin on) in a little olive oil and pinch of salt, wrap it in foil and place in oven for 45 minutes until softened and caramelized.  Time will vary by size of the shallot(s).  Remove to cool to the touch before squishing it out of its skin.

1.  Preheat the oven to 400 degrees F.
2.  On a large rimmed baking sheet, toss the butternut cubes with the olive oil, salt, smoked paprika and cinnamon to coat.  Spread in an even layer and bake for 20 minutes until just tender but not mushy.  Set aside to cool completely.
3.  In a blender or food processor, mix all the dressing ingredients together until smooth.
4.  Stem the kale and chop it ultra thin.
5.  Using a mandolin or knife, shave or chop the red cabbage and onion.  Collect these items in a large salad bowl.
6.  Add the raisins, parmesan and pecans, drizzle desired amount of dressing and toss to coat.  The kale and cabbage can handle sitting in the dressing for 10 minutes before serving.