Breakfast Veggies & Eggs with Tahini

I started doing kettle bells this month. I am not sure what got me inspired to do it, except I had a little extra time and a desire for some more msucle. And I found a nice kettle bell place right by my house. I tried lifting weights one time last year (ha!) - the way where you do very few reps with as much weight as you can do and still actually lift it. I burst into tears each time. Not because it was impossible, but it was like my mind thought I couldn't do it and my mental state just collapsed. So. Kettle bells seemed like a nice way to build up some muscle without the tears. I've gone to 4 classes and already I feel stronger and could do way more than the first couple of times. Holy cow!

My breakfast this morning is based on Modern Times' "Good Morning Healing Earth" breakfast, which is a lovely medly of lots of sauteed veggies topped with scrambled eggs and drizzled with tahini. It seems like an excellent pre-kettle bell breakfast. It's really good, and the version I made at home turned out equally as tasty, if a little simpler. The original dish at Modern Times actually uses onions, beets, carrots, green peppers, mushrooms, kale, zucchini and broccoli. So go for it all if you happen to have all those veggies - but I thought the ones I selected were a good combo that still gave a similar taste. Sub any veggies in for something else, though I do think the kale, beets, and carrots are key. Modern Times uses roasted beets instead of my pan sauteed ones, so if you happen to make a big batch of roasted beets, keep a few out to use in this for breakfast!

Good Morning Breakfast (serves 1 large serving)
1-2 T butter, ghee, coconut oil, bacon fat, etc
1/4 small beet, diced small
1 small carrot, diced small
3 kale leaves, de-stemmed and chopped
1/2 small onion, diced
handful of broccoli florets, trimmed small
salt
1 T. parsley, chopped
2 eggs
tahini (mixed with water - and lemon juice if you have it - to thin it out, plus a pinch of salt)

1. Put a cast iron pan on medium heat. Add fat, and then beets. Cook covered for 3-5 minutes. Add onions and remove lid. After another few minutes, add broccoli and carrots. Cover the pan again for 3-5 minutes. Add kale. Cook a final 5 minutes, until greens are wilted but still bright, and beets are just tender. Stir often to keep things from sticking and add a little more fat if needed.
2. Meanwhile, scramble eggs in another pan so that they finish about the time of the veggies. Mix up some tahini with water to make it drizzle-able (a little less water than tahini ratio).
3. To serve: dish out veggies in a pile on a plate and top with scrambled eggs. Sprinkle parsley and drizzle tahini over everything. Serve!

Roasted Broccoli & Bacon

So, continuing on with my roasted veggie theme, this one adds in some bacon for extra deliciousness. It would still be tasty without though. I like how the edges turn a little brown, and the roasting brings out so much flavor! This "recipe" comes from "The Clothes Makes the Girl" blog.

Just cut 2 heads of broccoli up in large florets - I also use the stalks since they are so hearty (just peel the tough outer layer). Toss the broccoli with some coconut oil, and then layer flat in a pan. Cut up 4 slices of bacon, and toss that in the pan too. Bake at 400 degrees for 30 minutes or so, flipping or stirring a couple of times. Sprinkle a little smoky salt and pepper on top and serve!

Rainbow Curry Chicken Stew

I've been making some curry soups lately - sometimes I just throw ingredients in a pot, and other times I actually follow a recipe. With a nice chili paste and broth, it seems I can't go too wrong! One thing I am learning, is that less coconut milk is sometimes nice. I used to want it really really creamy - but lately I think a more broth-y soup carries more flavor.

This stew recipe comes from "Affairs of Living" - a blog with lots of gluten-free and "allergy-friendly" recipes. You can link to the original recipe here. The veggies in the recipe include red pepper, frozen peas, chicken, and broccoli - but certainly you can swap in all kinds of things (zucchini, green beans, etc). It makes a nice big pot full, so you can freeze left overs for later.

One thing I have been reading about lately is BPA in canned foods. This is something I just learned about this year and previously just heard about BPAs in plastic. But alas, it turns out they are also in the linings of most canned foods. And, some research suggests that it leeches most highly to acidic, salty, and high fat products. BPA is not used by Native Harvest Coconut milk though (it is in Thai Kitchen products). This blog post has info about other organic canned food items and if they are or are not BPA free (Muir Glen just switched over so all new products have no BPA).

Anyway, there are lots of health effects linked to the consumption of BPA. So there we are. And I guess while I am on the topic of gloom and doom, did you see this 6th grade science project about microwaved water?! Ah! It isn't totally surprising, but it is pretty persuasive about the effects of microwaving our food.

Michelle's Broccoli Quinoa Salad

My friend Michelle makes versions of this simple salad often, and I love it.  I can't stop eating it.  Seriously.  Good thing it is healthy!

1 cup dry quinoa prepared with 1.5c water

3 TBSP lime juice (I use more typically to taste)

1/2 tsp ground pepper

1 tsp salt

2 TBSP olive oil

1 medium cucumber - diced

1 medium tomato - diced

1 red pepper diced
a head of broccoli or two- chopped

1/2 to 3/4 cup cilantro -fresh and chopped finely
1/2 to 3/4 cup basil -fresh and chopped finely
feta optional

1. Whisk lime juice, pepper, salt, and oil in small bowl

(If it's too limey I may add some sugar to the dressing.  Also if I'm short on lime juice I add a little vinegar or Italian dressing to taste.)

2. Combine cucumber, tomato, pepper, broccoli, cilantro, and basil in large bowl (add feta here as well if using it).   Add in cooked quinoa and toss.

3. Add lime juice dressing and toss to coat.

Voila... chill and serve.