Friday, January 29, 2016

(Another) Kale and Eggs

So that New Year's resolution, the one to eat more vegetables?  How's that going?  We're still going strong here at Chez Milty, and partially in thanks to the kale and eggs I've been eating every morning. I know, kale is super 2015, but I like it and it is a nutritional power house, so I'm going to keep eating it.  I'm a rebel like that.  However, I was out recently (the horror), and I used spinach instead, which works great.  So maybe this should be called greens and eggs?  Either way, you're eating green things before 8am, so you're winning.

For a while, I was totally adverse to making eggs in the morning during the week.  It meant that I had to get up earlier, and I hate that.  Working in a school has totally changed my schedule, because that starts early. But, I've figured it out and now I like having breakfast before I leave.  It sure beats eating in the car and subsisting primarily on the mediocre breakfast sandwiches from Dunks.  While Elizabeth most certainly runs on Dunkin, I go there for the coffee and the environmental impact of the double cup #icedcoffeeforlife.

This is super easy, it's basically just scrambled eggs with green shit added to it.  I've made kale and eggs here before, but those were different and more involved.  This is totally doable for a weekday, even if it's not light outside yet.

Kale and Eggs

2 Eggs
Splash of Milk
Dash of Hot Sauce
Handful of Chopped Kale
Salt, Pepper, and Garlic Powder
1 Slice of Bread
Cheese

Heat up a pan and add your cooking fat of choice.  I do butter for eggs, but oil is good as well.  While the pan is heating up, break the eggs into a dish and add milk, hot sauce, and spices.  As usual, the spicing can be adjusted to your preferences.

Beat the eggs, and then add the chopped kale.  Mix it all together and dump into the pan. Give it a stir or three to get it going.

While the eggs are cooking, toast the bread.

Keep on stirring the eggs until they reach your desired doneness.  Just before you're done, add a little bit of cheese so that it can get all melty and mixed in.

Pile the eggs on top of toast.  Pour yourself your first cup of coffee (or your only if you're one of those magical people who can function with only one) and eat.



Question of the day: 

What do you usually have for breakfast?


Wednesday, January 27, 2016

Veggie Loaded Taco Meat

Hello friends!!  How are you?  Staying warm, I hope?  It's pretty chilly here, but it seems that we've missed out on the big snow this weekend.  Milton is happy, he hates when I dress him up and make him go fluff around in it.  But I just can't help myself - it's so freaking cute!!

I'm sure I'm not the only one who has made a New Year's resolution to eat more vegetables.  Yeah, thought so.  I mean, we all do it, it's our societal tradition.  So, in the spirit of that, I'm attempting to add vegetables to all my foods.  I start off the morning with some greens and eggs, and now I'm attempting to have a salad for lunch.  I know, who am I?  I've found a few things that make the salad situation better.  Like avocado, cheese, and making a decent dressing.

So this week, I went with taco salads.  I know, those are so unhealthy, right?  Like why even pretend you're eating salad, you're just eating a taco and you're being snobby about it.  Ugh.  But, like I said, the goal is just straight up increasing vegetable intake, so taco salad totally counts.  And, I bulked up the veggie situation even more by adding cauliflower and bell peppers to the meat.  It's an easy way to get more veggies in your life, without feeling like a rabbit.

Veggie Loaded Taco Meat

1 Pound Ground Turkey (you could totally use ground beef or chicken or even tofu if you wanted)
1 8 Ounce Can Tomato Sauce
2 Tablespoons Taco Seasoning (I make my own, but a packet of the stuff from the store is also good)
2 Medium Cloves of Garlic
Half of One Head Cauliflower
2 Bell Peppers (I actually used those really tiny ones and I used like 9 of them)

Begin by preparing the vegetables.  Cut the cauliflower into bite sized pieces and chop the peppers. You can also get those bags of pre-done cauliflower florets, which is totally what I'm doing next time.

Heat a large pan over medium heat and add some olive oil or your cooking oil of choice.  Add the peppers, cauliflower, salt and pepper.  Cook for about 10 minutes, stirring occasionally.  You want for the veggies to get tender and get some color.



When the veggies reach your desired doneness, add the ground turkey, tomato sauce, taco seasoning, and garlic.  Cook until the meat is brown and completely cooked through.  It took about 7 minutes, I think.



This meat is super versatile.  In addition to taco salad, I have also made myself a dang quesadilla with it.  You could also just do regular tacos.  It's totally up to you.  The ground turkey is lower in fat than the more traditional beef taco meat, and the veggies give it an added boost of nutrition.  I bet even the pickiest of children will eat this (if you smother it in cheese).

Question of the Day:

How do you increase your veggie intake without feeling like a rabbit?