FoodFash

Adventure Begins in the Kitchen

A Palindrome, In Pictures

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Breakfast: Overnight Oats (1/3 cup oats, 1/3 almond milk, 2 tbsp flax seeds, 3 strawberries, 1/2 banana, splash vanilla, drizzle pure maple syrup)

Snack:  Asian Market Cracker Find

Lunch:  Spicy Kale and Right Foods Roasted Peanut Noodle

Snack:  Another Bowl of Spicy Kale

Dinner:  Spicy Kale with Tofu

Dessert:  Undernight oats?  (i.e. raw overnight oats)

So my day (minus the random crackers) was basically a palindrome: starting out with oatmeal, then lots and lots of kale, and ending with more oatmeal.  It’s a little weird, I know, but I craved last night’s lemony, spicy kale ALL DAY.  And when I was fixing tomorrow morning’s oats, I couldn’t help but make myself a bowl right then.  Cold oats are freakishly good!

Side note:  I chopped off my ginger locks today!

Spicy? Kale Yeah!

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Kale and I have been pals for quite some time.  Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!

Tonight was my first kale in the kitchen sans recipe experience.

I’m pleased to report this recipe kicks some serious tail!

FoodFash’s Spicy Kale Pasta

1 Serving of Brown Rice Pasta

2 Tablespoons Olive Oil

3 Cloves Garlic, Crushed

Juice of 1/2 to 1 Whole Lemon

1/2-3/4 Teaspoons Red Pepper Flakes

1 Huge Handful Kale Leaves, Chopped

Salt & Pepper to Taste

Warm olive oil over medium heat and add garlic.  When the garlic is brown, add lemon juice, red pepper flakes, and kale.  I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.

When the kale is wilted and a tad crispy, add the brown rice pasta.

Stir until pasta is coated and serve.

Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again.  I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…

Have a favorite kale recipe?  Do share!

My New Pet, In Pictures

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Breakfast: “Green” Smoothie

(Smoothie = Handful of Spinach, 1 apple, 1/2 cup frozen mango, 1/2 cup frozen mixed berries, 10 baby carrots, 1/2 cup water, 1/2 cup ice cubes)

Snack: Homemade Ciabatta Bread with Crofter’s Superfruit Spread

Lunch: Smart Dog with Sauerkraut and Dairy-Free Creamy Tomato Soup

Dinner: Right Foods Soy Ginger Noodles

Dessert: A Mutilated Mango

And lastly, an intro.

Meet Oscar, my new “pet”.

Remember my recent bread baking addiction?  Well…  It’s still going strong.  I’m determined to make a sourdough loaf, which requires a starter or pet.  A starter is a batter of flour and water that requires daily feeding and over time becomes full of living yeast and bacteria.  Sounds pretty gross, but that grossness is responsible for the delish sour taste in sourdough.

Here’s to hoping I keep Oscar alive and well!