Animal Free and Loving It!

Kale

So I have to tell you all, I've been on a vegan diet for for about 11 days. I am ABSOLUTELY loving it. I can not believe my energy levels, my skin is glowing and I've lost 7 lbs. I don't plan to stay vegan forever- just for a bit more into the new year. It's just been a great way for me to give my health a kick after the holiday gorge. 


Now I know a vegan diet is certainly not for everyone, it would be especially challenging to do with kids, but there are some great things you can take from it! 


First of all, our diets really should be plant based. Remember the My Plate guide release last year? HALF of the plate is covered with fruits and vegetables. Trying to achieve this at each meal is a great goal- for you and your kids (and don't forget about snacks!).


It's also great to encourage us all to try new things. Perhaps get a little adventurous with some kale, tofu, seitan, tempeh or miso.


Finally, I've found it's a great way to cut some extra calories. I made tacos tonight with tempeh... and instead of adding sour cream and cheese... I just added more salsa. Its was delicious and and had no saturated fat calories. 


Here's a kale salad recipe for you all... it's AWESOME! I've converted many non-kale eaters with this one... give it a try, even if you pair it with some chicken!!!

“SUSHI” GREENS

1 bunch greens (kale/collards/chard) , stems stripped and leaves chopped

Juice of 1 lemon (use more if bunch of greens is big)

1/4 cup olive, canola or grape seed oil

1/2 teaspoon sea salt

1/2 tsp honey (or more to taste- I like it sweet)

1/4 cup (or more) peeled or julienned carrot, sweet potato or beets- I use way more

1 avocado, cubed (optional)

1/4 cup raisins (optional)- I use more

1 tsp miso (optional)

Whisk together lemon, olive oil, miso and salt. Pour over greens and carrot (or substituted ingredients). Toss together and marinade at room temperature for at least an hour. Toss with remaining ingredients.

You can skip the waiting 1 hour if in a hurry!

Enjoy!

The Veggies are Here, The Veggies are Here!!!

I'm so excited! The CSA I'm hosting here in Northbrook is finally underway! Northbrook is a new location for this farm, so we have a slightly shortened season which allowed them to get their logistics down. Last night we got our first delivery!

So, what did it include? Potatoes, Kale, Beets, Baby Leeks, Turnips, Flat Leaf Parsley, Broccoli, Rainbow Chard, Basil, Baby Onion, & Oregano were all tucked neatly in my bag. 

Here are some pictures and ideas of what I plan to do with them. Thought this would be helpful for anyone shopping at farmers markets or buying seasonal produce as these are all in season now. And, if you're local and interested in this CSA, there's still time, just let me know!

Potatoes

I love red potatoes! As a side dish they are awesome boiled then just tossed with garlic, olive oil, salt and some chopped parsley. Kids will love the teeny tiny ones!

Kale

How about some kale chips? To make the, wash and dry the kale and chop into 1-2 inch pieces. Toss with olive oil and salt. Bake in a 375 degree oven for about 15 minutes or until the kale is crispy. Yum! Kids love these too!

Beets

I think this week I'll simply boil the beets (about 20 min), peel and slice. Once cool I'll top them with a little olive oil and balsamic vinegar than sprinkle with goat cheese... Makes an awesome side salad!

Baby Leeks and Onions

So this is one of my very favorite breakfast recipes using leeks. Sunday morning strata, mmm mmm good!

Turnips

I have to admit, turnips don't often make my weekly grocery list. After a quick google search, I think this recipe  for beer braised turnips sounds good. I'll probably substitute the butter for olive oil to make it a bit more healthy. 

 Broccoli

So many options for broccoli! Maybe this week I'll try it steamed and tossed with pasta? To do, sauté cooked broccoli with olive oil and garlic. Add a little white wine and/or lemon juice. Toss with whole wheat pasta and top with parmesan. 

Rainbow Chard

These delicious and VERY nutritious greens are great steamed and tossed with oil, lemon, salt and parmesan. Annie loves them and will often ask for more!

Fresh Herbs

Basil, Parsley and Oregano- so many uses! You can use fresh herbs in all recipes in place of dried. Try 1 Tbs of chopped fresh for each tsp dried. 

I love my CSA! Getting such a fun variety of veggies each week is like a mini adventure- its fun deciding what to do with them all!