Ryan and I bought a CSA share from a local farm, so we’ll be getting fresh veggies every other week. We visited the farm yesterday, which made it all the more meaningful.
This week’s haul included fresh carrots, kale, swiss chard, strawberries, cilantro, and green beans.
Needless to say it was a big day for all of us.
Watson found a new home in the CSA bag.
Watson got stuck in his new home.
Riley got a special kale treat.
And Watson was jealous.
Sometimes I embarrass my boyfriend when I rave about how gorgeous the kale is at the farmer’s market. It’s the little things that make my week. Also, a bunch of kale bigger than my head was $1. So, I’ll be eating kale all week, more specifically, kale chips.
Hey, it’s 7:10 a.m. and I’ve already had this healthy breakfast stuffed with kale and egg whites. Don’t let me fool you, I’m drinking coffee with Williams-Sonoma Hot Chocolate mixed in (see my new year’s resolution about honesty?). I made this egg bake the night before and zapped it in the microwave for a minute this morning.
Kale and Egg Bake
(Yields: 4; Prep: 7 min; Bake: 20 min)
- 1 tsp minced garlic
-3/4 c egg whites
- 2 eggs
- 1/3 c almond milk (regular milk words too)
-1 cup chopped kale
- 1/3 cup reduced-fat feta cheese
- salt and pepper to taste
-Pre-heat oven to 375 degrees.
-Beat together egg whites, eggs, and almond milk.
-Mix in chopped kale, feta, salt, and pepper
-Pour the mixture into four ramekins. Fill the ramekins about 2/3 full.
-Bake for 20 minutes.
I covered these with plastic wrap and plan to eat them for the rest of the week.
I was super smart today (like most days) and woke up early to bake some kale chips to munch on throughout the day.
They’re one of the easiest things to make, and easy is good in the morning. I use this recipe. I was surprised to discover they stay crispy all day. I hold my chips to high standards, so when you call something a chip, it better have a crunch.
Yep, that’s just me getting an extra serving of veggies in.