Posts Tagged ‘Kale’

Sweet Potato and Kale Chicken Patties

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Sweet Potato and Kale Chicken Patties

2 green onion, finely chopped

1/2 medium sweet potato, peeled and cut into tiny little cubes

2 1/2 cups kale, finely chopped (leaves only)

1 pound skinless boneless chicken breasts, cut into chunks

1/2 teaspoon sea salt

1 garlic clove, minced

1 teaspoon paprika

1 teaspoon Dijon mustard

1 tablespoon fresh rosemary, finely chopped

1 egg

2 tablespoons coconut flour

Instructions:

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.

Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Serve as is or with a side salad. I used a little guacamole, which was delicious!

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AMAZING Kale Salad!


I used to be intimidated by making my own Kale Salad.  I thought it would be super tough & hard to eat.  BUT I was proved wrong on Easter when Mr Hall brought over a really great one!

Kale Salad:

Kale – prepackaged or shredded (New Frontiers has a great pre-packaged option)
Shredded or thinly sliced carrot to taste
Sliced strawberries

Dressing:
Olive oil
Red wine vinegar
Juice of small blood orange or orange
Salt & pepper to taste

Dress and toss and let sit for half hour or more
(Amount of oil to vinegar is approx 2:1, or to preferred taste)

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Mediterranean Kale Salad

Ingredients:
2 small bunches of kale, stems removed
2 tablespoons Olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4c pine nuts or any nut of choice, chopped
Handful grape tomatoes (optional)
1/4c raisins, cranberry, blueberry (any small dried fruit)
Stack two of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strips.  Repeat with the remaining kale leaves.  Chop the kale strips cross wise a few times so they aren’t too long (should resemble little ribbon like pieces.)
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens. (This part you really get in there with your hands and almost massage the oil into the kale leaves after a couple of minutes the kale will break down and will be half of the volume you started with.)  Add the remaining ingredients.  Will keep in refrigerator for up to three days.  Best served at room temp.

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A Dose of Iron & Nutrients!!

Add a bunch of chopped kale to your grass fed beef, bison or ground turkey. You won’t even taste it and it will increase your iron & nutrient intake by a BUNCH! Sauteeing your greens like kale or spinach in a fat source like coconut oil or into your grass fed beef increases the amount of absorbable iron by 30%!!!

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Busy Tuesday = Quick Clean Dinner

Up at 4:15am, ran my 6am circuit with 14 clients, trained 3 more hours at Kennedy then drove to SLO for my home client.  I made it home around 12:30 for lunch & a quick nap 🙂 Then to my office to ship 20 orders for ShapeItUp.  Soooooo by the time dinner rolled around I was exhausted.  I whipped up a quick Bison meatloaf and roasted veggies.  A quick, warm & simple fall meal.

Roasted Veggies

Butternut squash (I used half a container of the organic chunked ones from Costco)
1 carrot
Large handful kale
1 onion
1 portabella mushroom
Salt
Balsamic vinegar

Preheat oven to 400 deg.  Put chopped carrot & squash on baking sheet, lightly coat with grapeseed oil & salt.  Toss with hands & bake for 20 minutes.  In meantime chop onion, kale & mushroom and toss onto veggies at 20 min mark, add a little more oil & salt & bake for another 20 minutes.  Serve in bowl with a dash of balsamic vinegar on top.

Bison Meatloaf

1 lb Bison
1 egg
1/2 apple
1 small onion
2 tbsps mustard powder
Salt

Chop everything up, mix & put into a baking pan.  Bake for 30 min at 400 degrees.  Serve hot!

I served my dinner with sliced avocado & Bubbies sauerkraut.  ENJOY!

 Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Amy Harper is a certified personal trainer and also owns a fitness superstore that can supply you with all of your fitness equipment needs.  Check out our site: ShapeItUp.com!!

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Summer Garden Stir-fry

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Ingredients:
2 tbsps organic unrefined coconut oil
1 green onion
1 head broccoli
1 small head cabbage
1 small zucchini
1/2 sweet potato
1 large bunch kale
5-6 mushrooms
2 tbsps or so of coconut amino’s or Bragg’s liquid amino’s
Salt/pepper to taste
(I didn’t use the cucumber & tomato as pictured but picked them out of my garden so they made the picture!)

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Instructions:
Put the coconut oil into the pan and saute the onion & sweet potato for 4-5 minutes.  Chop all veggies up & set aside the kale.  Add all chopped veggies except the kale and stir-fry for 2-3 minutes.  Add your amino’s & any other spices you desire.  Add chopped kale & saute for 2 minutes or so.  Salt/pepper to taste.

Serves 3-4
ENJOY!

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We paired our stir-fry with a pork roast we cooked in the crock pot all day.  Super easy & CLEAN dinner.  Totally Amy Approved!

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Spicy Lentils with Sweet Potatoes & Kale

Spicy Lentils with Sweet Potatoes and Kale

serves 2-3

Ingredients:

1/2 cup green lentils

1/2 large carrot, peeled and small diced

1/4 cup small diced onion

1 tsp garlic,

1 stalk celery, small diced

1 bunch lacinato kale, chopped

1 bay leaf

2 sprigs fresh rosemary

1 serrano pepper

1/4 tsp sea salt (or, to taste)

1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes

2 tsp cooking oil

3 cups vegetable (or chicken) stock

Directions:

Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.

Time:

45 minutes

Thank you to Eat, Live, Run for this great recipe!

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Green Kale Smoothie – Easy Breakfast

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This smoothie breakfast only takes 5 minutes to make.  Give it a try!
My recipe changes as to what I have in stock but this is what I did this morning:

Kale Smoothie
1 Banana
Juice of 1 orange (cut in half & squeeze into blender)
Large handful of Kale
1 cup chopped up Zucchini
8 raw Brazil Nuts
2 pinches of raw Pumpkin Seeds
2 tsps organic cinnamon
1/4 cup organic Hemp Milk (zero sugar) OR water
1/2 cup ice

BLEND!  It made the above amount as Ben only wanted a small cup.  ENJOY!

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Salt & Vinegar Kale Chips

Kale & ACV in one dish?? LOVE!

Serves 2-4
Ingredients
1 head kale, chopped
1 tsp cold pressed grape-seed oil
1 tbsp apple cider vinegar
1 tsp sea salt

Place chopped kale in large bowl. Drizzle with oil, acv & salt. Massage everything together with your hands. Spread out kale on 2 baking stones so pieces don’t overlap. Bake at 375 deg. for 10-13 min until dry & crispy. Cool 5 minutes & serve.

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Today’s Post Run Juicing Recipe

1 zucchini
1/2 cucumber
1 cup kale
2 carrots

Juice away!  Refreshing….

Share your juicing recipe!

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