To Make a Smoothie / Kale-Apple

 

       Hi there! There's not much more refreshing than a crisp smoothie. Smoothies are one of the best ways to get the vitamins and nutrients you need from veggies and fruits, and are probably the best choice for those who don't really like vegetables. Just throw some kale in your smoothie and it will still taste like fruit! I drink them regularly, and am about to introduce them into Bailey's regular diet. Check out one of my current favorite recipes below!

Ingredients:

- a handful of kale

- half and apple, sliced

- a peeled banana, sliced

- 1 cup of almond milk

- 1 tbs. chia/flax seed blend

Directions:

- Place all ingredients in a blender, and blend until smooth.

2. Pour into a tall glass, and enjoy!

To Have Some Soup

 

     Hi readers! I have a delicious, hearty, and comforting soup recipe for you today! Part of powering through the frigid weather of January is staying warm and comfy. I just knew I should do a soup this month. This recipe is adapted from one in Myriad, Kristen's cookbook that she created with a few of her classmates for their senior capstone project. They are graphic designers, so of course the book is beautiful, but the recipes are also healthy and delicious! I tried out this soup when Kristen's mom, Susan, made it, and it was too good to not try on my own. It's perfect for warming up at the end of the day. As well as healthy and clean, it is also seasonal due to the kale! It definitely meets all of my criteria for the perfect winter soup. Try it out with the recipe below and head on over to Kristen's site to order an eBook version of the cookbook!

Ingredients:

- 5 red potatoes

- a large bunch of baby kale

- half an onion, diced

- 1 lb. of sausage (mine was sage)

- 2 garlic cloves

- 2 8oz. cans of chicken broth

- 4 cups of water

- 1 cup of Greek yogurt

Instructions:

Step one - Peel your potatoes if you like (I left the skin on mine because it doesn't bother me). Chop them in half and then quarter them. Set aside. 

Step two - Chop up your sausage and cook in the pot you are using for the soup on medium high heat until brown and cooked through.

Step three - Add your broth and water and bring to a boil. Then, add your onions, potatoes, and garlic and cook for 15-18 minutes.

Step four - Lower the heat and add in the kale and Greek yogurt. Cook for a couple of minutes, until kale is tender, and then you're done! Serve warm, and preferably (for me, at least) with a a grapefruit Izze.

To Make a Kale & Shrimp Skillet

 
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     In keeping with the seasonal feel of this month's recipes, I made an effort to search out what is most yummy this time of year. Kale was at the top of my list. It can be put in so many dishes, and the taste is so versatile, I knew I wouldn't have a problem working it in. I haven't always loved the taste, but once I tried fresh kale in a salad I was sold. I just didn't care for the kale chips, it was mostly a texture thing. Anyways, this spicy Shrimp and Kale skillet seemed perfect for a quick and hearty meal that is always needed during the work week. It makes excellent leftovers too. Those sweet potatoes though, I don't think they could be any more photogenic. I added our signature seasoning to them while they were cooking and it didn't disappoint. Sriracha is a nice addition to most dishes, and it went perfectly with the shrimp, like a spicy cocktail sauce. I will probably just be dipping the shrimp in some for lunch tomorrow. Go ahead and give the recipe a try below!

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Ingredients:

- 1 sweet potato

- 1 pound of raw shrimp

- a handful of leafy kale

- 1 tbs. olive oil

- 1 tsp. cumin

- 1 tsp. corriander

- 1 tsp. oregano

- 1 tbs. parsley

- 1/2 tbs. rosemary

- 1 1/2 tbs. Sriracha

Directions:

Step one: Heat a swirl of olive oil in a medium size skillet over medium high heat and add sweet potatoes. Season and cook for 15 minutes.

Step two: Add Kale and cook for another 5 minutes. Remove from pan and set aside.

Step three: Cook shrimp in pan until pink on both sides, combine with sweet potatoes and kale. Enjoy!