After we got home from our vacation late Sunday morning, I started in on my preparations for the week. This included laundry, cleaning, and some cooking. Now that I’ve realized how LITTLE time I have during the week after work, it’s become essential that I do some planning and prep on the weekend in order to avoid weekday evenings being a living hell.
I realize that it is now almost the very end of the week, but this will help give you an idea of what I planned and did this week as far as food and exercise are concerned. At the beginning of the week I did a Costco run and picked up my regular items (pumpkin bolani, romaine lettuce, organic mixed greens, turkey, goat cheese), a few necessities (diapers and wipes) and a couple new-to-me finds:
Ground bison, and…
Pretzel rolls! S love these.
Costco was my only shopping trip all week, so I used the items I had to come up with my plans for the week. Now that I have an understanding of how busy my days are going to be between work and home life, I have decided that more planning is necessary on the weekends in order to be able to make it through the week. Along with that, more compromise (and relaxation) is needed. I will no longer be able to make all of our meals every single day, and I accept that. I will also no longer be able to do all the laundry or cleaning all the time, and I’m learning to accept that too. I will also need to compromise my workouts (and I totally accept that). The most important things are my family and my sanity. Sometimes in that order, sometimes in reverse.
Sooo, here’s the plan for this week.
- Sunday – my first crossfit class!
- Monday – run, crossfit Elements
- Tuesday – light weights, rest
- Wednesday – run, crossfit Elements
- Thursday – crossfit Elements
- Friday – elliptical
- Saturday – rest
- Sunday – orange chicken with fried rice
- Monday – raviolis, spinach parmesan kale chips (recipe below!)
- Tuesday – bison burgers
- Wednesday – salad with turkey, almonds and cranberry goat cheese
- Thursday - pasta with pesto
- Friday – pumpkin raviolis
- Saturday – TBD, maybe eating out?
I eat the same thing for lunch every day pretty much – a big salad with eggs, meat, cheese and olives on top. So it doesn’t require much planning on my part, just some extra time for preparation the night before.
Now on to my new recipe of the week. Oh, I think I forgot to mention that one of my New Years resolutions was to make one new recipe a week. I realize I have yet to blog about my new years resolutions, but that will be coming!
So this week I decided to make kale chips with the beautiful organic kale that I got in my farm box. I actually wasn’t intending to try a new recipe, but rather to make this one which I have before and loved. Right before I got started, I realized I was out of nutritional yeast. I headed to Whole Foods to buy some and… would you believe that the bulk bin was completely empty?? The place was packed (it was a Sunday afternoon) and apparently everybody and their mother wanted nutritional yeast. Strike one.
I headed back home thinking I would figure something out. I looked again at the recipe and the other ingredients it required and saw… red peppers. Which I didn’t have. Strike two.
Finally, my eyes landed on the lemon. You guessed it… no lemon. Strike three.
Why I didn’t remember all of these ingredients were in my beloved kale chips recipe I have no idea. Fail…
So, I did what any lazy person who was not willing to go to another store on a Sunday afternoon would do and… I made up my own new kale chips recipe using what I had on hand. And I must say, it turned out pretty darn good. Dare I say… better than the original?
Introducing… Spinach parmesan kale chips!
First, I washed and dried all the kale. Then, I ripped the leaves off the stem, and then further ripped them into bite-sized pieces.
Meanwhile, I combined all the remaining ingredients in the vitamix and blended them up until semi-smooth (not totally smooth, because I like some pieces of nuts in there.) It should be the consistency of a paste.
Then, I mixed the paste in with the kale, massaging it with my hands until the leaves are all covered. Spread them out onto baking sheets with space in between.
Put in the oven, and let bake. These take a long time, because the oven is on a low setting. It is like mimicking a dehydrator, which I don’t have.
Like I said, these turned out amazing. I will definitely be making this recipe again. Even S ate them, which is saying something!
Spinach Parmesan Kale Chips
- 3 oz cashews
- 1 clove garlic, peeled
- 1 bunch kale, washed and dried
- 1 cup frozen spinach, thawed
- 1 tablespoon vegetable oil
- 1/4 cup parmesan cheese
Cover the cashews with water in a small bowl and let the soak for at least one hour before proceeding.
Preheat oven to the lowest heat setting (mine is 170 degrees). Drain cashews and set aside. Rip stems the from each kale leaf and cut each leaf into chip-size pieces.
Add the cashews, spinach, garlic, oil, and parmesan cheese to a food processor. Blend until smooth.
In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap.
Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping doesn’t feel chewy or moist.
The recipe I based my original kale chips recipe said that they would keep in an air tight container for one week. However, mine are NEVER crunchy anymore the next day. They still taste good, but they are mushy and just like cooked kale. So I prefer to eat all mine the same day