My Life · vegan · vegetarian

Kale and Mushroom Sauté

Hey my Gorgeous Snowflakes!

There is great discussion going on over at my post on if Barbie is an ideal role model or not. If you haven’t checked it out yet I’d highly recommend it. I love the different points of views people are sharing on the subject.

This Christmas season I’ve not only been wearing burgundy and a little green, but I’ve been trying to eat lots of reds and greens. With that in mind, here’s one of my favorite green recipes.


A Kale and Mushrooms Sauté. ❤


Heat a large skillet over medium heat. Add kale, and drizzle with olive/coconut oil (or if you’re lazy like me, use a nonstick spray version of olive oil).


Slice mushrooms.


Add mushrooms, and sauté until mushrooms and kale are softened. Salt and pepper to taste. Serve immediately.


Kale and Mushroom Sauté

  • 4 cups fresh kale
  • 5-6 raw mushroom
  • Olive oil or coconut oil
  • Salt and pepper to taste

Heat a large skillet over medium heat. Add kale, and drizzle with olive/coconut oil (or if you’re lazy like me, use a nonstick spray version of olive oil). Slice mushrooms, add them to the skillet, and sauté until both mushrooms and kale are softened. Serve immediately. Serves one hungry Kat.

Print This Recipe

What’s your favorite Christmas song?

I like the Carol of the Bells. I also love the Grinch’s theme song from “How the Grinch Stole Christmas.” I had a thing for villains when I was a child. 😉 (Don’t worry, since then I’ve converted to the good side. For the most part. When it comes to chocolate, it’s still the dark side all the way.)

With lots of stars,

Kathleen

Advertisements
My Life

Wisdom Teeth Update

Thank you so much for all of your sweet comments full of support and love these past week. My wisdom teeth procedure went very well, considering my phobia of needles… It’s been a long week for me. The healing process has taken all the energy out of my, but at least I don’t have much pain anymore and the swelling in my jaw has reduced substantially – I can barely notice it now unless I look for it. I had my first non-pureed meal yesterday (the little victories in life), but it will be a while before I can eat comfortably with the left side of my mouth. I can’t open my mouth all the way yet, but hopefully the lavender essential oil I’ve been using (with jojoba oil as a carrier oil) will help. Sleep has worked wonders as well – each morning after a good night’s rest the swelling reduces even more and I have more energy.

So, what are some of the things I ate this week? With the inability to chew anything (because of the swelling and pain), I had to get creative with my meal this week, since I was limited in the things I could eat. Here are a few of the things I came up with!


Peanut Butter and Jelly In a Bowl – 1 serving cream of wheat cooked with organic vanilla soymilk and dash of cinnamon, topped with peanut butter and my homemade strawberry jam. This is deadly. It tastes just like a peanut butter sandwich but better! ❤


Single Serving Pumpkin Pie Filling (Ingredients: 1/2 can pure pumpkin purée, dash of cinnamon, ginger, cloves, and nutmeg, splash of vanilla soy milk, and sweetener to taste; mixed together and heated for 60 seconds in the microwave.)


Green Smoothies (organic vanilla soymilk, apple, kale, spinach, cinnamon).


Strawberry Cream of Wheat (recipe soon to come)


Homemade Split Pea Soup (this is one of my absolute favorites, and it’s SUPER easy! Recipe soon to come also!)

I am so grateful to my Father in Heaven for helping me this week. It was not a pleasant experience at all, but I am so grateful for the Lord’s loving and caring grace before, during, and after the procedure, helping me, holding me, comforting me, and reassuring me that everything would work out. To me this has been a miracle in my life. I am so grateful for the tender mercies of the Lord – for His love for each of His children, how He is aware of each of our individual needs and will help us get through the trials in our lives, no matter how big or small they seem.

And, as promised, I’ll be sharing my homemade Great Harvest Honey Whole Wheat Bread recipe next!

Thank you guys so much! And thank you to my friends and family who have been there for me and helped me get through this. You are a blessing in my life. ❤

With lots of hugs,

Kathleen

My Life · vegan · vegetarian

Zucchini Spaghetti “Znoodles”

I like it when food isn’t complicated.

Ingredient lists that I can read. Foods that I can recognize. Steps that I can follow.

Especially when I’m up at college: food needs to be simple yet satisfying.

Vegetables are the only ingredients for this dish. My favorite aspect of this dish is how versatile it is — the different topping and mix-in combinations are endless!

What is it?


My Zucchini Spaghetti “Znoodles”!

How do you make it? Well you’ll need three main tools. A cutting board, a knife, and julienne peeler. (You can also use a spiral vegetable peeler, but I love how my julienne peeler gets the job done too. Alton Brown would be proud. ;)) Also a medium pot and spoon to heat the sauce and znoodles up.


Cut off the ends of the zucchini, and then using the julienne peeler “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. 🙂


Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.


Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! ❤


Zucchini Spaghetti Znoodles

Ingredients

  • 1 large Zucchini
  • 1/2 cup marinara sauce (I love veggie filled ones)

Other materials: A cutting board, a knife, julienne peeler (or a spiral vegetable slicer), a medium-sized pot, and spoon.

Directions

  1. Cut off the ends of the zucchini. Using the julienne peeler, “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. 🙂
  2. Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.
  3. Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! ❤

Print Me!

To add variety I also love doing this with spaghetti squash, yellow squash, and calabaza squash. You can even add more vegetables to the mix, like onions, artichokes, mushrooms, etc. It’s super easy and super delicious! I’ve eaten this for weeks now nonstop and I can’t get enough of it. 

What’s your favorite topping on spaghetti?

With lots of hugs,

Kathleen