CRUSTY CRAB PIZZA!

Posted on June 10, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Ok, there’s no crab in this dish but that’s all I can think of for a title. It’s been a long week, I’m tired.

This week was my first on the floor at the new job. I was planning on easing in; my 5 normal shifts at Unos and 3 at the new place. What happened was I told my new manager I could work more than that. I’ve doubled every day except today.

I’ve pretty much been living on salads, smoothies and Greek yogurt (ok, and the occasional doughnut). Issue with that is I’ve noticed I haven’t really been eating enough. Sad part is, I’ve almost been to tired to eat. I’ll get used to working two jobs again, it just takes a while to adjust.

All week I’ve been thinking about making a pizza with a broccoli crust. When mom and dad came up to see the show, mom brought me some of last year’s broccoli, and I didn’t want to do something normal with it. Cause, why do that?

I had a short trip to the beach today, and while lying on the sand, I came up with the toppings. I’m actually pretty impressed with the result. The crust wasn’t as crispy as I’d like, but I didn’t get all the extra water out of the broccoli so I’m sure that’s why. Since the broccoli I had was already cooked and frozen, I did things a little differently than the recipe that I originally used.

This recipe is pretty easy and very good for you. If you’re doing the low carb thing, this is for you. Or, if you just want to try something different, this is for you.

(Sorry about the picture, it was hard to get a good quality image of this one)

Broccoli Crust Pizza with Black Bean Garlic Puree, Caramelized Red Onion, Asparagus, Brussels Sprouts and Fresh Mozz

Here’s what to get from the store:

Broccoli
Eggs
Parmesean Cheese
Fresh Mozzerella
Black Beans
Garlic
Lemon Juice
Asparagus
Red Onion
Brussels Sprouts

Garlic Black Bean Puree

5 cloves garlic
1/2 can black beans
1 tsp lemon juice
1 tsp olive oil
Salt, pepper, red chili flakes

  1. In a blender, put all the ingredients. Puree until smooth, taste to adjust seasonings.
  2. Put on top of the broccoli pizza crust

Broccoli Pizza Crust
(From Gimme Delicious)

1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup Parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasoning (optional)

Toppings

Black Bean Garlic Puree
Fresh Mozzerella
Chopped Asparagus
Caramelized Red Onions
Chopped Brussels Sprouts

  1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and microwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  4. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  5. Bake for 10-12 minutes or until crust is lightly browned. Remove from oven and add the toppings. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

The one thing I’ve noticed different about myself is that I’ve actually been exercising before my morning shift at work. If you know me, you know I HATE waking up in the morning, so I normally don’t exercise before morning shifts. But, the past three days I actually have. I’d like to say it’s given me more energy for the day, but it hasn’t. I still end up crashing, but it’s no biggie. I’ll get used to it again.

 

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Branching out

Posted on June 2, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know I can’t STAND cooked spinach. To me, it looks and smells like a dead alien life form. I keep trying to eat it, but every time I try, it’s kinda mushy.

That being said, only eating my spinach salads every day can get a little boring. Today I wanted eggs, but since I hadn’t gone grocery shopping yet, I didn’t have a ton of options. What I did have was some kale, spinach, and beans. I decide to branch out and actually saute the kale and spinach in a tahini tumeric dressing.

I used a lot more kale than spinach; the kale doesn’t doesn’t cook down the same way as the spinach does, so it still had some crunch to it. I was surprised, I actually couldn’t tell the spinach was even in there. Adding the runny eggs on top helped even more.

This recipe is very easy, full of fiber, protein, vitamins A, and K. The dressing I used has been my new salad dressing, so you can make a lot and use it on more than just this dish.

Sauteed Spinach, Kale and Black beans topped with Runny Eggs and Sriracha

Here’s what to get from the store:

Tumeric
Tahini
Apple Cider Vinegar
Soy Sauce
Olive Oil
White Vinegar
Lemon Juice
Garlic Chili Sauce
Spinach
Kale
Black Beans
Eggs

Tumeric Tahini Dressing
(Note, I didn’t measure anything making this, so use your best judgement)

2 tbsp Tahini
1/4 cup olive oil
1 tsp soy sauce
1 tsp white vinegar
1 tsp apple cider vinegar
1 tsp lemon juice
1 tbsp garlic chili sauce
Tumeric, cayanne, pepper, paprika

  1. In your blender (or a container you can use an immersion blender in) put all of the ingredients. Blend until combined. Taste to adjust seasoning.

Runny Eggs Over Spinach and Kale

2 cloves garlic, smashed
1 1/2 cup chopped kale
1 cup spinach
4 tbsp black beans
Salt, Pepper
Tumeric Tahini Dressing
2 eggs, over easy
Sriracha

  1. In a saute pan, saute the garlic until fragrant. Add the kale and spinach, cook until wilted.
  2. Add the black beans and the dressing, saute until warmed through. Serve topped with 2 runny eggs and sriracha.

I recently started a new job at a restaurant that is the complete opposite of every other place I’ve ever worked. It focuses on good for you food and any dietary restrictions a person can have. It’s good because I won’t be afraid to eat there (even though I won’t because bringing food from home is cheaper) and it inspired me to make the new salad dressing. I realized I had been using the same dressing for about 3 years, there’s nothing wrong with changing things up.

I hadn’t been able to keep up with my exercises recently because of all the training at the new job, and because of that, my whole body hurts. It’s kinda cool though, I missed that feeling a little bit.

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Stack it

Posted on May 17, 2017. Filed under: Breakfast, Main Course, Uncategorized | Tags: , , |

The 16th of every month is probably the most responsible day of the month for me. I go to the bank and pay all my bills.Granted, the past few weeks I’ve been overly responsible anyway. Makes for easy living, but slightly boring, for sure. Friends and I are going out tomorrow, it will be quite needed.

After hours of bill paying, cleaning, ect, I had to eat something. I haven’t gone to the grocery store yet, so I don’t have a ton of options, but I do still have options. I still had some sweet potato left (I had bought a huge sweet potato), but I didn’t want to do the same thing I had been doing. I decided to grate it, put it into ramekins, bake it, and top it with black beans and eggs. I have to say, it was pretty perfect. It could be breakfast, I suppose, but not really being a morning person, I made it for dinner.

This recipe is very easy, doesn’t take terribly long and is full of good stuff.

Sweet Potato Stacks with black beans and Eggs

Here’s what to get from the store:

Sweet Potato
Black Beans
Spinach
Eggs

Sweet Potato Stacks

1/4 sweet potato, grated
Olive Oil
Black Beans
2 Eggs
Salt, pepper, garlic powder, tumeric
Spinach
Sriracha

  1. Mix the sweet potato with some olive oil,  and seasonings. Divide into 2 oil lined ramekins and bake in a 350 degree oven for 20 minutes.
  2. Remove the ramekins from the oven, flip over onto a plate with spinach on it. Put the black beans on top.
  3. Cook your eggs however you like, I prefer a runny yolk, then put them on top of the stacks. Put some sriracha on top and enjoy.

Today was the perfect day weather wise. I was able to go and read on the beach for a little bit after I was done with my chores for today. I can’t wait for the summer.

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Don’t do this

Posted on April 4, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.

The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.

Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.

Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.

Spinach Salad with quinoa, mushrooms, black beans and chickpeas

My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.

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Taco…Wednesday?

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Everyone knows I only eat meat about once a week. I like meat, for me it’s just too expensive to buy a lot of. Most of the time, my once a week meat is eaten out, or delivered. Last week I got sushi and it was SO GOOD. This week, I had a chicken breast left over from the last time I made chicken, and decided to cook it with some veggies. It ended up being tacos because I just had my giant tortilla shells from the vegan burritos I made last week.

Protein is important for a lot of things, weight loss, muscle growth, ect. I hadn’t lost any weight in the past week and I think it was a mixture of not eating enough, and not getting enough protein. I ordered a thing of plant based protein that should be here today, but in the meantime I decided to eat the chicken. Human health is a tricky thing, it shouldn’t be, but it is. We need a good balance of a lot of things, or our bodies won’t work correctly. You can live very well on a plant based diet, but you just have to make sure that you’re getting everything that your body needs.

While I’m not a huge fan of using supplements in place of getting nutrients naturally, sometimes it’s ok. That’s why I’m going to try adding the plant based protein powder. If it doesn’t work, or if I have weird side effects, I’ll stop. When Rocky and I were together, he gave me some vitamin D tablets to help with the winter blues, but they didn’t help, so I stopped. I really do believe that the best way to get everything you need is from the food you eat. That’s why I like to eat all the veggies I do. I had a Dr once say that your body only uses what you need, then you pee the rest out. It makes sense, our bodies do know what they’re doing.

Now, back to the food. Once again this is a very simple recipe, and if you want to cut the carbs you can just eat it without the tortilla. The important part about cooking chicken is to make sure that you don’t overcook it so it gets dry. That means lower heat and patience.

Giant Chicken and Veggie Tacos

Here’s what to get from the store:

Chicken Breast
Asparagus
Zucchini
Black Beans
Chickpeas
Tortilla
Cheddar cheese
Guyere

Giant Chicken and Veggie Taco

1 chicken breast, cubed
4 cloves garlic, diced
1/2 zucchini, diced
5 spears asparagus, diced
1/4 cup chick peans
1/4 cup black beans
Salt, pepper, paprika
Lemon Juice
Tortillas
Cheddar
Guyere
Spinach

  1. In a saute pan, saute the chicken until almost cooked.
  2. Add the garlic, veggies, with seasonings until the asparagus is bright green.
  3. Add the beans and the lemon juice, just a splash.
  4. Serve in a tortilla with the spinach and cheeses, top with sriracha if you like.

Super simple. I honestly don’t even like writing recipes for something so simple, but I do understand that some people need more instruction with cooking because they’re new at that, and I’m totally fine with that.

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Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Guyere
Cheddar
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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Perfectly Spicy and a Little bit Sweet

Posted on March 6, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Just like me. Or not. Ha.

Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?

I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)

This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.

Veggie Patty with Honey Sriracha Tofu

 

Here’s what to get from the store:

Lentils
Quiona
Spinach
Tofu
Oatmeal
Chickpeas
Black Beans
Sriracha
Honey

Veggie Patties with Sweet and Spicy Tofu

1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes

Handful of tofu
1/2 cup vegetable broth
Honey
Sriracha
Salt and Pepper

  1. Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
  2. In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
  3. For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.

Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.

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En-CURR-A

Posted on February 22, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Again, I’m hilarious. Get on the pun wagon.

I’ve learned a decent amount in the past few days that I’ve been eating vegan. 1: When I give up cheese and the like, I accidentally give up crabs. 2: I can still control myself at work around cheesy garlic bread (my most favorite thing there) I did slip up today because Kati wanted to get Pho and I had some beef egg rolls with her. I had veggie Pho, however. (I actually like that better)

The past 4 days have been extra warm in Chicago. Like, around 40-50 degrees over the norm. Because of that, I’ve been able to pick up extra shifts serving on the patio at work. Yes, we’ve had people eating outside. Last night I got home and was STARVING. I had eaten my salad during work, but you run around for 9 hours, you’re going to be hungry. I had a half of a can of coconut milk left from the satay, and thought I’d do a quick curry. While it was simmering, I realized I needed some sort of carb, so I added rice.

This curry is super easy, full of fiber and protein. When you’re not eating meat, you need to make sure you have enough protein, and what better way than black beans and tofu? The longest part of this recipe will be making the rice, so don’t worry if you’re in a rush.

Quick Veggie Curry

Here’s what to get from the store:

Coconut Milk
Tofu
Black Beans
Brussels Sprouts
Broccoli
Jasmine Rice
Red Chili Paste

 

Quick Veggie Curry

1/2 cup cubed tofu
1/4 cup black beans
4 cloves garlic, diced
4 Brussels sprouts, chopped
1/4 cup diced broccoli
1/2 can coconut milk
1/4 tsp red chili paste
Salt, pepper, turmeric, paprika
Cooked Jaime Rice

  1. Sauté your garlic until mostly cooked, add the broccoli and sprouts, cook until bright green. Add salt and pepper.
  2. Add the black beans and tofu with some turmeric and sauté until the tofu is browned.
  3. Add the coconut milk and chili paste and bring to a simmer. Taste to adjust seasonings. Serve over cooked rice.

I’m really glad to have started working more again. I am partially grateful to mother nature for this, but this does make me more concerned for climate change. Even if you don’t believe climate change exists, please be more careful with the environment, it’s the only one we have.

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Tundra Season is Back

Posted on December 14, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

I’ve lived in the midwest for 31 years. That’s my whole life. So, needless to say, I’m used to the cold. But, that doesn’t mean I have to enjoy it; cause I really don’t. Ever since I started eating better and lost weight, I’ve been more sensitive to the cold than in the past.

At the end of last week it dropped down to the 20s and finally snowed. My toes go numb, I need to wear 2 pairs of socks, and attempt to wear 2 pairs of pants (I really wish I had some pants from when I as bigger so leggings would fit better underneath). Most of last week I ate a lot of salads, mainly because I couldn’t think of anything else to cook. But, during my yoga yesterday, I remembered I had some of my parents’ frozen heirloom tomatoes. So, why not make soup? After that decision, my friend Kati said she needed a study break, and we decided we had to make grilled cheese with the tomato soup.

This soup is very easy, vegan, and completly good for you. Besides the tomatoes, there’s black beans, carrots and mushrooms. It is a little chunky in texture, but it is tasty, a little spicy and very warming.

Tomato Veggie Soup

Here’s what to get from the store: (If you don’t have frozen tomatoes)

Stewed canned tomatoes
Tomato sauce
Carrots
Baby Bella Mushrooms
Shallots
Vegetable Broth
Black Beans

Tomato Veggie Soup

1 quart stewed tomatoes
16 oz can of tomato sauce
2 carrots, diced
8 cloves garlic, diced
2 shallots, diced
5 baby bella mushrooms, diced
1 16 oz can black beans
32 oz vegetable broth
Salt, black pepper, red pepper, cayenne, turmeric, paprika, basil, paprika
Balsamic vinegar and lemon juice.

  1. In a large stock pot or dutch oven, saute the shallots until translucent. Add the carrots and saute until bright orange. Add the mushrooms and garlic, saute until garlic is cooked through. Season with salt, pepper and other seasonings.
  2. Add the stewed tomatoes and sauce, bring to a boil. Add the black beans.
  3. Once the carrots are cooked through, use your immersion blender (or spoon it into a regular blender) and blend until almost smooth. Add the vegetable broth, stir and bring to a simmer. Taste to adjust seasonings, add the balsamic and lemon juice. Let simmer to bring the flavors together. Serve with some grilled cheese.

This Friday, the first show I did with Gorilla Tango is closing. It’s a bitter sweet moment because I do love that show, but it was getting a little tired and probably needed an update. I’ll be sad to see it go, for sure. This is also the last weekend of shows before the holidays. After that I’ll be jumping in to train 2 new SMs that can hopefully take over when I’m gone with my new show in April and May. Life is changing, and there’s nothing wrong with it, on to bigger and better things.

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Smashing!

Posted on September 15, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , |

I bring my salad to work for a few reasons, 1: I can’t eat deep dish every day, and 2: I actually really like salads. Pretty much every time I eat one behind the bar (which is often, I can’t just leave the bar to eat a meal) someone comments on it. My response is always along the same line “I didn’t get this figure eating deeps dish” or “I worked hard on this, I want to keep it” Most of the time I get laughs. Then I remembered, there are very few people in my life, especially not current customers, who knew me when I was bigger.

In fact, there aren’t too many people in my life from my past anyway. There’s my family, obvisouly, my friends Phil, Jason, Sally and Eric. And the last 3 have only really known me about 8 years. Phil’s known me for 16. But to most people, this is how I look now. And I’m really proud of that. The way I got to be this way was from eating right, practicing my yoga, and finding balance.

Yoga helped me find balance, really. I used to have no energy, bad body image and was just over all depressed. Yoga and the right food helped me find that. I really hope that everyone I know can find their balance and become the best version of themselves they can be, because what is life if you’re not the most awesome version of yourself?

That being said, having balance means not eating the same green smoothie and spinach salad every day. It can get boring. The other day before I went to the store, I had toast in my mind. I don’t normally have bread at home, but I’ve come to notice if I have a craving, I should just fulfill it.

Avocado toast is something that has been around for a while now. The idea is to have a filling meal with some healthy fat. I wanted to make it a little more healthy, with added protein. When you don’t eat a lot of meat like I do, you do need to add extra protein into your diet to get muscles.

This is an easy recipe, all I did was mix kale, black beans and an avocado, put it on some toast, and added a fried egg. This doesn’t need  a real recipe, just a picture. The real recipe will come later tonight or tomorrow with the butternut squash and sweet potato soup I have going.

Avocado Toast with Kale, Black Beans and a Fried Egg

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