Hey yalls! Its May! YAY!! I’ve been looking forward to this month for the LONGEST!! I love May because it means more sun, beautiful dresses, vacations, and beach days. I’ll be posting a #LifeUpdate post very, very soon, so keep your eyes peeled.
Besides the days ahead, I wanna backtrack and reminisce on the delicious and healthy meals I created in April. For some reason, majority of the dishes I made happen to have kale as the main component. Prior to my lifestyle change, I never imagined myself devouring kale like I did in April. Yall…. it was INSANE!! I made Kale Pesto Pizza, Kale Pesto Penne, and Kale Caesar Salad w/ homemade dressing. The best part was, these dishes were super-duper delicious and surprisingly, depending on where you live, kale is really cheap (I’m talking .98 cents for a bunch!). Alongside my kale inspired recipes, I also made a hearty veggie chili with homemade cornbread muffins. These dishes are perfect for meal prepping too. You can find me prepping for my next healthy yet delicious dishes on my SNAPCHAT: Anthonia1992 <3
SIDENOTE: Each month I will share my monthly favorites! Stay tuned for cheaper and very easy meals to prepare! Enjoy and I’ll catch you on my next post!
BUT WAIT!! Before I share the recipes, I want to discuss the health benefits of Kale! (This is not an exhaustive list)
-Kale is among the most nutrient dense foods on the plant because it is very high in nutrients (Vitamin A 206%, Vitamin K 684%, Vitamin C 134%, Vitamin B6 9%, Manganese 26%, Calcium 9%, Copper 10%, Potassium 9%, and Magnesium 6%) and very low in calories.
-Kale is loaded with powerful antioxidants like quercetin and kaempferol.
-Kale can help lower cholesterol, which may reduce the risk of heart disease.
**TOTAL COST VARIES STATE TO STATE OR COUNTRY TO COUNTRY.**
KALE CAESAR SALAD
- I love, love, LOVE Caesar salads! There’s something about the crunchy romaine lettuce and the tangy dressing that makes me wanna break dance LOL To my amazement, I stumbled across this amazing recipe from “Gimme Me Some Oven” and I’m so happy to share it. Ali combined my favorite leaf with my otha favorite leaf, KALE! This combination is not only filling, but very nutritious too.
**TOTAL COST: $15
You can find the full recipe here.
KALE PESTO PENNE
- I love whole wheat penne and I usually combine it with Alfredo sauce and loads of Parmesan cheese. However, as you may know, cheese contains a lot of fat. So, Instead of drowning my pasta in Alfredo sauce, I decided to seek an alternative: Kale Pesto! You may be fearful of Kale but WAIT!! When you combine Kale and Basil together, happiness and tranquility emerges. Your stomach and taste buds will thank me. I made one huge pot and paired it with baked sweet potato and it was delicious! I used this dish as lunch for the entire week.
**TOTAL COST: $12
You can find the full recipe here!
KALE PESTO PIZZA
- I had a serious craving for pizza but didn’t want to endure in the bloat or that greasy feeling after. Luckily, I found Cookie + Katie’s Kale Pesto Pizza! I initially found her blog on Facebook after a blogger reblogged her post. I obviously fell in love. How amazing it would be to eat pizza and feel guilt-free right after?! Anyway, the end product was marvelous!
**TOTAL COST: $10
You can find the full recipe here!
- Last but certainly not least, vegetarian chilli and corn bread muffins. This one was so convenient and best for meal prepping too. I share this with my family and they could not notice I used vegetarian burger crumbles. They love it! I included my own step-by step version of the recipe below!
**TOTAL COST: ~$15
- 1 (12 ounce) package vegetarian burger crumbles
- 3 cans kidney beans
- 1 large onion
- 3 bell peppers (green, yellow, & red)
- Salt and pepper to taste
- 4 Jalapeno peppers (save two for homemade tomato sauce)
- 4 cloves garlic minced
- ½ cup chili powder
- ¼ cup ground cumin
- 1 lb fresh tomatoes OR 2-3 cans of tomato sauce OR paste
- In a large pot over medium-high heat, cook veggie crumbles for several minutes in olive oil. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the homemade tomato sauce and kidney beans with their liquid.
- In a food processor or blender, puree the tomatoes with the jalapeno peppers until smooth. Stir into the pot with 3 cups of water.
- Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.
*If you don’t wanna make your own homemade tomato sauce (which I HIGHLY suggest) then you can use canned tomato sauce or paste.
HOMEMADE TOMATO SAUCE
1lb of fresh tomatoes chopped and placed into a medium-high heat pot. Let boil and stir in bell peppers, jalapenos and minced garlic. When the veggies are tender, place them into a blender until smooth. Next, add the content into the main pot.
Instead of using sour cream, I used Greek yogurt because it cuts fat and you won’t even taste the difference either! If you’re vegan or lactose intolerant, I suggest using avocados for a creamy texture.
EASY GOLDEN CORNBREAD
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar (any sweetener is fine too)
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 egg
- 1 cup almond milk
- ½ cup olive oil
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan or muffin tin.
- In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, almond milk, and olive oil until well combined. Pour batter into prepared pan or muffin tin.
- Bake in preheated oven for 20-25 minutes or until golden brown.
I hope you all found these recipes to be helpful! Follow me on my social media pages!
But many who are first will be last, and the last first. Mark 10:31