Another week has gone by and I'm still on track. Here's something that totally took me by surprise. I lost 3.5 pounds in a week! I totally attribute this to not having any meat as my workouts have been the same as they were before this started. Talk about great motivation! I still have great energy and have noticed my skin looks fantastic!
So on to this week's recipe. I stepped out of my comfort zone and tried something new. Kale. I was a little skeptical at first, but have been hearing and reading how great kale is for you, so I decided to give it a try. So here's what I did.
Sauteed Kale
1 C kale (washed, removed from center stem, and torn into small pieces)
1 TBSP olive oil
1 tsp garlic powder
Salt & Pepper to taste
Heat olive oil in pan over medium heat. Add kale, garlic powder, salt and pepper and cook until just wilted.
As you can see, I cooked this as simply as I possibly could. Feel free to change up the spices as you want or add a squeeze of lemon. I ate mine with probably my favorite food on the planet: blackeyed peas and brown rice (Southern food at it's finest) Of course, I cooked the blackeyed peas with no meat and did them in the slow cooker (see below for the recipe).
So I'm proud of myself for trying something new. And I have to admit, it was pretty darn good if I say so myself.
Blackeyed Peas (slow cooker version)
1 bag black eyed peas
1 TBSP olive oil
1 medium onion chopped
2-3 cloves garlic
All purpose seasoning ( I use Tony Cachere's (it's the best I swear!)
water
Soak your beans overnight and drain in the morning. In a pan over medium heat, saute your onions and garlic in olive oil until soft. (I usually do this the night before so I don't have to worry about it in the morning. Put beans, onion, and garlic in a 6 qt crock pot & add just enough water to cover beans by about 1/2 inch. Add enough seasoning for your taste. If you don't have all purpose seasoning, salt and pepper work just fine. Cook on low for 6-8 hours
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