This is just some of the veggie goodness we used for dinner tonight ~ all courtesy of Whole Foods Market~Alpharetta Harry's!
If you've been following my family dinners, then you know by now that I just can't get enough veggies. I don't really have to try to incorporate as many veggies as possible into my meals; I just love them, so it's what I naturally gravitate toward when I cook! Some of my favorites are leafy greens, especially kale!
Rich in vitamins A, C, and K, kale also contains significant amounts of calcium, iron, magnesium, potassium, and manganese - all important nutrients for our good health (for more on nutrition and the gluten-free diet, read my latest article for Health Central on this topic HERE)! And even if you're not a huge fan of kale, I think you'll appreciate this dish, which is full of flavor!
Here's your menu:
Kale-sadillas stuffed with veggies & vegan "cheddar cheese"
Guacamole (with my secret green ingredient!)
Mango salsa & blue corn chips
Chocolate Dipped Strawberries and Enjoy Life Foods Crunchy Sugar Crisp Cookies
Be sure to visit my Contributors page to see where I get all these yummy ingredients! All fresh fruits & veggies were provided by Whole Foods Market~Alpharetta Harry's.
Rich in vitamins A, C, and K, kale also contains significant amounts of calcium, iron, magnesium, potassium, and manganese - all important nutrients for our good health (for more on nutrition and the gluten-free diet, read my latest article for Health Central on this topic HERE)! And even if you're not a huge fan of kale, I think you'll appreciate this dish, which is full of flavor!
Here's your menu:
Kale-sadillas stuffed with veggies & vegan "cheddar cheese"
Guacamole (with my secret green ingredient!)
Mango salsa & blue corn chips
Chocolate Dipped Strawberries and Enjoy Life Foods Crunchy Sugar Crisp Cookies
Be sure to visit my Contributors page to see where I get all these yummy ingredients! All fresh fruits & veggies were provided by Whole Foods Market~Alpharetta Harry's.
For the kale-sadillas...
I sautee onions in a small amount of 365 Everyday Value Brand Extra Virgin Olive Oil from Whole Foods Market~Alpharetta Harry's.
When the onions are just becoming tender (not browned), I add the washed & chopped kale and sautee just until kale begins to wilt.
I lightly cook seeded and sliced yellow crookneck squash in a separate pan (because I will use some of it for another dish later in the week and do not want the onion flavor to mingle with it), then add it to the kale/onion mixture.
You can lightly season the veggie mixture with sea salt & pepper if you like. Of course, you could add red pepper strips, mushrooms, etc. This is just the veggie mix that struck my fancy today. I never make these the same twice!
To assemble kale-sadillas, I use gluten-free corn tortillas and sprinkle 1 tortilla with a small amount of vegan "cheddar", then top with a healthy portion of the veggie mixture, sprinkle with more "cheese", and place another tortilla on top.
I cook these a few minutes on each side in a very hot skillet that has been sprayed lightly with olive oil.
To assemble kale-sadillas, I use gluten-free corn tortillas and sprinkle 1 tortilla with a small amount of vegan "cheddar", then top with a healthy portion of the veggie mixture, sprinkle with more "cheese", and place another tortilla on top.
I cook these a few minutes on each side in a very hot skillet that has been sprayed lightly with olive oil.
Kale-sadillas with guacamole & chunks of heirloom tomato on the side.
Guacamole is a must alongside this dish (not to mention how much fun Little Chef has squashing them with a fork), but I stretch the avocado by adding some gently cooked green peas that have been cooled (also fun to mash up with a fork). I use about half as many peas as avocado, and I also add lime juice, cumin, diced tomato, minced jalapeno, roasted garlic, and cilantro.
A note about cilantro (or other herbs, for that matter). I shop once each week, and in the winter or late spring before my herb garden is thriving, I buy bundles of the herbs I'll need all week long. You likely already do this, but just in case you don't, here's how I preserve fresh herbs and prevent wasting one sprig!
A note about cilantro (or other herbs, for that matter). I shop once each week, and in the winter or late spring before my herb garden is thriving, I buy bundles of the herbs I'll need all week long. You likely already do this, but just in case you don't, here's how I preserve fresh herbs and prevent wasting one sprig!
When you bring home fresh herbs from the market, remove the band or tie holding the stems together, and gently wash them in cold water. I place mine in a colander to drain for a few minutes, then spread them out on a clean lint-free kitchen towel (you could use paper towels if you like) until completely dry.
Once completely dry, gently roll up the herbs in the towel. Be careful not to bruise or crush the leaves.
Place rolled towel with herbs in a large zipper bag labeled with type herb & date. Store in the veggie drawer of your fridge. Now you can take out just the amount you need when cooking and the rest stays fresh!
And to complete this meal, you need a salsa, but not a traditional tomato-y one. My favorite alternative salsa is a simple mixture of diced mango, diced tomato, minced jalapeno, lime juice, and sea salt. Pair that with some organic, certified gluten-and allergen-free blue corn chips, and dinner is done!
Well, almost. You know we had dessert! Someone should really alert the media about the Enjoy Life Foods Mega Chunks I told you about last night. Guess what?? You can melt them! Really! And I did! Just look...
Chocolate Dipped Strawberries! Melted Mega Chunks! And Enjoy Life Foods Sugar Crisp Cookies!
I hope you enjoyed the meal, and I hope you'll click HERE to enter the GIVEAWAY so that you can win 2 boxes of Enjoy Life Foods Cookies and your very own bag of Mega Chunks!
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