I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
I went grocery shopping today and stumbled upon a new and exciting find: black kale. Kale is one of my absolute favourite greens, so I couldn’t believe my discovery! I also couldn’t believe I’d never seen any other variety of kale before… Needless to say, I snatched a bunch up and headed home, my head full of possibilities.
The black kale is more of a deep purple colour, and — as I soon discovered — turns a very dark purply green after it has been cooked. In terms of flavour, it is a bit earthier and sharper than green varieties of kale, but you can still definitely recognize the distinct, bitter fresh flavour that is characteristic of kale.
After carefully considering my options, I combined chopped kale, fresh goat feta, and sundried tomato pesto and stuffed a huge chicken breast full of the mixture before popping it into the oven. I could hardly wait the 45 minutes it took to bake the chicken, I was so excited, but it was well worth the wait!
Kale is one of my favourite vegetables. It is definitely my favourite leafy green. Because, you know… I see those as two separate things.
I like my kale pretty tough, so when I make it I try to cook it for 5 minutes max — it’s usually the last thing I add to my recipes. That being said, it can become quite soft when you cook it longer, so if that’s what floats your boat, keep the heat on for as long as you want. Kale is delicious in pretty much every form. I kid you not.
However, there is another way to soften and season your kale that doesn’t involve cooking it at all, which is how this salad is made!
I like to shake things up when it comes to pasta. Sure, a traditional pasta with tomato sauce is always yummy and satisfying, but I’d rather come up with something weird and original using whatever I’ve got on hand.
My friends are often the guinea pigs for my cooking experiments, and in this case it was my friend Justin who tested it out. We both really liked the recipe, although the chickpeas were a bit hard (because I bought a cheap canned brand that I will never purchase again, and which was also responsible for this experiment). Otherwise, it was delicious and nutritious!