Open faced pesto omelet with kale and cherry tomatoes

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Not all mornings are created equal. And yet, it’s the way we handle them that can set the tone for the rest of the day. For me, the majority of my days start the same; I wake up at 5am, go to crossfit from 6-7am, shower and head to a long day of work followed by grad-school or yoga. I’m running a tight ship in the mornings, so I have to be pretty planful on what I’m bringing with me to eat, to make sure that I can get something healthy and nutritious to start my day. Planning, time-constraints, constantly on the go, these are the areas that I’m good at. This post is not about that.
My schedule switches around from time to time with work, and today was one of those days. I had the morning off and decided to try and slow my life down (something I’m terrible at) and sleep in, go to a later crossfit class and just enjoy the morning before I had to go into work for noon.
I went to crossfit and had a tough class. I felt awful leaving, and, because I had nothing planned, free reign, I went down the street to the local orchard with one thing on my mind…comfort food. I walk in there prepared to buy the whole display of freshly baked pies and cider donuts. Instead, I walk out with a grapefruit and a gluten-free, dairy-free, sugar-free pumpkin cupcake. I look at the cupcake, which I’m sure sounds like the most ridiculous type of treat to a lot of people, and I actually don’t even want it anymore.
My life, constantly on the go, has left little time for patience with myself. It feels like a whirl-wind where the tiniest slip up can send everything crashing to the ground. When, in actuality, that isn’t the case. Talking to a good friend pulled me back into reality; she grounded me again. Some days just aren’t good, and those are the days which it’s hardest to keep all the good things in perspective. It’s hard to hold it together all the time. And well, that okay. You just keep working hard, because the alternative is to stop and that’s just silly.
So I came home, put my cupcake in the fridge (I will still eat it, just at a time I can actually enjoy it) and decided to make myself a delicious breakfast. I knew cooking would make me feel better, and eating a hearty, nutritious breakfast would reset my off morning and set me up for a much better day.

Open faced pesto omelet with kale and cherry tomatoes
¾ cup organic cage-free egg whites (about 6 egg whites)
1 cup organic kale, washed and roughly chopped
About 6 organic grape tomatoes, quartered
1 tsp organic basil pesto (it’s easy to make your own, but I keep a jar on hand just to add a quick little bit to the occasional recipe, but if you have time to make your own, by all means!!)
Organic extra virgin coconut oil (I use the spray when cooking eggs, but you can use a little of the regular stuff, or even olive oil or your favorite other cooking spray)

Directions:
Heat a medium sized skillet on low to medium, spray with coconut oil
Sauté quartered tomatoes for a minute or two and add the kale. Continue to cook until kale is wilted.
Meanwhile, in a small bowl add 1 tsp of basil pesto to egg whites and whisk together.
Turn your pan down to low, give it a minute to come down in temperature, and then pour the egg white mixture over the kale and tomato mixture.
Cover the skillet (I just use my largest pot’s lid since my skillet doesn’t come with a cover, 🙂 Improvise!)
Let cook about 5 minutes or until the top of the egg is set. (Be patient, and don’t turn up the heat to make it cook faster because the bottom will burn! By covering it, the steam will help cook the top and you won’t have to flip it!)
And that’s it, just slide it out onto your plate and enjoy 🙂

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Spicy white bean, sweet potato and kale soup

“Well the weather outside is frightful”….ok ok I won’t start singing winter wonderland songs but it’s really quite true lately.  It’s been chilly and rainy for days with the exception of one nice day…where is the nice weather?!! So I decided to give in and cook myself something warm and comforting to cozy up on my couch with and embrace this crappy weather….and what’s better than soup?!! I wasn’t planning on posting this recipe on the blog, because for me, soup is EXTRA hard to pay attention to what I’m putting in it.  It gets a little of this and a little of that, and oh, no wait, a little more of that…soup is about tasting as you go and tweaking it to perfection by building the flavors.  But this was so simply delicious, I will do my best to explain it all 😉 and please, tweak as you go too! Start with little dashes and add more if you like the way it’s going, it’s a great way to introduce new flavors to your palate.

Spicy white bean, sweet potato, and kale soup

The basic ingredients:

2 TBS EVOO

½ white onion, diced

3 cloves of garlic, minced

1 can of organic cannellini beans, drained and rinsed

About 2 cups of organic kale

1 medium sweet potato, diced into small cubes (I like to leave the skins on)

Organic vegetable broth, low sodium (I used about 3/4 of a quart container)

Seasonings:

Salt and pepper

Cardamom

Cinnamon

Ground cayenne red pepper

 

Instructions:

  • Heat the oil in a large pot over medium and cook the onion until translucent
  • Add the garlic and cook another minute, then add the kale and sautee until wilted
  • Add the beans and sweet potato and stir to combine
  • Pour the vegetable broth over everything until you have a little more broth than you would want if you want it soupy, or a little less if you want it thicker.  The broth will cook down and thicken up some so keep that in mind.
  •  Now I add my seasonings.  Like I said, dash and taste and figure out what works for you.  With the cayenne I started out with just a little bit and built it up to make sure it wasn’t too hot.  The cardamom and cinnamon, I did a couple dashes of each since I love those flavors together, especially with sweet potatoes! And as always, season with salt and pepper.
  • Bring up to a boil, cover and cook until the sweet potatoes are tender.
  • Once the sweet potatoes are fork tender, check your seasonings again.  You want a balance between the sweetness of the potatoes and cinnamon and the heat from the cayenne.  Adjust as needed and ENJOY!!