Miso Fast Greens

Never did I ever think I'd cook a batch of kale as a side dish. I've embraced kale in soups and even a few salads, but to cook it on its own? This recipe, though, from Run Fast. Cook Fast. Eat Slow. really does make a pretty tasty side dish in a matter of minutes. Now, they're not like the bacon-drenched delicious greens from that South Carolinian restaurant Twelve Bones that are insane, but they're also much healthier.

Miso Fast Greens
1 Tbsp. olive oil
1 large bunch of kale, stems removed and chopped
2 Tbsp. miso butter
2 garlic cloves, minced
Miso Butter
1/4 cup butter, softened
2 Tbsp. white miso paste

First, make the miso butter by mixing the butter and miso until combined. This can be refrigerated for up to 2 weeks.

Heat the oil in a large skillet over medium heat. Add the kale, and cook until wilted. This should take just a few minutes with frequent stirring. Add the miso butter and garlic. Saute for one minute, and then serve warm. Makes 3 servings.

Sunday Sweet Potatoes

Sweet potatoes were served about once a year when I was a child, at Thanksgiving topped with melted marshmallows. The only part of the sweet potatoes that I really liked was the marshmallows.

Times have changed. I've turned to sweet potatoes the last several years as I've worked at incorporating more vegetables into my life and cleaner energy sources for my runs. And I've discovered that I really enjoy them. I think this is still my favorite variation, but this recipe from Run Fast. Cook Fast. Eat Slow. is also a good one to throw in the mix.

Sunday Sweet Potatoes
2 large sweet potatoes
2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. sea salt

Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut the sweet potatoes into small 1-inch cubes, with the skin left on.

Place the sweet potatoes on the baking sheet, and toss with olive oil, garlic powder and salt. Spread out, so they aren't touching.

Bake 15 minutes, stir and return to the oven for 10 to 15 minutes or until the edges begin to brown. Leftovers can be refrigerated for up to 5 days. Makes 5 servings.

Zuppa Toscana (Whole 30)

One of the first ways I discovered that I enjoyed kale was in this Zuppa Toscana, which is a relatively healthy recipe that's quite delicious. With doing a recent round of Whole 30, I found this version from 40 Aprons that I tried. When I made it, the coconut milk threw me for a loop, and I wasn't sure I liked it that well. But the leftovers were amazing, so I think it was a mental thing for me at first. I didn't mention to my husband that it was made with coconut milk, and he didn't say a word about any sort of coconut flavor.

I'm already contemplating making another batch this weekend for easy lunches this week.

Zuppa Toscana (Whole 30)
1 lb. Italian sausage (see below for recipe)
4 slices bacon, diced (make sure it's compliant if you're aiming for Whole 30)
1/2 tsp. crushed red pepper flakes
1 lb. 3 oz. potatoes, sliced into thick slides
1 medium onion, diced
2 Tbsp. garlic, minced
4 cups chicken stock
1 can coconut milk
4 cups chopped kale
Italian Sausage
1 lb. ground pork
1 Tbsp. red wine vinegar
1 tsp. salt
1 tsp. pepper
2 tsp. dried parsley
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. paprika
1 tsp. red pepper flakes
Pinch dried oregano
Pinch dried thyme

If making the Italian sausage, combine all the sausage ingredients together in a large pot. Cook over medium heat, stirring to incorporate all the seasonings, until the pork is cooked through. Remove from the pot, set aside and drain any extra grease.

In the same pot, cook the bacon pieces over medium heat until browned. Remove the bacon, but leave the bacon grease to cook the onions and the garlic. Simmer those 5 minutes, and then add the chicken stock and potatoes. Bring to a boil, and simmer 20 minutes or until potatoes are tender.

Add back the sausage and bacon, along with the coconut milk and kale. Cook just until the kale is wilted but still bright green. Serves 6.

Note: I added as much kale as I could get to wilt in the liquid. I much prefer really thick soups with more stuff than broth, so this worked out perfectly.

Slow Cooker BBQ Beef

I'm on Day 30 of another round of Whole 30. This recipe from Real Food Dietitians was dinner last week, as tacos for the rest of the family and served on cauliflower rice for me. It's flavorful, not spicy for the kids, easy and delicious. I ate the leftovers on sweet potatoes, but they'd be great on salads, rice bowls, buns for sandwiches or tacos or even scrambled eggs.

These slow cooker meals make dinner so easy on busy work days. This will definitely be repeated in our house.

Slow Cooker BBQ Beef
2.5-3 lb. boneless beef chuck roast
1 large yellow onion, thinly sliced
6 oz. tomato paste
2 Tbsp. Dijon mustard
1 1/2 Tbsp. apple cider vinegar
1/2 cup water
2 tsp. garlic powder
1 1/2 tsp. oregano
2  tsp. chili powder
2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. pepper

For maximum flavor, cut roast into 3 pieces, and brown each piece in a skillet, cooking for several minutes on each side until browned. Put meat in the slow cooker, along with the onion. Combine the remaining ingredients in a bowl to form a paste, and coat the meat with the paste. Cook on low 6 to 8 hours or until meat is tender. Shred using two forks, and stir together with the sauce.

Chai Cashew Butter

I'm doing Whole 30 again to reset my body. It's one of those things that makes me feel better and feel better about myself. This recipe from Amy's Healthy Baking caught my eye as I was about to make cashew butter.

This cashew butter is sweet, despite no sugar of any kind, and perfectly spiced. The only tricky part is to avoid eating it from the jar with a spoon.

Chai Cashew Butter
2 cups roasted, unsalted cashews
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. cloves

Process room temperature cashews in a heavy-duty blender or food processor until smooth. Add in the seasonings and spices, and blend until incorporated. Makes about 2 cups.