Tag Archives: kale

Power Eggs Recipe

Power Eggs
Low Carb and high in protein.
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
822 calories
80 g
186 g
51 g
22 g
18 g
1133 g
326 g
33 g
0 g
28 g
Nutrition Facts
Serving Size
1133g
Amount Per Serving
Calories 822
Calories from Fat 437
% Daily Value *
Total Fat 51g
79%
Saturated Fat 18g
90%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 186mg
62%
Sodium 326mg
14%
Total Carbohydrates 80g
27%
Dietary Fiber 31g
123%
Sugars 33g
Protein 22g
Vitamin A
727%
Vitamin C
1385%
Calcium
33%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 jumbo or extra large organic eggs
  2. ½ a red onion chopped
  3. 1 cup cubed yellow squash
  4. 4 mini sweet peppers
  5. 2 cups chopped lacinato kale
  6. ½ cup frozen wild blueberries (or fresh in season)
  7. 1 medium ripe avocado
  8. 1 tablespoon coconut oil
  9. Garlic salt and black pepper to taste
Instructions
  1. Rinse and chop all the vegetables to a size in which they’ll cook quickly.
  2. Tip: de-stem my kale. Some people complain that kale gives them gas and this is usually from the tough fiber in the stem that causes this.
  3. 2. Heat the coconut oil in a large non-stick skillet or wok. Add chopped veggies and sauté until they soften to your preference. (About 5-7)
  4. 3. About a minute before you add the eggs, add the blueberries, garlic salt, and black pepper.
  5. 4. Add the eggs and gently scramble into the veggies.
  6. 5. Cook until the eggs are firm to your liking.
  7. 6. Slice the avocado, divide power eggs into two equal portions, and plate. Garnish with 1/2 of the avocado on each portion.
Adapted from healthy eater
beta
calories
822
fat
51g
protein
22g
carbs
80g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Kale, Quinoa and Mandarin Salad Recipe

Kale, Quioa and Mandarin Salad
Kale, Quinoa and Mandarin Salad

Makes 4-6 servings

Ingredients:

  • 1 bunch of kale
  • 5 tablespoon apple cider vinegar
  • ½ cup quinoa
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can of Mandarin oranges
  • roasted sliced almond

Directions:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.  In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch).  In a bowl, add the vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes. Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges. Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

Pan Fusion Soup Recipe

Makes 2 big bowls of soup

Toast the spices

  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick

Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.  Put the spices into a bowl and set aside.

Ingredients:

  • 1 quart chicken stock plus two cups water
  • 1 bunch green onions (green top parts only) chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste (optional)
  • 2 cup sea weed or kale, chopped into bite-sized pieces
  • 2 large grilled chicken breasts, shredded
  • 1 orange or yellow bell pepper, sliced thin
  • 2 cups sliced mushrooms
  • 4 oz vermicelli or thin rice noodles
  • 2 tablespoon cilantro, chopped- for garnish (optional)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • salt and pepper to taste

Directions:

In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids.  Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.

Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes.  Squeeze lime juice to taste over the top of your bowl before eating.