My Foodie Call

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  • Tag: kale

    • 10 Healthy Grab-N-Go Trader Joe’s Snacks

      Posted at 8:00 pm by myfoodiecall
      Feb 13th

      So do you remember when I posted about 10 healthy snack packages from Walmart and also snack options from Target?

      I found it fitting to include Trader Joe’s of course. After all, it is my go-to spot.

      1) Apple + Mango Fruit Bar

      Apple and Mango Bar Fruit Bar. Although there are four flavors, I chose to profile the Apple and Mango. Tis my fave.

      Although there are four fruit bar flavors, I chose to profile the Apple and Mango. Tis my fave.

      And check out the ingredients. All 2 of them. Yes that matters. Should be two. Apple and Mango. And  for $1.00? all around winner.

      And check out the ingredients. All 2 of them. Yes that matters. Should be two. Apple and Mango. And for $1.00? all around winner.

      2) Fruit Bar with Flax & Chia Seeds

      For those that want to step up their health game we have the bar laced with chia and flax.

      For those that want to step up their health game we have the fruit bar except for this time it is laced with chia and flax.

      Another fantastic nutrition profile. Also, like it's Apple + Mango Bar Cousin, only a $1.00.

      Another fantastic nutrition profile. Also, like the Apple + Mango Bar above, only a buck.

      3) Roasted Seaweed Snack

      IMG_6178

      Okay you have probably seen these around. If you have already tried them and didn’t like them, I highly suggest you give it another shot. These are completely vegan,  because seaweed is a “sea vegetable”, and a super source of iodine. Also only a $1.00.

      4) Inner Peas

      IMG_6179

      Ive always been a fan of these. Either straight from the bag, or tossed on a salad for crunch. It all works.

      IMG_6180

      And really…it’s just peas. Go ahead, eat the whole bag. Not judging.

      5) Just Mango Slices

      IMG_6168

      Just Mango Slices. Sometimes dried fruits have a bunch of added sugars. But these babies are, yup…Just Mango. A good alternative to the real thing.

      IMG_6170

      Great nutrition profile as well.

      6) Roasted & Salted Pistachios

      IMG_6166

      Pistachios. I push these on people. A lot. High Fiber, Plant protein. And only with a touch of salt.

      7) Roasted Plantain Chips

      plantain

      Might be my favorite TJ’s snack so far. I dip these in almond butter or guacamole and I feel like I’ve died and gone to plantain heaven. And these are under $2. Seriously. Try them.

      8) Inner Bean

      bean

      Yes, these look strangely familiar and that’s because they are Inner Peas’ long lost cousin. Big difference is that these babies are made with black beans instead of peas. For $1.50? Definitely worth a toss into your cart. Tired of your carrots and hummus? Try these dippers instead.

      9) Cold Pressed Juice

      juice

      Okay green juices are all the rage, don’t you know??? This product is cold pressed and what that basically means is that when it is processed, there is no heat generated  therefore leaving all of the awesome plant enzymes intact and ready for you! These things are $5, which may seem hefty but when is the last time you bought a cold pressed juice for that price?

      juice

      And for those that just can’t do the green juices? There are two other Cold-Pressed options: Red and Yellow Juices that have a little less punch.

      10) Seasoned Kale Chips

      kale chips

      Have you made kale chips at home? Not hard, but slightly time-consuming. These things are so good and when you are in a pinch for time, a great alternative. And for the bargain price of $4.00. I have seen some stores sell the same-sized pouch for $8.

      Happy Shopping!

      What would you add to this list??

       

      Posted in Random stuff, Snacks | Tagged chia, kale, Snacks
    • Brown Rice Noodles with Garlic and Kale

      Posted at 8:09 pm by myfoodiecall
      Feb 3rd
      Hard to believe these noodles are brown rice.

      Hard to believe these noodles are brown rice.

      See this box? It's been sititng in my cupboard for a while.

      See this box? It’s been sitting in my cupboard for a while.

      It happens…I’ll see something at Whole Foods or wherever that will catch my eye, I’ll buy it and then said product sits in the cupboard…a long time. Sound like your house?

      I dusted off the box finally and went to work. Not to worry, it hadn’t expired.

      I cooked this according to package instructions.

      I cooked this according to package instructions.

      Made my cilantro and garlic concoction.

      Made a cilantro and garlic concoction.

      Made my awesomesauce.

      Made my coconut sauce.

      Cooked up a tiny bit of kale. Not too much...didn't want to scare any picky eaters away.

      Cooked up a tiny bit of kale. Not too much…didn’t want to scare any picky eaters away.

      I'm not sure this is enough food for one person. :).

      I’m not sure this is enough food for one person. ha.

      This recipe made plenty.

      This recipe made plenty. :).

       

      Brown Rice Noodles with Garlic and Kale

      Ingredients

      • 1/2 cup cilantro leaves, fine chopped
      • 6 cloves garlic, minced
      • 2 tsp ground ginger
      • 1 tsp turmeric
      • 1 Tbsp coconut oil
      • 1-14 oz. can light coconut milk
      • 1 juice of one lime
      • 1 Tbs. coconut oil
      • 2 cloves garlic, minced
      • 2 Tbs. low-sodium soy sauce
      • 2 cups chopped kale
      • ¼ cup chopped roasted peanuts

      Directions

      1. Add cilantro, garlic, ginger, turmeric, and oil to your food processor bowl and process until green paste forms. (you may need to stop and scrape the bowl down)

      2. Heat saucepan over medium heat. Add cilantro mixture, and cook on low for 30 seconds. Stir in coconut milk. Simmer for 15 minutes, stirring every once in a while. Stir in lime juice, and season with salt and pepper, to taste.

      3. Cook noodles according to package directions.

      4. Heat oil in pan over high heat. Add garlic, and stir-fry 20-30 seconds. Add kale, and cook 1 minute. Add  soy sauce and stir fry for 1 more minute or until kale is lightly wilted.

      5.  Add kale to the noodles. Slowly pour in coconut sauce and mix well.

      6. Serve noodles topped with chopped peanuts.

      Love anything with chopped peanuts.

      Love anything with chopped peanuts.

      Posted in Meatless mealtime | Tagged kale, noodles, peanuts
    • Lemon Kale Salad

      Posted at 8:00 pm by myfoodiecall
      Jan 10th
      A simple lemon kale salad tonight.

      A simple lemon kale salad for tonight’s recipe.

      Do you shop at Trader Joe’s? If not, you should. Three words: Inexpensive, Organic, Produce. Period.

      If you don’t have a Trader Joe’s near you, you have my sympathies…

      And I suggest you put your house on the market and move closer to one. Ya, it’s worth it.

      Buy this, okay? Greens are notoriously filthy. Some things you can skip organic, not in this case.

      Buy this, okay? Greens are notoriously filthy and sprayed, sprayed, sprayed. Some things you can skip organic, but not in this case.

      Lemon Kale Salad

      Ingredients:

      • 1-10 oz bag chopped kale
      • 2 garlic cloves, minced
      • juice from 1 lemon
      • 4 tablespoons extra virgin olive oil
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon everyday seasoning
      • 1/3 cup vegan parmesan (or regular parmesan would work as well)

      Directions:

      1. In a small bowl add garlic, lemon juice, oil, salt, and everyday seasoning. Whisk it up!
      2. Chop your kale. Although the kale in the bag is already chopped, fine chop the kale again, so that your dressing can really soak into the smaller leaves and will better absorb through the fibers.
      3. Pour the lemon dressing onto the kale and toss well. Place in fridge for 1-2 hours, tossing the salad every 15 minutes or so to redistribute the dressing a bit. (This step is important because kale is a fibrous green and the dressing needs time to soak.)
      4. Add your vegan parm and toss again.
      5. Serve.
      Check out that nutrition profile. Health in a bag right here, my friends.

      Check out that nutrition profile. Health in a bag right here, my friends. Iceberg lettuce is so jealous.

      Lemon Kale Salad.

      Lemon Kale Salad.

      Posted in Salads, Soups, and Sides | Tagged kale, nutritional yeast
    • Quinoa, kale, and corn salad

      Posted at 8:00 pm by myfoodiecall
      Oct 16th

      Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.

      Here it is. Veganized.

      Yup. Another one.

      Yup. Another one.

      Quinoa, kale and corn salad

      Ingredients

      • 1 heaping tablespoon coconut oil
      • 2 cloves garlic, minced
      • 1/2 yellow onion, diced
      • 1 cup quinoa
      • 2 cups vegetable broth
      • 1 cup chopped kale
      • 1/2 cup frozen peas
      • 1/2 cup organic corn
      • 6 grape tomatoes, sliced
      • 1/4 cup Vegan Parmesan
      • salt and pepper (optional)

      Instructions

      1. In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
      2. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
      3. Mix in  vegan parmesan.
      4. Add salt and pepper.
      IMG_2520

      Good stuff.

      Posted in Meatless mealtime | Tagged kale, quinoa
    • Couscous Veggie Stir-Fry

      Posted at 8:00 pm by myfoodiecall
      Oct 14th

      Couscous is a really great base for meals. I find couscous to be effortless and most kids will readily accept it. This is probably because it is made from semolina, the same wheat that pasta is made from. Whatever the case, my family likes couscous. Hooray to that!

      Here’s how this one goes down…

      Fine-chop your carrots.

      Fine-chop your carrots…. 

      Add your kale and minced garlic. Such a small amount of kale. That shouldn't scare anyone off.

      Chop your kale and mince your garlic. Such a small amount of kale. That shouldn’t scare anyone off.

      Add and then pan-fry your couscous.

      Pan-fry your couscous.

      Add a little this....(Chopped almonds)

      Add a little this….(chopped almonds)

      And a little that....(chopped parsley).

      And a little that….(chopped parsley).

      Finishing steps. Bang. Done.

      Finishing steps. Bang. Done.

      Couscous Veggie Stir-Fry

      Ingredients

      • 1/4 cup grapeseed oil
      • 2 medium carrot, fine chopped
      • 1 cup chopped kale
      • 1 garlic clove, minced
      • 1 1/2 teaspoons ground cumin
      • 1/2 teaspoon smoked paprika
      • 1/4 teaspoon all-purpose seasoning
      • 1 1/2 cups whole wheat couscous
      • 2 cups veggie broth
      • 1/2 cup dried cranberries
      • Salt and freshly ground pepper
      • 1/2 cup coarsely chopped almonds
      • 1/4 cup chopped, fresh parsley

      Directions

      1. In a large skillet or wok, heat the grapeseed oil.
      2. Add the carrots and stir-fry over high heat, stirring frequently for 2 minutes.
      3. Add the kale and garlic and cook for another 2 minutes until carrots are lightly browned.
      4. Stir in the cumin, paprika and all-purpose seasoning.  Cook and stir for another minute.
      5. Add the couscous and stir on low heat, until lightly toasted, 1-2 minutes.
      6. Stir in the vegetable broth and cranberries.
      7. Season with salt and pepper.
      8. Cover and let stand away from the heat until the liquid is absorbed, about 3-5 minutes.
      9. Fluff with a fork.
      10. Stir in the almonds and parsley.
      No complaints in this house. Always a good thing.

      No complaints in this house. Always a good thing.

      Posted in Meatless mealtime | Tagged kale, vegan
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    • You missed a call?

      • Make friends with…Bean Pasta.
      • Whole Wheat Flax ‘N Apple Muffins
      • Small changes…Eat what’s in season.
      • Whole Wheat Broccoli Mac N Cheese
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  • The Stuff

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    • What I pack my kid.
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