Sunday I felt back on track as I had caught up on sleep and didn't feel hungry anymore. Started with a lovely walk with the pup into the sunrise in the freezing cold. Being in nature always calms me and gets me back to the things that really matter. It's quite simple. The moment I get upstate I'm calmer and more relaxed. I didn't realize I needed it so much until I started making regular weekend trips Upstate over the past year.
After receiving so many emails asking me for the kale cake recipe, I went to my favorite breakfast place in Woodstock, called Sunfrost and asked for their recipe. I have yet to make these puppies but perhaps you can beat me to it and share how they came out. I realize they do have some flour in them but only a minimal amount to hold the mixture together:
INGREDIENTS
1 lb kale (cut into small pieces)
3 onions (chopped finely)
2 garlic cloves (chopped finely)
6 eggs (beaten)
1/2 cup corn (can be the frozen kind you defrosted)
Whole wheat flour
pepper and salt
olive oil or coconut oil
1. Mix the flour, salt, corn and kale in a large bowl.
2. In another bowl beat the eggs, add the olive oil and milk and combine.
3. Add the wet ingredients into the dry and stir them gently. The mixture should be firm and not runny.
4. Heat the olive oil in a pan (ideally cast iron) and caramelize the chopped onion.
5. Add the onion to the mix and stir.
6. Form burger-sized patties and saute them in the pan in the olive oil. Cook them for about 3 minutes on each side and then flip. Cook both sides until golden brown.
Serve them warm or cold. I like mine as snack or for breakfast with scrambled eggs. I have a total addiction to these.
Here are a few variations I found online:
Cauliflower Kale Cakes
Savory Baked Kale Cakes
Potato Kale Cakes
I went to a Golden Globe Dinner Party and despite the fact that I brought dark chocolate dipped strawberries, I did not cave in and have one. But it wasn't easy. I could have also easily eaten a few dates stuffed with peanut butter and some of the garlic bread that was on the table, along with the loads of wine, but I didn't. What's the point of having it and then regretting it later. It's always just a spur of the moment kind of thing. Just because it's in front of me doesn't mean I need to have it. Just because others around me have it doesn't mean I have to do the same. I can do my own thing and feel good. Or at least that's what I told myself. Once I went home I didn't feel the temptation and I didn't even waste a thought on it.
Food Diary Sunday:
Breakfast: 3 eggs, 1 slice bread, 2 coffees with little half and half
Lunch: Kale Cakes
Dinner: Blackened Salmon with Roasted Brussels Sprouts, Stuffed baked jalapenos, deviled eggs
Snack: Protein Shake with Bluebonnet Vanilla Whey protein, dry coconut flakes and almond milk
Food Diary Monday:
Breakfast: 3 eggs, 1 slice bread, 2 coffees with little half and half
Lunch: Coffee (I know, great choice), Chocolate Whey Protein Shake with Almond Milk
Snack: Salad with carrots, broccoli (from Maoz and sure high in fat)
Dinner: Grilled salmon, fennel, salad
Exercise: Indoor Boot Camp Class
After receiving so many emails asking me for the kale cake recipe, I went to my favorite breakfast place in Woodstock, called Sunfrost and asked for their recipe. I have yet to make these puppies but perhaps you can beat me to it and share how they came out. I realize they do have some flour in them but only a minimal amount to hold the mixture together:
INGREDIENTS
1 lb kale (cut into small pieces)
3 onions (chopped finely)
2 garlic cloves (chopped finely)
6 eggs (beaten)
1/2 cup corn (can be the frozen kind you defrosted)
Whole wheat flour
pepper and salt
olive oil or coconut oil
1. Mix the flour, salt, corn and kale in a large bowl.
2. In another bowl beat the eggs, add the olive oil and milk and combine.
3. Add the wet ingredients into the dry and stir them gently. The mixture should be firm and not runny.
4. Heat the olive oil in a pan (ideally cast iron) and caramelize the chopped onion.
5. Add the onion to the mix and stir.
6. Form burger-sized patties and saute them in the pan in the olive oil. Cook them for about 3 minutes on each side and then flip. Cook both sides until golden brown.
Serve them warm or cold. I like mine as snack or for breakfast with scrambled eggs. I have a total addiction to these.
Here are a few variations I found online:
Cauliflower Kale Cakes
Savory Baked Kale Cakes
Potato Kale Cakes
I went to a Golden Globe Dinner Party and despite the fact that I brought dark chocolate dipped strawberries, I did not cave in and have one. But it wasn't easy. I could have also easily eaten a few dates stuffed with peanut butter and some of the garlic bread that was on the table, along with the loads of wine, but I didn't. What's the point of having it and then regretting it later. It's always just a spur of the moment kind of thing. Just because it's in front of me doesn't mean I need to have it. Just because others around me have it doesn't mean I have to do the same. I can do my own thing and feel good. Or at least that's what I told myself. Once I went home I didn't feel the temptation and I didn't even waste a thought on it.
Food Diary Sunday:
Breakfast: 3 eggs, 1 slice bread, 2 coffees with little half and half
Lunch: Kale Cakes
Dinner: Blackened Salmon with Roasted Brussels Sprouts, Stuffed baked jalapenos, deviled eggs
Snack: Protein Shake with Bluebonnet Vanilla Whey protein, dry coconut flakes and almond milk
Food Diary Monday:
Breakfast: 3 eggs, 1 slice bread, 2 coffees with little half and half
Lunch: Coffee (I know, great choice), Chocolate Whey Protein Shake with Almond Milk
Snack: Salad with carrots, broccoli (from Maoz and sure high in fat)
Dinner: Grilled salmon, fennel, salad
Exercise: Indoor Boot Camp Class
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