♥♥♥ HAPPY VALENTINES DAY ♥♥♥
I would define my husband as an eater. He is my number one taste tester too, which could be good or bad for him depending on the week. Usually the first conversation on our days off together revolve around what am I going to make him for breakfast. As soon as he brings me coffee in bed, I am happy to oblige with whatever he wants…as long as I don’t have to leave the house to get it. Weekday mornings find us more on the go, so I make him egg bakes to heat and eat throughout the week which make both of our lives easier. He is kinda a meat only type-a-guy, so one of the ways I sneak in the healthy stuff is to pack the egg bakes with produce. He gets breakfast. I have peace of mind that he is getting healthy stuff too. Win win.
I usually don’t eat the egg bakes, which is weird considering the amount of time I put into creating different combinations each week. I decided to fancy this one up a bit when my produce came in. I had over ordered red russian kale for the week. The bunches didn’t look like they would be so big, but I swear they were the size of my upper body! The excess amount was perfect to put in this week’s egg bake. I added some turkey sausage, tart white cheddar and herbs that brought the smell of winter into the kitchen. It was a flavorful masterpiece.
I think I ate more than he did…
Kevin likes his plain on a plate, but I tried mine on a piece of whole grain toast with some homemade garlic mayo (recipe coming soon!). Drool. It was incredible. I may need to participate in this egg bake thing more often.
PRODUCE: NUTRITIONAL HIGHLIGHTS – FEBRUARY
Red Russian Kale is not only one of my favorite winter vegetables because of it’s versatility, but it is also gorgeous! Typically, it comes in bunches of dark red, purple and green, and is one of the most nutrient dense of all leafy greens. Kale is full of Vitamins A, C, D and K, as well as calcium, magnesium, potassium, Vitamin B6, iron and even Omega-3 essential fatty acids, which most all of us are lacking in the standard american diet. It is mainly used in cooked recipes, but it has been integrated raw more lately into salads and slaws. There are even tons of recipe that can make make it into a crunchy chip. Chips make people happy = kale makes people happy. See how that works!
I also want to bring up eggs, which are obviously not a produce item, but still so nutrient dense that they need a spot on the podium for a moment. Finally the days of egg bashing are over (thank you Jesus)! They do not raise cholesterol. They will not make you fat eaten daily in moderation. And to be blatantly honest, if you only eat the while part, you are missing out on so much that an egg can offer to your body, so stop it (unless you don’t like yolk…I get it…proceed). They are actually full of nutrients that help your body stay at it’s prime. Eggs are an “eggcellent” way to start off the morning and feel full until it is mid-morning snack time. Of course not all eggs are created equal, and it is best to have eggs that come from chickens that are fed correctly, not stuffed in a tiny cage and fed low quality ingredients. What you put in, you will get out. I like to buy mine from farmers markets where people have free range chickens that forage on bugs and natural food. They have a beautiful dark yellow yolk that has an unbeatably rich buttery flavor. My next choice would be local eggs that have been given certain feed that helps raise the Omega-3 content. For more on eggs, check out this article Good Eggs, For Nutrition, they are hard to beat!
May your day be full of LOVE, good company and great tasting food. Xoxo ♥
- 1 pound ground organic turkey sausage
- 1 bunch red russian kale, chopped
- 2 cloves garlic, minced
- 2 spring onions, chopped
- 24 eggs
- 1 tbsp thyme
- 2 tsp turmeric
- 2 tsp pink salt
- 1 tsp sage
- Fresh ground pepper
- 2 cups fresh grated white Dubliner cheddar
- Saute turkey sausage. Add veggies and saute 3 minutes, until softened. Split mixture between 2 greased casserole pans.
- Whisk eggs in a large bowl and add in seasonings. Pour over both casserole dishes evenly. Sprinkle 1 cup cheese over each pan. With a fork, gently stir mixtures in pan. Place in oven and bake for 15-20 min, until eggs are set and top is golden brown. Cut into squares and serve warm over toasted bread.
Bonus tip for the day: Did you know disposable aluminum baking pans can be recycled? Yay for recycling!!