It's Not Called Toddler Weight...

If your baby's first birthday has come and gone, but the weight hasn't - you've come to the right place.

Friday, April 13, 2012

Super Food Recipe

Good morning!

As you know, I'm a big fan of Pinterest and I found this delicious recipe that Real Simple pinned.
Source: Real Simple

Mmmmm! I cannot wait to make for dinner one night soon - possibly tonight!

It's loaded with some of my favorite foods right now - especially since I'm eating a Vegetarian style now in conjunction with my Cinch plan. (I'm sipping a Cinch Vanilla shake mix with bananas, peaches, strawberries, a splash of orange juice and ice and it's deeeee-lish!)

Quinoa, Sweet Potatoes and Kale are some serious power houses in the "super foods" categories.

Kale is packed with nutrition - possibly more so than meat - including iron, calcium, fiber and more.

Sweet Potatoes are rich in anti-oxidants and nutrients and are a fantastic "slow-burning" carb.

Quinoa is also chock full of nutrients, protein, vitamins and minerals.  The garlic is delicious and has fantastic health benefits, olive oil is a wonderful fat and - yes - even the wine give this meal is beneficial.

All these together are amazing foods individually, but even better when combined.  I also love Parmesan cheese.  (Now I'm super hungry)

The end result is a flavorful, healthy meal that is just around 360 calories - less if you use extra virgin olive oil instead of the regular as listed below.

Quinoa With Mushrooms, Kale, and Sweet Potatoes 

  • 1 cup quinoa
  • 2 tablespoons olive oil
  • small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  • 10 ounces button mushrooms, quartered
  • cloves garlic, thinly sliced
  • bunch kale, stems discarded and leaves torn into 2-inch pieces
  • 3/4 cup dry white wine
  • kosher salt and black pepper
  • 1/4 cup grated Parmesan (1 ounce)

  • Directions
  • 1.  Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
  • 2. Meanwhile, heat the oil in a large pot over medium heat.
  • 3.Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  • 4.Stir in the garlic and cook for 1 minute.
  • 5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
  • 6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

  • Nutritional Information
  • Per Serving (remember it serves 4!)
  • Calories 361
  • Fat  12g
  • Sat Fat  2g
  • Cholesterol  5mg
  • Sodium  560mg
  • Protein  13g
  • Carbohydrate  51g
  • Fiber  6g

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