mouse morsels {superfoods: kale + quinoa}

I know it has been a while since I last posted.  I keep sitting down to write a new post and it never seems to be quite amazing enough to make up for my blogging absence.  I decided that this stumbling block was just downright silly - I love blogging and there should never be any pressure or stress involved in sharing anything and everything that I personally find lovely, inspiring or that strikes any little ole' chord within me.  So, I am officially back at it from little snippets on products I love to full one inspiration boards. Expect to see be quite a few more epicurean posts, mouse morsels (my nickname is mouse.)  You see, I have a broken foot (LONG story) and not being able to spend my summer galavanting around the mountains, so I have been forced to stay healthy through my food choices. Thankfully, I have found a love of two super foods: quinoa and kale. These are just two of my current staple dishes - both beyond healthy and delicious. First, almond milk (twice as much calcium as cow's milk!) quinoa with raspberries and cinnamon:
It is an amazing breakfast alternative to oatmeal and quite easy to make. I have been making quinoa per the box instructions on Sunday night and then each morning simple combine 1/4 cup of almond milk and 1/2 cup quinoa is a saucepan. Bring the mixture to a simmer until almost all the milk is absorbed, serve and top with freshly ground cinnamon and raspberries. For dinner, I am currently obsessed with kale salads - particularly this one:
It is combination of kale, blanched broccoli crowns, one thinly sliced fennel bulb, half of an avocado, lightly toasted pecans and a sprinkle of freshly shredded parmesan cheese.  A homemade mustard vinaigrette is the perfect dressing - simply whisk together a teaspoon of good quality ground dijon mustard, splash of white wine vinegar and 1/4 cup of olive oil.  Bon appetit!  I would love any recipes you may currently love that utilize kale or quinoa. 


I've been loving a kale/goat cheese/sweet potato salad lately, and the best part is, you can make a ton of it at once and it keeps four-five days in the fridge. It's perfect for summer lunches!

Kale, Sweet Potato, and Goat Cheese Salad

250 grams kale (one large bunch)
24 grams olive oil (2 tablespoons)
112 grams goat cheese (4 ounces)
400 grams sweet potato, diced and boiled
kosher salt and pepper to taste

1. Remove kale leaves from fibrous central stem. Chiffonade into small strips.
2. Add olive oil and a bit of salt to kale in a big bowl, and massage with your hands for about three minutes, working in the olive oil.
3. Add goat cheese and work in.
4. Toss with sweet potatoes.

Makes three lunch-sized servings (323 calories, 18 grams fat, 32 grams carbohydrates, 10.5 grams protein)
Unknown said…
So glad to see you back!
Lu said…
If you made it at home, just from almonds, almond milk would contain barely any calcium. All that calcium in store-bought almond milk is added artificially by the manufacturer!
Unknown said… join this chat room.
Patsy C. Badger said…
Your article and photos both are remarkable , Thanks .

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