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Ezekial tortilla, avocado, chopped kale, feta cheese, and lemon juice. Worst thing I’ve ever made.

Ezekial tortilla, avocado, chopped kale, feta cheese, and lemon juice.

Worst thing I’ve ever made.

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Sometimes, you just wanna dress like an escort. Or a RHBH.

Sometimes, you just wanna dress like an escort. Or a RHBH.

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1000scientists:

In 2007, archaelogists unearthed two skeletons from the Neolithic period locked in an eternal embrace and buried outside Mantua, Italy, just 25 miles south of Verona: the city where Shakespeare set the star-crossed tale of Romeo and Juliet. They are thought to have died young because they both had all their teeth intact. But beyond that, the skeletons are a mystery.

Awww…

1000scientists:

In 2007, archaelogists unearthed two skeletons from the Neolithic period locked in an eternal embrace and buried outside Mantua, Italy, just 25 miles south of Verona: the city where Shakespeare set the star-crossed tale of Romeo and Juliet. They are thought to have died young because they both had all their teeth intact. But beyond that, the skeletons are a mystery.

Awww…

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So going to make this.

So going to make this.

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Want.
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Breakfast.

Breakfast.

Photoset

Things I wanted from the Karl collection for Net-a-Porter but didn’t buy.

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All Mashed Up

What’s better than a good mashup?

Two good mash-ups:
Sexy Bitch vs. Moves Like Jagger
Sexy Bitch vs. Jessie’s Girl

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A few weeks ago, I tried doing yummy things with Kale in an effort to be healthier and failed wonderfully. Ezekial tortilla wrap with hummas, avocado, and kale with lemon juice tastes like ass. Don’t try it. Do try these seemingly delicious and nutritious recipes I found today via Lululemon: It’s that dark leafy green that’s taking over produce  aisles, giving the potato a run for its money (as far as chips go) and  is turning fruit smoothies green with the promise of a disguised dose of  nutrients. Fort Worth keyleader, Cami Hamann, tells us what’s up with kale.o
Reap the benefits of kale
Momma’s right (but isn’t she always?). Vegetables are jam  packed with various vitamins and nutrients and kale is no exception. The  dark green has an abundance of antioxidants that help fight off  cancer-causing free radicals and can also aid in lowering cholesterol  and reducing inflammation.
Nutritional value One cup (130g) of kale contains:
over 1000% of your daily-recommended value of Vitamin K(supporting bone growth and regulating blood clotting)
over 350% of your daily value of Vitamin A(helps vision, growth, bone formation, tissue repair and red blood cell production)
5g of fibre(like yoga, fibre helps the digestive system function and detoxify the body)
35 calories
A kale massage: Give it a good rub
Ever wonder why your kale never tastes quite the same as the one from the Whole Foods salad bar?  It’s probably because you weren’t making it with love. Kale is a tough  green and requires a little extra TLC. Massaging it softens the leaves  making them tastier, and easier to eat and digest. To give them a proper  rub down:
remove the leaves from the thick middle stem
wash and dry the leaves
tear leaves into bite size pieces
toss the leaves in a bowl with a drizzle of olive oil and salt
get your hands in there and go for it. You’ll notice the kale turn  from a muted colour to a lively green and that’s your indication that  it’s ready (and relaxed). *roughly five minutes
Kale recipes
Kale Chips
1 bunch of kale
1 tbsp olive oil
¼ tsp salt
Directions: Preheat oven to 350°F/180°C.  Remove  kale leaves from the middle stem and tear leaves into bite size pieces.  Wash and thoroughly dry the leaves.  In a mixing bowl toss the leaves  with the olive oil and salt.  Lay the kale out on baking sheets and bake  until the chips get crispy, careful not to let them burn (about 10-15  minutes.)
*Ed. Note: I learned the hard way that although  kale chips are very delicious (and nutritious), they don’t make for a  great road trip snack as they can become quite stinky in confined  spaces.
Mediterranean Kale Salad
1 cup dry quinoa (quinoa is the only whole grain that is a complete protein)
1 bunch of kale
1.5 – 2 cups chopped tomato
1.5 – 2 cups chopped cucumber
½ cup Kalamata olives (about 20)
fresh mint, parsley and chopped garlic (to taste)
lemon juice (to taste)
3 tbsp olive oil
Directions: Prepare 1 cup of quinoa as directed and  toss with the juice of 1/2 a lemon.  Add chopped mint, parsley and  garlic to taste creating a tabouli flavor. Chop and  massage the kale and add to your quinoa mixture with additional lemon  juice and 3tbsp of olive oil. Toss the salad until the leaves are  coated. Add the chopped tomato, cucumber and Kalamata olives. Enjoy!  Serves 4.
Green Kale Smoothie
2-3 leaves of kale
1 banana
1 cup blueberries
1 cup water or unsweetened almond milk
ice (optional)
stevia or 1 tsp maple syrup (optional)
Directions: Combine ingredients in a blender and blend well. *Get creative by sneaking kale into your favourite smoothie recipes.  Kale has a strong earthy flavor so just be sure to use a banana to  disguise its presence.

A few weeks ago, I tried doing yummy things with Kale in an effort to be healthier and failed wonderfully. Ezekial tortilla wrap with hummas, avocado, and kale with lemon juice tastes like ass. Don’t try it. Do try these seemingly delicious and nutritious recipes I found today via Lululemon:

It’s that dark leafy green that’s taking over produce aisles, giving the potato a run for its money (as far as chips go) and is turning fruit smoothies green with the promise of a disguised dose of nutrients. Fort Worth keyleader, Cami Hamann, tells us what’s up with kale
.o

Reap the benefits of kale

Momma’s right (but isn’t she always?). Vegetables are jam packed with various vitamins and nutrients and kale is no exception. The dark green has an abundance of antioxidants that help fight off cancer-causing free radicals and can also aid in lowering cholesterol and reducing inflammation.

Nutritional value
One cup (130g) of kale contains:

  • over 1000% of your daily-recommended value of Vitamin K
    (supporting bone growth and regulating blood clotting)
  • over 350% of your daily value of Vitamin A
    (helps vision, growth, bone formation, tissue repair and red blood cell production)
  • 5g of fibre
    (like yoga, fibre helps the digestive system function and detoxify the body)
  • 35 calories

A kale massage: Give it a good rub

Ever wonder why your kale never tastes quite the same as the one from the Whole Foods salad bar? It’s probably because you weren’t making it with love. Kale is a tough green and requires a little extra TLC. Massaging it softens the leaves making them tastier, and easier to eat and digest. To give them a proper rub down:

  • remove the leaves from the thick middle stem
  • wash and dry the leaves
  • tear leaves into bite size pieces
  • toss the leaves in a bowl with a drizzle of olive oil and salt
  • get your hands in there and go for it. You’ll notice the kale turn from a muted colour to a lively green and that’s your indication that it’s ready (and relaxed). *roughly five minutes

Kale recipes

Kale Chips

  • 1 bunch of kale
  • 1 tbsp olive oil
  • ¼ tsp salt

Directions: Preheat oven to 350°F/180°C.  Remove kale leaves from the middle stem and tear leaves into bite size pieces. Wash and thoroughly dry the leaves.  In a mixing bowl toss the leaves with the olive oil and salt.  Lay the kale out on baking sheets and bake until the chips get crispy, careful not to let them burn (about 10-15 minutes.)

*Ed. Note: I learned the hard way that although kale chips are very delicious (and nutritious), they don’t make for a great road trip snack as they can become quite stinky in confined spaces.

Mediterranean Kale Salad

  • 1 cup dry quinoa (quinoa is the only whole grain that is a complete protein)
  • 1 bunch of kale
  • 1.5 – 2 cups chopped tomato
  • 1.5 – 2 cups chopped cucumber
  • ½ cup Kalamata olives (about 20)
  • fresh mint, parsley and chopped garlic (to taste)
  • lemon juice (to taste)
  • 3 tbsp olive oil

Directions: Prepare 1 cup of quinoa as directed and toss with the juice of 1/2 a lemon.  Add chopped mint, parsley and garlic to taste creating a tabouli flavor. Chop and massage the kale and add to your quinoa mixture with additional lemon juice and 3tbsp of olive oil. Toss the salad until the leaves are coated. Add the chopped tomato, cucumber and Kalamata olives. Enjoy! Serves 4.

Green Kale Smoothie

  • 2-3 leaves of kale
  • 1 banana
  • 1 cup blueberries
  • 1 cup water or unsweetened almond milk
  • ice (optional)
  • stevia or 1 tsp maple syrup (optional)

Directions: Combine ingredients in a blender and blend well.
*Get creative by sneaking kale into your favourite smoothie recipes. Kale has a strong earthy flavor so just be sure to use a banana to disguise its presence.