It’s a dreary day today. I was so hoping for a nice run in the woods or a hike with the boys, but it is not good for the trail system to be on trail within 24 hours of a rain. So we are all inside and I am at risk of curling up on the couch and vegging out, watching Christmas movies all day long. Love it while I’m doing it, but then I have this overwhelming sense of guilt and disappointment that I wasted the day. There is always daycare work to be done, but you must step away regularly so that the batteries stay charged and there is still a sense of excitement about working in your own business.
With no outside time in sight for today, I have put my creative energies into cooking. I made refrigerator bread for Will and me. Before you think I’m “Suzy Homemaker”, know that the recipe is water, yeast, salt, and flour. Combine, let rise, and refrigerate. That is it. But boy, is it good bread…and it keeps in the refrigerator for up to 3 weeks (and actually improves the longer it sits). My big fun was making Kale Fritattas for the boys. I saw the recipe in “The Bark” a few months ago and have been wanting to try it. They turned out great and the boys love them. It was a very easy recipe to follow and the health benefits of kale are tremendous.
Kathleen M. Zelman, MPH, RD, LD, from WebMD has the following to say about kale. “Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.
What makes kale so exceptional? Here is why it’s a superstar vegetable.
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.”
Here is the link to the recipe. Enjoy! http://www.thebark.com/content/kale-frittatas
