quick healthy snacks

Did someone say tacos?

I have an affinity for Mexican food. It can get heavy or as Chrissy Teigen (John Legend's beautiful and hysterical wife) says, " bloaty mcbloatstown." But man oh man is it good. I like to keep it simple and quick in the kitchen. I am not the girl that likes to patiently stir the risotto but I do appreciate a good home cooked meal so I get creative. I was craving homemade tacos because this hilarious photo kept frequenting my Facebook newsfeed last week.

Guess what? YOU can have both!

Kale Tacos!

Here's what you need

1) Touch of olive oil, salt, pepper, and turmeric

2) Two handfuls of kale and mushrooms

3) 1/2 can of organic black beans

4) Corn tortillas

5) Beet hummus from Trader Joe's or slice some beets up

Cooking time (I so desperately just wanted to write HAMMER TIME)

1) In a pan combine olive oil, salt, pepper, turmeric, kale, mushrooms, and black beans. Sautéed on medium until done. I found it was between 5-7 minutes

2) Heat corn tortillas and spread beet hummus all over one side of them.

3) Place kale combination on top of the beet hummus or corn tortilla and voila it's time to EAT!

They left me feeling like this...

Vegan Cheese Recipe by April Norris

Vegan Cheese Recipe by April Norris

Looking to make the most delicious non-dairy cheese?! You've found it right here in BennerFit with guest blogger April Norris.

Mother's Day Gift Ideas!

Mother's Day Gift Ideas!

Mother's Day Gift Ideas!

Farro, Kale and Coconut Craziness! A New Year's party in your mouth.

 

My sister Kristin was and has always been the cook in the family. She's pro. Like doesn't recoil when there is more than five ingredients pro. She makes her own bread, people...this makes her legit. So really the fact that I do any blogging about food creation is, I'm pretty sure, super weird to my family. I was the eater not the creator. I burned the Pillsbury cinnamon rolls every time. Every. time. That is fact. I couldn't cook a premade presliced cookie dough without somehow, something going terribly wrong. It took me years to perfect not scorching the popcorn in the microwave. (I hate to brag but I never burn popcorn now. Ever. Not since they invented the popcorn button...)

If I did not live 3,000 miles away from my sister I would probably be blogging from her place weekly, just letting her cook the amazingness that she makes while I mindlessly snap photos. But instead, I carry on - only imagining the disgrace in her eye from food frenzy chaos I create.

Since Kristin is so hip to the know with the world of food - she turned me on to food blogs and such gems as the Joy the Baker podcast ... which brings me to my point.

This Christmas we were back together again in Florida and she thought of the brilliant idea to make a meal for the family. And I wanted in (likely to her chagrin). Since there are so many fabulous creations on the Joy the Baker/Shutterbean blogs we decided to have a mini feast with a few of their recipes. (We also threw in one part PF Changs by making lettuce wraps which might be featured on here soon as well.)

My favorite course was the recipe that follows. Since my folks had never experienced kale and I had never had the chance to try farro she was determined to make us the crunchy kale and coconut bowl on the Joy the Baker blog inspired by Shutterbean and Heidi Swanson's Supernatural Every Day cookbook (So needless to say this recipe has gotten around. And with reason!)

Holy. Moly. Three days later I was back in LA on a mad hunt for farro because this deliciousness blew my mind. We didn't stray from the recipe at all so mad props on this amazing blend of flavors and textures. So here she is...in all of her kale glory.

 

INGREDIENTS: 

1 teaspoon toasted sesame oil

2 tablespoons soy sauce

1/2 teaspoon sriracha

A little less than 1/3 cup olive oil

5 cups dino kale (ribless and torn into tiny bites) or a half a pound of bagged kale (making sure they are fairly stemless and pre-cut)

1 cup unsweetened large flake coconut

1 cup uncooked farro

DIRECTIONS:

Pre heat your oven to 350 degrees.

The Sauce:

In a small bowl mix the sesame oil, siracha and soy sauce together. As you whisk these up, slowly drizzle that olive oil on in and make sure everything is emulsified.

The Farro:

Grab a medium pot and begin to boil several cups of water. Add your farro once boiling. Lower the heat and let the grain simmer for 17-20 minutes. If you were like me and perhaps never have had farro it will soften like rice but have a much chewier texture. So once it is softened drain this with a colander.

But while the farro simmers begin...

The Almighty Kale:

On a baking sheet covered in parchment paper spread the kale and coconut evenly. (You are basically making kale chips so keep the layer of kale thin so it can crisp.) pour half of the sauce you created over the kale and coconut and toss it all up to coat. Bake 12-18 minutes or until your blend has become crispy and brown.

 

Once the kale combo and farro are done cooking, divide both into bowls and top it off with the remaining dressing. Then get to eating!

(Sidebar: Does anyone have a blog called Emulsified? Someone needs to get on that. Stat.)

Enjoy Benner Fitters. It's a great way to start off your new year right. Happy 2013!

Chips?? Please. Chickpeas! A Simple Healthy Snack Recipe

 

I have something to admit. I'm a potato chip addict. Or, I was...

I mean if I truly had things my way and whatever I ate instantly turned into pure nutrition in my belly, I would eat potato chips and sandwiches for every meal.  So I've been looking for cures for my potato chip addiction - like delicious kale chips (holy moly) and cauliflower fries (game changer) - both of which I might add to the Benner Fit site. But I found a new gem last night that I cooked up, and yeah... super simple, super tasty.  And for all you men out there trying to kick up the health factor but want some football munchies - these will do the trick.

SPICY CHICKPEA CRUNCH:  inspired by Fitsugar

 

1 can of chickpeas (aka garbanzos, the garbanz, chickerdeepea) 1 tbsp. of olive oil 1/2 tsp. of salt 2 tsp. of spicy seasoning (I used Mrs. Dash Super Spicy Seasoning Blend)

 

 

Preheat your oven to 400 degrees.

Drain your can of chickpeas. Pat them dry with a paper towel (be sure to get them good and dry - this will help with the crunch! If they stay too moist they will get soggy.) Mix your chickpeas, oil, spices and salt up in a bowl. Pour them on to a cookie sheet, and spread them thin so they are one nice layer.

 

 

Pop them in the oven for about 30-35 minutes stirring every 10-15 min. to avoid burning. Make sure they are nice and crisp! Pour them out, add some more seasoning if you like (I liked mine as-is fresh out of the oven). Get to crunching! Some will be extra crisp and some will be softer - but all will be tasty.

...Easy peasy fresh and breezy!