Over the past few months I’ve been paying a bit more attention to my diet.
It’s so easy to get into a food rut and whilst swimming has proved to be an excellent exercise rut and remains in the well-being kitty, I’ve been wanting to create a few more good habits especially since I need to keep myself in good mental shape for my ‘what comes next’.
I’ve been keeping a food and exercise diary since the end of August. The idea has been to become more aware of exactly what I’m eating and, rather than adopting some diet or other, to understand how to balance calories, nutrients and exercise better. Recording this each day has certainly made me more mindful about food choices and also about really enjoying what I choose. Let’s face it – catering to every whim is not particularly healthy but when I do indulge, boy do I make sure it’s worth it.
One of the areas I’m particularly conscious about is getting enough iron in my diet. Many years ago I restructured my eating habits (alongside some other lifestyle choices) and one of the consequences is that I don’t eat red meat. While I get enough protein from other things like poultry and eggs, iron in a form that can be absorbed by the body – like in dark green, leafy vegetables – has not featured in recent times.
I’d rather eat fresh where I can versus taking supplements but I’m no rabbit so I want something more appealing than leaves on a plate. Every so often I’ll add a bit of spinach or rainbow chard to something or munch on some mixed nuts but I know it’s not enough.
In an inspired moment during my bi-weekly shopping order, I decided to add some kale and ordered the smallest size bag available – 500g.
Do you have any idea how much kale this is? (Peeps, this is not the time to be funny and say 500g, okay?) I gasped – and may have actually sworn in shock – when I pulled that big green pack out of the delivery bag. To use that much kale before it became limp and un-usable seemed like an insurmountable challenge.
But as with all challenges, it seems this one has taught me a thing or
Lesson 1: Out of the bag
I was bemoaning my mountain of kale at work when one of my lunch pals gave me a great storage tip. Line a large plastic container with paper towel and store the kale in that versus keeping it in the bag. This blew my mind (I know, it’s the small things peeps). It kept the kale dry for almost a month which, luckily enough, is how long it took me to use it. And it works for spinach too. All of a sudden leafy greens have become workable rather than wasteful in the Gidday kitchen.
Lesson 2: More than a handful
As with most green leafy veg, once kale wilts down there’s not a lot of it so after adding a first miserly handful to my normal stir fried vegetables, I got a whole lot more generous when next I stir fried…
Thai Sweet Chilli Fishcake with Kale (and other Vegetables)
I have also thrown some leaves into my Quorn sausage and vegetable stew with fabulous results.
Lesson 3: Hey pesto!
Within half an hour of getting that enormous leaf-filled bag I desperately googled “recipes using kale” and was particularly inspired by a Walnut and Kale Pesto recipe from The Food Network for a number of reasons:
- It had a four and a half star rating and was marked as easy.
- Pasta is one of my go-to mid week meals, especially after swimming.
- It would use up half the bag of kale.
So I chopped, toasted, grated and pulsed away to make my very first pesto…
The ice cube tray was another gem from a different work pal – that’s fourteen meals right there in the freezer. No need to defrost, just stir a cube into the hot pasta!
This pesto has turned out to be an absolute winner – one cube is tasty enough with a portion of plain pasta but I’ve also tried adding sun-dried tomatoes and black olives and in the version below, turkey bacon and red pepper.
Gluten-free Spaghetti with Turkey Bacon, Red Pepper and Kale Pesto
I cannot believe I waited so long to make pesto. Seriously peeps, what have I been doing with my life?
So kale has made its way into my culinary pantheon (much to my surprise and delight) and whilst its superfood status may be under scrutiny, adding this green leafy habit into my kitchen is definitely a big tick in the box for me.
PS…If you made it all the way to the end of this random post about kale, well done you. You definitely deserve a pat on the back. And while you’re at it, if you know any other handy ways with kale, please don’t be shy about letting me know. I’d be very grateful.