lately i’ve been (ix)

getting ready for my first #learntalk chat on Monday! Will you join me? We’ll be chatting about planning and preparing for healthy holiday parties … AND we’ll be giving out a few Whole Foods Market gift cards to our favorite “staying healthy through the holiday” boards. Visit learn.ist to start creating boards! You can check out my boards here.

finally making this jalapeno popper dip that I had pinned last year. SO good!

ordering the Physique 57 program AND finding a yoga studio I love! (My usual spinning studio is closed for the month so I had to branch out but I kind of needed it.)

attending the Tiger Woods Golf Tournament = fun even though it rained.

eating this salad: baby kale + cucumbers + tomatoes + avocado + hemp seeds

decorating our first Christmas tree! I love it. :)

super busy at work. Hence the lack of posting.

finally starting on a strict anti-wrinkle skin regimen. Looooong overdue.

making Christmas cookies with cousins. FYI: decorating cookies an hour before bedtime is not advised. Also, kids eat 3 cookies to every 1 they  actually decorate and save.

getting ready for my parents to visit!!!! Can. Not. Wait.

What have you been up to lately? 

curried lentil turkey soup

This soup was a total accident.

I didn’t have any leftover turkey – or plans for leftover turkey.

But then on Saturday, we decided to pick up a 15 pound turkey and have another round of Thanksgiving. My thoughts immediately went to leftovers. Can you blame me?

Curried lentil soup with turkey came to mind and I had all of the ingredients I needed at home so I turned on the Christmas music, made some tea, pretended it was cold outside and made some soup.

This soup is flavorful, filling and nice and warm for chilly winter nights. I love it topped with a little greek yogurt and fresh cilantro – it adds such a great fresh and creamy touch!

*Use shredded chicken and chicken broth if you don’t have leftover turkey.

 

Curried Lentil Turkey Soup

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: soup/stew entree gluten-free high fiber high protein fall winter

 

Ingredients (8 servings)

For Soup

  • 2 Tbsp oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 Tbsp minced ginger
  • 2 Tbsp curry powder
  • 1/2 tsp each: garam masala, tumeric, coriander
  • salt & pepper to taste
  • 2 cups green lentils
  • 8 cups turkey (or chicken) broth (or mix of broth and water)
  • 1-14 oz can coconut milk
  • 3-4 cups shredded turkey (or chicken)

For Toppings

  • greek yogurt
  • chopped cilantro

Instructions

Heat oil in large pot.

Add onion and occasionally stir for about 3 minutes.

Add carrots, celery and ginger, cooking for about 5 more minutes.

Mix in seasonings and stir until fragrant, about 30 seconds.

Add lentils and broth to pot.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes.

Add coconut milk and turkey, bring to a boil and serve.

Top with greek yogurt and chopped cilantro if desired.

If soup is not thick enough, let simmer with no cover until desired consistency.

Powered by Recipage
What did you make with Thanksgiving leftovers? 

baked kale with gruyere

Are you guys sick of Thanksgiving recipes?

Because I have onnnnne more (and my first this year!) to share with you. I wasn’t going to share any Thanksgiving recipes because quite frankly, I’m still in denial that it is in mere days and I hadn’t really thought about it much.  Then I needed to get serious about figuring out what I was going to bring to Thanksgiving this year, so I tried out this kale recipe over the weekend.

It ended up being really good so I had to share it with you. It is the kind of dish that will be perfect all winter long, so if you don’t make it this week, you’ve got a few more months to try it out.

This is a rustic dish made with sauteed kale, shallots and garlic, topped with melty cheese toasty bread. Why has this combination taken so long to enter my life?

Save some leftovers, it is delicious topped with a fried egg! Recipe adapted from Food & Wine.

Baked Kale with Gruyere

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: bake saute side kale Thanksgiving Hanukkah fall winter

 

Ingredients (4 servings)

For croutons

  • 1 1/2 cups torn up bread
  • 1 Tbsp olive oil

For the Kale

  • 10 oz chopped kale (or 2 bunches)
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium shallot, diced
  • 3/4 cup shredded gruyere cheese
  • salt & pepper

Instructions

For croutons

Pre-heat oven to 350 degrees.

Remove crusts from french or white bread.

Tear up into crouton size pieces.

Drizzle with 1 Tbsp olive oil and bake for about 10-15 minutes until lightly golden.

Set aside.

For Kale

Remove all stems and roughly chop kale.

Heat olive oil in large pan.

Add shallots and garlic and heat until soft, about 3-5 minutes.

Add kale to pan and cook until kale is wilted, about 5-7 minutes.

Season with salt and pepper.

Transfer kale to 8×8 baking dish. Sprinkle with shredded cheese and croutons.

Bake for about 15-20 minutes until cheese is melted and croutons are golden brown.

Powered by Recipage

lately i’ve been…(xiii)

getting random baking urges. Since I have no ingredients at home, I must make the most basic of things like blondies. (with butterceam!)

wanting to eat out. All the time. For every meal. Help me!

drinking Red Velvet Lattes….words can’t even.

having many recipe fails. Feta Horseradish Dip, Miso Eggplant….Ugh.

going on another taco crawl with brother.

voting. Woohoo! :)

having fun california wine tastings at home.

enjoying another visit with brother!

visiting the new My Fit Foods that just opened this week in West Hollywood. We tried it out last night and were so impressed! I think they’ve got a regular customer. :)

trying to decide what to bring to Thanksgiving…what is on your menu? These side dishes all sound amazing.

 

What have you been up to?