Kale and chickpeas in tomato sauce
/I stopped eating meat and chicken three months ago, pretty much overnight. I started to have a hard time eating things that were once in such pain. I know the animals are being killed anyway, and I do believe from a religious standpoint that God intended us to eat them as part of the circle of life. I just didn't want to participate anymore. Fish is on the way out too. I'm just slowly losing interest. I think meat tastes delicious, but the texture started to feel awkward and unappetizing. I don't miss it, and I feel so good putting mostly plant based foods on my body. I feel cleaner and leaner. I haven't weighed myself in years, but a few people have commented that I look a bit thinner. Who knows, but I'll take it🙋🏼. Watch, I just wrote that so of course I'll wake up bloated AF tomorrow 🐋.
I have incorporated more healthy carbs into my diet, in the mornings so I can work it off the rest of the day. This is a nice change too, since carbs are yummy. As my trainer says, "carbs are not the enemy. It's which ones you eat and when you eat them that matters." My fave breakfast is a cup of Special K protein plus soaked in almond milk, in between yoga and cardio. It makes the cardio a little less dreadful🔫 by giving me extra motivation to burn it off. My daughter requested I make something like this after seeing the concept in a food mag. This is a child who has been known to order potato chips from Amazon, so I was thrilled to receive such a request! She was like, "I might eat this..." This dish took ten minutes and was a big hit. It's a fabulous vegan main or side. Serve over a grain such as Farro to really make it a complete meal.
Ingredients:
- Two pounds chopped kale.
- A large can of crushed tomatoes.
- A can of chickpeas rinsed and drained.
- A cup and a half vegetable broth.
- Half a tsp each salt and garlic powder, a quarter tsp pepper.
Directions:
Heat 3 tbsp olive oil in a wide pot or deep pan. Sautée kale, adding broth as needed to deglaze the pan, a couple tbsp at a time.
When kale is softer and bright green, add the crushed tomatoes and rest of broth. Stir well. Add seasonings. Simmer covered on low for ten minutes. Add chickpeas and simmer another ten minutes. Adjust seasonings to taste. Serve over bowls of Farro, brown rice, or whole whole grain pasta
