Broccoli #MacroMonday

Broccoli is a wonderful vegetable to grow during a central Texas winter and early spring.

  • It withstands light freezes and even keeps producing little tiny florets of broccoli after cutting off the main stalk.
  • It’s high in vitamin C (1 cup=135% of your DV).  It’s a perfect food to kick that winter cold in the ass.
  • All parts of the broccoli can be used for cooking. Yep, even the stems.

It’s a garden gift that keeps on giving and a beautiful one at that. I like it steamed with a bit of olive oil and a pinch of salt. Now, if only I can get my little man to enjoy it as much as I do.

img_4163Steamed Broccoli Recipe


  • 1 bunch of broccoli
  • 1 pinch of salt
  • 1 TBSP of oil
  1. Cut broccoli into 2-inch florets.
  2. Toss into steamer basket or boiling water for 4-5 minutes. Don’t over cook it.
  3. Take out and toss with 1 TBSP of oil and a pinch of salt.


Kale Yeah! It’s #MacroMonday

I love me some kale chips. It’s the one green recipe that I can cook and  guarantee that  T will eat. They are light, crispy and absolutely addicting.

Here are some fun kale facts:

  • 1  cup of purple kale=206 % of your Daily Value (DV) for Vitamin A
  • 1 cup of purple kale=134% of your Daily Value (DV) for Vitamin C. That’s more than 1 orange.
  • It easily grows in a winter garden in central Texas. A slight freeze will only enhance the flavor of the plant.
  • Kale has 150 mg of calcium per 100 grams, while milk has 125 mg. That’s something to consider, if you have to avoid milk.

So to that my friend, I say KALE YEAH!

Purple Kale

Baked Kale Chips Recipe


  • 1 bunch kale
  • 1 TBSP oil
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees. Line a non ­insulated cookie sheet with parchment paper.
  2. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with salt.
  3. Bake until the edges are brown, but are NOT burnt (10 to 15 minutes).