Gnocchi with Tempeh Sausage, Chard + Cannelini Beans

I've been on a kick using mashed tempeh in lieu of fatty sausage in a handful of old recipes that have been shelved since we changed over to a plant-based diet. Shelved no more! Tempeh is outstanding stuff - particularly when steamed and mashed with spices and seasonings. Hello high-protein, low fat, crumbly sausage substitute.

This meal is simple, requires little chopping and no special tricks. The end result tastes like something that has been slaved over and simmered for a long afternoon. Sometimes the simplest dishes truly are the best.

Vegan Grilled Cheese with Crispy Garlic Tofu

When I think of my early twenties I think of beer and grilled cheese sandwiches. Ah, the carefree days of youth! There's little more comforting to me than crispy bread and gooey cheese. Except...I can't eat cheese. In fact, it was making me sick for thirty years. When I finally made the choice to go dairy-free I felt better every day going forward, yet I missed grilled cheese. So I set out to make a good substitute. Simply using a vegan cheese like Daiya wasn't going to cut it. That just screams fake cheese! 


Lately we've been hooked on this extra firm tofu from Mother's Market by Wildwood. It's a pressed, vacuum packed, sprouted, organic, extra-firm tofu. This means it's super dense and you don't have to spend time (and endless paper towels) pressing and draining it. It slices nice and thin and cooks up perfectly. Even my mother who thinks she hates tofu loves this tofu!

The secret to this grilled cheese is a thin slice of garlic powder dusted and pan crisped tofu along with a thin layer of daiya and a thin layer of nayonaise. Find a good bread for this - nothing too dense, something airy that won't overwhelm the filling. I used Old Town Baking Co.'s Roasted Gilroy Garlic Sourdough and it was delicious!

Oats with Quinoa, Apple + Walnuts

The word weekend has a different meaning in a two-triathlete household. Instead of 48 hours of lazing about, watching movies, drinking cocktails and socializing till 2am, weekends mark the biggest chunks of training time we put in. Now before you start thinking, "Oh how dreadful! Hours of working out? What's wrong with these people?" you got to realize that it usually means being outside in sunny California at the beach swimming in the gorgeous ocean (often with dolphins or sea lions) and running or riding along the coast or through the rolling hills of Santiago Canyon with friends. Now, that's not so bad, is it?! We love what we do, and in order to do what we love, we must start the day right.

Carnival Squash with Chanterelles, Greens and Wild Rice

Stuffed squash is a cool-weather favorite at our house. It's easy to prepare, looks beautiful and contains a wide variety of nutrients. One of the easiest ways to make sure you get a range of vitamins and minerals is to aim for variety - different colors, different vegetables, and different grains. By making sure that every ingredient counts for something, you can take a meal from being filling to being nutritious. Think of a stuffed baked potato - sure, it's filling, and it's delicious, but mashed white potato with sour cream, chives, bacon bits, butter....not so nutritious. In contrast, this dish has squash (high in carotenoids, Vitamin A, C, and fiber), wild rice (high in protein, lysein, and fiber), spinach (Vitamins A, K, C, maganese, iron, and folate) and mushrooms (tons of minerals, B vitamins, including the elusive B12). As you can see, by altering the ingredients to those of high nutritional value, it's easy to transform the idea of a "stuffed something" into a meal that is not only filling, but good fuel for your body.

Vegan Caesar with Homemade Croutons

I always chuckle to myself when people order Caesar salad at restaurants. Not that there's anything wrong with that, just that it's the simplest salad possible. Most people don't know why they like it, but they are drawn to it time and time again. Crisp, torn romaine. Bright, sweet tomatoes. Still-warm homemade croutons. Tangy dressing. It just goes to show that sometimes, simple is best! Yet what most people don't know is that Caesar dressing contains a raw egg yolk, a few jarred anchovies, Worcestershire sauce, raw garlic, and a few other key ingredients. I giggle because most of the people I know who love Caesar salads would NEVER order anything with anchovies or raw eggs!

This veganized version uses neither and tastes just as tangy and unique and it has hidden protein (silken tofu) in the dressing! After realizing how simple it is to make your own croutons, you will vow to never go back to those horrendous crunchy cubes that come in a box. Please? Please make that vow. If you can toast a slice of bread, you can make croutons. And the difference is a thousand-fold.

Enjoy!

Serves 4 as a salad course, serves 2 as a main (add in some grilled tempeh or tofu!)
INGREDIENTS:

• 1 head romaine lettuce, washed and torn into bite sized pieces
• 2 tomatoes, seeded and diced
• 3 slices wheat, whole grain or sourdough baguette, cut into chunks
• 2 tsp olive oil
• 1 tsp garlic powder
• sea salt

Dressing

• 3 Tbsp blanched, slivered almonds
• 2 cloves garlic, peeled and crushed
• a little under 1/2 lb. silken tofu
• 2 Tbsp olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 heaping tablespoon capers
• 2 teaspoons caper brine
• 1/2 teaspoon sugar
• 1/4 teaspoon dry mustard powder
• salt to taste

DIRECTIONS:

1. Place almonds in blender or food processor and puree until sandy in texture. Add the rest of the ingredients and blend to combine. Pour into dish and allow to chill, covered.
2. Preheat toaster oven or oven to 375'. Toss cubed baguette with olive oil, garlic powder and sea salt. Place on foil lined baking sheet and bake until golden brown and crispy, about 5-8 minutes, tossing occasionally.
3. Toss romaine with Caesar dressing, divide among four plates. Top with tomatoes and croutons.

Millionare Breakfast Bake

No big surprise that some of my best childhood memories center around the kitchen. One dessert, in particular, that comes to mind is a carrot-cake variation called Millionaire Cake. I  know that it included pineapple, carrot, zucchini and copious amounts of sugar-laden frosting and it was delicious. By removing the frosting, the nutrient devoid boxed cake mix, 2 cups of sugar and a cup of oil or butter, we are left with the heart and soul of the cake. Finely shredded vegetables, minced tart pineapple, freshly ground flours and a hint of natural sweetness. This bake comes out of the pan with a perfect crumb and flecked with the zesty colors of carrot and zucchini.

This variation uses the same nutrition-dense ingredients as our other bakes (see here for detailed info) and is easy to prepare. We enjoy a serving either as a hearty post-workout breakfast or I eat it in the afternoon as a snack before I embark on a post-work long run. Either way, it's the perfect fuel for your body with 9 grams of fiber, 11 grams of protein and only 272 calories per serving. Oh, and it's CAKE.

Serves 4 (or can be doubled easily for 8)

INGREDIENTS:

• .75c ground buckwheat groats
• .25c  rice bran
• .5T baking powder
• 1T stevia or other natural sweetener
• 4T chia seeds, ground
• 2 bananas
• 2 tsp vanilla extract
• 4 eggs
• .25c each shredded zucchini, shredded carrot and crushed pineapple
• .75c rice milk, soy milk or nut milk
• 1/3c chopped walnuts

DIRECTIONS:

1. Preheat oven to 375' and spray 8x8 pan with cooking spray.
2. Grind buckwheat and chia in coffee grinder or food processor. Whisk in rice bran, baking powder, stevia, and nuts.
3. In blender (or by hand) combine banana, eggs, vanilla extract and milk. Mix until smooth. Stir in shredded zucchini, carrot and pineapple.
4. Combine wet and dry ingredients until combined. Stir in walnuts.
5. Pour in prepared pan and bake for 35-45 minutes or until center of cake is firm and lightly brown.
6. Let cool, remove from pan and cut into four pieces. Enjoy!

Veggie Soft Tacos + Quinoa with Corn

Tacos are a staple in our house! Who doesn't love a warm tortilla layered with delicious goodies?! Our favorite Mexican restaurants always serve tacos alongside a heaping serving of cheese-coated refried beans and perfectly cooked Spanish rice. While it certainly tastes good, the refried beans and rice don't offer you very much nutritionally. We've cleaned it up a bit by adding corn-studded quinoa and grilled squash and zucchini. The corn naturally sweetens up the quinoa and a dash of zingy Spike lends a delicious flavor to really simple squash.

TVP (or textured vegetable protein) is a scary sounding name for a not-so-scary product. It's the natural result of defatting soy flour. When the soy oil is extracted, the resulting stuff is formed into a porous, dehydrated high-protein that not only stores well, but re-hydrates into a fantastic ground meat substitute. We like to mix ours with minced vegetables and spices to not only increase the nutrition profile, but to give it a more interesting texture. 

I love using non-fat plain Greek yogurt in lieu of sour cream (and it doesn't bug my stomach in limited amounts), but you can always skip it for a full on vegan feast! The variations possible on this meal are endless! Feeling daring? Skip the avocado and olives and tuck in a little kimchee and pickled cucumbers for a Korean flair or mix in some black beans to make the tacos taste even richer.

Enjoy!

INGREDIENTS:

Serves 4

• 1 cup TVP (textured vegetable protein)
• 1 cup broth (seitan, vegetable or not-beef)
• 1 Tbsp olive oil
• 5 florets cauliflower, minced
• 3 cloves garlic, minced
• 1/2 medium onion, minced
• 2 white or cremini mushrooms, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• generous sea salt and pepper
• 8 corn tortillas
• 1 avocado, pitted and sliced
• handful of chopped ripe olives
• sliced cabbage
• non-fat greek plain yogurt (optional)
• hot sauce (optional)

• 1 cup quinoa
• 2 cups water
• pinch salt
• 1/2 cup corn kernels (fresh or frozen)

• 2 zucchini, sliced
• 2 summer squash, sliced
• Spike or other natural spice blend

DIRECTIONS:

1. Prepare quinoa by combining quinoa, water and salt in pot. Bring to a boil, reduce to a simmer and cover with lid. Cook for 15 minutes, checking every once in awhile, until the water has evaporated, quinoa is transparent and fluffy. Stir in corn and set aside, covered to keep warm.
2. Heat 1 Tbsp olive oil in large pan over medium-high heat. Add cauliflower, garlic, onion, and mushrooms. Saute until very tender about 8 minutes. 
3. Meanwhile bring broth to a boil.
4. Combine TVP and spices (chili powder, cumin, garlic powder and onion powder). Stir in hot broth and cover with a lid. Keep covered for 5 minutes.
5. Salt and pepper the cauliflower mix and stir in TVP. Adjust seasonings as necessary. Keep on medium-low to remove excess liquid.
6. Preheat grill pan or outdoor grill over medium-high. Spray with cooking spray. Toss zucchini and squash with a generous shake of Spike (or spice blend) and add to grill pin.
7. Grill until marks appear on one side (about 5 minutes) then flip and grill until marks appear. Remove to plate.
8. Heat tortillas in microwave (wrapped in damp paper towel for 30 sec) or on warm grill pan.
9. Fill with TVP mixture, avocado, cabbage, olives and top with yogurt and hot sauce (optional).
10. Serve quinoa and grilled veggies alongside!

Cherry, Almond, Chocolate Bake

Ever since we started making breakfast bakes it's been consecutive weekday mornings of awesomeness. Due to our insane triathlete lifestyle, most mornings begin well before dawn and include at least an hour of exercise before breakfast. After that, a full work day, and often times we pack in at least another hour of training before dinner. This makes morning a hungry, hungry time. Our bodies crave real, nutritious, easy to convert into energy food. We need to both supplement our glycogen starved muscles and kickstart our metabolism for the rest of the day. 

Studies show that having a healthy breakfast is one of the key ingredients to a successful weight loss / healthy living strategy. Too often we make dinner our biggest meal of the day and we head to bed with full bellies. Our bodies are busy trying to break down and digest too much food and get to sleep at the same time. It just doesn't work. Doesn't it simply make sense to give your body the best food possible right up front in the morning? Better yet, we bake these the night before (usually two days worth) and they are ready to heat up in the morning at work and they taste like cake!

Most of the bakes come in around 350-450 calories and are substantial in size! Fresh ground grains, nuts, fresh seasonal fruit, chia seeds, flax seeds, no added fats or refined sugars mean that you're getting a wide variety of nutrients first thing in the day! I don't mean just protein, healthy fats and fiber, check out the micro-nutrient chart below for some serious food nerding.

These bakes are made with buckwheat, which is not wheat at all - in fact, it's a seed from the rhubarb family! It contains eight essential amino acids and is gluten-free.We also include rice bran in the bakes as it is a concentrated source of many nutrients that exist in brown rice. Many of those nutrients like iron and an assortment of B vitamins are a little hard to find in a plant-based diet. Rice bran is a quick way to squeeze a bit more nutrition in per serving! It also has 18 grams of protein!

Serves 4 (can easily be doubled for 8)

INGREDIENTS:

• 1 cup buckwheat groats, ground (use a spice grinder or food processor)
• .25 cup rice bran
• 4 Tbsp chia seeds, ground  (use a spice grinder or food processor)
• 1/4 cup cocoa powder (unsweetened)
• 1/2 Tbsp baking powder
• 1 Tbsp stevia or other natural sweetener
• 2 bananas
• 4 tsp almond extract
• 4 large eggs (or flax eggs, mix 4T ground flax with .75c soy or nut milk)
• 3/4 cup soy or nut milk
• 1 cup cherries, halved and pitted
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds

DIRECTIONS:

1. Preheat oven to 375' and spray 8x8 glass pan with cooking spray.
2. Grind buckwheat and chia using a spice grinder or food processor until sandy or fine.
3. Combine buckwheat flour, rice bran, chia, cocoa powder, baking powder and stevia and whisk in large bowl to combine.
4. In blender (or by hand) mix bananas, extract, eggs and milk until smooth.
5. Mix wet ingredients into dry. 
6. Stir in cherries, almonds and chocolate chips.
7. Pour batter into pan and bake for 45 minutes until firm in the center and slightly puffed.
8. Allow to cool in pan, remove from pan and cut into four pieces.

*Best served slightly warm, so we microwave ours the following morning for breakfast for 30-40seconds.

Vegan Pumpkin Cheesecake with Pecan Crumble

I love all kinds of winter squash - butternut squash soups, stuffed roasted acorn squash, and of course, pumpkin. Since cheesecake is out of the question for me, I was delighted to find a vegan cheesecake! My only hitch with vegan baking is that it often relies on substitutes that are just as processed and far removed from their natural source as the non-vegan versions. Vegan cheesecakes usually call for Tofutti - which sounds ok...but when I looked at the ingredients I realized it's water, sugar, corn oil, corn syrup solids, soy protein, THEN tofu, and a bunch of flavoring, coloring and preserving agents. And, it's pricey.

This wonderful recipe from Post Punk Kitchen lets you make your own vegan cream cheese filling with ingredients that you are familiar with and are a bit more natural - cashews, bananas, silken tofu, coconut oil, pumpkin, etc... Now that is something I can be okay with! I realize it's dessert, but why put junk in your body if you can put in natural, whole food?

While it took me a bit longer to bake (60-75 minutes), it set up beautifully once refrigerated overnight. The topping is essential and I would make the crust a bit denser next time (maybe make 1.5x the crust recipe) since it was so thin it disappeared under the wetter filling. Other than that, it was absolutely flawless! We were so busy taste testing that it hardly made it to the dinner table!

Please visit Post Punk Kitchen for the recipe :)

Tempeh Wellington with Mushroom Gravy

I'm not going to lie to you Reader, this year for Thanksgiving I made an incredible meal that just so happened to be vegan. Our diet is mostly plant-based now, with the exception of the odd sushi dinner and a few eggs here and there. Both of us have noted how healthy, happy and strong our bodies feel. We have felt the benefits in our triathlon training, our recovery time, our lack of GI issues and our overall energy levels. I had no idea how much meat and dairy was slowing me down and/or causing me pain! Our bank account is pretty happy too, as we spend significantly less money at the store even with buying organic, high-quality ingredients.

Every once in awhile I still pretend I can eat cheese and it really messes me up. Our diets have changed, my stomach is happier and it's a bad call to slip back into old habits for the sake of holidays. With that in mind, I came up with this wellington idea. A wellington has four parts: pastry, duxelle, pate, and meat. It's pretty easy to see where I'm going here! Vegan puff pastry, mushroom duxelle, sunflower seed pate and a tempeh loaf made from scratch. The duxelle and pate can be made ahead of time and refrigerated for 1-2 days. The tempeh loaf could be made ahead, but really, it only takes 20 minutes (5 active minutes), so why bother?!

Simple, comforting, delicious, satisfying, rich, flavorful home style amazingness. Each step is easy to do and can be done in stages if necessary. Doing the steps ahead makes it ideal for a dinner party or holiday dinner. You'll be able to quickly assemble and bake the wellington to the awe of your guests. It slices beautifully and pairs perfectly with a simple mushroom gravy. Since the wellington tends to be a bit rich, I opted for a raw kale salad and caramelized cipollini onions to go alongside.

Serves 4
INGREDIENTS:

Duxelle

• 1 Tbsp olive oil
• 1 lb cremini or white mushrooms, minced
• 4 cloves garlic, minced
• 1 onion, minced
• cracked pepper, salt
• small handful of parsley, minced
• 1/4 cup of daiya mozzarella or thick cashew cream

Sunflower Seed Pate:

• 1 cup finely ground sunflower seeds
• 1/2 cup cornmeal
• 1/2 cup nutritional yeast
• 3 tsp dried parsley
• 1 1/2 tsp dried basil
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp dried sage
• 1 cup finely grated potato
• 1 1/3 cups water
• 1/4 cup extra virgin olive oil
• 2 tbsp soy sauce
• 1 tbsp dijon mustard

Tempeh:

• 16oz package of tempeh, torn into chunks
• 2 Tbsp soy sauce
• 1 Tbsp nutritional yeast
• 1 sheet vegan puff pastry (will need approx one 12" x 8" rectangle)

Onions + Gravy:

• 1 Tbsp olive oil
• 6 cipollini onions
• 1 Tbsp flour
• 1 Tbsp Earth balance or olive oil
• 1 cup red wine
• 2 cups veggie broth or seitan broth (saved from making seitan)
• cracked pepper
• 1/2 tsp dried thyme
• 1 Tbsp arrowroot powder

DIRECTIONS:
*Note - if you're doing this all at once, make sure you thaw your puff pastry while the pate is cooking. It can take some time. 

1. Prepare sunflower seed pate by mixing dry ingredients together in a bowl. 
2. Rinse the grated potato in a sieve to remove starch. Drain and squeeze potato until it is very dry. 
3. Add the remaining ingredients along with the potato to the dry ingredients.
4. Preheat your oven to 375'.
5. Spray glass pie pan with cooking spray and pour the pate mixture into it. 
6. Place in the oven and immediately turn the heat down to 350. Bake 35-45 minutes until set, but still slightly damp in middle.
7. Let the pate cool for an hour, then chill it as you do everything else (or overnight). (This also freezes well — cut it into wedges and wrap in plastic wrap.)
8. Next, prepare the duxelles by heating 1 Tbsp oil in medium saucepan over medium high heat and add the mushrooms, onions, and garlic. Saute until softened about 10 minutes. Turn heat down to medium-low and continue to saute until the liquid has evaporated - roughly another 10 minutes. 
9. Gently press mixture to release excess moisture and wipe liquid out of pan. Transfer mushrooms to bowl, stir in thick cashew cream or daiya and parsley. Season with salt and pepper. Set aside.
10. Prepare tempeh by placing torn chunks in a steamer basket and steaming over high heat for 15 minutes. Remove and allow to cool to touch. Mash tempeh with soy sauce and nutritional yeast with a potato masher or fork. Set aside.
11. Preheat oven to 450'. Spray foil lined baking sheet with cooking spray. 
12. Lay out your puff pastry on foil. You're going to make a layered loaf in the center. You will need enough pastry to wrap over the loaf, so depending on the size of your pastry sheet, that will determine the size of your loaf! 
13. First layer on sunflower pate, about 1/4" thick, leaving enough room for folding over the finished loaf.
14. Next, top with a layer of duxelles, pressing into the pate, to form a firm loaf.
15. Third, form a rectangular loaf of the tempeh, about 1"-1.5" thick and press on top of the duxelles.
16. Fold short edges of pastry in, fold larger edges over to seal completely. 
17. Flip over carefully so that seam is on the bottom.
18. Bake at 450' for 10 minutes. Reduce heat to 375' and continue to bake for 25 minutes until puffed and golden. Remove and let stand before cutting.
19. Meanwhile, make gravy by heating 1 Tbsp olive oil in pan over medium high heat. Add cippolinis and saute about 10 minutes, flipping occasionally until soft and browned. 
20. Remove onions from pan and keep covered in pot or bowl and add flour and earth balance to pan and cook until lightly browned (forming a roux for the gravy). This will take about 5-6 minutes.
21. Add red wine slowly and whisk to blend roux into wine. Turn heat up to high and lightly boil strong alcohol flavor off for about 5 minutes. Whisk in broth, thyme and pepper. 
22. Reduce heat and simmer uncovered until thickened about 20 minutes. Add mushrooms to gravy and stir in arrowroot if additional thickening is desired.
23. To serve, slice wellington and top with gravy, onions alongside.

Tempeh-Kale Macro Bowl with Miso-Tahini Dressing

Macrobiotics - sounds fancy, doesn't it? Let me reassure you, it's nothing complicated. Macro (large) and bios (life) makes for something rather positive - large life food? Okay! A macrobiotic diet consists of eating primarily grains and fresh vegetables and avoiding processed food. Sounds...well....normal, if you ask me.

Moving away from packaged, processed food can be the first step of many towards an evolved diet and balanced spectrum of health. Simply put, the more processes the raw food has to go through to become what's in a package, the less value it has to your body and the more taxing it is to break it back down. Your body wants simple things - carbohydrates, healthy fats, easy to use proteins, water, nutrients. It doesn't need stuff that you cannot pronounce, preservatives, flavor enhancers, or grains that have been stripped of nutrients and then enriched with other nutrients. It just wants fresh, natural, easy to use fuel.

The more work that our bodies have to do to break down complicated packaged meals, process often difficult to digest dairy products and attempt to deal with meat that hangs out in the digestive tract for a long time, the less energy your body has to power the rest of it's work. Your body requires energy to heal your sore muscles, build up your immune system to ward off colds and diseases, to power your workouts and keep your brain functioning. The less your body has to work at digestion, the more resources are available for everything else! Once I grasped this concept, my idea of food as fuel shifted entirely!

Serves 4
INGREDIENTS:

• 1 cup short grain brown rice (cook per your rice cooker or these instructions)
• pinch of garlic powder or dried garlic
• 2 heads of kale, rinsed and chopped
• 4 small handfuls of sauerkraut, rinsed and pressed dry
• 1 package whole grain tempeh (8oz)
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1 spoonful sweet white miso
• 2 large spoonfuls tahini (sesame seed butter)
• 2 spoonfuls of water
• cracked sea salt and pepper

DIRECTIONS:

1. Cook rice with a pinch of garlic powder according to either rice cooker or stove top directions.
2. Preheat oven to 400'. Line baking sheet with foil, spray with cooking spray. 
3. Combine soy sauce and water in a zip lock bag. 
4. Slice kale in half so you have two thin sheets. Cut these sheets into four pieces each for a total of 8 pcs. Place in ziplock with marinade and set aside while doing everything else. Turn occasionally.
5. Scatter kale over baking sheet. Mist with cooking spray and season with salt and pepper.
6. Bake until wilted and slightly crisping at edges about 10 minutes. Remove and set aside.
7. Combine sweet white miso, tahini and 2 spoonfuls of water and either use an immersion blender or whisk by hand until smooth! Set aside.
8. Heat pan or stovetop grill pan and coat with cooking spray over medium high heat. Add tempeh to pan and cook about 5 minutes per side until lightly browned. Flip and cook the other side, basting with the reserved marinade as necessary.
9. Divide rice between four plates, top with kale, sauerkraut, tempeh and drizzle with plenty of sauce.

Wheat Spaghetti with Kale, Sun-Dried Tomato and Poached Egg

The holidays are so frenetic and busy that some nights it seems I hardly sit down before it's time for bed. Add in that it's my busiest work time of the year and training for a half-marathon and there's even less time! Eating a healthy, simple to prepare dinner is at the top of my wish list. Sometimes simple food can be transformed into something special by using a different technique. Roasting kale brings out the best of it's character - slightly crispy, definitely tender and full of flavor. A few minced sun-dried tomatoes add a burst of sweet to balance out the slightly bitter kale. Wheat spaghetti, sauteed shallots and a delicately poached egg round the dish out.

 If you're 100% vegan, opt for a slice of grilled or baked tofu - it would stand in nicely for the egg. If you are using eggs, make an effort to find local, cage-free, organic grain-fed eggs. You are what you eat, and if you are putting crap into your body, you're going to get poor results!

Remember to always get your water boiling, as there is nothing more frustrating than watching it boil while everything else sits ready! For a really easy way to poach eggs, check out these Poach Pods.

Serves 2

INGREDIENTS:

• 4 oz whole wheat spaghetti
• 1 head of kale, chopped into small pieces
• 1 clove garlic, sliced thinly
• 2 shallots, sliced
• 4 jarred sun-dried tomatoes
• 1 tsp oil from sun-dried tomato jar (*full of flavor!)
• salt, cracked pepper
• 2 eggs

DIRECTIONS:

1. Preheat oven to 400' and line a baking sheet with foil.
2. Spread kale on baking sheet and spritz with spray oil and season with salt and pepper.
3. Bake for 10 minutes or until tender and slightly crisp on edges. Remove from oven and set aside.
4. Bring a large pot of water to boil and add a pinch of salt also bring a small pot of water to boil (large enough for 2 eggs or 2 poach pods). Begin to cook spaghetti according to directions while doing step 5.
5. In sauce pan, heat 1 tsp sun dried tomato oil over medium high. Add garlic and shallots and saute until tender, about 8 minutes. 
6. Drain pasta when done and return to pasta pot. Add sun dried tomatoes, kale, and garlic-shallot mix and toss to coat.  Keep warm on stove.
7. Spray poach pods with a little oil. Crack an egg into each pod and gently place in the boiling water. Cover the pot and let water boil gently for about 5 minutes. Remove pods from water.
8. Divide pasta between two plates, place one egg on each plate and serve!