Veggie Packed Egg Casserole

Ingredients

  • 12 large eggs
  • 5 cups diced veggies – I used broccolini, crimini mushrooms & red bell pepper*
  • 1/2 cup flour (I use organic brown rice flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded organic sharp cheddar cheese (optional)
  • 2 cups (16 ounces) organic fat-free cottage cheese (optional)
  • 1 can (4 ounces) chopped green chilies or fresh chopped jalapeños

*Other veggies I recommend are: Asparagus, spinach, kale, onion, zucchini, leeks, carrots, cherry tomatoes, green beans, snap peas.

There really is no limit. Only thing to think about is certain veggies like potatoes may need to be roasted/sautéed prior to putting in casserole or they might not cook enough.

 

 

You can absolutely keep this recipe dairy-free and remove the cottage cheese and sharp cheddar.

You can make it gluten-free by using a gluten free flour like I did. All-purpose flour works too. You may omit the flour and baking powder from the recipe as well, it just won’t be as fluffy.

It’s flexible! You could also make it with Follow Your Heart’s Vegan Eggs! (In that case you 100% want to use your blender to beat the eggs.)

Instructions

  1. Wash and dice your veggies.
  2. Crack and beat the eggs. I used my blender to beat eggs this time. But you can use a whisk & bowl, or your kitchen aid.
  3. Combine the flour, baking powder and salt; gradually add to eggs and mix well. (I also did this in the blender, less dishes = WIN)
  4. I remove the blender blade & Stir in cottage cheese and chilies with a spatula.
  5. Pour half of the egg mixture into a greased 13×9-in. baking dish.
  6. Add a hearty layer of veggies & sprinkle with white cheddar. Pour the rest of the eggs on top. Top with another layer of veggies.
  7. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

Broccolini is my favorite variety of broccoli. It’s a bit milder than traditional broccoli.

Red Bell peppers for extra antioxidant power + for color!

Crimini Mushrooms for their immune boosting and anti-inflammatory benefits.

Ready for baking!

I typically make a casserole on Sunday or Monday and we have it for breakfast for a few days. To reheat, I just cut a square and heat it on a fry pan for a few mins.  I try to avoid using the microwave, but you may if thats easier for you!

Swiss Chard & Kale Salad

Ingredients

  • 1 bunch of lacinato kale, cut in ribbons
  • 1 bunch of swiss chard (I used red chard), cut in ribbons
  • 1/4 cup of sunflower seeds (roasted or raw)
  • 1 apple, diced small

for Salad Dressing Instructions click here: Dijon Vinaigrette

Salad Dressing

1/2 cup olive oil
1/4 cup raw apple cider vinegar
2 Tablespoons raw honey (OR) 2 Tablespoons pure maple syrup (vegan version)
Juice from half a lemon (I used half a large lemon & got about 1/4 cup juice)
1-2 garlic cloves, minced
1 Tablespoon dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Instructions:

  1. Wash and cut Swiss Chard & Kale (I like to use a salad spinner to make sure it gets nice and dry. Put in a mixing bowl.
  2. Dice apple.
  3. Massage salad dressing into Chard & Kale. Go easy on the dressing because it’s pretty powerful. Save what’s left in fridge up to 5 days.
  4. Sprinkle with diced apple and sunflower seeds.

That’s it. So easy!

 

These are some seriously nutrient dense ingredients.

Swiss Chard: Swiss chard is a nutritional powerhouse — an excellent source of vitamins A, C and K, as well as a good source of magnesium, potassium, iron, and dietary fiber

Kale: 3 grams of protein per cup, 2.5 grams fiber per cup, Vitamins A, C and K, folate, as well as minerals–phosphorus, potassium, calcium, and zinc

Apple Cider Vinegar: helps with blood sugar control, full of probiotics and beneficial bacteria, and of course some claim it aids in weight loss/fat burn

Lemon: Packed with Vitamin C, aids digestion, decreases bloat

Garlic: boosts your immune system, benefits your respiratory & circulatory system (hi, healthy heart!) anti-inflammatory, antioxidant packed

 

You can use any kind of apple you’d like.  I recommend a crispy one.  I used Fuji because that’s what came in my farm box this week. But any kind would be great.

The sunflower seeds add an additional 7 grams of protein + Vitamin E, Copper, Vitamin B1. They also provide a decent amount of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.

I have so much to say, but I have a hungry baby who needs to nurse.  I’ll be back soon!

Besos,

Siobain

Twist on the classic “Wedge Salad”

I always think the wedge salad looks so delicious when I see people order it at a restaurant.  But,

1) It always has bacon, which I don’t eat.

2) I’m 7 months pregnant and Blue-Cheese is on the “no-no” list for foods to avoid when prego. (Because the really good Blue Cheese is not Pasteurized)

So, problem solved. All my ingredients are Certified Organic, Meat-Free and Dairy-Free.

clovers-kale-wedge-salad-iceburg-tomatoes-parsley

First things first.  Lets maximize our territory for toppings. Instead of slicing your iceberg in wedges. Cut the stem out. Place the Iceburg stem side down on the cutting board. Then slice as if you were slicing a loaf of bread.

clovers-kale-iceburg

Next, Place Toppings on your lettuce.

I used these Ingredients:

  • Cherry Tomatoes, cut in half
  • Parsley
  • Lightlife Foods Fakin’ Bacon, heated until slightly crispy on fry pan
  • Croutons, that I buy at the bakery at Whole Foods (for under $2)
  • Whole Foods Market Vegan Caesar Dressing
  • Freshly Ground Black Pepper

For pictures of the tempeh bacon & dressing check out this post

 

clovers-kale-wedge-salad

With heavy fall/winter foods coming our way, sometimes it’s nice to have a light & simple salad. This is so refreshing.

clovers-kale-vegan-wedge-salad-close-up

I used to avoid Iceberg lettuce like the plague…thinking it doesn’t have any nutrient density.  But good news, Iceberg lettuce is an excellent source of vitamin A, vitamin K, and vitamin C. It is also a good source of thiamin, vitamin B6, and folate (vitamin B9). Iceberg lettuce contains 14 calories per 100 grams. It mainly contains water and dietary fiber.  All things a pregnant mama needs.

clovers-kale-wedge-salad

If you try out this recipe or any of my recipes–Take a pic & tag me @cloversandkale on Instagram!  I love to see your #cloversandkale creations!

XOXO,

Siobain

Kale Salad with (Tempeh) Bacon

People always ask me how I get my protein since I am a vegetarian.  This salad has 30 grams of protein!

This is a typical lunch for me.

tempeh-kale-salad-clovers-kale

 

Looks delicious right?  But are you asking yourself “What the heck is Tempeh?”

Here’s a little breakdown:

Tempeh pronounced [tem-pay]  is a fermented whole soybean product. Think of it as tofu’s less processed & healthier sister.

Tofu contains soy isoflavones, which mimic natural human estrogens (which can be harmful to some people). Tofu also has phytic acid which is difficult to break down and get this, it can interrupt our body’s ability to absorb calcium, copper, magnesium, iron and zinc. Um, no thanks.

The soy protein in tempeh is easier to digest thanks to the fermentation process.

Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Hi, veggie bacon!!!!  Although Tempeh is higher in calories than tofu, I think it is the superior form of soy.

Read more about the great soy debate here and here

 

Now back to this delicious salad.

 

Ingredients:

3 cups of Kale, (I used bagged kale that has shredded carrots & cabbage and I cut it into thin shreds–think Cobb Salad)

4 strips of Tempeh, I used Fakin’ Bacon

1 Nectarine, sliced how you like (Or Tomato, or Peach, or Apple)

4 Tablespoons of Whole Foods Vegan Caesar Dressing (Sometimes I use a Champagne Vinaigrette)

2 Tablespoons of Grated Parmesan (optional)

Fresh Ground Black Pepper, to taste

freshly-chopped-kale-clovers-kale

Instructions:

Once Kale is washed and cut, massage your salad dressing into it.  Yes. You read that right.  Give your kale a massage.  It will break down the bitterness and make it taste SO. MUCH. BETTER. Set aside.

vegan-caesar-dressing-clovers-kale

Slice your Nectarine. Set aside.

nectarine-tempeh-kale-salad-clovers-kale

In a medium size skillet, spray or line with your favorite cooking oil.  I used avocado oil. Then heat your tempeh bacon.  I rarely cook it until crispy because it uses more oil than I like. But if you want it crispy, you do you. Follow the instructions on the package.

fakin-bacon-tempeh-clovers-kale
pan-frying-fakin-bacon-tempeh-clovers-kale

Once it’s cooked, cut or break it into bite size pieces.

Time to assemble.

Get your dressed kale, and toss in all your fruit & bacon. Season with fresh ground pepper.

Optional for my non-vegans: sprinkle with 2 Tablespoons of parmesan cheese. (SO GOOD)

nectarine-tempeh-kale-clovers-kale

ENJOY!!

XO,

Siobain

 

 

 

P.S. It’s not like I never eat tofu.  I just prefer to eat Tempeh if it’s an option. I try to limit my soy intake to 1-2 servings per week.

Detoxing vs. Tonifying

Lemon + Orange + Ginger infused water. A great fusion for tonification

So the word “detox” is thrown around a lot.

Detoxing is trendier than Kylie Jenner’s Instagram feed.

I just want to say that there is a difference between detoxing and tonifying. The easiest way to break it down is detoxification means removing toxins from the body to support it functioning.

In the west we tend to overeat wayyyy too much (and over-booze) so I think we are attracted to the idea of “removing the damage”…

Tonification on the other hand, involves “nourishing” or “feeding” our body systems so that they can function optimally.

ton·i·fy
impart tone to (the body or a part of it).
increase the available energy of (an organ, part, or system of the body).

I like the idea of tonificaiton because I believe our body has a natural ability to “detoxify” …that’s our liver’s job, our skins job, and our urinary systems job!

I am more concerned about feeding my body foods that make it function at its best vs. doing crazy cleanses—example: drinking teas that make you sh*t all day long, magic pills, strict cleanses that make you binge eat the day you finish and re-toxify your body with drive-thru french fries, a Bud Light and a huge piece of lasagna at Grandma’s house. Not that there is anything wrong with french fries and lasagna, occasionally.

And you know how much I love my $10 ’50 Shades of Green’ Juice from Kreation in Toluca Lake. But I like to drink it on days when I want my body to reap the benefits of greens, but I don’t feel like eating another damn salad.  Because, we all have those days!  If you have insane will power, I do think there are benefits to a day or few days of juicing, or drinking smoothies. And I understand there are spiritual benefits of fasting for some religions. But most of us DO NOT HAVE IT IN US TO DRINK JUICE FOR 3 DAYS STRAIGHT to “detox” or “re-set” or “lose weight”

My main point is, you DON’T need to DEPRIVE yourself to the point you’ll go off the deep end with naughty foods.

From my personal experience, and what I’ve seen friends and clients go through…cleanses (like fad extreme weight loss diets) are unrealistic and we end up re-toxing within days of ending the expensive/torturous cleanse. And if we lost a little weight during the cleanse, it’s all back on within a week or 2.  Sometimes within 48 hours!

Here’s my alternative advice for those of you wanting to detox.

Instead, start incorporating NOURISHING, REAL, PLANT-BASED food into your every-day-eating. Have a smoothie with fruit & greens for breakfast. Don’t drink beer everyday after work! Instead, sip on a kombucha while you’re cooking dinner. If it’s the end of the day and you really haven’t eaten well–have a lean, clean and green dinner = protein + unlimited greens & veggies. Then, you won’t feel the need to detox!

Again, this is all my personal opinion and I’m not a doctor.

If you have any questions/comments feel free to email me at cloversandkale@gmail.com

XO,

Siobain

Grilled Gypsy Peppers

Labor Day means I can look forward to Hatch chile peppers being on sale at Whole Foods and receiving “Gypsy Peppers” in my Farm Fresh to You delivery. It means summer is coming to an end and fall is near. Like other peppers–I normally just throw my gypsies into fajitas, or stir-fry, or stuff them with a quinoa melody…

Gypsies have a thin skin and thin walls compared to other peppers. This means they cook pretty fast. They fall into the category of sweet peppers.

This year, I found the perfect recipe printed on the flyer that comes with my Farm Fresh to You delivery!  No joke. I don’t think I will ever cook gypsy peppers or other sweet peppers any other way.  Thank you FFTY!!

I made some slight modifications, but here is the original recipe.

Depending on how many side dishes you are making, you will want at least 1 whole pepper per person. I’d say 2 whole peppers per person because these are SO. DARN. GOOD.

Ingredients

  • 10 gypsy peppers, cored and halved
  • 5 cloves garlic, minced
  • 10 sprigs thyme (remove the leaves from the stem and finely chop leaves)
  • 3 tablespoon extra-virgin olive oil
  • Salt and freshly ground Black Pepper, to taste
  • 1/4 cup Parmesan, freshly grated
  • 1/2 Lemon

Instructions
Wash, halve and core peppers.

Farm Fresh - Gypsy Peppers - Clovers & Kale

In a mixing bowl (or a gallon size ziplock bag) Toss peppers with olive oil, minced garlic, thyme, salt & pepper. Let sit until you are ready to grill.

Grill peppers over a low to medium flame.

Thyme + Garlic + Olive Oil - Gypsy Peppers
Once peppers are cooked to your satisfaction, add a small spoonful of Parmesan to each half. Let sit on the grill another couple minutes until the cheese has melted.

For the finishing touch, squeeze juice from a lemon over the top of each pepper.

ENJOY!!

 

Grilled Thyme Garlic Parmesan - Gypsy Peppers - Clovers & Kale

Parmesan Grilled Gypsy Peppers

 

Rosemary Roasted Spiralized Spuds

Clovers & Kale - Spiralized Gold Potatoes - Recipe

This is such a simple side dish (or snacky snack).  I roast potatoes about 1x a week, it’s just too easy and delish. I mix it up by the way I cut the potatoes: spiralizing, mandolining, cutting in circles, cutting like steak fries….whatever I feel like! My favorite part is, no matter what shape I cut them into, they are great leftovers. They make for a great breakfast “hash” the next morning, or I can easily reheat/brown them in a fry pan to serve in my buddha bowl lunch.

Today we Spiralize Spuds.

With my Paderno 4 Blade Spiralizer doing most of the work, they look so fancy! (psssst, fancy doesn’t always have to mean hours of work!)

Look how easy this is.

Organic Gold Potatoes - Clovers & Kale - Recipe

Please excuse my shoddy cell phone pics…

Paderno 4 Blade Spiralizer - Clovers & Kale - Spiralized Gold Potatoes

Easy breezy!

Spiralizing Gold Potaotes - Rosemary Roasted Spiralized Spuds - Clovers & Kale

Ingredients:

  • Potatoes (I used these cute gold potatoes from TJ’s! but any kind will do)
  • Fresh Rosemary
  • Avocado Oil (or whatever kind of Oil you like—or be oil-free if that’s your preference)
  • Salt & Pepper, to taste

Clovers & Kale - Recipe - Rosemary Roasted Spiralized Spuds

A new twist on “golden delicious”

Instructions:

  1. Preheat Oven to 425º F
  2. Spread Potatoes on Parchment lined baking sheet.
  3. Drizzle with Oil.
  4. Tuck Rosemary sprigs in-between the spirals.***
  5. Salt & Pepper your spuds.
  6. Cover with Foil (to steam bath the beautiful flavor out of the rosemary)
  7. Roast in oven for 30 mins, then, remove the foil, flip the potatoes with tongs and continue to roast uncovered for an additional 15-30 minutes.  I like mine chewy and crispy! So that means they are typically in the oven for 1 hour.

Serve with a yummy protein and a green salad or vegetable and you are GOLDEN. Pun intended.

XOXO,

Siobain

 

***NOTE

Sometimes I’m lazy and it’s too much work stripping the rosemary leaves off their stem. Also, sometimes Rosemary gets “burnt” or at least “overcooked” and it’s gross (in my opinion).  It can be tedious picking out individual leaves from the cooked potatoes if they get burnt. That’s why I started leaving it on the stem. So much faster, and the “steaming” with the tin foil TOTALLY works and infuses the spuds with the flavor of rosemary. Hope that makes sense!

Herb Roasted Parsnips & Carrots

This dish was my Thanksgiving contribution.  Everyone from my 1 year old cousin to my 90 year old grandfather LOVED this dish.  It will be playing on repeat all winter in our house. So simple. So Yum.

Parsnips: contain a wide variety of vitamins, minerals & nutrients, including dietary fiber, folate, potassium and vitamin C. read more here

Ingredients:

  • 1 pound of Parsnips
  • 1 pound of Carrots (I used Rainbow Carrots)
  • Fresh Herbs: Thyme, Rosemary, Sage (I used all 3!)
  • Olive Oil
  • Salt & Pepper (optional)

Serves 6

First we are starting with our Herb infused Olive Oil.  I used fresh Thyme, Rosemary and Sage. Wash your herbs well.  Take the leaves off the stems and place in a small bowl.

Clovers & Kale - Herb Infused Olive Oil - Recipe

 

Pour your favorite Olive Oil over the fresh herbs and let it marinate.  I let mine sit for 6 hours before pouring over my root veggies.  Ideally, I’d let it sit for 24 hours (and mix it, muddle the herbs a few times to extract more flavor into the oil).

 

Herb Infused Olive Oil - Clovers & Kale

 

Scrub or peel your parsnips & cut them into sticks, or rounds.  I cut mine into sticks.

 

Parsnips - Clovers & Kale

 

Set your parsnips aside in a large mixing bowl.

 

Parsnips - Roasted Winter Root Vegetables - Parsnips & Carrots - Clovers & Kale

 

Wash, scrub or peel your carrots.  Cut into rounds or sticks.  I cut mine into sticks to match the parsnips.

Place your carrots in the bowl with the Parsnips.

 

Parsnips & Carrots - Recipe - Clovers & Kale

 

Time to pull out your herby Olive Oil!  Pour it over your raw carrots and parsnips.

 

Fotor_144864246053484

 

Such cheerful colors! Healthy and Delicious!

 

Instructions - Recipes - Herb Roasted - Parsnips & Carrots - Clovers & Kale

 

Spread Parsnips and Carrots on a baking sheet.

Season with Salt & Pepper (optional).

 

Easy Roasted Parsnips & Rainbow Carrots

 

Bake in Pre-heated oven 425° for 30-40 mins.  Stir/flip veggies halfway through roasting.

 

Herb Roasted Parsnips & Carrots - Clovers & Kale

Best served warm.  Great dish because it can be made in advance and re-heated right before serving.

Enjoy this recipe.  Sometimes, the simpler…the better.

XOXO,

Siobain

Konjac Sponge

Konjac Sponge - Clovers & Kale - Natural Beauty

 

You guys. This rock / pumice / avocado shaped / styrofoam / looking thing is my new favorite beauty product. And of course, it’s au natural!

What is a Konjac Sponge?

It’s a highly renewable perennial root plant (perennial = it lives longer than 1 season, or 1 year). It’s comprised of mostly starch (like a potato). Konjac grows in warm subtropical to tropical climates (think Japan, Korea, China & Indonesia).  Konjac has been known in Japan since the sixth century as a medicinal food, and it has been eaten for 1500 years! My favorite fact is that it can be used as a vegan substitute for gelatin!!

How to use it:

Easy-breezy…

  1. Wet the sponge completely.  This takes a minute…Don’t just get it partially wet, get it soaked!
  2. Massage face with sponge in a circular motion.  If I haven’t worn any makeup, I just use the sponge only to clean my face. Otherwise, I’ll put a bit of my facial cleanser on the sponge after it’s soaked with water.
  3. When you’re done, simply rinse the sponge with water and lay it flat to air dry.  Replace sponge every 1-2 months.

When you wet the sponge and put it to your face, it feels like it has gel on it!! So bizarre.

Ditch the washcloth & harsh facial scrub!  Spend $6-$20 and get yourself a Konjac. My face gets a deeper clean and feels so smooth and refreshed after using my Konjac. It’s so gentle, I can use it morning and night. I really appreciate this because my regular cleanser isn’t quite enough and using a wash cloth is just a bit too rough to use daily. I have an awesome (expensive) exfoliating facial scrub that I use 1-2x a week, but it’s not something that should be used daily. This sponge is the greatest!!

There are Konjac’s for sensitive skin.  They are normally white/tan colored.  Mine is gray because it has bamboo charcoal, which contains activated carbon, minerals, and antioxidants that fight blemish causing bacteria.

Also, I recommend getting a larger one for your body too!!

You can find these sponges at the RiteAid, Target, Ulta, Sephora, and of course, on Amazon

Have a beautiful weekend babes!

XOXO,

Siobain

 

 

Raw Corn + Arugula Salad

Corn + Arugula - Salad Recipe - Clovers & Kale - 6 ingredient Salad

This recipe is inspired by Whole Food’s Market “Corn and Arugula Salad” I love it so much I don’t mind paying $7.99 per pound. BUT. It’s so easy to make…let’s not get too lazy. Perfect salad on pizza night, or for a BBQ side dish, even as part of your Thanksgiving or Easter Feast. I like my version a little better than WF’s because I add extra arugula!

Ingredients (Serves 4-6):

  • 6 Corn on cob, (I recommend using sweet corn)
  • 1/2 Medium Red Onion, sliced thin (use more if you’d like)
  • 5-10 oz Fresh Baby Arugula (all based on how hungry you are!)
  • 6 sprigs of thyme leaves, finely chopped

Dressing:

  • 1/2 Cup Olive Oil
  • 1/2 Cup White Wine Vinegar
  • Salt and Pepper, to taste

Corn + Arugula - Salad Recipe - Clovers & Kale - Summer Salad

 

Instructions:

  1. Mix all dressing ingredients together and set aside.
  2. Wash and spin dry your Baby Arugula.

Clovers & Kale - Pesto - Arugula - Recipe

3. Cut the corn from the cob (Leave it raw!) and place in bowl with Arugula.

4. Thinly slice your onion and add it to Arugula and corn.

5. Remove Thyme leaves from stems, chop them up, and add to salad.

thyme

6. Drizzle dressing over salad right before serving. Mix well.

Enjoy! I could eat this every day, all summer long!

Corn + Arugula - Salad Recipe - Clovers & Kale

Raw Corn + Arugula - Salad Recipe - Clovers & Kale

XOXO,
Siobain