We had a fun New Years Eve at a neighbors house! Then a fabulously low key New Years Day that consisted of watching football, taking an old-school step aerobics class (that has left my calves super sore), and having dinner at my parents. We went to bed early so we could take on this 3 day week that with as much energy as possible.
Brady just left for work, and I am getting ready to go teach my classes and I just can’t believe that the holidays are over. It’s sad. I mean, it will be good to get back into a routine – Anna thinks her bed time is 11pm and that everyday we have a party – and I can’t really tell her otherwise until it isn’t the case anymore. And the Christmas decorations are not quite all put away but more like a small explosion in the living room (we need to wrap that job up tonight).
And these two have gone back to San Francisco and won’t be back for far too long.
[Alright, the post-holiday rant is over.] Just had to get it out. Does anyone else feel this way?
Onto new recipes, new workouts, and a great start to a new year!
Did anyone make a resolution/goal to eat more kale? Just asking. It might be a fun one.
Quinoa, Kale + Feta Bites
adapted from Natural Health Magazine
1.5 cups cooked quinoa (about 3/4 c. uncooked quinoa)
2 cups chopped kale
1 c. crumbled feta cheese
3 eggs, beaten
3 cloves of garlic, minced or pressed
1/3 c. lemon juice
1 T. Sriracha hot sauce
1/2 tsp. pepper
Cook quinoa as directed, or use leftover quinoa you have already cooked.
Preheat the oven to 375*.
Chop kale into very small pieces or pulse in a food processor.
Place chopped kale into a large bowl, add feta, blended eggs, garlic, lemon juice, hot sauce and pepper. Mix to combine.
Spray a muffin pan with cooking spray. Fill each muffin cup with the mixture and press down.
Bake for about 20-25 minutes until set (and egg is cooked).
Let cool in the tin before taking out and serving.
*These make a great reheatable snack or lunch or something easy to crumble on a veggie soup or onto a salad!