Tag Archives: Green

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs


Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)


Serve it with a buttered toast and coffee. It’s healthy and delicious!


Vegetarian Spinach Avocado Grilled Cheese Sandwich

Simple ingredients makes me happy. I see and taste exactly what I’m eating.

I’m not a vegetarian, nor is my boyfriend but I occasionally make things that are meat free just so our body gets a break.

This sandwich is so tasty and satisfying. You’d be surprised!

Ingredients: Serves 2

1 tsp olive oil

1 clove of garlic – sliced or diced

2 big handful of fresh spinach – washed

pinch of salt

pinch of pepper

2 slices of mozzarella cheese (or equivalent amount of grated or torn pieces of your favorite cheese)

4 slices of your favorite bread (we used or any other bread)

1 fresh avocado – peeled and sliced

2 tsp of mayo (or miracle whip, or Sriracha mayo mix)



Heat grill pan over medium heat

Drizzle olive oil and cook garlic until fragrant (do not brown)

Add ONE handful of spinach to the garlic, sprinkle salt and pepper, sautee for 1-2 min, set aside

Add cheese to the grill by itself and let it melt

Once the cheese starts to brown on the edges, add a slice of bread on top of the cheese & press lightly

Leave it alone for about 10 seconds, then press lightly and slide it side to side until cheese lifts onto the bread

(Found this method  by accident one day when I realized my burger needed cheese melted on it w/o drying out the burger!)

Once you feel the cheese lift onto the bread, flip it to add grill marks on the other side

Add the other 2 slices of bread to the grill and set aside once you see grill marks, spread 1 tsp of mayo on one side

Turn the fire off and assemble the sandwich.

Grilled cheese toast -> fresh spinach-> sauteed spinach-> avocado-> grilled bread slice with mayo


I enjoy a soup and sandwich combo so I paired it with my butternut squash soup. DELICIOUS!

Healthy Refreshing Kale Salad

I’m in LOVE with kale and this is one of my favorite ways to eat it, as a SALAD!

I had kale salad for the first time at Whole Foods Market (which I don’t go too often since I spend way too much) and immediately fell in love with it. Went online, found out what they use in their dressing, added a couple of my favorite ingredients to make it more fun and now it’s something I make at least once a week if not more!

Ingredients: Serves 2 as a meal, 4 as a side salad
1 bunch kale

2 Tbs olive oil

2 Tbs fresh lemon juice (about ½ of a juicy lemon, or 1 whole not so juicy lemon)

2 tsp chili powder

½ tsp salt

¼ cup toasted sliced almonds or pine nuts (I toasted them in a toaster oven at 400 degrees for about 4-5 minutes/ warning: burns easily)

¼ cup dried cranberries


Wash the kale leaves, spin dry, rip the green leaves off the ribs and remove stems – basically just want the green leaves)

Grab them by a handful, squeeze them in your hand and finely slice them – the finer you slice them, the softer and fluffier the salad will be

To make the dressing, whisk olive oil, fresh lemon juice, chili powder, salt together

In a large bowl, combine kale, dried cranberries, toasted sliced almonds, and dressing

Toss well until kale is fully coated and serve!


I personally prefer almonds over pine nuts for this salad since it adds more CRUNCH to it, but I didn’t have any left, so opted for pine nuts!

Key to this salad is to cut the leaves FINE – you can also chop or dice but the texture will be much more coarse

Since kale doesn’t wilt like most lettuce, you can make this the night before, store it in an airtight container in the refrigerator and it’ll still taste great the next day

Healthy yet DELICIOUS kalewich!

This is by far one of my favorite weekday pick-me-up breakfasts!

(First saw this recipe in Power Foods cookbook couple years ago and been addicted since!)

Ingredients: Serves 2

1 Tbs extra virgin olive oil

2-3 cloves of garlic – smashed w/ the side of your knife

1 bunch of kale – washed, leaves torn into bite sized pieces, stems removed

Splash of water to steam cook the kale (I eyeball it but about 4-5 Tbs)

Fresh juice of 1/2 lemon

Salt and ground pepper to flavor

1-2 eggs

2 slices of your favorite bread toasted (open face sandwich)

1-3 Tbs of Ricotta Cheese to spread all over the toast (optional)


Heat oil in a pan over medium-high heat

Cook the garlic for a min or so (don’t let it burn!)

Add kale and water & cover immediately (the popping sizzling sound is so fun!)

Stir occasionally until the kale looks bright green and tender, about 8 min (you can always try a piece)

Squeeze the lemon juice all over the kale and stir

Add salt and pepper to taste

Spread toast with ricotta cheese (or not)

Top toasts with kale mixture

Cook the eggs one at a time (however you like it) & place it on top of the kale

*I usually like my eggs runny but for this sandwich, I cook it all the way so I can take it to work and eat it at my desk without making a mess!


Admire how delicious it looks, inhale the aroma, and take a big bite!