This was so good I just HAD to share!

Curry creamed kale with chickpeas and brown rice

1 tbsp coconut oil
1 bunch kale, chopped without stems
1 tbsp each: onion powder, garlic powder, curry powder
1/4 - 1/2 tsp red pepper flakes
1 can chickpeas (garbanzo beans) drained and rinsed
1 can coconut milk (full or low fat)
1/2 - 1 container yellow cherry tomatoes
1 cup cooked brown rice

Heat coconut oil in a large pan on medium high heat. When hot add kale and toss to cover. When kale is covered and starts to wilt add spices up to red pepper flakes. Toss then add coconut milk. Cover with a lid and cook until kale is soft, about 20-30 minutes. When kale is soft add chickpeas and tomatoes, add water if needed. Cook until tomatoes burst then add rice.

Serves 4-5.

We served this with seasoned chicken breasts. And it is SO yummy and satisfying!

Quinoa Chocolate Chip Cookies

I was inspired by these cookies from Kelsey Nixon who was on the Racheal Ray show on January 14, 2015. The only thing was all the sugar! I love cookies but don't want to end up with sugar overload and spend days recovering. So I made some adjustments and they still turned out amazing! 

Quinoa Chocolate chip cookies

• 1 tbsp, Spices - Cinnamon, ground
• 1/2 tsp(s), Spices - Salt, table
• 1 tsp, Baking Powder

• 1 cup dry, Quick Oats-dry
• 1 tsp, Baking soda
• 1 cup dry, Gluten Free Whole Grain Flour
• 2 extra small (less than 6" long), Bananas - Raw
• 1 cup, Quinoa, uncooked
• 1 can full fat coconut milk
• 1 tsp liquid Stevia, almond flavor
• 1/3 cup, chopped, Nuts - Walnuts
• 1 cup chocolate chips

Preheat oven to 350 degrees. 

Cook quinoa in coconut milk for 15-20 minutes until done, set aside. 

Add dry ingredients together in a stand mixer bowl, mix until combined.

Mix liquid ingredients, including 1 cup cooked quinoa together until well blended.

Add liquid ingredients to dry. When well combined add walnuts and chocolate chips; mix well. 

Spray cookie sheets with non-stick cooking spray. Use a tablespoon to measure out cookies. (FYI they don't spread out like some cookies, they stay in a delicious chocolatey mound!)

Cook for 15-20 minutes until golden brown on top. Let cool slightly then remove with a spatula and cool on a cooling rack.

Makes about 24 cookies, 2 each serving. 

Nutrition facts from adding the recipe to myfitnesspal.com

NUTRITION FACTS
Servings 14.0, 2 cookies each
Amount Per Serving
calories 129
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 2 g	9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 363 mg	15 %
Potassium 108 mg	3 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 3 g	11 %
Sugars 5 g
Protein 3 g	6 %
Vitamin A	0 %
Vitamin C	2 %
Calcium	2 %
Iron	9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.