A Bowl from Way Back

I've been waking up at night feeling antsy and out of sorts. I'm sure part of it is due to the little one who must be attached to me at all times (I've woken up with hickies, yes, hickies on my arms) but part of it is also a feeling of disorganization in an area too neurotic to mention without feeling embarrassed. My digital photos. I'm definitely a fool for organization and whenever my husband or son can't find something they look for it for 5 minutes before asking, "Did you throw it/give it away?" Sometimes I get indignant at the question, usually I just pretend I didn't hear and sneak over to the trash can to make sure the clump of dog hair I used to cover said item is still firmly in place.

I decided to tackle my photos today and found one that instantly made me so happy. It was the photo below of a very simple brown rice and kale dish. I know, nothing special. This photo instantly took me back to this exact time last year when at the end of my pregnancy I was eating this at least twice a day to satisfy a very intense sushi craving. It's also a marker for the beginning of my culinary love affair with the Cut n' Clean Greens Pre-Cut Rainbow Kale. I know some people bag on pre-washed greens but all I can say is...whatever. I choose my domestic duties wisely and standing at the sink endlessly cleaning and de-stemming kale is not my deal. I love it too much to make it a chore! This is easy, healthy and goes well with a huge piece of cake or pie.

Buddha Belly Rice Bowl

3 large cloves garlic, thinly sliced

2 heaping handfuls pre-cut kale or sliced kale from 1 large bunch

Juice of half a lemon

Salt and pepper to taste

1 cup cooked brown rice (I prefer long grain)

Avocado

Soy sauce to taste

Heat 1 tablespoon olive oil in pan over medium/high heat, saute garlic until slightly crispy and just starting brown. Toss in kale and mix with the garlic for 30 seconds. Reduce heat to medium, squeeze in lemon juice, add salt and pepper and cook kale until just started to wilt. A little crunch is best.

Pile kale, avocado and any other add-ons on top of warm rice and drizzle with soy sauce.

Add-ons: grated ginger, black sesame seeds, grated carrot, steamed peas, cooked chicken, chili paste, fried egg.