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Posts Tagged ‘Pecan’


Chronic over-scheduling is a habit I learned in college and am still learning to unlearn this habit. Does this sound like you or anyone you know? If so, you can probably list off the annoying consequences of an over-scheduled life. I’m all too familiar with them, which is why I am untraining myself. Over-scheduling has taught me many positive things too, such as how easy it is to say “yes” and how hard it is to follow-through when over-committed. Now, I choose my yes’ more carefully. Over-commitment also taught me how to be nimble and quick in the kitchen. Sometimes though, “nimble” + “quick” = blackened (burned) sandwiches because I decide that I can throw my clothing on while my sandwich is grilling. But for the most part, I’ve learned it wisest not to multi-task while cooking, and if I decide that I must (again, out of compulsive habit), I now mostly choose to multi-task on other kitchen activities so that I am near my cooking foods. Ultimately, I am striving to stop multi-tasking because it is less effective than uni-tasking, but the habit isn’t easily kicked!

This recipe is a way that you can prepare a quick quesadilla in less than ten minutes (if you don’t putz around). You can dress it up with salsa and a salad or just take it plain and naked with you for a little grab and go goodness. If you have the room on your griddle, complete both quesadillas at once. My iron skillet is a little too small for two quesadillas to lay flat side by side, but when I’m hustling, I squeeze them both in together and make it work!

On a side note, I will retire this wordpress blog by the end of May. I am moving all of my blog posts to my website: www.namastenutritionist.com. Please subscribe to continue receiving quality posts, podcasts, videos and more.

Enjoy the grub, homies!

Ingredients: Organic corn tortillas, 2 cups chopped kale, ~ 1/2 cup chopped pecans or walnuts, ~1/2 cup shredded jack or mozzarella (organic, of course!).

Place corn tortilla on a hot griddle (over medium heat). Pile it with ~ 1 cup of chopped kale. You’ll think this amount of kale is NUTS, but just you wait til you see the shrinkage!

Artistically line your sliced or shredded cheese over the kale and sprinkle with 1/4 cup chopped nuts.

Cover pan with lid until kale wilts and cheese melts.

Voila! Melts in just a few quick minutes.

Fold over and press down with your spatula to seal the deal.

Serve with salsa and a sprig of celery florette, salad, or whatev. Or, take it naked as a grab ‘n go snack.

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xoxo

Love,

Frances

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