The summer days are dwindling and the realities of new classes and old routines can no longer hide on the outskirts of my peripheral vision. Is anyone else reporting senior-itis before your fourth year even starts? Oy.
Hour long dinner preparations will be long gone mid-September as the books beckon. Of course, stress-baking is never out of the question. Or in my case last year, fixing writer’s block with homemade pizza.
Let’s start the year off right and commit to making nutritious meals ahead with a little planning and minimal effort. Your body will thank you.
Make a big batch of brown rice on Sunday, and top with all kinds of goodies throughout the week. Try this coconut kale saute, turn on some Bon Iver, and graduation will be here for us before we know it.
Kelsey Brown will make it through her final year at University of San Diego with good music, good friends, and a healthy amount of kale. She writes about healthy hearts, tummies, and minds at Happyolks.com.
Coconut Kale Brown Rice Bowl
¼ cup water
1 tablespoons olive oil (or coconut oil if you have some)
2 tablespoons tahini
1 head of lacinato kale, stems removed and roughly chopped
¼ cup shredded coconut
pinch of salt
1 cup cooked brown rice
In a medium sized pan over high heat, stir together water, olive oil, salt, and tahini with a wooden spoon. Add the kale and saute until the liquid is absorbed and the leaves turn a rich emerald green. Add the coconut and toast the the mixture until slightly browned. Serve over warm rice.