Sometimes I forget that the primary goal of Runaway Apricot is to convince the world to eat healthfully. Consequently I wind up posting about 4 desserts in nearly as many weeks instead of sharing easy and flavorful recipes that get you eating your veggies! But I don’t want you, my lovely readers and friends, to fall into the advertised “healthy lifestyle” traps that come in those quick box-to-microwave meals that actors in commercials indulge in. I’m here to provide ideas for flavorful, real veggies that make up balanced and delicious meals.
No healthy lifestyle traps. Just real vegetables – and fruit!
Speaking of traps, some of the most healthy-looking people I know avoid all things green (yellow, orange, red, purple, etc.). It’s easy to look strong as a twenty-something while spending time in the gym and pumping up on muscle-building protein, AKA “eating like a man.” But doing so short-changes long-term health. Colorful and diverse vegetables help to keep your blood pressure in check, lower you rate of cognitive decline and help you to develop fewer wrinkles as you age. The list goes on. Want to keep your heart pumping, maintain your wits, preserve your sexy smooth skin and look good naked? Eat more vegetables.
If you ask most 20- to- 30-somethings why they work out, chances are one of the first responses they’ll give you is to look good naked. Well, eat your veggies to keep skin that glows and bounces back.
I realized that, while eating well, I’ve been short-changing my health by not exercising. As a 6’2″, naturally shapely woman with a fast metabolism, it’s always been easy for me to look good while not being active (#humblebrag, sorry, genetics). However, sans exercise my level of fitness, or ability to perceive, adjust, and adapt continuously to an unpredictable changing environment, is far too low to survive whatever perfect storm or zombie attack the world could throw at me. I’ve recently decided work on my overall health by joining Harlem Run, an awesome local club that gets everyone motivated for each workout and never leaves anyone behind. And I’m training for a half-marathon in October – because, you know, the time might come for me to out-run and out-endure zombies.
So think about your fitness and true health from the inside out and keep this recipe in your back pocket for the next opportunity to boost your meal with some colorful fruit and vegetables. It’s packing tons of flavor and tons of nutrients to keep you looking and feeling sexy. Cook. Save. Thrive. That’s the goal.
Cook. Save. Thrive. That’s the goal.
A huge thank you to Melissa’s Produce and OXO for sending me vegetables and this amazing 5 Qt. GreenSaver to test and keep. The GreenSaver controls the ripening ethylene gas with a carbon filter, allows for proper airflow around the vegetables with an elevated basket, and regulates the humidity in the container with a vent that opens and closes for the needs of your contents. All in an effort to reduce food waste, saving you money and saving the world precious resources.
But seriously, the quality of OXO’s products is always A-one. I never regret the extra investment.
Everything cooks up quickly in this recipe so it’s important to do your chopping in advance.
Layer the vegetables in the cooking process according to how long each takes to cook. It’s standard to always build up from onion to make sure the other ingredients soften but don’t lose their color (and nutrition) in the time it takes those onions to start caramelizing.
Notice how varying the sizes and shapes of the vegetables, along with the colors, helps to add visual interest to the dish.
Preserving those colors = preserving those vitamins. With kale you’re going after vitamins K, A, and C.
The final result has “tons of flavor.” That’s what my +1 said as he went for a third helping. No worries – this won’t break your plan no matter what healthy lifestyle regimen you’re following.
Sauteed Kale with Cherries
Ingredients
- 1 bunch kale
- 1 cup fresh cherries
- 1 small red onion thinly sliced
- 1/2 red bell pepper cut into 1" strips
- 2 tablespoons olive oil
- Pinch crushed red pepper
- 1 teaspoon dried oregano
- 2 teaspoons red wine vinegar
- 1 tablespoon honey optional
Instructions
- Wash kale in a few changes of cold water. Remove any tough ribs and chop roughly. Pit cherries and cut into quarters.
- Heat olive oil over medium heat with a pinch of crushed red pepper. Add onions and cook until translucent, about 3 minutes. Add red bell pepper and continue to cook for 2 minutes. Add kale and cherries and continue to cook, while stirring, until kale is wilted but still vibrant green, about 3 minutes. Remove from heat and stir in red wine vinegar and honey, if using. Season to taste with salt and pepper. Enjoy immediately or pack for meal prep.
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