KL's CHICKPEA AND KALE SKILLET

KL's RED QUINOA STIR FRY

Here's a great stir fry I put together with 100% pure grape seed oil---it's known for it's high heat tolerance and nutritional value!

The red quinoa that is pictured was prepared prior to adding it to the stir fry recipe.

Quinoa cooks up best using a 1:2 water to grain ratio. Example is 1 cup quinoa to 2 cups water. Simmer covered for 15 minutes [or] until soft and fluffy.

Ingredients:

Kale
Yellow onion
Yellow bell pepper
Red bell pepper
Yellow squash
Red quinoa
Sea salt
Cayenne pepper
Basil
Onion powder
Marjoram

Prep:

Rinse and clean all vegetables while heating one tablespoon pure grape seed oil in a large skillet with.
Add your favorite combination of the following vegetables and herbs then stir-fry for three (3) to five (5) minutes on medium-high heat.

BOOM!!!

All done.

Instagram: klakakuzn

KL's FIRE AND ICE PARADISE SMOOTHIE

So FAST. so healthy, so delicious and soOoO raw---WoOoO!!

I made this great-tasting smoothie right after my Thursday morning workout and it definitely hit the spot y'all---and filled me up too!

Here's a recipe that'll serve 2 or more people in no time at all...

PREP TIME: 3-5 MIN
COOK TIME: 0 MIN

SERVES: 2-3

INGREDIENTS:

1 Mango (large, skin & pit removed)
2 Orange (peeled)
1 Cucumber (skin removed)
4-6 Distilled Water Ice Cubes
Cayenne Pepper (1 teaspoon)
Raw Blue Agave Nectar (1 tablespoon)

PREP:

Add ingredients to blender and pulse until smooth! Now grab a few glasses and drink up!

KL's ROASTED BUTTERNUT SQUASH SEEDS

KL's JOYFULLY DRESSED SALAD

Not much time to chat today---family calls!

Here's the recipe:

Fresh bed of Kale
Fresh bed of Green Leaf Lettuce
Roma Tomato
Yellow Onion
Cucumber 

Joyful Dressing recipe:

Extra Virgin Olive Oil

Fresh Squeezed Lime 

Raw Blue Agave Nectar

Fresh Dill

Dash of Sea Salt

Dash of Cayenne Pepper

KL's STUFFED BELL PEPPER AND BUTTERNUT SQUASH FRIES

My recipe will have you stuffed---WoOoO!!

It's not as fast as the usual recipes that I post but you'll still love it!

PREP TIME: 15 MIN
COOK TIME: 60 MIN

WILD RICE:
Grain to Liquid---1 cup to 3 cups
Basic Cooking Method---Rinse well. Bring to a boil, cover and simmer strongly for 45 minutes.
After cooking, add chopped Yellow Onion and six (6) chopped Baby Portabello Mushrooms.
One (1) cup Wild Rice serves four (4) people.

STUFFED BELL PEPPER:
Preheat oven to 350 degrees.
Slice the tops off the bell peppers then remove pits and seeds. Lightly spread 100% olive oil over the bell peppers and stuff with wild rice then replace bell pepper tops. Place on center oven rack in a glass dish for 10-12 minutes (cover and cook 10 minutes longer for a softer, more cooked pepper).
Season and you're all done!

BUTTERNUT SQUASH:
Preheat frying pan on medium-high heat with 100% Olive Oil. Peel and remove pits and seeds from squash then slice into fries. Cook until golden brown and strain away excess oil then pace on paper towel and season with Sea Salt and Ceyanne Pepper.

KL's SPELT PASTA AND SAUTÉED KALE