New Year, New You

Happy New Year Dolls!

Pretty Domestic was forced to take a much needed hiatus last week, but is back with a vengeance for the new year. The holidays are officially over and it’s time to commit ourselves to all of the resolutions, goals, etc. we made as the ball dropped going into January 1st.

Like many of you, I committed to adopting a healthier lifestyle. In my mind, “pretty” starts from the inside out, beginning with what we put in our bodies. That said, Pretty Domestic will be featuring a new, weekly clean eating recipe, provided by our own Nicole Nichelson, to help us along on this journey.

So, here’s to a new year and a new you! Let’s begin!

Nicole says:
This is one of my favorite clean dishes featuring “superfoods.” This version is vegetarian/vegan and is perfectly delicious just the way it is, but feel free to make it your own by adding ground chicken or turkey and chicken or turkey broth for added protein. You can also add more broth (about 5 ½ cups) to make it more of a soup, which would be vitamin packed and perfect for the winter months.

Sweet Potato, Kale and Garbanzo Beans

Sweet potato)_Kale_etc

Image: The Vegan8

  • 2 tbsp Coconut oil
  • 1 medium onion
  • 2 garlic cloves, minced
  • 2 small-medium sweet potatoes, peeled and cut into ½ inch cubes
  • 1 tbsp ground cinnamon
  • ½ pound of Kale, finely chopped
  • 1 can garbanzo/chickpeas, rinsed and drained
  • 1 cup Vegetable broth
  • Salt and pepper to taste
  • Squeeze of fresh lemon juice
Directions. In a large saucepan, over medium heat, melt the coconut oil, add the onion and sauté for about 1 minute before adding the garlic, cook until translucent about 3-4 minutes. Add the sweet potato, sprinkle with cinnamon and stir to incorporate all ingredients and cook for about 10 minutes. Add the kale, beans, broth and season with salt and pepper. Cover to allow to “steam” for about 5-7 minutes. Stir, check for seasonings. Finish with a squeeze of fresh lemon juice.
*Note: Lemon takes away the bitterness of greens. It’s great when enjoying your greens raw (like in a smoothie or raw green salad), as well with cooked greens. It also adds a little extra vitamin C to the dish. And who doesn’t need that this time of year? Enjoy!
Until Then,
~ L.
The Pretty Domestic