Fit Fathers Kwick Kale

kwick-kale

Makes 4 servings

This is delicious with a simple bean dish and a grain dish.

1/2 cup water
1 bunch kale (any variety) (6-8 cups chopped)
2 teaspoons seasoned rice vinegar

Wash kale, remove stems and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar and stir to heat. Serve warm.

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Arugula on the Water

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Whether it’s broccoli on the beach or salads at the pool, eating anything green during vacation tanning time or games of Marco Polo seems sacrilegious to both your kids and onlookers. The theme is always a fresh cup of cold cola, burgers and french fries, which is the problem right there. Well, we think otherwise. Traveling is when you should attempt to increase intakes of fruits, veggies and whole grains because the equation is already set up for failure. Fast food and more fast food has been dominating human habit since its invention. So next time your little one asks for soda and a basket of fries, bless them with a glass of water and garden of purity. Trust us they will adapt. Eat clean!