Monday, October 28, 2013

Lemon Paleo Muffins

I'm always looking for a healthier snack for the kids one of my personal favorites is lemon poppyseed muffins. Not knowing how well the kids would like with poppyseeds, I decided to omit them from recipe. 

Nicholas thinks these taste like cake and he was happy when he saw what I had baked. 


1/2 cup + 1 tbs of coconut flour

5 eggs

1 tbsp vanilla

1/4 melted coconut oil

2 medium sized lemons juiced

1/3 cup honey

1/2 tsp baking soda

Zest from 2 lemons

2 tbsp poppyseeds (I omitted)


1. Preheat oven to 325.

2. In a large bowl mix together eggs, vanilla, and lemon juice. Melt the coconut oil and honey together and pour into the egg mixture. Mix everything together.

3.In a separate bowl mix together all of the dry ingredients. Slowly stir them into the wet ingredients.

4. Fill each muffin tin with about 1/4 cup batter

5. Bake for 22 min.

Paleo Buffalo Chicken Nuggets

For Sunday Football, I wanted to do a different version of Jack's football fave, Buffalo Wings.  Since I have been having some digestive problems when eating certain meats, red meat in particular, I wanted to try something new.
All the Paleo recipes I have tried in the past have been amazing, so I was looking forward to this recipe because like Jack, I love Buffalo Wings as well.
The kids especially loved these nuggets, cause hey, lets face it, what kid doesn't love nuggets.
Paleo Chicken Nuggets 
1 pound ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 cup coconut flour
2 tsp. Frank’s Buffalo Wing Sauce
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder

Paleo Chicken Nugget Coating

1/4 cup coconut flour
1/4 tsp. salt

Buffalo Chicken Nugget Sauce 

1/3 cup Frank’s Buffalo Wing Sauce


Preheat oven to 375 degrees F.
In a small bowl, combine 1/4 cup coconut flour, onion powder, garlic powder and 1 teaspoon salt. Mix well.
In a medium bowl place the ground chicken, one egg, 2 tsp Frank’s hot sauce and the coconut flour mixture.
Mix with hands until well-combined but do not over mix.
Scoop out 2 tablespoons of the chicken mixture and roll into little meatballs. (You should end up with about 20.)
Shape each meatball into a flatter, “nugget” shape. (I did this assembly-line style)
Combine the remaining 1/4 cup coconut flour and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.
Bake for 15 minutes.
While chicken nuggets are baking, stir together 1/3 cup Frank’s hot sauce and 3 tablespoons ghee or butter and heat until warm and combined.
Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides.
Place each nugget back on the baking sheet and bake for another 5 minutes.

Sunday, October 27, 2013

Open-Faced Poached Egg Breakfast Sandwich

This morning I was on a mission to prepare a healthier version of Jack's favorite, Eggs Benedict.  To say this morning's breakfast was an epic fail would be an understatement.
As some of you know, hollandaise is not the easiest thing to make. One thing goes wrong and the sauce doesn't come out right. I tried a different hollandaise recipe this morning and it did not come out. I kind of beat myself up about meals when they don't come out right, but I know I tried my hardest to make this breakfast this morning.
As I stood in kitchen whisking the eggs with lemon juice and water, I awaited for the yolk mixture to become frothy and double in size. After about 10 minutes, this happened. I removed from heat and started to whisk in the butter. I whisked for another 10 minutes waiting for this sauce to thicken and after 10 minutes of additional whisking, it was still thin. The taste was there, but the thickened sauce was not.
I was very disappointed, but I decided to just make these breakfast meals like open-faced sandwiches, rather than Benedict.  I guess I have learned my lesson with hollandaise.... Never try a recipe other than Julia Child's! Her Hollandaise sauce is perfect and comes out amazing every time.
2 Portobello mushrooms
4 bacon slices (I omitted the bacon on mine when assembling)
pinch of salt
4 cups fresh spinach, chopped
4 eggs
1 large tomato, cut into slices
salt and pepper
cooking spray
If you want something other than mushrooms, toast a slice of bread and omit mushrooms.
In a pan over medium high heat, lightly coat with cooking spray and allow it to get hot but not smoking. Place the mushrooms in the pan. If the pan is two small for all of the mushrooms to fit, cook in two batches. Turn the mushrooms once the bottom has turned dark and has softened, about 4 minutes. Sprinkle with salt and allow to cook on the other side until the entire mushroom is dark, soft and cook all the way through. Remove cooked mushrooms from pan. 
Add the bacon slices to pan and cook until cooked through.  Remove bacon and add the spinach cook until soft. Season with Salt and Pepper.
Poach the eggs in lightly salted simmering water.

Place the mushroom on a plate, top with spinach, then tomato slice, then poached egg.

Since Jack doesn't like mushrooms, I put his on a slice of toast. He still wanted the thin hollandaise, so I put a little on his plate and topped with some hot sauce.


For mine, I omitted the egg yolk when poaching my egg.

Wednesday, October 23, 2013

Paleo Donuts- Bacon Banana Almond Butter

Today the kids and I are going to the pumpkin patch with Mema and Papi, however I wanted to start this morning off with something different than the pancake batch I made and froze on Sunday for the kids breakfast for the week.

I searched paleo recipes on Pinterest and found this one:
Bacon Banana Almond Butter Donuts

Once again, I didn't want to leave the recipe as is, I needed to make it my own and it was a great success. The kids loved these donuts.

I gave them each 2 donuts and a banana and they gobbled them up. I have leftovers for Jack for the next few day and I know he will enjoy them since there's bacon in them. He doesn't have to feel bad about eating them either since they're paleo and healthier than a normal donut.


1/2 cup coconut flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin spice
1/2 cup almond butter
1 mashed banana
5 eggs, beaten
2 tbs. honey
1 tbs. maple extract
3 bacon slices, cooked and chopped
Frosting of Choice (Just use Almond Butter!)
Combine the coconut flour, baking soda, and cinnamon.

With an electric mixer, cream the almond butter,  eggs, banana, maple extract, and honey. Slowly add the dry ingredients and beat until fluffy. Fold in the bacon bits.


Spoon batter into a greased donut pan (you can definitely use bacon grease in pan if you prefer, but I did not use any grease since I used my donut maker).

For donut pan: Bake at 325 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
For donut maker: Spoon 2 tbs. batter into donut pan and cook according to packaging directions.

Monday, October 21, 2013

Apple and Onion-Stuffed Pork Chops

It's only 8 am in the morning. The kids have been fed breakfast consisting of homemade pancakes and bananas. 

The kids have only been up for two hours and already it looks like a hurricane went through the house. I saw this picture today and it is completely true when you have toddlers. Especially two toddlers.

While the kids ate their breakfast, I decided to surf the web for something for dinner. I thought pork chops would be good because I feel like we've been eating chicken everyday for about a week now. I needed to change it up.

With pork chops, my grandmas fried pork chops are my favorite, however they are not healthy! Since Jack and I are eating healthier, I wanted to make something that was healthy and yet still very tasty.

I found this recipe:

Of course as you all know, I make it my own and add things, or subtract things from the recipe, so here's how I created my stuffed pork chops.

4 boneless pork chops, about 1 inch thick
4 slices bacon, roughly chopped
1 large sweet onion
2 granny smith apple, peeled, cored and thinly diced
2 tbs. olive oil
2 tbs. pineapple juice & 6 oz pineapple juice
4 tbs. balsamic vinegar
1 tsp. dried thyme
1/2 tsp. ground sage
ground black pepper
pinch sea salt
1 tbs. fresh lemon zest
2 tbs. shredded mizithra cheese

Preheat the oven to 350 degrees.

Using a meat mallet, pound pork chops until they are 1/2 inch thick (I usually place pork in between two pieces of plastic wrap.  Season the outside of the chops with some freshly ground black pepper and sea salt.

In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well.

Stuff each pork chop with 1 tbs. ricotta and the apple/bacon mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes.

While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Pour sauce over the pork chops. Garnish with lemon zest and mizithra cheese and Serve!


Vegan Lunch Salad

I know I know, I've been on a salad kick lately. I'm sorry about all these different salad posts for those of you looking for something more savory... Do not worry though, tonight's dinner will be savory. I cannot wait to start cooking it.

Today I wasn't quite sure what I wanted in my salad, but I knew that I had my morning star vegan burgers in the freezer and I had completely forgotten about the Morning Star Buffalo Wings I had bought.  Ding! Ding! Ding! We have a winner.

No Dressing needed for this salad either because of the balsamic reduction made with veggies. It's amazing and my stomach was very happy after eating this amazing salad.

1 head romaine lettuce, washed and chopped
6 Morning Star Buffalo Wings
1 Yellow Bell Pepper, diced
2 garlic cloves, minced
2 tbs. coconut oil
6 tbs. balsamic vinegar
4 baby carrots, sliced
1 celery stalk, sliced
salt and pepper to taste

In a skillet, over medium heat, brown wings on both sides until golden brown.  Remove wings from pan and dice once they have cooled slightly.

Add garlic and peppers to pan stirring constantly. Add balsamic to deglaze pan and simmer 5 minutes until balsamic has slightly thickened. Remove from heat.

In a large bowl toss lettuce with wings, pepper mixture carrots, celery and season with salt and pepper. 

Since the peppers and garlic were cooked in the balsamic reduction, you just add it all to the salad and that is why no dressing is needed. It's amazing and if you're sensitive to spice of buffalo sauce, it slightly milds the flavor down a bit.

Sushi Pinwheels

I saw this on Giada at Home a few weeks ago and I wanted to try this for my kids. Since Nicholas doesn't do lunch meat or pickles, I decided to just do peanut butter and jelly sandwiches.

The first one I did, I had put a little too much jelly on it, so I realized I needed to use a small amount of jelly, or else it would ooze out the edge of the bread.

I actually ate one of the pinwheels after I had cut them. They were great and a fun way for the kids to eat a peanut butter and jelly rather than just cutting their sandwich in the normal squares.

Since my kids are toddlers, I actually only used 2 slices of bread to make them each a set of pinwheels.

2 slices bread (I use whole grain), crust removed
4 tbs. peanut butter
2 tbs. jelly (I like using seedless for kids so you don't get the chunks of fruit in it)


Place the bread slices on a work surface. Using a rolling pin, lightly roll the bread until 1/4-inch thick.



 Spread one side of each slice with 2 tbs. peanut butter and top with 1. tbs. jelly.

Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 4 pieces.

Sunday, October 20, 2013

Fried Calamari- two variations

Jack and I love fried calamari and on the rare occasion we have a date night just the two of us, if the restaurant has fried calamari, we always have to try it and we compare to other fried calamari we've eaten in the past.

This was my first attempt at making this and I didn't have a recipe to go off of, I just kind of went with what I knew about frying. I decided to fry the calamari in a deep skillet which it turned out great, however I think it would've been better if I had used my deep fryer.

For those of you who have ever cleaned the calamari when it's fresh, you know it's not a quick and easy process. I cleaned nearly 3 lbs of calamari in approximately 45 minutes and that's including trimming it to fry as well. I'd say this is pretty good timing for my first try.

After you have cut and trimmed the calamari, it should look like this:
As for frying the calamari, for a deep skillet, you'll need enough oil to fill the pan 1/2 way up. For deep frying, you'll need enough oil to fill to the maximum oil limit. Oil amount varies depending on the type of equipment you're using. I probably used about 8 cups of cooking oil in my deep skillet.
For the First Variation on Batter:
2 cups all-purpose flour
2 tbs. cayenne pepper
1 tbs. salt
1 tbs. pepper
Dredge calamari in flour mixture and fry approximately 1-2 minutes until golden brown.
For the Second Variation:

1 cup Italian seasoned bread crumbs
1 cup all-purpose flour
1 tbs. salt
1 tbs. pepper
Dredge calamari in bread crumb mixture and fry approximately 1-2 minutes until golden brown.
For the dipping sauces, I of course wanted variations on this as well.
The first dipping sauce I prepared was marinara. I didn't have the ingredients to make a homemade marinara on hand, but I had a jarred marinara, so I warmed about 1 cup of marinara sauce and combined with 2 tbs. red pepper flakes to spice it up a bit.
The second dipping sauce I prepared was a red wine vinegar sauce. I minced 1 cloves of garlic and combined with 1/4 cup red wine vinegar and a dash of salt and pepper.
Both dipping sauces were great. I actually prefer the vinegar sauce over the marinara.


Crockpot Buffalo Chicken

This weekend we had Jacks mom, sisters and grandma over for lunch and since I know they all love Buffalo Wings, I decided to try and make some crockpot buffalo chicken using chicken breasts and wing sauce.

I didn't have a recipe, so I just winged it. I just threw it together in the crockpot and it was amazing! Everyone was pleased.

For some reason though, I noticed the Franks Buffalo Wing Sauce came out slightly hotter in the crockpot than when I use it for actual wings. I'm not quite sure why this happened, but still it was good.

6 frozen chicken breasts
1 small bottle Franks Buffalo Wing Sauce

Place ingredients in crockpot and cook on HIGH 2-4 hours or LOW 6-8 hours. While chicken is still in crockpot, shred chicken with two forks.

We did variations on how each of us wanted to eat this meal.

I decided to eat over a bed of chopped romaine lettuce, 1/4 cup cooked quinoa, sliced celery, carrots and a little bit of corn. If you want to calm down the spiciness of the buffalo sauce, you can put some blue cheese or ranch on it. I chose a little ranch for my salad. If you like the spice, use no dressing and eat as is.

Taco Salad

Friday night I had no idea what to cook my family for dinner. Mexican food is always a big hit in this household, so I decided to go with a Taco Salad for myself and just regular tacos for Jack and the kids.

As I looked through our pantry and refrigerator, I wanted to spice it up a bit. I had just the ingredients needed to do so.

Brooklyn, our one year old loved the dinner and she kept trying to steal my salad because apparently she liked that better than the tacos. I am not complaining though, I love that she's such a good eater.

Nicholas on the other hand was a little more picky with his meal. He ate all of his beans, and his tortilla shell and cheese.

I was so full from my Herbalife shake my friend Amber had brought over for me around lunch time that I could not even finish my salad. I did eat about half of it and Brooklyn polished off the rest.

Jack enjoyed his regular tacos with sour cream and one of his favorite hot sauces, Tapitio.

If you're feeling like being good, go for the salad, if you're feeling bad, go for the salad.


3 chicken breasts
1 cup chunky salsa
1 (4 oz.) can diced green chilies
1/2 cup red onion, diced
1 tbs. olive oil
1 tbs. chili powder
1/2 tbs. cumin
1/4 cup water
1 (10 oz.) can black beans, drained and rinsed
1 (10oz.) can black olives, sliced
1 head romaine lettuce, chopped
8 corn tortillas, baked and broken into pieces (or you can crumble tortilla chips on salad)

In a saucepan over medium heat, sauté red onion in olive oil 3 minutes.  Add salsa, green chilies and chicken to pan. Cover and simmer chicken until cooked through, about 20-30 minutes.

Drain chicken reserving salsa, green chilies and red onions.  With two forks, shred chicken breasts.
Return chicken and reserved mixture to pan. Add chili powder, cumin and water to pan. Stir to combine. Simmer over low heat 5 minutes. Remove from heat and stir in beans.

For assembling, I just started with my lettuce, topped with tortillas (I only put 1 corn tortilla in my salad), black olives and chicken mixture. You can definitely top with your favorite dressing, or just mix to combine and the juices from the chicken mixture will serve as a light dressing and you really don't need anything else.

Homemade Fruit Roll Ups

Another homemade kid friendly snack and I know exactly what is in it instead of getting something processed at store. 

I always loved fruit roll ups as a kid so instead of buying them at the store, I wanted to attempt making these for my kids.

Keep in mind this is not a short process to make, so if you're going to make them, make sure you're going to be home for at least 6-7 hours while making these.

Homemade Fruit Roll-Ups

1 pound fresh fruit (I used Trader Joe's tropical fruit blend)

¾ cup (5¼ ounces) granulated sugar
1 tablespoon freshly squeezed lemon juice (from about ½ lemon)

Yield: 12 rolls, 5 by 5-inch size

Cut the fruit in half or quarters, depending on size, and mash roughly with a potato masher in a large bowl. You should have about 2 cups mashed berries. Stir in the sugar and lemon juice and let sit at room temperature for 30 minutes to break down the berries slightly. Stir once or twice while they sit to dissolve the sugar.

Pour the fruit mixture and their natural syrup into a blender and blend for 1 minute, until a smooth puree forms. Pour into a high-sided pan or Dutch oven (the wider the better, to help the liquid evaporate evenly) and bring to a low boil over medium heat.

Cook for 20 to 25 minutes, stirring often. Visual cues are your best friend when you’re cooking fruit: the liquid will foam, then clarify as the bubbles slow and the puree thickens. At the final stage, the puree will be consistently thick and almost opaque, and it will “mound” slightly instead of immediately seeping back when pushed across the bottom of the pan with a spatula.

Preheat the oven to 175˚F. Line 2 rimmed baking sheets with parchment paper.

Divide the cooked fruit between the baking sheets and use an offset or silicone spatula to spread evenly into as thin and wide a rectangle as possible. The jam should be no more than ⅛ inch thick but still as evenly opaque as you can manage; thinner, more translucent spots will harden into brittle.

Heat in the oven for 5 to 6 hours, or until the fruit feels slightly tacky but no longer sticky. The timing will depend on the humidity level; a rainy day makes for a longer set.

Transfer the parchment to wire racks and cool completely then transfer the fruit leather to sheets of waxed paper large enough to leave overhang on all sides. Use kitchen shears to cut the fruit leather from each pan into 6 (5 by 5-inch) squares. Fold the extra waxed paper over the edges before rolling so they won’t fuse.


Store the Roll-Ups at room temperature in an airtight container for up to a week.

These came out great. Jack and the kids all loved them. I think I'm going to try just berry next time or possibly even apple ones. You can do so many different flavors with these and when you go to the store and get fruit roll ups, there's crazy flavors, but the difference with making these homemade is it's not PROCESSED FOOD and it's a lot healthier than buying fruit roll ups from a box.

Thursday, October 17, 2013

Bacon & Egg Breakfast Muffins

This morning I was on a mission to find something for Jack to eat for breakfast for the rest of the week.  I'm always trying new breakfast muffins for Jack and I came across this recipe and I of course elevated it a little bit.

As these muffins baked in the oven, the essence of bacon, cheese, and herbs permeated the air.  I couldn't wait for these muffins to come out of the oven. The anticipation was killing me as I sat and watched these muffins bake for a better part of the 20 minutes.

As I took the muffins out of the oven, Nicholas screamed, "CUPCAKES!!!!"  I then had to try and explain to a 2 year old that they were hot and he couldn't eat them yet, so he of course moved a chair over to the counter where I had placed the muffins and started blowing on them to try and cool them down a little faster.

After they had cooled enough for me to handle one, I took out of the pan and quartered the muffin to cool the inside faster.  Nicholas waited with anticipation for me to plate him a muffin.  My picky eater was excited! I put a muffin in front of him and as he took a bite he said, "mmmmm, yummy." Woo hoo! I had a winner for Nicholas and he actually ate an entire muffin! Awesome!

If Nicholas likes it, then Jack has to like them right? I mean who could refuse muffins with Bacon, Eggs and Cheese. Bacon is Jacks favorite, so how could he refuse this yummy temptation and these muffins aren't like my normal frittata or scramble muffin, this is like a real muffin!!!
I will definitely try this recipe again using some alterations, but the way I baked these muffins this morning is perfect for Jack.


2 cups all purpose flour
1 tbsp. baking powder
¼ cup light brown sugar
1 tsp. salt
8-10 cooked bacon, chopped
1 1/2 cups grated cheese (I used a combination of Swiss, Colby, and cheddar)
1 cup milk
2 eggs
1 stick of butter (melted and cooled)
2 tbs. fresh thyme, minced
2 tbs. fresh chives, minced

In a large bowl whisk together flour, baking powder, sugar, and salt. Add cheese, bacon, herbs, and mix everything together. 

In a separate bowl whisk together milk, eggs and butter, pour into the flour mixture and mix until combined (do not over mix!).



Scoop the batter into a muffin pan (1/4 cup into each cup)


Bake at 400 degrees for 20 minutes. Makes 12 muffins.



These came out do great! I think I'm going to try adding some peppers or mushrooms in my next batch.

If you want to be bad with this recipe, throw the bacon grease into the batter for a more distinguished bacon flavor.

Wednesday, October 16, 2013

Raisin Bread French Toast

This morning I wanted to try something different for my kiddos. I was out of regular bread, however had an entire loaf of raisin bread, so I thought, why not make french toast with this.

Wasn't sure what the kids would think about this, but it was a hit!!!

I actually made myself a slice to try also and I don't know why I haven't tried this sooner! It's brings French toast up a notch! Yum!

4 slices raisin bread
1 large egg
2 tbs milk
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Cooking spray

Beat egg with milk, almond extract, cinnamon and nutmeg until well combined.

Heat a large skillet over medium low heat. When skillet has warmed, lightly spray with cooking spray. 

Dip each slice of bread into egg mixture to coat on both sides and place in pan. Cook about 2-3 minutes on each side until lightly browned.

Remove from pan and serve warm.

You can serve with butter and syrup, or even just eat it plain!

Chicken Casserole Surprise

Last night I wasn't quite sure what to cook for dinner. We definitely need to go grocery shopping, so I kinda had to work within my means of what we had in the refrigerator and pantry.

Since I wasn't feeling 100%, I decided to make a casserole cause casseroles you can sometimes just throw things together and they come out great.

Tonight's casserole was good and the kids, Jack and I all loved it. Well, Jack didn't like the tomatoes, but the kids actually ate everything that was on their plate.

3 chicken breasts, cooked and cubed
1/2 pound cooked spaghetti noodles
10 oz. can cream of mushroom soup
1 cup heavy whipping cream
1/2 cup sour cream
8 oz. shredded Italian cheese blend
4 oz. shredded Colby jack
2 tomatoes, cubed
1 cup frozen peas

Are you ready for this? Its the easiest recipe ever.

Mix all ingredients in a large bowl except the Colby Jack cheese. Transfer to a 9x13 pan, top with Colby Jack and bake in a 350 degree oven 30 minutes covered and 15 minutes uncovered.

Cut and serve.

It's like a surprise casserole. Filled with yumminess throughout.

This is great and easy for when you're not feeling so good and want to just throw some things together.

Kale Kale and more Kale

Today after doing my daily routine of cleaning while the kiddos napped, I needed to figure out what to make for lunch.

The kale I made last night was so good that I wanted to slightly elevate it and make a healthy lunch of it. 

I decided to roast a sweet potato and cube up a little butternut squash to add to my concoction. 

Today has been a vegetarian day for me and I'll probably make some chicken for dinner so I can get some protein in my system.

Lunch came out great. The kids of course wanted something different but my lunch was awesome. I ate every bit of what I played for myself and I still have some leftover for lunch for tomorrow and possibly the following day.

4 tbs. olive oil, divided
3 cloves garlic, minced
4 baby bell peppers, minced
5 mushrooms, sliced
8 oz. kale, roughly chopped
1 cup butternut squash, peeled and cubed
1 cup sweet potato, peeled and cubed
2 sprigs thyme, leaves removed
Salt and Pepper to taste

Preheat oven to 400 degrees.

In a large bowl combine sweet potatoes, butternut squash, thyme, and 2 tbs. olive oil. Spread mixture onto a baking sheet and bake 45 minutes, turning halfway. Veggies should be fork tender.

Meanwhile, in a large skillet, sauté garlic, peppers and mushrooms in remaining 2 tbs. olive oil over medium heat 5 minutes until vegetables have softened. Add kale to pan and cook additional 10 minutes until kale has cooked down and slightly wilted. Season with salt and pepper. Remove from heat.

Add squash & potatoes to kale mixture and stir to combine. Serve warm.