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greens

Green ‘n Bean Tart

March 28, 2012 by gracefulfitness 7 Comments

Versatility is good.

Some of my favorite foods are also the most versatile ones; eggs, yogurt, muffins, cheese, greens, oats.  Each one has a multitude of uses and they can stand on their own or easily incorporate into a dish.  Be it breakfast, lunch, dinner, or snacks, there is a place for these foods!

This tart is the same way.

It’s a quiche. No, it’s a pastel.  No, it’s a savory pie.  I suppose that, like most versatile foods, it can be whatever you want. 😉 I want a tart.

Green ‘n Bean Tart

Makes many servings but the exact number I hesitate to say.  Is it a snack? Main course? Appetizer?  I’ll just give it a range of 4-8 servings.

Pre-heat the oven to 360*

Equipment needed: sautee pan, cutting board, knife, parchment or silpat, baking sheet, rolling pin, stirring spoon

  • 1 yellow onion, minced
  • 2 teaspoons butter or coconut oil
  • 2 cloves of garlic, minced
  • 3 big handfuls of cooking greens, chopped (I used the last of our garden collards and some dandelion from the yard.  Kale or swiss chard would be perfect also.)
  • 1 cup cooked and drained white beans of some kind (I used large lima beans but baby lima, cannellini, or great northern would be perfect as well.)
  • 1/3 cup crumbled feta cheese
  • salt, black pepper, and red pepper flakes to taste
  • 3 eggs
  • 1 recipe whole wheat pie crust
  1. in a large sautee pan, heat the butter or oil over medium heat and add the onions
  2. slowly cook the onions until they are translucent, stirring occasionally
  3. add the garlic and chopped greens and stir occasionally until the greens wilt
  4. turn off the heat and add the beans
  5. remove from heat and let mixture cool for several minutes (so as not to cook the egg when it’s added)
  6. add cheese, salt and pepper, and eggs
  7. stir vigorously until the eggs are beaten and incorporated into the mixture
  8. roll out your pie crust on a piece of parchment paper, forming a large thin circle
  9. move the parchment and crust to a baking sheet
  10. pile the green/bean mixture into the center of the crust
  11. fold the sides of the crust up around edges of the mixture
  12. bake for about 25 minutes or until the center is set and the crust starts to brown
  13. eat hot or cold!

My pie crust was delicious but a little crumbly.  It made for a very rustic tart.

If you don’t eat wheat/grains you could make the filling and then bake it in muffin tins without a crust.  You really could.

This tart can stand alone as a balanced meal.  It’s full of protein, fiber, whole grains, greens, all the good stuff.

I ate my first serving with a side of roasted carrots but it was just as good as a cold leftover the next day.

Beans should totally be added to my earlier list of versatile foods.  Did you know some people have been known to put them in brownies?  I’m kind of shocked that I haven’t tried that one yet….

What’s your favorite versatile food?

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Posted in: baking, breakfast, cooking, food, recipes, vegetarian Tagged: beans, eggs, greens

Ego Checked

February 3, 2011 by gracefulfitness 5 Comments

Well that was totally embarrassing.

I should have told him I am an executive secretary not a group exercise instructor/trainer!

Yeah, my training session seriously kicked my ass.

I am pretty sure I shot myself in the foot by going to Kettlebell Conditioning this morning and drinking too much coffee (two cups, late morning).  Whatever it was, I was messed up.  No, seriously, I started getting blurred vision and everything sounded muffled.  I got nauseous and had to excuse myself (luckily nothing happened with that if you know what I mean).

I have never experienced that before.  We’re talking true muscle failure.  After 35 or so minutes I was toast.  Burnt toast.

He was apologetic and I was embarrassed but I think we both handled it pretty well.   It was a hell of an ego check and awesome to see that I rarely actually push myself to my edge.  Not that I need to see that edge quite so closely again anytime soon.

I was all fueled up from an awesome lunch so I know that wasn’t the problem!

Beets have never been my thing.   I love the greens (they’re salty!) but the root I could take or leave…until lately.  The local beets seem to be getter sweeter with storage and I’ve been hooked on them for the last few weeks.  They are so good that Tate, a true beet detester, has been enjoying them in moderation.

My favorite way to eat a beet is roasted.

Last night I roasted a big batch for dinner and leftovers, along with a turnip.

And today they topped a salad for lunch.

One of my other favorites lately has been raw kale in salads.  It adds a nice heartiness that makes a green salad seem more wintery.

 

Served with pineapple bbq tempeh…mmmmm

And lots of Snap Happy Ginger Snaps!

I am still working on the final name for these guys

Sunday night my brother-in-law brought over some Whole Foods ginger snaps and asked could I make some “ginger snaps but make them extra snappy?”.  After clarifying that for him the snap was more about flavor than texture I started to get excited.  I love ginger.  The snappier the better. 🙂

The Dry

  • 2 cups whole wheat flour
  • 1/4-1/3 cup brown sugar
  • 1 packet Sweetleaf stevia
  • 2 tsp baking soda
  • salt
  • ample amounts of ground ginger, fresh ground nutmeg, and fresh ground cinnamon
  • itsy pinch of cayenne pepper
  • 2 tsp cocoa

The Wet

  • 1/2 cup molasses
  • 1 Tbs honey
  • 1/4 cup plum sauce (or apple sauce, I just had plum in the fridge)
  • grated knob of fresh, peeled ginger
  • 1 egg
  1. mix wet into dry
  2. make small balls
  3. place onto parchment covered cookie sheet
  4. flatten with fingers
  5. bake at 375 for 12-15 minutes

Makes 2 dozen plus some cookie dough to snack on.

The cookies will still be soft when the come out of the oven but will become crunchy snappy as they cool.  At first I thought, yuck, these are too dry but then I remembered that ginger snaps are supposed to be on the dryer side and that they are best served with tea/coffee or peanut butter.  Or both.

I got so caught up in cookie making that I sort of forgot to tell my brother-in-law to come in and collect his cookies when he picked up his car last night. 😉

Next time!  I am scheming up how to make these even healthier by replacing the brown sugar with mashed banana.  Tate is skeptical but we all know he’ll eat them anyway!

Make It Snappy Ginger Snaps?  Snap Happy Ginger Snaps?  Extra Ginger Snaps?

Right now I am calling them Snack Happy Ginger Snaps 🙂

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Posted in: cooking, food, workouts Tagged: dessert, goals, greens, salad
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I am Faith Levine, a movement instructor, home gardener, mountain biker, hiker, pickle maker, closet poet, and best of friend to some of the most amazing women in the world.

I’d love to hear from you,
gracefulfitness@live.com

Header photo: Meredith Coe

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe

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