Martinmas Lantern Walk and Kettle Corn

We used balloons and covered them in tissue paper to create these funky lanterns for our walk. Chloe is doing some last minute trimming after the fun popping of the balloons.

And last minute drying of not so dry lanterns dripping with glue.

Kettle corn is a must for the lantern walkers! Add 1/4 cup of melted coconut oil and 1/4 cup of agave to a pot of popped corn. Mix together and add salt to taste. We eat it as is, but you can bake it for a few minutes to crisp it up.

We sang "This Little Light of Mine" and "The Itsy Bitsy Spider" which was requested by our sweet friend.

It was warm enough for a no jacket required walk. We walked through the neighborhood singing and returned to warm cider with whipped cream and amaretto with whipped cream for the adults!

Dedicated to Brooke and the play group that will always have the warmest spot in my heart.

Autumn Soup

This was a warming, slightly sweet and spicy soup that I ate for dinner and then breakfast the next day. You could use any squash you happen to have.

Autumn Soup

1 butternut squash, peeled and cubed
1 apple, peeled and cubed
olive oil
apple cider vinegar (about 2 TB)
salt/pepper/garlic (chopped)
2-3 cups chicken or vege stock
1 TB red curry paste

Add olive oil and apple cider vinegar to the squash and apple in a large baking dish. Add salt, pepper and garlic and roast for about 45 minutes in a 375 degree oven. Remove when squash is tender. Place squash mixture in a blender and add 2 cups of stock and curry paste. Blend until smooth. Add more stock if you like a thinner soup. To serve, a little fresh pepper and cinnamon on top is lovely...you could also add a dollop of yogurt. When the squash is roasting the smell is more than wonderful.

This is an example of how I'm adding a ridiculous amount of vegetables any place I can. In NY there is a pizza called the "salad slice" that has a chopped salad on top of it. I played with that idea on these brown rice crusts I found at Whole Foods. You could use tortillas, english muffins, portabello mushrooms or your own pizza crust. Nice and thin works best.

Vegetable Slice

Crust of your choice
tomato paste, thinned with a little water, honey and vinegar
grated goat cheddar and romano cheese
Broccoli, small florets rubbed with olive oil and salt until lightly tender
kalamata olives, sliced
1 garlic clove, sliced
1 cup of mixed greens chopped
olive oil/lemon/balsamic vinaigrette

Top crust with tomato sauce, cheese, broccoli, olives, and garlic. When cheese is bubbly remove pizza, add greens and top with dressing.

How I've Been Eating Lately

Simple lunches that pack a punch. Lots of steamed broccoli, olives and sometimes some goat cheese. Roasted veggies with eggs, left over soups from dinner and greens, greens, greens. I am giving my body no reason to get sick or feel run down. Then I pour a cup of tea while Lucas sleeps and the kids are in school and I munch away on this yummy treat!

Chocolate Chip Zucchini Bread

Mix Dry Ingredients Together:
3/4 cup buckwheat flour
3/4 cup almond flour
1 tsp salt
1 tsp baking soda

Mix Wet Ingredients Together:
2 eggs, room temp
1/3 cup coconut oil, melted
1/2 cup agave
1/3 yogurt

Add wet into dry until mixed together. Add 2 cups (or go nuts and add 3) grated zucchini and 1/2 cup dark chocolate chips. Bake in 350 degree oven for about 45 minutes in two small loaf pans or until toothpick comes out clean.

I love to enjoy my sweets during down time. That way it is not a stress related binge, it's a quiet moment with food made by my hands, following a delicious meal. When food is considered off limits we tend to want it more. Little bits of things you love goes along way towards health and happiness. What are you eating for lunch these days?

Asleep After Stew

Seems Thursdays Beef Stew post became Friday's gift. A lovely dinner, a glass (or two) of wine and some very silly giggling and rolling on the floor with a baby led to mama asleep on the couch nursing said baby. I've been avoiding wine in hopes of keeping my immune system at peak performance, but stew without wine, I just couldn't do it. So here's what I did.

Coat roast with cumin, salt and pepper...be generous. Lightly brown the meat in a stew pot and then remove. Add a few TB of balsamic vinegar, a squeeze of honey, a squeeze of ketchup and scrape up those brown bits from the bottom of the pot. Add the meat back in along with some large pieces of carrots, celery, onion and garlic cloves. Add some tomatoes in their juices and some chicken or beef stock(about 2 cups or so). Bring to a boil and cover, reduce to a simmer and leave on the stove all day long. About two hours before serving, remove meat, add large chunks of rutabaga, 1/4 cup or so of red wine and some kudzu mixed with water. Cut the strings off the meat and break into large pieces adding back to pot. Keep lid off and simmer, stirring occasionally. The stew will thicken up and turn a deep red color. Serve with a nice Zinfandel unless you have something to do later that evening that requires staying awake!!!

Setting Intentions

I have set an intention to write a short blog each day this week. Blogging is deeply important to me as it keeps me focused on the good stuff in my life. Looking at the pictures of good food and the kids activities or quiet moments reminds me not to take it too seriously when life is a mess. Usually I try to take pictures of my food and make them seems calm and pretty. This time I opted for the reality of it, which was lunch in a hurry on a messy table.

Still a darn good salad. Here's what I did. Filled my bowl with sprouts and avocado slices. Added some slices of turkey, olives and cilantro. Made a quick salad dressing with some mayo, balsamic vinegar, agave and salt and pepper. It was fast, filling and those sprouts pack a punch of energy. Real life salad...have you set your intentions today?

Simplify~Part 1

Things were getting nasty in the coat closet. Jackets and shoes were not being hung up, not because we are lazy, but rather there was no space. One of the lessons I am learning is that less is more in so many areas of life. Less shoes means that there is actually a place to put those shoes. Less jackets mean that we actually have hooks free for the ones we are using. This family of 5 can quickly accumulate too much stuff. Living in a small space is teaching me to learn to let go of things, not buy too much and take care of what we have and value. This message is apparent in so many places. My friend Jill is a stylist and she always tells me less clothes of better quality will help you feel and look your best. I tell people to use less ingredients, but make those ingredients the best possible. Organizers tell you to have a place for everything and get rid of all the stuff that is cluttering your way. So the kids and I emptied the closet and it lent for a fun afternoon.

We separated summer from winter and decided what did not fit any more and could be donated.

The results brought some calm to my day and all it takes is a few seconds a day for us all to keep it looking organized. There is a hook for back packs, coats and a shelf from Ikea for shoes.

I love this space. It will change as the seasons flow and as mood dictates. Ah, yes, simplify.

Pay It Forward...With Chicken Soup

We all know someone who has been hit with a nasty illness this past month and the chances are you will know more than one. My suggestion is to pay it forward with some soup. Drop it on their doorstep and tip toe silently away. When a mom gets sick, taking care of the family is no longer the toughest job, it's the roughest job. So here's my quick chicken soup to heal what ails.

Chicken Soup For Your Soul Into Your Bowl

Fill large pot with cold water
Add one large chicken (free range is best)
One whole onion (unpeeled)
1 head of garlic (unpeeled...told you this was easy)
1/2 bunch of dill
1/2 bunch of parsley
2 large carrots
2 celery stalks
1 bay leaf
lots of salt and pepper
2 TB apple cider vinegar (don't skip this step)

Bring to a boil, cover, simmer for hours and hours. This is best to start in the morning. Later that day, saute some carrots, celery and yes, more garlic in a large pot. Strain the stock in a colander over the second pot. When the pieces in the colander cool off, go through and pick out the pieces of chicken and any veges you wish to add to the soup.

Just before delivering to your sick friend add more dill, parsley and a big squeeze of lemon.

Give the soup a stir (ok... that was shameless on my part!)

Pay it forward.

Bob Came To Dinner

It's hard to miss the delight in the smile on my grandfather's face as he holds his great grandson. (I had the same smile on!) Bob came to dinner, he wore many hats at our table. Father to his son David, (my uncle) grandpa to me, great grandpa to my children and of course, grandpa in law to Patrick!

These pictures and that night are priceless to me. We've been waiting a long time for this visit, for this great grandpa to meet his three grandchildren. Bob tells stories and you can't wait for the next one. He told how when Betty (my grandmother) used to make chicken he would say, "Betty, this is the best chicken I have ever had." And she would reply, "Bob, you always say it's the best chicken." And he couldn't wait for the next one! That's how you keep your wife happy, compliment, compliment and some more compliments (I'm serious here).

We had a huge bowl of rice pasta with sauce, I added a some diced tomatoes, a whole onion, garlic, a whole carrot and some fresh basil to a jar of sauce and let that simmer on the stove. The vegetables add flavor and you can discard them or put in a blender to make a puree. We topped the pasta with goat cheddar cheese and a touch of salt and pepper. For the chicken you coat with egg, almond meal, paprika, salt and pepper and then bake for about 20 minutes for really tender pieces. A big green salad finishes off the meal. I hope it was the best chicken he ever had! I also hope I get to make more meals for him again soon.

The 11th Year

In the 11th year I am still with the man I love. In the 11th year I am partner to the man I met 16 years ago. In the 11th year I am so much stronger and fuller to be where I am. In the 11th year I sometimes feel over worked and over stretched. In the 11th year I know my burdens are not just my own, they are also his. In the 11th year sometimes I wonder how happy he is, is this the life he hoped? In the 11th year I toasted our time together with good wine and family and a wedding that would happen the next day. In the 11th year I reflect on what it feels like to be in 1st year, the 2nd...3rd. In the 11th year I feel full of hope, of time, of dreams. In the 11th year I hope to align some of our dreams and follow them together. In the 11th year I dream about the 15th year when our littlest is 5 and perhaps we have time to discover each other again. In the 11th year I am loved, valued and I in turn love and value him. In the 11th year, on a daily basis I sometimes forget to show that love and value, but it's there, in the cookies coming from the oven and the hug when least expecting it. In the 11th year I wonder what lays ahead, I dream of the life that is to be and I am.

September's Gifts

My seven year old!!!

Chloe's yearly carvel birthday cake...my health awareness came after this ritual was established much to her and Patrick's delight. The boys didn't get so lucky!

When Chloe was a baby she had extreme colic. I was yet aware of how foods the mother ate could cause or worsen colic and was surviving on coffee with cream to get through the day. I was falling apart much of the time and yet so thrilled to have this gorgeous girl in our life. We would take pictures of her in all the moments of her happiness and based on photos you never would have known she cried most of the day. My mother once commented on the pictures; we didn't have a single one of her screaming and crying. And so I took one...I love it. It is a freeing feeling to capture not only the perfect moments but also the reality. I now have pictures of the not so pretty mixed into the delightful.

For the September birthday marathon in our family, Patrick and I share a birthday and this year I found myself in bed for 3 days feverish, right through turning 35. I would like a do over, a new birthday to celebrate our shared birthday. Life doesn't slow down for do overs; in fact I don't even think it's a real term. September felt rushed and crowded to me this year and I have been greeted with mastitis as a mother's gentle reminder to slow down and make a plan. I'm trying to obey my body and simplify our house, routines and plans. I want to get real with what I need for myself and my family; simple enough?

The real gifts of falling sick or becoming overwhelmed with life are the ones that bring you into action, create simplicity or simply bring you back to balance. Yes, overwhelmed is how I am feeling, yet from that I know a calm will come, health will return, and autumn will renew me. Our family has all reached that next age and so we say good-bye to September for another year.

In true blogger fashion Chloe snaps a picture of my birthday fever.

That Was Then...

This Is Now.

That Was Then...

This Is Now.
Happy Birthday to My Joy, My Love, My Third.
You Are One And We Watch In Awe.

Breakfast Tacos

Sometimes you have a really good idea. If the kids think it's a really good idea, well then, it must be fantastic. And they did...so here are some fantastic breakfast tacos! Left over shells from the night before, some meat and scrambled egg. Chloe and I had some tomato, kale and salsa and our anti anything green except avocado boy had ketchup! (I didn't have any avocado.)

Chloe finished hers off and asked for the rest of mine and the rest of Eli's. Combine a growth spurt and one of her favorite foods and one must make sure you have seconds and thirds around. My breakfast tacos were such a hit that I tried fish tacos for dinner another night. Chloe told us it was too many textures all at once, polite for, the fish is gross. Eli took one bite and informed us that his belly was full. Win some, lose some.

Tapas Party

I had the honor of catering a fabulous women's book club group, and the theme was Tapas Party. We had a menu filled with seasonal foods and a really great treat to end the night. I was able to share with them some ways to bring more nutrition in smaller portions and how to prepare foods without common ingredients such as dairy and gluten.

Having a party with a theme is the best way to keep it simple. If you start wavering from that theme, just re-focus and remember that less is more. I would have loved to make a couple of my favorite desserts but a treat at the end of a meal should be just that, "a treat," and adding in too many things complicates a simple, yet tasty ending.

For a tapas party, stick to 4 or 5 dishes and remember that each should be self contained. The soup goes into small bowls or martini glasses if it is a cold soup, the dip should be on top of the cracker or in this case, cucumbers. Each falafel wrap had it's own plate and the dessert could be picked up one at a time, no plates or forks required!

I will share with you the recipes for the night of tapas fun. You'll notice the ingredients were unexpected in some cases, pine nuts instead of chickpeas, mayo instead of yogurt and almond butter as the star in dessert. Changing up the ingredients allows you to make your food your own and show others your "point of view" in the kitchen. Oh, don't get me started....ok, here's the recipes.

Pine Nut Hummus

1 cup pine nuts, soaked overnight and rinsed and drained
2 TB lemon
2 TB tahini paste
2 cloves garlic, chopped
1 tsp fresh thyme
1 tsp fresh parsley
salt and pepper to taste

Whirl the nuts around in your food processor scraping the sides as needed. Add the remaining ingredients and process until smooth. Serve on slices of cucumber and top with small diced red pepper or carrot for garnish.

Falafel in Lettuce Wraps with Lemon Herb Mayo
(from Feeding the Whole Family With Whole Foods)

3/4 cup dried chickpeas, soaked 10-12 hours and drained
2 TB lemon juice
1 TB extra virgin olive oil
1 small yellow onion, finely chopped
1 tsp sea salt
2 cloves garlic, minced
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp pepper
1 tsp baking soda
1/4 tsp hot sauce
1/4 bunch parsley, finely chopped
coconut oil for frying
bib lettuce for wraps
Lemon Herb Mayo (recipe follows)

Place chickpeas in food processor. Process until broken into small pieces, scraping sides as necessary. Add lemon juice and continue blending until very finely ground, but not paste.

In a medium skillet over medium heat add olive oil. Add onion, salt, garlic, coriander and cumin and saute for 7-10 minutes. Set aside.

Combine ground chickpeas, onion mixture, pepper, baking soda, hot sauce and parsely in a separate bowl, mix well. Use your hands to form balls. Heat 2-3 TB coconut oil in a frying pan until hot but not smoking. Place hald of the patties in oil. They should sizzle and brown quickly. Turn over adding more oil as needed. If the patties fall apart the oil is not hot enough. Remove and place on paper towels until patties are all cooked.

Serve on lettuce leaves and top with mayo sauce.

Lemon Herb Mayo

1 cup grapeseed oil veganaisse
juice from one lemon
1/2 cup finely diced cucumber
2 TB parsley, chopped
1/2 tsp hot sauce
salt and pepper to taste

Mix everything together and chill until falafel is ready.

Raw Spicy Corn Chowder with Corn Salsa
(adapted from Ani's Raw Food Kitchen)

3 ears of sweet corn
3/4 cup walnuts soaked for 30 minutes and drained
3/4 cup extra virgin olive oil
1 clove garlic
1-2 tsp of chopped spicy red pepper
1 tsp sea salt
2 cups water

Set aside one cup of corn to use for salsa. Blend remaining corn, walnuts, oil, garlic, salt and water until smooth. Pour into 4 bowls and top with corn salsa. Chowder base will keep in the fridge for two days.

Corn Salsa

1 cup corn kernels
1 avocado, diced
1/3 bunch cilantro leaves, chopped
1/2 lime juiced
1 clove garlic, minced
1-2 TB spicy red pepper
1 ripe tomato, diced

Combine ingredients and let sit in fridge for about an hour.

Freezer Fudge
(adapted from RAW FOOD real world)

1 jar almond butter
1/4 cup raw cacao or carob
1/2 cup plus 2 TB agave or maple syrup
1 heaping tsp coconut butter (or oil)
1 TB vanilla
1 tsp coarse sea salt

1/2 cup dark chocolate, melted with 1 tsp coconut oil
goji berries

In a large bowl, combine first 6 ingredients, stirring well. Spoon mixture into a square baking pan lined with parchment or plastic. Place the fudge into pan and press down firmly to flatten. Place in freezer to chill for an hour, remove, flip out of pan and cut into small one inch pieces. Place pieces on parchment paper and drizzle with melted chocolate and top with a goji berry. Place back into freezer before serving. Store covered in freezer if you don't eat them all at the party!

This recipes are simple and many of the steps can be done the day before the party. The freezer fudge can be made days ahead and the falafel can be reheated just before serving. Involve your guests in the party and put them to work chopping or plating. We served the tapas with a wonderful virgin sangria using chopped fruit, pomegranate juice and kombucha. Replace the kombucha with wine for a kick!

Summer Has A Hold On Me

It really does...I am relaxing into the hot days and spending lots of time outside with these three lovelies. Lucas is days away from walking, his first birthday just around the bend. I have been leading some wonderful people through a 10 Day Cleanse and it is the best time for such eating. The fresh beans and lettuce and kale are overflowing at the Farmer's Markets. I can't wait to write more about it when it is over, but for now, I'm sinking into the couch and just letting summer wash over me.

I have zucchini that wants to turn into a dairy free, gluten free bread with chocolate chips so that will be happening on Friday. The kids are living in bathing suits and we will be hiking and laughing and playing all weekend.

We're Cleansing...Care To Join?

An example of a dinner you might enjoy on this cleanse. Wild salmon (in season now) salad with strawberries, fennel and capers!

I thought I would write just a tiny bit about the cleanse we will be doing on August 5th. I am excited to lead motivated people through what I think will be a wonderfully freeing and uplifting journey, simply by altering the foods we are eating. It comes at a great time for me, as building my business can bring a bit of stress to our house. That is when I hit the corn chips, even though they hurt my stomach. I have a few, then a few more. My stomach hurts but I have my corn chip high to get me through the cleaning, phone calls, child adventures, and other eruptions that may take place.

Together we will strip our diets down to a seasonal, fresh, simple way of eating for 10 days. I expect huge results from those who are able to stick with it. More energy, focus and confidence being the three main ones. What could 10 days with no sugar do to change your body? What might the absence of dairy do for your skin or your seasonal allergies? If you want more information, click on my website link at the top right of this page and look under events. If you would like to sign up for my newsletter please leave me a comment.

The question most are asking is will the cleanse be family friendly? See this little guy here, he has been eating this way since his first bite of food and is looking pretty good to me!

Taking the Day Off!!!

Actually, I took 2. When your daughter hugs you and says, "Mama can you be done working now," you say yes. Then you take the day off. Then you take 2. These beautiful photos were taken by Chloe from our first backyard celebration in 2 years. It was more than time. Cut flowers in small jars, homemade pesto (with basil from the garden), roasted marshmallows to make s'mores with dark chocolate frosting, and the tasty little drink that I am yet to name.

Food can be simple for a backyard party, pesto pasta salad and tuna kicked up with apples, raisins, dill and apple cider vinegar can be wrapped in lettuce leaves. A light supper that even the pickiest child can find a way to eat.

The hardest part of the party is waiting for the fire and getting the sticks ready for the roasting. I do believe the moms lost count of the marshmallows consumed, which was a good thing.

And the drink, ok I'll tell you how to make it, but beware of it's calling out to you on all the hot summer days to come!

frozen cantaloupe pieces
ice
1/4 cup (or more) vodka
1/2 cup triple sec
lime juice from 1 fresh lime
1-2 tsp agave

Fill up the blender almost to top with the cantaloupe pieces and then add the other ingredients in amounts to your liking, mine are guides, soon to be perfected. Blend it up and taste. Adjust until you reach your best sip. Makes about 4 drinks.

Eli Turns 4!!!

It was as though his little body had grown, but so much was the way I remembered it. I am sure a year has past. He sat at the table holding up those little fingers just as he had a year ago, this time his pinky joining pointer, middle and index. Waking up in bed next to me, no not me, Lucas this time. The two of them tangling their legs and arms together as though in a contest to see who can sleep more fitfully than the other. Last year Lucas in my belly, now he's a fire ball in constant need to keep up with his brother and sister.

Chloe climbed out of bed much earlier than her body wanted. An Eli birthday breakfast, presents, excitement, a long drive to NY for part two of the party. Transformers took over not only the party but also Eli as he personally transformed into a 4 year old that day. Full of pride that he could now say he was the age of all of his friends at school. Blowing out enough breath to extinguish 4 candles. A hug for me comes no longer from my little guy but a taller, stronger "kid" who says words that a year ago he had never heard of.

Lucas and Chloe reach their next year in September which will make me mother to a 7 year old and 1 year old all in one month. I will turn 35 that same month. Patrick will turn 38 that same day. The years wash over us as a family every summer and we emerge in the fall older, hopefully wiser and if things continue as they are happier and healthier.

Father's Day Love

Lucas joining us for blueberries and flashing a smile for the camera!

Fresh salsa, garlic scapes, carrots, thyme and goat's milk gouda were some of the add ins for the omelettes and hash browns.

Omelettes with gouda, bacon and hash browns with carrots, thyme and garlic scapes made for this Daddy's perfect breakfast! The enchiladas for dinner didn't make it for a picture...

I love daddy because he snuggles me. Sometimes he takes me out to special places and because he loves me. -Chloe

I love daddy because he likes to play spiderman and transformers and stuff. And because he likes me and he likes you (mama). -Eli

I love Patrick because he captured my heart and I didn't even know it was happening. There are days when life feels heavy and he is always there to help me lift of some of what I can't carry on my own. I love watching the kids snuggle with him and how zen he folds the laundry! I love his face when he holds our babies for the first time. And I love that sometimes I can still see the look in his eyes he had 15 years ago when he first fell for me...Happy Father's Day Patrick. -Hannah

Harvest News

Sundried Tomato and Tuna "Sandwich"

1 huge collard leaf
olive oil or salad dressing
1/4-1/2 cup tuna salad
3 sundried tomatoes
1 TB pepitas

Remove the large part of the stem at the bottom of the leaf, then rub the leaf with olive oil and a little bit of salt. (We used some left-over salad dressing the other day to rub and that was fabulous!) Fold the leaf so that the opening where the stem was removed is now over lapping...does that make any sense? Add the remaining ingredients, roll like a burrito and enjoy. This is Chloe's new favorite "sandwich" minus the tomatoes.

My first newsletter will be going out in a couple of days, I'm just waiting to have a nice big list of people to send it to! If you would like to subscribe simply go to the home page of Hannah's Harvest and at the bottom there is a little box to put your e-mail and name into, press submit and you will be sent a confirmation e-mail. For those who have already signed up...just a few more days! I am so excited to connect with others in this way. I will have recipes, ideas for you and your children and tid bits for inspiration!

Meal to Feed Your Yin and Your Yang

If you are feeling a bit unbalanced try this yin/yang meal to even you out. The idea is that yin foods are expansive and yang foods are contractive. Grains, leafy greens and fruit and nuts are yin foods. Think of a very open yoga pose or a little toddler sitting down holding his arms open for you to pick up! On the yang, or contractive side, we have grains again, root vegetables, fish and eggs to name a few. If you have a presentation or other task that requires grounding and focus this is the side to eat from.

When making this meal think if you need more expansive or contractive foods to even you out. If you have been focused and need to break free and relax, add more leafy greens and be sure to have fruit and nuts for a snack later on. Perhaps you have lacked focus, you could add some scrambled egg or fish to the meal. See how this works?

Roasted Daikon and Carrots served over Kale and Quinoa

1 daikon radish, cut into matchsticks
2 carrots, cut into matchsticks
2-4 T olive oil
1/4 cup almond meal
salt/pepper/nutmeg to taste

Heat oven to 350 degrees. Place daikon and carrot matchsticks in a small roasting pan and coat with olive oil. Sprinkle the almond meal, salt, pepper and nutmeg over the vegetables and cook for 35 minutes, stirring occasionally.

1 bunch lacinado kale, stem removed, cut into chiffonade
1/2 tsp olive oil

Place kale in a small bowl and gently rub the olive oil into the kale, massaging it to soften. Place in fridge while your vegetables are roasting. For extra flavor add your favorite salad dressing or some lemon and salt.

1 cup quinoa, rinsed twice
2 cups chicken or vege stock
1/4 cup parsley, roughly chopped

After rinsing the quinoa, add to pot of boiling stock. Stir, cover and reduce heat to low. Allow to cook undisturbed for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove cover, stir in parsley.

Putting it all together...on a serving plate place your kale, top with quinoa and roasted vegetables.