Monday night's dinner was inspired by a Pinterest recipe from Mind Body Green , called "Autumn Kale & Quinoa Salad." It looked delicious as soon as I saw it pop up in my Facebook feed, so I went to the recipe to check it out.  Photo cred: Mind Body Green I'm always looking for new and healthy meal ideas, but they also have to be pretty filling, as I'm feeding two marathon-trainers. This one actually fit the bill. It's hard to see, but the salad does have a decent amount of quinoa in it, so it's not lacking the important carbs that give us energy for training. But of course, as with any recipe I see online, I have to make my own modifications.  The first one actually came about because, in the picture above, I thought I saw (and still think I see) salmon in the salad. However, salmon is not listed in the original recipe's ingredients. But it seemed like a good addition anyway, so I added it. I also decided to add some chopped red oni...

This is one of my favorite meals. It's easy, it's beautiful, and it's full of so-called  superfoods . The most taxing part of this meal is baking the potatoes. It seems to take at least an hour at 375 for two medium potatoes. The rest is easy:  Over medium heat, toss in olive oil, chopped garlic, spices (I like cayenne and cumin), then kale, and let the kale sort of wilt, but not for too long. I like to add in the can of beans at the last minute, as they're already cooked and only need heating. All of this takes 5-10 minutes.  Once the potatoes are full baked, cut in half and add in the kale/cannellini mixture. I have never been able to properly stuff my potatoes, mostly because they're too hot for me to slit and then squish open with my hands. An obvious solution would be to use a towel to do it, but I figure it's all going to get mixed together either way. So my picture is not as neat as it would be with a proper stuffing, but I still think it's l...