Foodie Problems

Foodie Problems

They say the first step is admitting you have a problem. So, I have a confession to make. My name is Leah and I'm a Foodie. Where's the problem you may ask? I came to the realization I ate out entirely too much this month. Between Valentine's Day, my husband's birthday, and just grabbing a bite in between errands, I overdid it. To make matters worse, none of which I can say was completely satisfying. It made me stop to think about why most of the places where I ate didn't hit the jackpot. The thing that stood out the most was I not only go for the food, but it's about the complete experience. Call me old fashion, but I miss when going out to eat felt like a special occasion. It was an escape from our regularly scheduled program. Now, we pay more for less, "fine dining" comes equipped with cable TV, and I mustn't forget the all-important survey. Shockingly, I've received alerts on my phone following my meal. "We see you were just at 'name', your feedback is important to us". The many wonders of technology, right? Outside of being a mild invasion of privacy, do they really want the truth? *Insert Jack Nicholson*. Noise level? Most places have become entirely too loud. Atmosphere? Some better than others, but even a high-end place we went to felt more like a sports bar. However, combine my passion for food with the feeling I get when I discover a place that exceeds my expectations, the pros far outweigh the cons. It's a dirty job, but somebody's gotta do it.

Until next time..peace, love, and Yelp.

Lemon Sausage and Kale Pasta

March Recipe: Lemon Sausage and Kale Pasta

16 ounces of dry pasta - penne
3 tbsp. of olive oil
1 cup yellow onion, diced
5 cups of kale, chopped and stems removed
12 ounces of chicken andouille sausage
4 tbsp. butter
2 tsp of dried oregano
2 tsp of dried basil
2 tsp of garlic powder
1/4 cup of lemon, juiced
1/4 cup of parmesan
salt & pepper

Cook pasta per instructions. Heat large skillet over medium-high heat. Drizzle with oil. Add kale and cook for 2 minutes. Add in diced andouille and brown for 3 minutes, Add cooked pasta, seasoning, butter and lemon juice. Stir until combined and butter is melted. Add salt and pepper to taste. Sprinkle with parmesan.

Yields: 4 servings

The Power of Green

The Irish were something when choosing the Shamrock, a dark green leafy plant, to represent good luck and St. Patrick’s Day. Not only are dark green leafy vegetables delicious, but they also pack a powerfully nutritional DNA. Spinach, kale, swiss chard, and even leaf lettuce are full of vitamins C and K, along with fiber, folate, and carotenoids, which according to the American Institute for Cancer Research, have shown to decrease the risk of certain types of cancers. Dark green leafy vegetables act as antioxidants and remove free radicals from the body before they can do any harm.

So, for adults 1- 2 cups a week of collard greens, arugula or a dark green leafy vegetable of your choice will go a long way to improving your health. Adding a dash of unsaturated fats like extra-virgin olive oil, canola oil or a low-fat salad dressing will not only kick up the taste but will increase the body absorbing the vegetable’s nutrients. This is according to a study done by the University of Kentucky; College of Agriculture.

This coming month as you think about St. Patrick’s Day, consider celebrating with a cup of green juice in place of your green beer.