The Kal-vocado Kraze

I know what you're thinking. A dietitian blogging about kale. Real original. But there's a reason this curly, green goodness has the reputation it does! It's loaded with vitamins A and C, contains fiber, and even packs a little bit of protein, calcium, and iron - all for a tiny caloric cost. In 2.5 cups of the stuff (and honestly, who eats that much kale at one sitting? If you do, you're my hero.) there are a measly 45 calories. That's fewer calories than just one tablespoon of sugar. On to unoriginal dietitian blog food #2: Avocado. I remember when I first got into avocado. I was interning with a holistic chiropractor in southern California and everyone in the small practice would eat lunch together in the yard. All the ladies were excited because somebody got fresh "ahhvos" from a neighbor. While they oohed and ahhed over their ahhvos, I wondered what the big deal was. Then I tasted it. I was instantly hooked on the creamy wonderfruit. Avos hold their own nutritionally as well, packing about a bazillion (to use a technical term) vitamins, minerals, and other beneficial compounds. On top of that, they're super versatile in the kitchen and are a substitute for other creamy things that some of the dairy-digesting-impaired (me included) have to avoid.

Now for the original part of this blog. How to combine kale and avocados into one unexpected meal.

I give you, The Kalvocado Omelet.

Omelets are possibly the most perfect breakfast food. They're high in protein, fully customizable, and give you a ridiculously easy way to sneak more veggies into your diet. Most people get some veggies in at dinner, and maybe some at lunch, but how many people can say they ate veggies for breakfast? Well now you can. Look at you, you veggie-eating superstar.

2 eggs

1/4 red bell pepper, diced

handful of kale

4 thin slices of avocado

olive oil cooking spray

salt & pepper

Spray pan with oil. Add kale and bell pepper. I like to add a sprinkle of water to help the kale steam and soften up a bit. Spray a second pan with oil. Add beaten eggs. When egg is semi-solid, flip. Place kale and peppers on one side of egg. Place avocado slices on top of veggies. Fold empty side of egg over the top of everything. Season with salt and pepper to taste. Serve with a slice of toast if desired.