This has prompted some additional changes in my body. I’m still not catching crud, plus I’ve lost a bit of weight (not much, but not trying) and I’m not desperate for an extra hit of caffeine every afternoon. I’m eating SOOOO much healthier, and I’ve learned to love food and cooking again. It’s been a lot of work but also a lot of fun. My grocery store routine has expanded dramatically. My husband says he’s lost weight too. Even though he hasn’t embraced these changes, he eats what I cook a fair amount so he’s stuck with what I’m doing.

Here’s a new recipe we both like. His had sausage on top. Mine didn’t.

Cherry Kale

• 1 bunch kale, hard stems removed and torn into bite sized pieces
• 1 cup sweet red cherries, halved and pits removed
• 1 handful dried coconut flakes
• 1 tbl olive oil
• pepper
• African smoke seasoning (paprika, salt, garlic, basil)

Makes 3-4 servings

Add olive oil to frying pan and heat. Add kale. After it reduces slightly, add cherries and cook until warm. Make space in the pan and add coconut. Keep cooking until toasted, about one minute. Add seasonings to taste.

Serve 1/3-1/4 of recipe over one cup portion of cooked short grain brown rice, which adds a delicious chewy texture that pairs perfectly with the coconut.

General Tsao Tofu

1 medium turnip, sliced thinly

1 large Vidalia onion, sliced thinly

14 oz package extra firm tofu, drained and diced

1/2 cup General Tsao stir-fry sauce (I used House of Tsang)

olive oil

Spray cooking spray into a stir fry pan over medium heat. Add a little olive oil to coat. When oil is ready, add onion and turnip and cook, stirring often, until soft and lightly golden. Raise temperature slightly. Add tofu and sauce and cook for eight minutes, stirring frequently.

I served this with multi-colored pasta (the kind that claims to have servings of vegetables in it). Another good choice would be rice. Enjoy!