Since I started running last July, I’ve found myself eating healthier–this was partly the result of some conscious lifestyle changes (kicking soda and limiting my red-meat intake, for instance), but as I became more active, it started to feel like my body was starting to crave different things. I also learned the importance of post-workout refueling so that I wouldn’t be wiped out for the rest of the day after a long run.
So, when I came across smoothierecipesforgoodhealth ‘s pin on Pinterest, I knew that this was something I wanted to try. I used kale in my version, since I love it and it happened to look really fresh at my local supermarket, but any dark leafy green will do. They turned out great, and were so fast and easy to make–which is key when you’ve burned a few hundred calories and just want to eat something five minutes ago (a brain-addled state I call being “RUNGRY”). Here’s step-by-step instructions for my version of this healthful take on the “English Muffin Pizza”:
What You’ll Need:
1 Whole-Wheat English Muffin
1 Tablespoon Olive Oil* (Vegetable/Canola works too), or enough to coat your saucepan.
1 Bunch Kale, rinsed, removed from stem and torn into pieces, and dried completely
Part-Skim Mozzarella Cheese Shreds
What To Do:
Heat oil in a saucepan. Add kale, and lightly toast the English muffin while sautéing the kale leaves.
After toasting, spread a generous amount of hummus on each half of the English muffin. Add sautéed kale leaves and top with Mozzarella Cheese shreds.
Microwave until cheese is melted, about 1 minute, 20 seconds. (I usually microwave them for thirty seconds at a time, checking after each interval).
And there you have it–a filling, healthy, and satisfying lunch in 15 minutes or less.
The Saucy Scholar
*If you want to give this recipe a little more Italian flavor (and emphasize the “English muffin pizza” connection), you can sub Sun-Dried Tomato-flavored hummus and Broccoli Rabe for the Kale.