your meals & moves! ashley l.

by Janetha on February 9, 2010

in meals


  • my name: Ashley Leutloff. You can call me Ash.
  • where i live: I grew up in Manteno, IL which is a country suburb 45 minutes south of Chicago. Currently I live closer to the city, in the notso nice suburb of Park Forest. It’s kinda scary here. Not quite the quaint countryside I grew up in! I’m still getting used to locking my car doors at night.
  • my blog:  This is my pathetic excuse of a Blog. It’s wonderful for passing time at work!
  • my move: Sun Salutation! I feel so fluid after these. It’s such a refreshing and energizing move. A sun salutation is just as a part of my morning as tea is. Without it, I’d likely fall asleep on the way to work. What can I say, this gal needs her routine.


  • my meal:

    KALE and CANNELLINI BEANS!! Cannellini beans are commonly known as white kidney beans. They are sweeter then their red siblings in my opinion and my all time favorite bean. I throw these babies in pastas, soups, and even just plain. Though kale is my true love. A year ago I would have never touched the stuff. Our meeting was pure chance. A restaurant accidently put the wrong side on my dish. I thought this fluffly green only tasted good simmered in bacon grease, laden with salt. Nope! The restaurant sauteed it in their homemade stock and garlic. My world was rocked! Now I eat kale on a weekly basis. Adding cannellini beans only seemed natural. Occasionally I’ll throw in some mushrooms, maybe grape tomatoes. If I’m feeling extra naughty I’ll grate fresh parmesan on top. Yum! My new favorite way to enjoy is inside an egg white omelette.
    This dish is beyond easy. Try it! No excuses!

  • Kale (I cook one bundle at the time)
  • Veggie Stock
  • Garlic (fresh of powder)
  • Salt
  • 1 can cannellini beans
  1. Tear up the kale leaves into small pieces (2 inches L + W).
  2. Throw kale in skillet. Douse with veggies stock. Well douse with just enough to cover the bottom of the pan well.
  3. Sprinkle on salt and garlic sparingly.
  4. Simmer till nearly wilted on medium heat COVERED.
  5. Drain and rinse beans.
  6. Mix beans around the pan and recover till kale is totally wilted and beans are hot.
  7. Eat!

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fittingbackin February 9, 2010 at 7:53 pm

Great post! I love white kidney beans and use them in lots of soups – especially white chicken chili!!

Deb (SmoothieGirlEatsToo) February 9, 2010 at 8:13 pm

Ahh, nothing like a few good sun salutations to really wake up the body. Your doggies are so cute. Sorry you have to lock your door- it’s a big bad world out there :-)

Ashley February 9, 2010 at 8:21 pm

Thanks girls!


eaternotarunner February 10, 2010 at 5:46 am

Kale and beans? Yum!!

Jamie February 10, 2010 at 2:03 pm

This looks like something I eat a lot, escarole and beans, but with kale! I may have to try this, I’ve been meaning to give kale a try!
PS-cute dogs!

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