Collard Greens and Black Beans

Collard Greens and Black Beans

be your original self

As a black woman who grew up in the South from 12 years old until 23 I should have been given my “She can throw down Southern Cookin’ Card;” however, I guess being born in the North they didn’t give those out in October of 1976.  For years I tried my hand at collard greens with smoked turkey legs and to say they always turned out insipid or straight nasty would be an understatement!  I spent many of sessions under the tutelage of my mother-in-love, a born and raised Georgia Peach, who got her “Southern Cookin’ Card” when she was conceived; however, I just couldn’t get the “Soul Food Feel” of collard seasoning!  Much to my chagrin I married her Southern Cookin’ bred boy and I couldn’t feel my way around that type of cooking to save my life or his taste buds and I felt… AWFUL!

Now let’s get this clear, I can cook some Southern fried chicken, but haven’t in years because I know it’s not healthy for us.   Nevertheless, I discovered over time that I was created to cook and share healthy recipes with the world.  I wanted for so long to have a kitchen life that was comparable to my mother and mother-in-love, but it wasn’t for me.  I crashed and burned every time; however, when I accepted my gifting- that I was designed to help people find foods and lifestyles that give them life through health and wellness so they can pursue passion and purpose- I was a SUCCESS.  My healthy food is created in authentic love and because I put love in it, not frustration and doubt, it tastes GREAT!

My advice to you… Be the best version of YOU, you can be… You are original and maybe we were designed for southern comfort cooking or maybe you were designed to spin that food into healthy versions of itself.  Whatever the design, it is original and best suited for its intended production capacity.  I found JOY in my health cooking self, and I have an appreciation for those that can make collards with smoked turkey legs that taste good; although I caution you to find smoked turkey legs that are Nitrate Free when you do throw down in the kitchen (wink).

I’m thankful for you this Thanksgiving Season and I hope you enjoy these quick tips I have for you when eating over the Holiday Season and the recipe to my “Tropical Black Bean Collards!”

People always warn others to not eat too much turkey during Thanksgiving; however, as a health coach, I’m never concerned with you eating too much turkey. I’m concerned with your carbohydrate intake. You know you go back for seconds and thirds of those candied yams, the mac-n-cheese, and that stuffing/dressing! That’s where the calories and the “food coma’s” kick in.
  I have a few quick and dirty little suggestion for you! With Thanksgiving right around the corner (um tomorrow…) I wanted to give you some tips to make it through without one pound being added to your body!

1. Drink a HUGE 16 oz glass of water before you even sit down to eat!

2. Get two servings of TURKEY… Yes, I said it! Protein is the only thing that will satiate you! So get that second helping!

3. Only eat one serving of complex carbs (i.e. Dressing/Stuffing and Mac-n-Cheese) you might only want to hit the sweet potatoes once too!  Yes, they are Paleo but they spike blood sugar!

4. Eat LOADS of veggies as long as they are not smothered in butter, sugar, and “breading!”

5. Drink another 8 oz of water and wait 15 minutes.

6. Get your dessert and then cut that in half.  Savor each bite. Put the rest away for tomorrow!

7. After you finish eating drink another 8 oz of water.

Now sit back and enjoy family and friends

I can’t leave you with your meal until I give you one of my favorite Collard Green Recipes… It’s simple and tastes oh so good!


Black Eyed Peas
Pictured with Black Eyed Peas, not Black Beans and Baby Kale

Tropical Black Beans and Collards

2 1/2 Tablespoons of Olive Oil
1 onion chopped
4 cloves of garlic (minced)
4 stalks of celery
1 1/2 cups of carrots shredded or thinly sliced
2 cans of black beans (low sodium) Rinsed thoroughly
1 1/2 teaspoons of Chili Powder
1/4 teaspoon of Allspice
1 1/4 teaspoons of Smoked Paprika
Salt and Pepper to taste
1 28oz of Organic Chicken Broth

In a large stockpot over medium-high heat add olive oil, onion, and garlic.  Sauté for 5-6 minutes.  Add celery and carrots and sauté for 3-5 more minutes.  Add the black beans and spices.  Add organic chicken broth and collards.  Cover and simmer for 20-25 minutes.  Stir often.

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