Smoked Turkey Efo Riro

My boyfriend, Stephen, is frequently the object of other people's jealousy.

Why, you ask? Because every Saturday, I spend my morning and early afternoon cooking food for him to take to work for the next week.

Yes, he really is that spoiled. Yes, he does know how lucky he is and appreciates it greatly. And no, I don't mind do it. I'd much rather spend my Saturday cooking for him than to let him continue eating fast food for every meal.

I always try to make sure he has at least 3 different meals that he can rotate through out the week.

Here is one of the meals I made for this week.

Smoked Turkey Efo Riro
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1 1/2 lb smoked turkey
1 red bell pepper, seeded and cut into large pieces
5 Roma tomatoes, seeded
6 habanero peppers
4 cloves garlic
1 small onion
1 inch fresh ginger
Salt and pepper
2 t extra virgin olive oil
1 c chicken broth
1 T curry powder
2 c frozen spinach, thawed and squeezed of extra liquid

Remove skin from smoked turkey and cut into bite size pieces. In a large skillet, heat oil over medium high heat. Add turkey to the skillet and cook for 3-4 minutes per side, or until slightly crispy. Put red bell pepper, tomatoes, habanero peppers, garlic, onion, ginger, salt and pepper in a blender. Blend until smooth. Add mixture, chicken broth and curry powder to skillet with turkey. Stir to combine and bring liquid to a simmer. Stir in spinach. Season with salt and pepper and cook for 2-3 minutes.

Smoky Chicken and Rice

I've recently become obsessed with smoked paprika. It's so tasty, but not spicy. It just has this great warm, smoky flavor that adds a bit of comfort to your food without adding pounds to your waistline. It's really a win-win situation.

Oh, and please excuse the not-so-great picture, people were hovering. I felt pressured.


Smoky Chicken and Rice
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1 1/2 lbs. chicken breast, cut into bite sized pieces
1 lb. shrimp, thawed and peeled
2 t. extra virgin olive oil
Salt and pepper
2 T. smoked paprika, divided
1 T. dried oregano
1 c. diced carrots
4 Roma tomatoes, diced
1 large clove garlic, minced
2 c. organic chicken broth
2 c. instant brown rice
1 c frozen peas
3 scallions, chopped

Season chicken breast and shrimp with salt, pepper and 1 tablespoon of smoked paprika. In a large, deep skillet, heat oil over medium heat. Add chicken to the skillet and cook for about 3-4 minutes per side, or until just cooked through. Remove chicken from the skillet. Add carrots to the skillet, season with salt and pepper. Cook carrots for 4-5 minutes, or until crisp-tender. Add tomatoes and garlic to skillet and cook for another 3 minutes. Add chicken and chicken broth to skillet. Bring broth to a boil, season with salt, pepper, 1 tablespoon smoked paprika and dried oregano. Stir in brown rice and shrimp, reduce heat to simmer and cover. Let simmer for 5-6 minutes, or until broth is absorbed. Add peas and scallions to skillet. Put cover back on skillet and remove from heat. Let stand for 5 minutes before serving.

Bombay Fish Curry

Margaret Mead was once quoted as saying, it is easier to change a man's religion than his diet. I think I agree. Between trying to get my boyfriend, Stephen and my dad to start eating healthier, sometimes I feel like I am beating my head against a wall. Stephen is starting to make some (slow) progress. And I'm very proud of him for his small changes. He has stopped eating corn and peanuts, and is trying to make better choices with the his protein intake. So I was very excited to make this fish curry for him and to throw as many veggies in there as I could. He only slightly complained about the amount of veggies.


Bombay Fish Curry
adapted from Cooking Light
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1 T extra virgin olive oil
1 lb. cod loin, cubed
Salt and black pepper
1/2 onion, chopped
1/2 c carrots, cubed
1 1/2 T curry powder, recipe here
1/4 t cinnamon
1/4 t ground red pepper
1 1/2 c chicken broth
3/4 c frozen peas
1 T fresh cilantro, chopped

In a small bowl, mix together curry powder, cinnamon and ground red pepper. Season cod with salt, pepper and half of curry mixture. In a large skillet, heat oil over medium high heat. Cook fish for 1-2 minutes per side, or until just cooked through. Remove fish from skillet. Add onions and carrots to skillet and cook for 5-6 minutes, until tender. Stir in chicken broth and the rest of the curry mixture. Simmer chicken broth for 2-3 minutes. Stir fish into broth. Turn off heat and stir in peas. Top with cilantro.

Lemon Blueberry Sauce

I'll admit it, I'm not a big fan of blueberries. Never have been. I don't know, just something about them. But this sauce... well, it's just crazy good. So good, I keep making it over and over again.

I have thoroughly enjoyed it on chicken, bison, salmon, red potatoes, a spoon. I'm telling you, crazy good.


Lemon Blueberry Sauce
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12 oz fresh blueberries
1 lemon, zested and juiced
1 T agave nectar
Pinch of salt

Put blueberries, lemon zest, agave nectar and salt in a medium pot. Cook blueberries over medium heat, stirring occasionally. After the blueberries start to burst, simmer sauce for 10-12 minutes, or until it reduces to desired consistency. Remove from heat and stir in lemon juice.

Chipotle-Mango BBQ Sauce

The last 2 months have been crazy. In a number of ways, both good and bad. But mostly good.

-Work has been a struggle for me. On April 29th, my supervisor was apart of the cuts in our district. So my coworkers and I had to emotionally deal with losing our supervisor while trying to figure out how to close the school year without her. If possible, I now have even more respect for what she did.

-In May, my doctor, asked me to write a meal plan for the specific food lists of her patients. This was a big task that made my brain hurt, but was so rewarding to accomplish.

-Toward the beginning of June, I went to Illinois to visit my parents. We were in Peoria, where I got to see my good friend from college, Dani. Then my mom and I went to Michigan City, IN, to visit my aunt.

-My Aunt Alice and I went to see my nephew, Luke, at his boy scout camp. It was a long, hot, but fun adventure.

-My best friend from college, Erin, got married last week. I had the honor of being one of her bridesmaids. I went up to Chicago in May for her Bachelorette Party, then Stephen and I just returned from the wedding and a Chicago visit this week. Such a great time!

-All of these events have been very significant in the last 2 months, but the most significant is that I'm going back to school!!!! I enrolled at the Institute of Integrative Nutrition. It is based out of New York but is an online program. It is a year long program that officially starts July 11. At the end, I will be a certified Health Coach and Nutrition Consultant. I am so very excited about this journey that I am about to take and can't wait to share my new knowledge with all of you.

Chipotle-Mango BBQ Sauce
*I doubled this recipe and used half as a marinade and the other half to baste the chicken the last 15 minutes of cooking.

Coconut Pumpkin Mini Muffins

I have been gluten and dairy free for just over a year now. But I'm still just not that into gluten free baking. I don't know, maybe it's all the weird, expensive ingredients. Or that I try to eat as many whole foods as possible. I think the only reason I have done any gluten free baking is for my gluten free nieces.

I saw this recipe using coconut flour and was really excited to try it out. Even if you are not gluten free, these muffins are so good, you will love them. They don't even taste gluten free to me.


Coconut Pumpkin Mini Muffins
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adapted from Gluten Free Fever

1/2 c coconut flour
2 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1/2 c canned pumpkin puree
6 eggs
4 T coconut oil, melted
1/3 c agave nectar
1 t vanilla
1 c chocolate chips (dairy free option)

In a small bowl, whisk together flour, spices, baking soda and salt. In a mixing bowl, start mixing pumpkin puree with a mixer. Add eggs, one at a time, allowing each one to thoroughly mixed in before adding the next. Add coconut oil, agave nectar and vanilla. Mix until well incorporated. Whisk in dry ingredients until most of the lumps have disappeared. Stir in the chocolate chips. Grease mini muffin pan with cooking spray or use mini muffin paper cups. Put about 2 tablespoons into each muffin cup, or fill each cup 3/4 full. Bake in a 400 degree oven for 14-16 minutes, or until just cooked through.

Pesto Chicken with Roasted Tomatoes

It's a cold, dreary and rainy day in Dallas.

I work for Dallas Independent School District in Central Staff. (Which means that I'm not on a school campus.) In Texas, education is facing major budget cuts and on Friday we had over 200 people laid off in Central Staff.

It's a cold, dreary and rainy day. And it seems to be very fitting.

It was represented by empty spaces in the parking lot. Office doors closed that are usually open and inviting. Words of sympathy and encouragement spoken softly to those who lost someone close to them.

Those of us left, walking around in a daze. Asking questions of the unknown to come. Wondering how to make it without our colleagues. Trying to figure out how to pick up the pieces of the jobs left behind.

But we are the lucky ones. There are over 200 people who are left to pick up the pieces of their lives. On this cold, dreary and rainy day, they did not have the option to come to work.


Pesto Chicken with Roasted Tomatoes
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1 1/2 lbs. chicken breast, split in half
Salt and pepper
1/4 c extra virgin olive oil, divided
2 c fresh basil
1/4 c walnuts
1 large garlic clove, minced
1/4 c chicken broth
1 lemon, juiced
2 Roma tomatoes, cut in half, lengthwise

Coat tomato halves with 1 tablespoon oil. Season with salt and pepper. Roast in a 375 degree oven for 45-50 minutes, or until most of the liquid is cooked out. Put basil, walnuts, garlic, salt, pepper, chicken broth, lemon juice and 2 tablespoons oil in a food processor. Process until smooth. In a large skillet, heat 2-3 teaspoons oil over medium heat. Season chicken with salt and pepper. Saute chicken for 4-5 minute per side. Slice tomato halves. Top chicken with pesto and roasted tomatoes.

Spicy Mushroom Chicken

Sometimes I come across a blog (or two), like this and this, that make me wish I was a better blogger. And by that, I mean a better writer. Don't get me wrong, I became well versed in writing the blah, blah, blah's during college to make my professors think I knew what I was talking about. But I'm not, nor will I likely ever be the type of writer who moves people with my words, whether with humor or through inspiration. And I'm OK with that. It also doesn't help that I like to be short, sweet and to the point. I mean really, this post is already getting a little too lengthy for me. Oh well, you can't have your cake and eat it too. Even if it is gluten free.

But I think I'm going to at least try to improve my blog writing skills... maybe tomorrow.


Spicy Mushroom Chicken
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2 1/2 lbs chicken thighs
2 t extra virgin olive oil
Salt and pepper
2 slices salami, thinly sliced (optional)
1/2 onion, thinly sliced
2 c shittake mushrooms, sliced
1 c cremini mushrooms, sliced
1 glove garlic, minced
1 T fresh rosemary, chopped
1/2 t red pepper flakes
2 T chipotle puree
1 T tomato paste
2 c chicken broth

In a dutch oven or oven-safe pot, sear salami over medium high heat until crisp. Remove salami from pan. Add oil to pan. Season chicken with salt and pepper. Sear chicken for 6-7 minutes per side. Remove chicken. Saute onion, mushrooms, rosemary and red pepper flakes for 7-8 minutes, or until mushrooms browned. Season with salt and pepper. Add garlic and saute for 1 minute. Stir in chipotle puree and tomato paste. Add 1/4 cup of the chicken broth and using wooden spoon, scrape the brown bits off the bottom of the dutch oven. Add chicken back to the dutch oven and add the rest of the chicken broth. Cover and bake in 350 degree oven for 15-20 minutes, or until chicken is cooked through. Top with salami and scallions.

Pomegranate Glazed Drumsticks

I've been having some issues lately with the formatting on my blog. There is very little that I know about HTML, and for some reason the little bit I do know has not really been working for me. And I am very picky about how my posts are formatted (Mmm, you think I have some control issues?). I'm trying my best to get over it. So please excuse any odd formatting you may see.

Oh, and this recipe is so easy it's ridiculous. But so good that I just had to post it.

Pomegranate Glazed Drumsticks

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6-8 chicken drumsticks

Salt and pepper

2 c pomegranate juice

1 T agave nectar

In a small skillet, stick together pomegranate juice and agave nectar. Bring to a simmer and let reduce by half, for about 10-15 minutes. Season drumsticks with salt and pepper. Baste drumsticks with glaze. Grill drumsticks over medium-high heat, basting them with the glaze every 5 minutes. Cook for 20-25 minutes, or until cooked through.

Stuffed Tilapia

I've been looking at my computer for the last 5 minutes trying to figure out what recipe I'm going to post. Why? Because I have gotten so far behind on posting the things I've been making. I made this tilapia probably about a month ago. Since I made it for my family, I kept the filling dairy free, but it would be great with some yummy cheese in the mix.


Stuffed Tilapia
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6 tilapia fillets
Salt and pepper
1 T extra virgin olive oil, divided
2 c mushrooms, chopped
4 c packed baby spinach
1 garlic clove, minced
1/4 c walnuts, chopped
Pinch nutmeg
28 oz tomato puree
1/2 onion, minced
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
Red pepper flakes, to taste

In a medium pot, heat 1 teaspoon oil over medium heat. Add minced onion to the pot and let sweat for 2-3 minutes. Add garlic, oregano, basil, salt, pepper, and red pepper flakes and let saute for another minute. Stir in tomato puree and let simmer for 10-15 minutes, stirring occasionally. In a large skillet, heat remaining 2 teaspoons of oil over medium heat. Saute mushrooms for 6-7 minutes, or until browned. Add garlic and let saute for another minute. Stir in spinach, salt, pepper, and nutmeg. Let spinach wilt, about 2-3 minutes. Mix in walnuts. Season tilapia with salt and pepper. Put 1-2 tablespoons of filling on the thick part of each tilapia fillet and roll tilapia over filling. In a small casserole dish, spread a thin layer of the tomato sauce. Lay each stuffed tilapia fillet in baking dish, with seam side down. Top stuffed tilapia with the rest of sauce. Bake tilapia in a 375 degree oven for 12-15 minutes, or until tilapia is cooked through and flaky.

Sauteed Broccoli, Squash and Mushrooms

I give my boyfriend, Stephén a hard time about being anti-vegetables. But I must admit, I'm not the biggest fan of veggies myself. But for some reason I have been obsessed with these sauteed broccoli, squash and mushrooms lately. Seriously, I've been eating them like it's my job. I don't know what's wrong with me. I'm sure I will tire of them soon, so I'll just go with it while it lasts.


Sauteed Broccoli, Squash and Mushrooms
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2 t+ extra virgin olive oil
1 pint cremini mushrooms
1 yellow squash
1 broccoli crown
1 shallot
Salt and pepper
1 clove garlic, minced

Quarter mushrooms, slice squash down the middle and cut them in half moons, trim broccoli into bite size pieces and thinly slice the shallot. In a large skillet, heat oil over medium high heat. Add mushrooms to skillet and saute for 4-5 minutes, or until browned. Add more oil if needed. Add squash, broccoli and shallot to the skillet. Season with salt and pepper. Saute for 4-5 minutes, stirring occasionally until vegetables are tender. Stir in garlic and cook for 1 more minute.

Agave-Walnut Chicken

I had every intention of posting this recipe last week. Especially since I made it about two weeks ago, but somehow time just got away from me. I don't know what happened. Maybe this week will be better, though it doesn't seem to being shaping up that way. By the way, this was a big hit with my picky eater niece, Siena.

Agave-Walnut Chicken

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adapted from Rachael Ray Mag

1 1/2 lb chicken drumsticks

Salt and pepper

2 t extra virgin olive oil

1 c walnuts, chopped

1 c chicken broth

1/4 c apple cider vinegar

3/4 c agave nectar

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, totaling 20-25 minutes, or until cooked through. Remove chicken from skillet. Add vinegar to skillet and use a wooden spoon to scrap up the brown bits. Stir in chicken broth, agave nectar and walnuts. Add chicken back to skillet, turning to coat with sauce and let simmer for 5 minutes.

Roasted Red Potatoes

These potatoes are, in a word, AMAZING. I know what you're thinking... It's roasted red potatoes, that's not a big deal. But these potatoes, my friends, were brined. So they're seasoned on the inside! Big deal!!! You must try these.


Roasted Red Potatoes
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2 lbs small red potatoes
1/4 c kosher salt
1 T agave nectar
10 peppercorns
2 1/2 c hot water
6-8 ice cubes
2 T extra virgin olive oil
Salt and pepper

Pierce potatoes with a fork several times. In a large bowl, stir hot water together with salt, agave nectar and peppercorns until the salt is dissolved. Add ice cubes to chill water down. Add potatoes and let brine for 5-6 hours. Rinse potatoes. Toss potatoes with oil, salt and pepper. Roast in a 375 degree oven for 45-60 minutes, depending on the size of the potatoes.

Chicken and Wild Rice Soup

Are you a fan of the Biggest Loser? I can't get enough of it. And I always feel kind of guilty for eating dinner while I'm watching it. But obviously not guilty enough to stop doing it. Tonight I'm going to try to get this recipe posted without getting too distracted by the Biggest Loser. I'm already not doing a very good job. It doesn't help that my friend, Jenni and I have a tendency to text each other throughout the show about what's happening.


Chicken and Wild Rice Soup
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2 t extra virgin olive oil
1 shallot, thinly sliced
Salt and pepper
2 T fresh rosemary, chopped
Pinch red pepper flakes, to taste
1 clove garlic, minced
1/2 c wild rice
4 c chicken broth
1 c dairy or nondairy milk
2 c cooked chicken, diced
1 c baby spinach

In a large pot, heat oil over medium heat. Add shallot, salt, pepper, rosemary, red pepper flakes and wild rice to pot. Let shallot saute and wild rice toast for 5-6 minutes. Add chicken broth, bring to a boil, reduce to a simmer and cover pot. Simmer for 45-50 minutes, or until rice is tender. Stir in milk and chicken. Let chicken heat through for 2-3 minutes. Stir in spinach and remove from heat.

Chicken with Strawberry Salad

My boyfriend, Stephen, is not a picky eater. He will eat whatever I feed him, but he is not a fan of pairing sweet fruit with a savory dish. So I save these kinds of recipes for my family. And yes, I know, there is something wrong with him. But I love him anyway.


Chicken with Strawberry Salad
adapted from Rachael Ray's look + cook
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4 chicken breasts
2 t extra virgin olive oil
Salt and pepper
1/2 c balsamic vinegar
1 pint strawberries, sliced
3-4 small basil leaves, thinly sliced
1 c baby spinach, thinly sliced
4-5 slices turkey bacon, cut on bias

In small pot, bring balsamic vinegar to a simmer and reduce by half. Let vinegar cool then toss with strawberries, basil, spinach, salt and pepper. In large skillet, cook turkey bacon over medium heat for about 4-5 minutes per side, or until crisp. Remove bacon and drain on a paper towel. In same skillet, add oil and heat over medium heat. Season chicken breasts with salt and pepper. Cook chicken for 7-8 minutes per side, until cooked through. Let chicken rest for 10 minutes, then slice on an angle. Top chicken with strawberry salad and turkey bacon.

Stuffed Potato Skins

What do you do when you have 4 snow days in a row? You get creative with what food you have in your house. And I have to say, this creation was really good. Granted, it would have been a whole lot better with some cheese melted over the top. So if you eat cheese, pile some extra on for me.


Stuffed Potato Skins
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6 small red potatoes
2 chicken breasts
2 t extra virgin olive oil
2 T pureed chipotle peppers, see note
1 can black beans, drained and rinsed
Salt and pepper
1 c chicken broth, divided
1 scallion, chopped

Roast potatoes in 400 degree oven for 45-50 minutes, until they are cooked through and tender when light pressure is applied. Slice potatoes in half and scoop out the inside of the potatoes. Return potatoes to oven, cut side up, for 3-4 minutes, or until crisp. In a medium skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then dice chicken. Mix together the chipotle puree and 1/2 cup of chicken broth. Add diced chicken and chipotle mixture back to the skillet. Mix together and let heat over medium heat for 5-10 minutes to let flavors meld. Put black beans and 1/2 cup of chicken broth in a small pot. Using a potato masher, mash black beans to your desired consistency. Season with salt and pepper and let heat through. Fill potato skin with black beans and top with chicken and scallions.

Note: When you get a new can of chipotle peppers in adobo sauce, puree the peppers until smooth. Store chipotles in a storage bag in the freezer. Then you can slice off the amount that you what.

Steak Rub

We are on day 3 of no school because of the weather here in Dallas. Most people are probably getting cabin fever by now. I, on the other hand, am finally getting a day to relax. A couple weeks ago, we found out that my boyfriend, Stephen's mom has the early stages of breast cancer. She had surgery on Tuesday morning and then was released from the hospital yesterday. The surgery went really well and she seems to be having a good recovery.

Though it has been a rough couple of days, it has been nice to spend a lot of extra time with Stephen. This was a quick dinner I made for him last night. Stephen really liked the seasoning on the steak. And he definitely appreciated that I topped the potatoes with cheese and made a gravy.


Steak Rub
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1 t dried oregano
1 t chili powder
1/2 t chipotle powder
1/4 t cocoa powder

Mix well. Use liberally on steak.

Stuffed Acorn Squash

I've had an unhealthy obsession today. My friends, Corley and Angela already had to hear about it today, but they will just have to endure it again... There was this girl on the Rachael Ray Show recently who had started a blog to document her losing weight. She decided to take pictures, once a week, of herself in a bikini to show her progress. She is either brave or crazy, decide for yourself. Though my obsession today was about the fact that she weighs the exact same amount as me but still looks better in a bikini than me (I finally figured out that she is 3 inches talker than me), that's not my current obsession with her. The fact is, I'm jealous. I'm jealous that she was clever (read: crazy) enough to take pictures of herself in a bikini and then end up on the Rachael Ray Show. I want to be on the Rachael Ray Show! Ok, maybe not in my bikini. But that's beside the point.


Stuffed Acorn Squash
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1 acorn squash
1 t + 2 t extra virgin olive oil
Salt and pepper
1/2 lb ground turkey breast
1 small eggplant, peeled and cubed
1 carrot, chopped
1 c sliced mushrooms
1 c baby spinach
1 scallion, chopped
1 t onion powder
Pinch nutmeg
1/4 c chicken broth

Slice the acorn squash in half lengthwise. Scoop out the seeds and membrane. Coat inside of squash with the 1 teaspoon of oil and season with salt and pepper. Place squash cut side down on a baking sheet and bake for 350 degrees for 30 minutes, or until tender. In large skillet, heat remaining 2 teaspoons of oil over medium high heat. Cook ground turkey with salt and pepper for 5-6 minutes. Add eggplant, carrot and mushrooms to skillet. Season with onion powder, salt and pepper. Cook for 4-5 minutes, or until vegetables are tender. Add spinach, scallions, nutmeg and chicken broth. Let spinach wilt down for 1-2 minutes. Stuff each acorn half with ground turkey mixture.

Lentil Soup

I've never had lentils before. Never really had a desire to eat lentils. They just look like they would be so blah. But for some reason, I've been obsessed with looking at lentil soup recipes lately. So I took the plunge. And to my surprise, I actually liked it. But I really think the chipotle was a vital ingredient.


Lentil Soup
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1 lb all-natural chicken sausage, sliced on bias
2 t extra virgin olive oil
1/2 onion, chopped
2 c mushrooms, sliced
2 garlic cloves, minced
Salt and pepper
1 t fresh rosemary, chopped
1 chipotle, minced
1 c lentils, rinsed
4 c chicken broth
2 c water
1 Roma tomato, seeded and chopped
2 c kale, chopped

In large pot, heat oil over medium high heat. Sear chicken sausage for 2-3 minutes per side, until browned. Remove from pot. Add onion and mushrooms to pot and saute for 4-5 minutes, or until onion is translucent. Stir in garlic, salt, pepper, rosemary and chipotle. Let cook for 1 minute. Add lentils, chicken broth, water and tomatoes. Bring to a boil, reduce to a simmer. Cover pot and let simmer for 30-40 minutes, or until lentils are tender. Stir in kale and chicken sausage. Let kale wilt down for about 2 minutes.

Chicken Tikka Masala

This was uncharted territory for me, for two reasons. One, because I have never made any kind of Indian food before. And two, because I used this new brand, So Delicious, as a yogurt and cream substitute. I know there are several milk substitutes out there, and have used them. But now... NOW there is a dairy and soy free yogurt! This is BIG for me. I added some sauteed kale to the meal to have some extra veggies to cut through the creamy heaviness of this meal.


Chicken Tikka Masala


Sauteed Kale
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1 bunch kale
2 t extra virgin olive oil
1 clove garlic, minced
1/4 t nutmeg
Salt and pepper

Remove kale from stem and rib. Slice the kale into thin strips. In large skillet, heat oil over medium heat. Add kale and garlic to the skillet. Toss in oil and season with nutmeg, salt and pepper. Continue to toss kale for 2-3 minutes, until it wilts down slightly.