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Gluten Free/Vegan Polenta Chili

I have been missing in action BIG TIME….so sorry!

Adult-ing isn’t always easy and at the kate & kale home front we have faced some major life changes over the last couple of months.  The number one life change – my husbands mother is now living with us.  Well, sometimes you have to turn those lemons into lemonade! Right?  Hello world of gluten free cooking!

I am ALWAYS up to a good challenge!  With Fall right around the corner (not as fast as I’d care for) I have been in the mood for chili!!  I have a new found love of polenta and I knew I HAD to incorporate it in to my chili recipe!

What is polenta?

I myself have only just discovered polenta about a year ago.  Polenta comes from Italy as a comfort food. Basically, polenta is made from ground cornmeal (corn), much like grits from the American South. It can be served creamy, chilled and cut into squares and then baked or fried. AND…you can buy it pre-made in a tube. Gotta love that lol!

I have used it several different ways, but I prefer the quick and easy like in my recipe below.  The first time I went to buy it I had NO idea where to find it in my grocery store.  Duh…it was with the pasta and pasta sauces lol.  I might have walked the whole store several times looking for it.

This dish is as tasty as it is beautiful!

Gluten Free/Vegan Polenta Chili

Gluten Free/Vegan Polenta Chili

Print Recipe
Serves: 6 Cooking Time: 30 minutes


  • 1 tbsp Olive Oil
  • 1 medium Onion, diced
  • 1 Red Pepper, diced
  • 2 cloves Garlic, minced
  • 8 oz. Mushroom, diced
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 (14-ounce) can Diced Tomatoes, undrained
  • 1 (14-ounce) can Red Kidney beans, drained and rinsed
  • 1 (14-ounce) can Chili Beans, drained and rinsed
  • 1 Jalapeno, seeded and diced
  • 1 (16-ounce) tube Polenta
  • 1 cup shredded vegan Cheddar Cheese, optional
  • Fresh cilantro for serving, optional



Preheat oven to 375 degrees.


In a large skillet heat the olive oil over medium-high heat. Add the diced onion, jalapeno and red pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds.


Add the mushrooms, chili powder, salt, and pepper, and cook, stirring about 5-8 minutes. Add the tomatoes, beans, seasonings and simmer for 15 minutes or until heated through then remove from heat.


Cut the polenta in half lengthwise then cut into ½" half circles.


Using a large pie pan carefully pour in the chili mixture.


Layer the polenta over the top of the chili, and cook for 30 minutes.


Top with cilantro and serve.


Optional - add vegan shredded vegan cheddar cheese before placing the polenta slices.

Thank you from Ryder!

Ryder Fundraiser

A HUGE thank you for donating to Ryder’s Go Fund Me account!  If you donated when we offered the free tee shirt, they are shipping out this week.

It has been almost one month since Ryder had his leg amputated and he is recovering amazingly well!!  He is back to being a puppy!!  His new mom couldn’t be happier….as are we!  Again, thank you!


Keep it happy & healthy!

XO Kate

Blog healthy

Finding Balance After Your Summer Vacation

I’m sure I’m not the only one who goes a little “overboard” when it comes to vacation time.  Bad eating choices, too much wine and not enough exercise.  Am I right?

Jerome, AZ

Jerome, AZ

I also tell myself to relax and enjoy.  It’s allowing yourself those times that makes life so much fun.  BUT you need to also remember “balance” and that you can’t live like that 25/7/365.  When vacation is over, so is the over indulging.

Jerome, AZ

My husband and I just enjoyed a long weekend up north to one of our favorite haunted mining towns – Jerome, Arizona.  If you live in Arizona and have never been to Jerome – you are totally missing out!

Jerome has fun little hotels to stay in (some haunted!), great places to eat, shopping, music, amazing winery’s to visit and a few spirits wondering around town if you’re in to seeing dead people! LOL!

Okay, so not that all of that “vacationing” is over it’s time to pay for all of the damage you now see on the scale!

Magic Pill – Undo the Vacation Damage

Why, oh why can’t their be some magic pill to undo all of that vacation damage? Life just isn’t that nice I guess, so time for some hard work to get back in shape and cleaning it all up.

Tips to get started:

  1. Start that first breakfast back with a power packed Green Smoothie or Juice
  2. Re-hydrate (the more water the better)
  3. Catch up on sleep, it does a body good
  4. Embrace the veggies, fill up your lunch and dinner plate with lots of veggies
  5. The day after vacation, get back into your healthy routine and hit the gym

It may take a good week to see those vacation pounds disappear, but the sooner you start the sooner you’ll see the results!  Those first couple of days may be painful, but remember back to your pre vacation days and how great you felt.  You’ll be there again before you know it!

Tomorrow is the first day of summer – go forth and vacation!!

Kate XO

Grilled Balsamic Tofu and Asparagus
healthy vegan Vegan Main Meals

Summer Grilling – Grilled Balsamic Tofu and Asparagus

Summer is coming!

Grilled Balsamic Tofu and Asparagus

Grilled Balsamic Tofu and Asparagus

Which calls for more grilling!!  When it’s way too hot to cook inside I am always looking for easy dinners to grill up in the backyard, and this Grilled Balsamic Tofu and Asparagus recipe is one of my go-to recipes!  The balsamic tofu mixed with the cool cucumber and avocado just go hand-in-hand for the perfect warm weather meal.

This recipe is quick, easy and good hot or cold, makes great leftovers!

Tofu Grilling Tips

My husband and I are obsessed with grilling tofu and have discovered a few tips along the way:

  • Use Extra Firm Tofu for the best outcome
  • The longer you marinade your tofu the more flavor it will adsorb
  • To avoid your tofu from sticking to the grill, use a heavy duty tin foil and spray with cooking spray to cook your tofu on
  • Add some of your marinade as grilling by drizzling on top of your tofu
  • Grill tofu to your liking, we like ours more done and crispy on the outside
kate & kale Apparel Now Online
Blog healthy

kate & kale Apparel Now Online

FINALLY- Barre & Vegan Apparel Now Available

kate & kale Apparel Now Online

Kate & kale apparel is now ONLINE! New items being added daily.

Don’t see something you’re looking for or you have a great idea – email me and I would be glad to help make it a reality!

My goal is to share some of my favorite design weather it’s to wear at barre, home or around town!  Life is too short to not have fun.

All items on kate & kale are made to order, and if you have any questions regarding to size and fit, please feel free to email me anytime!

Chickpea Salad Wraps - A Rainbow of Health!
Blog healthy Vegan Salad Recipes

Chickpea Salad Wraps – A Rainbow of Health!

With Spring here and the weather warming up it’s time for a cool and refreshing lunch!

Chickpeas have to be one of the most amazing beans around!

Heck, you can make breakfast with them…lunch with them…of course dinner AND dessert!  But healthy for you?  Chickpeas may have more health benefits than you even realize.  Stop it already!!

One cup of cooked chickpeas contains 269 calories, 45 grams of carbohydrate, 15 grams of protein, 13 grams of dietary fiber, 4 grams of fat and 0 grams of cholesterol.

Besides being an excellent vegan and gluten-free source of protein (enter here: “Where do you get your protein from??”) and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium.  Each cup of cooked chickpeas (also known as – garbanzo beans) contains 15 grams of protein.

Buffalo Chickpea Sweet Potato Pizza
Blog healthy Vegan Salad Recipes

Buffalo Chickpea Sweet Potato Pizza

The taste of buffalo wings and pizza brought together – only healthier and meatless!

A couple of weeks ago I shared my recipe for Vegan BBQ Chickpea Sweet Potato Pizza, and today I want to share that same sweet potato pizza crust BUT add a buffalo twist to the whole thing. You can find my past post for my Sweet Potato Pizza Crust here.

I have talked about my love for sweet potatoes, but what is there NOT to love?!? Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.  Vitamin C is important to help ward off cold and flu viruses, but also that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation. It helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress!  Again, what’s not to love about this potato?!?

Pulled Sweet Potato and Mango Slaw
Blog healthy vegan Vegan Main Meals

Pulled Sweet Potato and Mango Slaw

Hello Pulled Sweet Potato!

Before going to a vegan diet I use to love pulled pork, or maybe it was just the sweet BBQ sauce that did it for me!  I thought my BBQ loving days were over until I came up with this little beauty!

This can be served a little fancy like mine or old school pulled BBQ sandwich style.  Perfect for Spring family BBQ’s!

Pulled Sweet Potato and Mango Slaw

Pulled Sweet Potato and Mango Slaw

There are four parts to this recipe:

  1. Homemade BBQ Sauce (you can use store bought if you’d rather)
  2. Mango Slaw
  3. Pulled Sweet Potato
  4. Authentic Italian Chickpea Flat Bread (or other options from below)

The sweet of the pulled sweet potato, tangy BBQ sauce and spicy/sweet mango slaw all topped on the chickpea flat bread – just go together like PB&J!! Pure heaven!

Options for serving the Pulled Sweet Potato and Mango Slaw – of course you can use a bun, you could serve over a bed of lettuce or even on crackers.  I love BREAD, but it’s one of those things we try not to eat.  I found this recipe for Authentic Italian Chickpea Flat Bread from In Pursuit of More. It is quick and simple to make while your Pulled Sweet Potato is cooking.

The BBQ sauce can be made up to a week before and stored in the refrigerator.  I almost think sitting for a couple of days really enhances the flavor.

Healthy Vegan Breakfast Nachos
Blog healthy Vegan Breakfast

Healthy Vegan Breakfast Nachos – Breakfast Brought to a Whole New Level!

Suffering from breakfast burn out?  Today I am going to help you take breakfast to a whole new level!  Hello Healthy Vegan Breakfast Nachos!

Woot-Woot!! It’s hump day!!  Time to start thinking about the weekend and breakfast!!

If tofu is something new to you let me share a few “getting to know tofu” facts:

  • Tofu is a food made of condensed soy milk that is pressed into solid white blocks. It originated in China, and the process is quite similar to how cheese is made.
  • Looking for more protein in your diet? Tofu is high in protein!!
  • Tofu a highly nutrient-dense food.
  • Studies show tofu may reduce the risk of heart disease, some cancers and reduce the risk of diabetes.

Tofu can be purchased in bulk or individual packages, refrigerated or not. You can also find it dehydrated, freeze-dried, jarred or canned. Once opened, tofu blocks need to be rinsed prior to being used. Leftovers can be stored in the refrigerator, covered with water. Stored this way, tofu can be kept for up to one week — just make sure you change the water often. Tofu can also be frozen, in its original package, for up to five months.

Pressing Tofu

A lot of firm and extra-firm tofu—the kind you want for stir-fries because it won’t fall apart—comes packed in water. Because I cook with tofu quite a bit, I purchased a Tofu Press for about $20 and love it!  Pressing the tofu will help remove all of that extra water and help absorb the flavors when cooking.

If you do not own a Tofu Press, here’s how to press tofu: Take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans.  You want to press your tofu for 15-30 minutes.

Blog healthy vegan

Easy Oil Free Sun Dried Tomato Hummus

Have you ever bought hummus at the grocery store? I’m pretty sure you have, but have you ever read all of the ingredients in that hummus?  For something that is suppose to be healthy for you, what’s with all of the crap in it?!  Especially all of the oil!

Que The Oil Free Hummus!

Just because oils like Olive Oil are suppose to be good, doesn’t mean they are good for youJust two tablespoons of Olive Oil packs in 240 calories! Most fundamentally, olive oil, like all oils and fats, are a concentrated source of calories. With over 4,000 calories per pound, olive oil is far more calorie dense than even pure refined sugar, which has 1,725 calories per pound. Because of its extremely high calorie density, adding olive oil to any food or meal will dramatically increase its calorie density. Crazy!