It was a magical day. A day that comes but once a year. A day that had been months in anticipation and meant the world to me. A day the camaraderie of mankind could be felt in the air – it was electric. A day when the struggles, hardships and woes of the 8 months prior melted away giving way to appreciation, anticipation and glee. It was the kickoff for the official 2016 NFL Season.
Deeply steeped in delight, I had found a perfect culmination of all I love to celebrate the occasion: my city, music and good food. In a scene fit for a true NFL fan fairytale, I sat outside a delightful restaurant, sipping on an old Fashioned (easy on the sweet, no toxic maraschino cherry), enjoying a live blue grass concert, making new friends with the folks petting my dog, patiently waiting for the gluten-free vegetarian option I had found on the menu and occasionally glancing over at the outdoor mounted televisions for the game to begin. A truly memorable moment.
That’s when it all came crashing down. Okay, that may be a bit melodramatic – a bit.
Unfortunately that evening our waitress was not bringing her A-game and the flat screen tvs kept going in and out. Everyone has bad days, off-days or moments that aren’t their best. This seemed to be all of that for the waitress. Hopeful that things have since turned around for her and grateful for the NFL Mobile app that allowed me to watch the beginning kickoff seamlessly, as well being in a magical location that had another watering hole within a 3 minute walk to finish watching the game… once our bill finally arrived sometime during the 2nd quarter.
As I watched the Broncos defeat the Panthers, I vowed to never leave such a momentous occasion up to chance. I’ve since learned of better venues to watch NFL games from, if not from the comfort of my own home. Additionally, I totally replicated the kale-quinoa salad to have it any time without the wait. That’s called living with your priorities straight.
Makes 4 to 6 servings
½ TBS Sunflower or Olive Oil
1 Bunch Kale
1 Cup Cooked Quinoa
1 TBS Minced Garlic
½ Cup Sunflower Seeds
½ Cup Sundried Tomatoes OR Dried Cranberries - with little to no added sugar!
½ Cup Vinaigrette of Choice – watch for toxic food additives & added sugar
Bring oil up to a medium heat a large skillet.
Add Kale first and stir around to evenly coat in oil. Then add everything but the vinaigrette and mix thoroughly as mixture cooks for 5 to 8 minutes.
Transfer mixture to mixing bowl, drizzle in vinaigrette and mix thoroughly before plating up.
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