Kale Coconut Cabbage White Bean Tostadas

It was too sunny when I took these photos.  Well that's a new problem.

Skitter skitter skitter.

Scoot scoot scoot.

My baby is on the move.

He hardly sleeps anymore, he has so much to do.

Light switch!

If you squint real hard in the center of this kale you will see a pirate ship.


Car antenna!

Neighbor's dog!

Kitty tail!

He's so busy, he practices crawling in his sleep.  The other night I heard him fussing after bedtime, and when I went in the room he was up on all fours, not quite sure how he got there or why.

In fact I just got off putting him to sleep, and it's taking a lot longer these days.  The more I lay him down and try to scoot away, the more he curls in close and mooshes his face up against any portion of my skin he can find.



Death by snuggling!

It's so delicious.

Not unlike these...veggie tostadas!  (seamless transition!)

Kale Coconut Cabbage White Bean Tostadas (borrowed from Joy the Baker.  I know it's non stop with me and Joy lately, right?  I'll try to branch out, but she's pretty amazing.)

12 tostada shells (or make tacos with corn tortillas)
1 lime cut into wedges
1 heaping cup shaved purple cabbage
1 bunch of radishes sliced
1 bunch kale
1/2 cup unsweetened coconut flakes (or use sweetened, that's probably good too)
1 tablespoon olive oil
1 tablespoon soy sauce
red chili flakes or sriracha sauce
1 14-ounce can white beans, drained and rinsed
1 tablespoon olive oil
2 tablespoons chopped chives
2 tablespoons chopped parsley

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.  Rinse kale leaves.  Tear the dark kale leaves away from their stem and tear into bite-sized pieces.  Place in a bowl with coconut, olive oil, soy sauce, and a bit of chili flakes or sriracha sauce.  Toss together with your fingers or a fork to ensure that all of the leaves are lightly coated.  Arrange on the baking sheet in a single layer, and place in the oven and bake for about 15 minutes, or until wilted and crunchy.  Remove from the oven and place in a serving bowl.

In a small saucepan over medium heat, stir together beans, olive oil, chives and parsley.  Stir until warm and heated through.

Serve warm kale and beans with the tostada shell and garnish with chopped veggies and lime juice.  Enjoy! 

7 comments:

anne said...

He's getting bigger and bigger that maybe next time he can help you make some cookies ! lol

I love the the look of these delicious tostadas just add some melted cheese ! :D

Jenny @ Ichigo Shortcake said...

I love the sound of the tostadas, it looks so vibrant and delicious!

thyme (Sarah) said...

How fun that your are resorting to humor and playfulness with your child. When they get 'busy' life changes pretty fast! Your tostadas look delicious, I love the addition of the white beans in them. Fresh and great for summer!

Cakebrain said...

ah babies! it seems like almost yesterday that I had one glued to me 24/7. Now she's going into Kindergarten in Sept!
Yum! tostadas! I never ever think of making them at home for dinner...but it certainly is a great idea! So fresh and healthy looking
o(l]

a. maren said...

mmm anne yes cheese! and guacamole while we're at it!

kankana said...

Your tostadas look delicious and I like the bright vibrant colors on those! your kido sounds so playful.. he must be fun to watch :)

Nuts about food said...

Yeah, when you first have a baby you think: what was all the fuss about? I can totally do this...baby, blog, cooking, photos... and then the baby nears 1and suddenly you don't even have the time for the most essential part: putting dinner on the table.