You can imagine how fit everyone is here on Maui. It's exactly like what you see on TV. No gyms in sight but lean, tight bodies abound, everyone a bona-fide, surf board carrying member of the sea. Kids, adults, moms, grandparents are all strong and slick, just from playing in the waves. Makes me kinda sick. I'm carrying a heavier load what with the recent winter in New York, wine and pasta galore. It's going to take some time to look like a local, but I am determined to start. And by start, I mean a regular exercise regimen of swimming and yoga, as well as a revised diet.
In this spirit, I picked up a copy of the diet book du jour, "Shred". Day One's dinner called for a cup of beans. Seriously. Here's what I whipped up:
Kale and Cannellini Bean Crostini
Rip the leaves from the stems of a bunch of kale and clean thoroughly. You can dice the stems, as well, and throw them in with the leaves.
Heat 2tbsp. of olive oil in a ten inch skillet.
Add one, small finely chopped chopped onion and 2 tsp. of finely chopped rosemary.
Cook until the onions begin to brown and soften, about three minutes on a medium-high flame.
Add 2 cloves of minced garlic and a pinch of chili flakes, to taste, and cook for another minute.
Deglaze the pan with a 1/4 cup white wine. Stir one minute.
Add the kale and 1/2 cup of water, stirring until semi-wilted.
Add one cup of cooked, dry cannellini beans or canned cannelloni beans, rinsed and drained.
Stir and cook for another three to five minutes.
Salt and pepper, to taste.
To prepare the crostini:
Slice a baguette in to thick slices.
Toast them in a non-stick sautee pan, two minutes each side on medium heat.
Rub each, one side only, with a raw clove of garlic.
Heap the kale and beans on each slice.
Drizzle with a good olive oil and a squeeze of lemon.
Finish with a crostini with some shaved parmesan.