What the Kale?! 

Spring has sprung! During my last few blog-less weeks my favorite season has shown up and I couldn’t be any happier about it. I can’t decide if I love the glimpse of warm weather and flowers blooming that March brings more for the season it is or more because it means the cold winter days that I so loathe are gone! Either way, I’ve been soaking up all the warm sunshine during  my morning runs and the extra daylight hours in the evenings that I can. 


The last month has been full of exciting days for me! From working hard in preparation to launch what will be my most exciting business adventure yet to starting training for my sixth half marathon, this month has been an exciting leap into what will be an incredibly challenging 2016 for me and I couldn’t be any happier than I am to take it on! This race will be my first after an entire year off…that’s DOUBLE the time between any of the other five I’ve ran. While I’m a little intimated by the timelapse, I’m finally ready to do a race again. After my last half marathon, a race that I barely trained for and really didn’t even enjoy, I promised myself that I’d take a break until I truly wanted to run a race again. Somehow races had just become normal and routine. While I still overall enjoyed running, I quit pushing myself the way I had in years prior. I was no longer competing with or challenging myself to improve, just running to do it. I’m not sure if it’s being in a new town, the fact that this is my last year in my 20’s, or if I just started missing the extra calories training allows for but, over the last month I decided I’m ready to get back in it. So in a little over a month, I’ll be running the Rock & Roll half marathon right here in Nashville! 


So what else have I been doing to celebrate all the fun coming my way? Lots of exploring our fabulous new town! In my typical fashion, weekends are all about long running and eating/drinking my way through Nashville with Drew. (I’m never quite sure if it’s a blessing or curse to be married to someone who enjoys eating as much as I do…)  In our constant uphill battle for balance, we’ve mastered a weekend split of a healthy day of running with good, nutritious meals at home followed by a splurge brunch out on the other. You know, some days you run 10 miles and eat kale, other days you have mimosas and eat doughnuts made out of fried biscuit dough…BALANCE. Or at least the Wilkerson version of it! 

Here’s a glimpse of a few of those weekend splurges…


Located in Williamson County, this place is full of great views and even better TN made wines. The picnic tasting is our favorite way to visit because it gives you a laid back introduction to both!    


Located in the gulch and quite popular on the weekends so be ready for a line out the door BUT it’s the home of the bonut so it’s worth the wait. Enough said.     


A fabulous steak and oyster spot but also home of what I consider the best brunch in Nashville. Amazing food and great atmosphere!    

AND the healthy at home brunches…

 My protein packed Banana Pancakes. (I shared the recipe last spring here.) 

  A tasty (& easy!) Kale Frittata because it’s hard to go wrong with a skillet of veggies, eggs, and cheese…

 And our new favorite, my Spring Kale Skillet (recipe below!)! 


Servings: 2

Total Prep & Cook Time: 25 minutes


1- sweet potato 

2 cups- kale

2/3 cup- water

1/3 cup- lemon vinegarette 

2- eggs

1/4 cup- sliced almonds

1/4 cup- crumbled goat cheese

1/2 tbsp- red pepper flakes & black pepper


  1) Prep all your ingredients. This is a fast moving recipe so having everything on hand is key. 

  2) add cubed sweet potato, water , and pepper flakes to a skillet. Cover and cook on medium heat 8-10 minutes, stirring once. (Time may vary slightly based on thickness of potato. The target is a 95% cooked sweet potato.) 

 3) Set oven to low broil. Uncover the skillet, add kale & vinegarette. Stir to distribute evenly. Add 2 eggs and cover. Cook over medium heat 2-3 minutes. (Just until th egg white starts to thicken.) 

  4) Add the remaining of the pepper, goat cheese, and almonds to skillet. Place in the oven on low broil just until eggs are done and the almonds start to brown. Serve immediately and enjoy! 


Happy Spring, Y’all! 


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