This particular morning I didn’t have much to make for breakfast besides this juice. But I had a busy day ahead, so I was fine with some liquid energy 😉
I stayed busy at work right up until lunch time, and I chowed down on a salad with leftover walnut taco meat on top, and an oil-free dressing I’ve been loving lately. I ate a side of quinoa & millet topped with almonds, gluten-free soy sauce, and a drizzle of tahini. For dessert, I ate fresh cherries!
For a snack and pre-workout drink, I made banana nice cream (and ended up sharing with sweet Beckham). This is just frozen bananas and a little bit of unsweetened almond milk processed in the blender. Great energy boost to get through a workout!
Usually by mid-week, I’m almost out of groceries, so dinners are usually just what’s left in the house. This night, I ate a salad and sweet potato fries! I had no dressings, and I’m finally tired of tahini, so I made a weird dressing that ended being pretty interesting. It was made with almond butter, lemon juice, water, and dijon mustard.
I know a lot of people wonder where I get my protein from since I am mainly plant-based. In this dinner, there are approximately 15 grams of protein just in the avocado, almond butter, hemp seeds, and sweet potato. 🙂
I didn’t end up having dessert this night….crazy, I know!
I hope you gained some inspiration for your week! Love you all!
I was in Nashville about 5 years ago, and a foodie friend mentioned it. I literally had NO IDEA what he was talking about. I even went so far to think, “I will never, ever eat that.” Yeah, I’ll never drive a mini-van either.
I have no idea what I was so afraid of. It is kind of curly. And maybe a little intimidating. And a fad going on right now.
BUT, it’s not bad at all! It has a different texture than lettuce; it’s coarser. The good news about that? You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy. In fact, I think kale salads are better the second day!
I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.
I love salads, but sometimes I do get bored with them. Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!
Here’s the one I’m diggin’ right now. This recipe makes two salads for me (if eaten as a meal). If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas. You could also add shredded chicken!
*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store. Don’t be afraid to google a product, ask for help at the store, or order from Amazon!
*I prefer my kale salads not drenched in sauce and dressings. If you like a little more liquid, add more of the dressing ingredients to your liking!
If I could reach into that photo and fix that one piece of lettuce hanging off the side…..
If this were a hashtag, it would be #thingsthatdrivemecrazy.
But in reality, many times I feel like that scraggly piece of lettuce hanging off the bowl.
Like—if you could have seen my ensemble when dropping the kids off at school today. Baggy sweatpants, huge rain boots, yesterday’s ponytail. I’m fairly confident I brushed my teeth. Well, maybe…. I know, I’m so glamorous. I do believe this is called MOTHERHOOD. 🙂
That piece of lettuce is the metaphor for my scraggly life–sometimes barely making it through, especially these days.
And this isn’t even disease related. It’s called TERRIBLE TWOS. And don’t tell me that THREES are worse. I have one of those kids too.
Now, the transition to the salad? I’m not sure I have one!
Let’s try it….
So I need a salad to have energy to keep up with 3 boys under the age of 6? Let’s go with that. Mainly because it’s the TRUTH! That’s probably why I have more salad recipes than any other–to keep my interest! Plus salads are easy peasy. AND I really, really love them. And that’s the truth!
Now, let’s talk Tahini–not to be confused with Tamari (which is gluten free soy sauce). Peanuts are to peanut butter as sesame seeds are to Tahini. Make sense now?
It has an interesting aroma, slightly nutty, but oh so good. It’s rich in minerals like magnesium and calcium, various vitamins, and is a great source of protein.
Tahini has a very unique interesting taste, and it’s a wintertime favorite for me because I crave saltier, heavier foods in the colder months. Because this dressing has a saltier taste, I love pairing it with sweet or tart fruits like dates & raspberries on a salad.
With your leftovers, feel free to drizzle on roasted vegetables, or eat more salads 🙂
Give this a shot, and I would LOVE to know what you think!
P.S. You will find TAHINI in the same aisle as peanut butters, almond butters, etc! If you can’t find it, try the organic section or a health food store!
I know Brussels sprouts get a bad rap. They’re kind of like spinach. People just think “yuck” when they hear the words without giving them much chance. But I’m here to set them free.
Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce. Totally blog worthy. And it’s coming.
But until then, you can enjoy this beautiful fall-tasting salad and all its glory. I hope it changes your mind on this little boogers, because they really are incredible!
This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂
This is one of those posts when I really wish one of my talents was photography.
The beauty in this salad cannot be captured with my phone. Period.
If you want an amazing blog AND amazing photography, I highly, highly recommend following Oh She Glows. It’s just beautiful. She’s beautiful. The food is beautiful. It’s beautiful. (Get it?)
I know, I know, I have so many photographer friends. But who has time to coordinate? Plus, I work at midnight.
I know, I know, I could learn. But does it make me crazy if I don’t want to? You mamas with little ones know how limited time is….I have to pick…and right now, I pick music.
Ok, so that’s out of the way.
Here’s the picture.
Imagine this Kale salad tasting about 40 million times better than the picture can even portray.
The taste is strong and brilliant.
What I love about kale (I mean, can I really break this down to just one thing?!) is that is doesn’t wilt. That means making kale salads ahead of time are perfect. And in fact, they get better when marinated.
Oh snap, clean eating just took the lead.
Spend a few minutes making this salad and you’ll have dinner for two and some leftovers for lunch or a week full of lunches. Pair it with some soup or fruit, and what a wonderful, clean lunch you have!
This recipe will come in stages!
The first thing you’ll want to do is prepare the things that need to be cooked:
1. Preheat the oven to 400 degrees.
2. Trim the bottoms of half of a bunch of asparagus and place on a pan.
3. Drizzle olive oil on top and sprinkle salt and pepper generously.
4. Mix and roast in oven until browning, about 15 minutes.
5. While that starts roasting, put 2 teaspoons of sesame seeds and 3 Tablespoons of crushed raw almonds on another pan. Roast until browning and a nice aroma fills the room, about 6-8 minutes. Watch carefully so you don’t burn them. These go from perfect to burned very quickly!
6. Meanwhile, chop the shallots. Heat pan and a small amount of olive oil on medium heat. Saute the shallots, stirring frequently, until soft & browning. Use a splash of water if they stick to the pan.
7. Cook 1 cup of edamame to package directions. Drain & rinse with cold water.
Next, while these ingredients are cooling, prepare the salad ingredients:
1. Wash, de-stem, and chop 8 cups of curly kale (for me, it was about 1.5 bunches)
Put 1/4 cup almond butter, 1/4 cup tamari (gluten free soy sauce), 3 T raw honey (or maple syrup for a vegan option), 1 T lemon Juice, 1 teaspoon of sriracha sauce, and 1/2 t garlic powder in a blender and blend until smooth.
Now, for the easy part. Throw all the ingredients in a large bowl, and TOSS! Store leftovers in the fridge for a few days, but it probably won’t last that long!