This is one of my favorite salads to make when the air grows cooler and my body is craving something healthy and warm. The roasted sweet potatoes add heartiness to the greens and the warm vinaigrette, inspired by Ina Garten, is the perfect complement. The first time I made this, my husband said it was one of the best salads I have ever made (and trust me, I’ve made a lot)!
This kale salad is one of the dishes I get the most requests for, and it’s also one of the simplest. The hearty kale, balanced by the acidity of the lemon with a zip from the chili flakes and a nice crunch from the breadcrumbs, is addicting and it’s probably my favorite way to enjoy this dark, leafy green.
Eat your vitamins:
I have a friend who wouldn’t touch kale for years because the only way he had experienced it was as a green buffet garnish covered in spilled food (sound appetizing?). Well, kale is so much more than that! It is a member of the brassica family, cousins to broccoli and cabbage, rather than romaine or other salad greens. Kale is a powerhouse of nutrients, fulfilling your daily requirements of vitamins A, K, and C in just one serving! It is particularly high in vitamin K (over 1,000% of our daily value in 1 cup), which is key in helping regulate our body’s inflammatory responses. It also boasts over 45 different flavonoids, making kale a front-runner against inflammation and oxidative stress, which can help lower your risk of cancer. Go Kale!
I have been wanting to try this bread recipe for awhile after I first saw it on Sarah’s blog, My New Roots, back in February. Months later, I finally got around to it, and I’m so glad I did. This bread is different than traditional breads–it doesn’t include yeast or flour, instead it is dense, and full of nuts, seeds, and chewy oats. Psyllium seed husks are the ‘glue’ that binds this bread together. These little husks are also a great source of soluble fiber, which expands when ingested, helping to ‘scrub’ the intestines and aiding in the transport of waste and toxins through the intestinal tract. Yay!
We had friends over for dinner the other night, and one affectionately called this ‘bird seed bread’, and proceeded to ask for another piece. It may look different than traditional bread, but trust me, it’s delicious! Full of fiber and protein, this bread keeps you satisfied for hours and would make a lovely breakfast, topped with smashed avocado, a little squeeze of lemon, sprinkle of salt and red pepper flakes or on the side of a steamy bowl of soup with a smudge of butter or as a post workout snack with nut butter or jam–the options are endless. I think this bread will become a staple in our house, and I hope the same for you. Continue reading →
Pesto is one of my favorite additions to a meal; it gives a dish so much flavor in so little time. You can add a dollop to pasta, smear it on toast (try adding avocado!), throw it in with some eggs, or spread it on pizza–the options are endless. I like to make a large batch and freeze it in ready-to-use portions, so I can easily enjoy it long after fresh basil is gone.