It’s summer so salads are hitting the spot! im in love with the vibrant colors available in our produce! Farmers markets are killin it right now 🙂 This salad is totally simple and healthy but also delicious. Lots of textures and crunch heft to kee you full.
1/3 cup shredded red cabbage
1-2 cups shredded curly kale
Lemon juice of 1 lemon
1/3 can chick peas
1 large carrot shredded
1/2 cup steamed or roasted beets
1/3 cup steamed or roasted butternut squash
Sprinkle of Parmesan
Combine all ingredients and enjoy for an awesome lunch!
Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish
Assemble above ingredients in bowl or container in order listed.
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar
Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!
Wash and de-vein 1/2 large bunch dinosaur kale. Tear into desired chip sized pieces. Lightly spray cookie sheet with oil spray of choice, place in a single layer, lightly spray again over the top of the kale, then sprinkle on desired seasonings. I simply used garlic powder. Then bake at 325 F for 15min! Enjoy and store in a sealed container and ziplock. Easy peasy good for you!
olive oil spray
1/2 large bunch dinosaur kale
other suggested toppings:
-finely crushed walnuts
Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…
1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Crushed raw walnuts, handful
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch
1/2 lemon juiced
Drizzle of olive oil
Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.
You could be cooking your lentils while these are baking, about 30min simmer.
On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.
Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!