Tag Archives: healthy

Citrus Kale Salad with Toasted Almonds & Avocado

 

citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:

citrus-sections

Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.

Ingredients

  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste

Instructions

  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.

Notes

This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

lemon quinoa salad with tomato and asparagusThis week is all about Spring recipes on the #SundaySupper site, but honestly, I think that thinking is kind of hopeful! We still have snow and have more coming, so “spring” is just not on the horizon yet in these parts of New England. That said, I am sharing a great recipe for a healthy, lemony, quinoa salad that thankfully, you can enjoy whenever you want to – Spring or not!

If you like pasta salads but don’t want to eat all that…well, pasta, then quinoa salad may be your new favorite thing. Quinoa is just plain yummy and a good way to switch up your boring routine salads! This spring-time version has all the best smells too: basil and lemon. Oh my. My kitchen smells amazing from this!

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Ingredients

  • 1 cup uncooked quinoa
  • 1 lemon, zested and juiced
  • 2 Tbsp. olive oil
  • 1 clove peeled garlic, pressed
  • 10 spears fresh asparagus, cut into 1" pieces
  • 1/2 cup grape tomatoes, halved
  • 4-6 basil leaves, chopped or thinly sliced
  • salt and pepper to season

Instructions

  1. Make the quinoa according to the package directions (simmer until done). Set aside to cool.
  2. In a medium saute pan, add the oil and saute the garlic, taking care not to burn.
  3. Add the asparagus and saute until it turns bright green and then browned a bit.
  4. While this cooks, to a large bowl, add the cooled quinoa. Squeeze the lemon juice over the quinoa with zest and stir to combine. Add the tomatoes and basil. Season with salt and pepper.
  5. Add the asparagus, making sure to scrape the oil and garlic into the bowl. Stir gently to combine it all. Serve at room temperature or chill until ready to serve cooled.
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Thanks to the host this week, Anne from Simple and Savory.

Here’s your inspiration for Spring, no matter what the temperature:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
lemon quinoa salad with tomato and asparagus

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!

2-in1 Recipe: Clean Eating Muffins or Pancakes

clean-eating-muffins-or-pancakesI have bombarded Pinterest, and all of my cookbooks to scrape together some meals and lunches that I haven’t made yet- I hate when it seems like I am making the same 5 meals over and over again, but that is exactly what I do! Especially when it comes to eating clean and healthy foods, I just hit a wall of boredom. I love to bake muffins and cookies for the kids, and I can’t eat that if I am eating “clean” so I stop making them entirely. Well, I found a great recipe to satisfy my need for a muffin without derailing my healthy eating efforts.

Not only does this recipe make muffins, it makes pancakes, so you get 2 clean-recipes for the price of 1- which is free. So, “you’re welcome,” I guess! I have to be honest. These taste like clean-eating muffins…but their muffins. And I appreciate the fact that I am eating them at all and still staying on a clean-eating plan. So, enjoy if you too need some variation in your diet and have a cup of tea and a muffin…or pancake!

Your 2-for-1 recipe:

2-in-1 Recipe:Clean Eating Muffins or Pancakes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 muffins, or 6 pancakes

Serving Size: 1

50 calories each.

2-in-1 Recipe:Clean Eating Muffins or Pancakes

For a great, clean eating snack that is Advocare 24-Day Challenge approved!

Ingredients

  • 1/2 cup dry oats
  • 3/4 cup egg whites
  • 1 teaspoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 packet Stevia

Instructions

    For Muffins
  1. Preheat oven to 350*. Spray your muffin tin.
  2. In a bowl, mix the oats, cinnamon, cocoa and stevia.
  3. In a separate small bowl, whisk your egg whites and oil until frothy.
  4. Add to the dry ingredients until combined.
  5. Pour into 6 muffin cups or 12 mini-muffin cups.
  6. Bake for 12-14 minutes for 6, and 7-10 for mini.
  7. For Pancakes
  8. Heat a non-stick skillet to medium.Spray or add a bit of oil.
  9. Add all ingredients to a blender.Blend until combined.
  10. Pour into 6 pancakes, flipping when brown on one side.
  11. *Serve with your favorite fruit or syrup.

Notes

I analyzed the calories from www.caloriecount.com. *For the pancakes, adding fruit or syrup increases your calorie count by what you use.

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