During a long weekend trip to Nashville this past fall with Justin, we stumbled upon a restaurant we loved and ended up going to twice while we were there. On their menu they had this amazing shredded kale salad that we couldn’t get enough of ( I know, I know, not typical vacation food – but trust me there were burgers and sweet potato fries consumed after this). I was determined to remember to replicate it when we got home (and after I purchased a food processor). Fast forward to January, after receiving a food processor from my parents for Christmas 🙂 , I finally got around to trying to replicate the recipe and to my delight it was a success and now I want to share it with all of you! This salad is super easy to make, very healthy, and really tastes great too. The shredded of the kale and added dressing really makes the bitter kale flavor you are used to.
Shredded Kale Salad
1 bag of kale – take out the big stems
2 tbs of olive oil
¼ cup of toasted slivered almonds
¼ cup shredded parmesan cheese
optional: add ¼ cup of dried cranberries or sundried tomato pieces for a little sweet taste
- Place half the bag of kale into the food processor with a tablespoon of olive oil and pulse until it is finely ground into small pieces.
- Add the rest of the kale and additional tablespoon of olive oil and finish the shredding process
- Remove all the shredded kale into a big bowl.
- Squeeze the juice of a lemon and a small additional drizzle of olive oil and toss.
- Add the slivered almonds, parmesan cheese and any additional toppings and mix well.
Serve and Enjoy 🙂
White Bean Salad
This salad is not only full of flavor but is also so easy to make; start to finish can be just under fifteen minutes. I love making a big batch of it on Sundays or Mondays so I can put the leftovers in the fridge and use the rest of the week for lunches.
1 can of organic cannellini beans – look for ones without salt added
1/4 cup of sun dried tomatoes
1/2 cup of sliced mushrooms
2-3 cup of kale (or spinach if you prefer)
1/4 cup diced onion
garlic powder, salt & pepper to taste
- Rinse and drain the can of cannellini beans using a strainer
- Spray or pour a few tbsp of olive oil into a skillet on medium heat
- Add in beans, mushrooms, and onions and allow these to cook for about five minutes
- Then add in the sundried tomatoes & kale
- Sprinkle with salt, pepper, and garlic powder
- Cook on medium heat for about 5-10 minutes
- Serve by itself, on top of quinoa, or on salad greens and enjoy!
Did you have too much chocolate and wine over the weekend or is this cold winter weather leading you to overindulge?
Here is my favorite Green Smoothie recipe that makes me feel detoxed, replenished, and kick starts me to get back on track during the week..
What I love most about this smoothie is that it does not deprive you of any nutrients or calories. It is a complete meal that just makes you feel great.
Ingredients (2 servings):
4 handfuls of kale/spinach
2 cups of almond or coconut milk
1 avocado (optional)*
1 tsp of ginger
1 tsp of cinnamon
1/2 tsp – 1 tsp maca powder (optional)*
Protein (choose 1-2):
1-2 scoops of all natural plant protein powder (recommend vanilla/vanilla chai flavor)
2-3 tbs of hemp seeds, flax seeds or chia seeds (or a combination of two)
2 tbs of almond butter
1/2 cup of cooked quinoa
*two optional ingredients that have GREAT health benefits:
– Avocado: is a great addition to your morning smoothie because of its nutrients and healthy fat content. Dr Lipman suggests having 1/2 avocado daily with breakfast for sustained energy and fullness. It adds an amazing creamy texture to your smoothie as well!
– Maca powder: is a newly discovered Superfood that is known to boost energy, libido, improve skin & hair and even balance hormones. It adds a great strong flavor that compliments the ginger and cinnamon as well.
Fill up your blender with all of the ingredients and blend until smooth and creamy.
Portion into two glasses and enjoy! Can easily store the second serving for the next morning 🙂
This article also appears on Women’s iLab to inspire the next generation of female leaders.