Citrus & Avocado Kale Salad

I'm a little obsessed with kale salads these days. Cooked, raw, breakfast, lunch, dinner - I really haven't come across a time when I didn't want to add some kale. BUT, I will say that it if it is not cooked/sauteed, I need for the leaves to finely chopped so that it gets mixed in with all of the other flavors. I certainly don't eat raw kale plain. And I don't know many that do.

Anyway, I'm also obsessed with 90s music lately. Like a lot. I've been listing to Alice In Chains, Pearl Jam, Red Hot Chili Peppers, Mad Season and Everlast all week. Awesome. Here, you can listen to What It's Like (1998) while you read this post (adult content fyi).

OK, annnnyway, below is one of my kale concoctions from this week that ended up being super delicious and found its way into my lunch... three different times.

Citrus & Avocado Kale Salad

Small handful of kale, finely chopped
1/2 green apple, finely chopped
1 blood orange (you could also use 1/2 of a grapefruit or another type of orange)
1/2 avocado, chopped
1 small slice sharp goat's cheese, diced*
1 tsp scallion, diced
1 small carrot, shredded
Few macadamia nuts

Method:

Yes, just throw it all together. I make mine in the morning which is great because it allows all of the flavors to soak in to each other. 

citrus salad.jpeg

*Omit goat cheese or replace with Almond Cream Cheese for a vegan option

YUM!

Enjoy ;)

-AEB

Chevre-Macadamia and Fig Kale Salad

I'm not sure why I didn't put all of these ingredients together once before. It really is fantastic. Each bite has amazing flavor. I've had it four days this week for lunch and I am not tiring of it. Though I have made it a bit different each time, this one topped my list. And, I have no photo to show for it. 

Chevre-Macadamia and Fig Kale Salad

Handful of kale, finely chopped
1 apple, diced (alternatively you could do 1/2 an apple and 1/2 an avocado, I did this a few times)
1 mint leaf, finely chopped
1/2 small carrot, diced/shredded
Small handful of macadamia nuts
Sprinkle of Chevre Goat Cheese crumbles
1 fig, diced
1/2 tsp scallion, diced
1/2 tsp apple cider vinegar (alternatively you could use lemon juice or omit)

Method:

Toss everything together ;) To ensure you get the full flavor of this salad, I like to shake it up in a container or toss in a large bowl before I eat it. That way the apple cider vinegar gets a chance to do its thing and everything else gets mixed around.

Absolutely invigorating! Love this salad!

Enjoy ;)

-AEB

PB&J Smoothie

I typically don't have smoothies in the winter months (because it's so cold I guess?) but I think my body was in a bit of shock after Thanksgiving. I needed something light and easy on the digestive system.

This hit the spot...

PB&J Smoothie

1 medium banana
1/3 can light coconut milk
1/3 cup frozen blueberries
2 tbls PB2 (powdered peanut butter, you could use 'regular' PB if you prefer))

Banana PB Smoothie.jpeg

 

Enjoy ;) 

-AEB

Cucumber Watermelon Summer Salad

Don't you just love summer produce? Me too.

Cucumber Watermelon Summer Salad

1 chopped watermelon

2 diced cucumbers

2 kale leafs, chopped (stem removed)

1 scallion, minced

5 mint leaves, minced

Juice from one small lemon 

Method:

Combine everything, top with the lemon, consume ;)

watermelon cucumber salad.jpeg

Great appetizer! Love, love, love.

Enjoy ;)

-AEB

Kale Apple Slaw

Woohoo! My love for kale continues to prevail! :)

This salad was super tasty. You could add in protein with pumpkin or sunflower seeds or some lean meat but I left mine without this time.

Mmm. Fresh and delicious. I say that a lot, I know. But it was.

Kale Apple Slaw

2 cups shredded kale
1/4 cup green apple, thinly sliced
1/4 cup purple grapes, chopped
1/4 cup shredded carrot
1 tsp minced scallion

Dressing:

2 tbls extra virgin olive oil
1 tsp stone-ground Dijon mustard
1 tsp apple cider vinegar
1 tbls water
Splash of lemon juice
Sprinkle of poppy seeds

kale apple slaw.jpeg

Yum!

Enjoy ;)

Carrot Gazpacho

I simply love researching and thinking for hours about the flavors, consistency and textures of ingredients to make a perfect recipe. If you have been reading my blog, you know that I rarely do come up with the perfect recipe. Sometimes close. Sometimes way off.

This time was quite close to perfect. Though, knowing myself, I'm sure I will make it slightly different next time. I usually have too much fun experimenting to do the same recipe twice ;)

Carrot Gazpacho

4 large carrots, peeled and chopped
1 radish, peeled and sliced
1 tbl shallot
2 tbls extra virgin olive oil
2 tbls apple cider vinegar
3/4 cup water
8 mint leaves (stems removed)

 

Method:

As with most recipes involving a food processor, there really isn't a method. But here is what I did: pulse the carrots, radish, shallot and olive oil. Then add in the apple cider, water and mint and blend all ingredients until well combined.

Serves 2-4 people.

This will keep well in the refrigerator for about 72 hours.

Enjoy ;)

-AEB