Signature Salad

 

Hello Everyone!

It is time that I share this amazing salad with you all.  Since the weather has been getting warmer this spring, I keep making slight variations of this amazing salad.  Tonight, I went all out and took the time to roast some beets to take it to the next level.  And Ladies and Gentlemen, WE ARRIVED AT THE NEXT LEVEL. First of all, this is delicious.  The beets and squash are sweet against the kale, and the tahini dressing paired with the avocado is super creamy.  The salad is is satisfyingly crunchy, and much more hardy than you’d expect.

My goal in making this salad tonight was to pack as much fiber into it as possible, due to some recent digestion issues.  Well, challenge accepted and mission accomplished.  In honor of my really-high-in-fiber salad (as if salads weren’t already…) I have named this version of my signature salad the Butt-Busting Salad, inspired by my sister who has a “butt-busting smoothie” she used to make.

This salad totals in over 27g (roughly) of fiber! Talk about butt-busting…

IMPORTANT NOTE: When you eat lots of fiber, always make sure to drink lots of water!! Most of the fiber what you consume is called soluble fiber, which likes to grab onto water (like the name might suggest).  So if you are eating a lot of fiber and not enough water, you are likely to clog up your GI tract.  Which is the opposite of the reason to eat more fiber.  So drink lots of water after eating your veggies! (Preferably at least 20-30 minutes in order to let it digest!) Water: not optional.  

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Butt-Busting Signature Salad (V, GF)
Serves 1 large dinner or 2 small dishes

Ingredients:
Salad:
2 cups curly kale leaves
3/4 cup roasted beets
1/4 cup roasted butternut squash
4 spears asparagus, cut into long rounds
1/4 avocado
1 cup cooked quinoa (as little or as much as you want!)

Dressing:
2 Tbsp tahini
2 tsp apple cider vinegar
Juice of 1/2 – 1 lemon
1-2 tsp dijon mustard
2-4 Tbsp water
2-4 Tbsp nutritional yeast! (though you can never add too much)Salt and pepper (to taste)
Dash of ground coriander (optional)
dash of oregano (optional)
Method
1.  If roasting the beets and squash, rinse and chop into small cubes, toss in some olive oil, sprinkle with salt, and roast at 400 degrees Fahrenheit until crispy on the outside (about 30-40 mintues).
2. If cooking quinoa, bring at least 1/2 cup water and  1/4-cup of quinoa to a boil, then cover it and let it simmer until the quinoa has absorbed all the water.  (Sidenote: I just cover with water and add more if necessary, or drain out the extra water or turn up the heat and evaporate it off when it is done)
3.  Rinse kale, de-stem, and break up with your hands into bite-sized pieces.  Squeeze a bit of lemon on top and massage it in for a few seconds.
4.  Add all the ingredients on top!
5.  Mix the ingredients for the dressing together, I generally guesstimate the amount of water depending on how thick or thin I want the dressing to be.
6. Toss all together and DEVOUR. with a smile.
7. Drink water ;)

Notes:
Definitely, definitely, definitely add your favorite veggies to this. I recommend: mushrooms, cilantro, hemp seeds, celery, peppers, onion, tomatoes (even canned ones work great!), etc…

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I hope you give this a try.  It is so simple to create, even if you chose to skip roasted vegetables. (Though if you have the time for it, I highly recommend it.  Roasted veggies are so. worth. your. time.)

Love,
Lucy

Chocolate Ice Cream…for breakfast??!

I woke up this fine April fool’s morning wanting chocolate. Conveniently, I used up my kale reserves in dinner last night, so no leafy greens for a smoothie.  Which made me think, why not make a dessert-worthy smoothie and eat “chocolate ice cream” (or as close to it as I can make it) to celebrate the day? And guys, this was amazing.  If you have a sweet tooth, this is for you! It’s light, fluffy, creamy, nutritious, and sweet-but-not-too-sweet.  I am so tempted to just go back in the kitchen and make round 2!!

Chocolate “Ice Cream” Smoothie (V, P, GF)
Serves 1 lighter serving

Ingredients
1 frozen banana
1/2 avocado
2 Tbsp cacao
2 tbsp hemp seeds (optional, but kicks up the protein!)
Almond Milk as needed (no more than 1/4 to 1/3 cup)

Method
Add all ingredients to the blender, adding just enough almond milk to make it blend easily, but making sure to keep the thick consistency.

ENJOY! :D

Say “Oh Kale Yes” To Spring! Smoothie

I got back to my apartment completely famished this afternoon after a workout, and all I wanted was peanut butter.  Until I realized that there was nothing to put it on, except for kale–I am all for experimenting, but I wasn’t quite there yet.  So I pulled out the kale and realized that I also had some avocado left from my last smoothie and made up my mind to make a wonderful, replenishing smoothie.  This was one of those “smoothies on a journey”, where you just start packing ingredients into the blender and go from there.  I was so on board after putting just the first three ingredients in.  This smoothie is super fresh, light, creamy, fluffy, and is sure to make you feel happy afterwards.

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Say “Oh Kale Yes” To Spring Smoothie
vegan, gluten-free, soy-free
serves 1 happy belly

Ingredients:
1-2 leaves kale
1/2 cup water
1/2 banana
1/3 avocado
1/2 cup almond milk
1 Tbsp hemp seeds
1/4-1/2 cup frozen blueberries
3/4 tsp maca powder (optional)
1/4 tsp spirulina powder (optional)
1/4 tsp green earth minerals (optional)

Method:
Place the the kale, banana, avocado, water and almond milk in a blender and blend until smooth.  Add the remaining ingredients and blend until smooth and creamy.

Notes:
Definitely taste the mixture before adding the second half of the ingredients because it tastes incredibly wonderful and fresh.  If I had an orange or something light like that, I might think about adding that as well.  Be careful with the optional powders, they can take over very easily, so just remember to start with a little and add more as you like.

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I am just so excited that spring is here that I cannot help but make smoothies! I hope you all feel the same way, and join me in celebrating by making your own! Have a wonderful day, and remember that you are worth putting in the time and effort of making good food for yourself.

Love,
Lucy