Last week I posted on Facebook a new-found love for the synergy of flavors in rosemary and kale. Somehow I fell upon the intermingling of the two tastes and became determined to put something together that would be healthy(ish) delicious … Continue reading
Things have gotten a little serious around here lately with talk of the flu outbreak and obesity-related deaths passing hunger-related deaths. I’ve decided to take a little breather and share a nice, lighthearted recipe with you all today. (By the way, did you read my interview on wellness and chicken soup to beat the flu season on Park Slope Stoop?) I’ve decided it’s a good idea to post recipes on the weekend because that’s when most people have the time to relax and cook. When I post a recipe earlier on Saturday you have the rest of the weekend to try it out. Sounds like a good idea, right? So later on, when you’re ready, pour yourself a nice glass of….something….and get cookin!
Today’s recipe is an easy, yummy Southwest Salad. It makes about 3-4 servings. First, let’s start with the dressing. Here’s the recipe:
Avocado, cilantro, lime dressing
- 1/2 avocado
- 1/2 cup olive oil
- 1/2 fresh lime
- 1/4 tsp chili powder
- some fresh chopped cilantro
- 1 tsp honey
- salt & pepper
In a large bowl pour in the olive oil, lime juice and honey. Whisk together. Scoop out the half avocado and with the back of a fork, mash the avocado until it forms a thick, smooth dressing coating the bottom of the bowl. Stir in the chili powder and salt and pepper to taste.
- mixed greens
- grape tomatoes
- 1/2 avocado
- tortilla chips
- 1/2 can black beans
- cheese (optional)
- 2 large chicken breasts (optional)
In a small pot, heat up the 1/2 can of black beans. Wash and dry the kale and mixed greens and chop the celery. Toss everything plus the black beans in the large bowl with the dressing. Chop the avocado and add with the tomatoes and crumbled tortilla chips to the top.
Optional: For a non-vegan version, top with some cheese.
Optional: For a non-vegetarian version, rinse the two large chicken breasts and sprinkle with about 2 tsp of chili powder, 1/2 tsp of cumin, a pinch of cayenne and salt and pepper. Add to a heated pan, coated with olive oil and cook thoroughly on both sides. Once cooked allow to cool and shred the chicken with two forks. Add the chicken to the top of the salad.
With two large salad forks, dish up and enjoy. This salad will be great for lunch or dinner. Pair it with a margarita and you’ll have yourself a nice little party. You’ll love it! Happy weekend! Cheers!
About a week ago I tossed together a juice using leftovers from the Greenmarket. I was a little hesitant, at first, about how it would taste together but the outcome is surprisingly yummy. It’s delicious and nutritious and a great … Continue reading
I hope everyone’s weekend was fantastic! I actually felt like I had a weekend. The anatomy final ended at 10:45 and I had the rest of the day to do whatever. Phil and I did some grocery shopping, had a nice lunch, went to a barbecue on a beautiful rooftop patio with 360 views of Brooklyn. Yesterday, we cleaned the apartment! Yay! It’s so nice to be clutter free. I feel like I can breathe fully again. Although, that might be part of the fact that I don’t have an anatomy final looming over me.
It’s funny, this morning I almost didn’t know what to do with myself. I woke up at 6 with the anticipation to begin studying and happily realized that I don’t have to. I slept for another hour, got up and practiced vinyasa for about 30 minutes. Awesomeness!
Now, it’s Monday, and Monday is my Strala Blog post day! Here’s a peek of what I wrote over there:
Story has it that Elvis Presley’s favorite sandwich consisted of peanut butter, banana, and bacon. I love PBB sandwiches, but I don’t understand the bacon. His unique taste buds are the inspiration for a smoothie I made the other day, but I swapped the bacon for kale. I know The King might say “Don’t Be Cruel” to the switch, but if he heard how I was introduced to kale he might come around….
I hope you enjoy the Strala Blog post on a green, Elvis-inspired smoothie and I hope you all have a lovely day. (Just as I wrote that there was lightening and a huge clap of thunder! )
Hi everyone! This has been such a great week of writing and support from all of you. I am so excited to see the overwhelming amount of support and appreciation for my writing. It’s great that there is such a huge community of supporters in the health and wellness movement. It makes me hopeful that one day diet related diseases will be reversed.
Today’s post was inspired by Angela Liddon at Oh She Glows and her Green Monster Movement. She developed the Green Monster Movement to compile all of her recipes and her readers recipes for green smoothies that she calls “Green Monsters”, with the hope to inspire others to try them. They’re nutrient packed and provide tons of energy so naturally, I had to try it.
This morning, following the basis of the “Virgin Green Monster” recipe, I decided to try my own version. The original recipe calls for spinach. Of course, after all that grocery shopping earlier this week, I realized I totally forgot to buy spinach! Go figure. But I did buy kale. Also, upon opening my freezer, I realized I didn’t have ice. What the??? I still haven’t figured out how that was possible. So here are the ingredients I used and in turn created my own “green monster”:
- About 4 leaves of kale (I packed it up to the 1/2 cup line on the blender)
- 1 whole banana
- 1/2 cup of almond milk
- 1/2 bag of frozen peaches
I put in the kale, banana and almond milk first and blended it on high for a minute. Then I added the peaches and used the ice crush option for about 15 seconds.
I poured this beautiful green-colored smoothie into a (pilsner) glass (if you haven’t noticed, I use this glass a lot because I think juices and smoothies look nice in the pilsner shape ) and enjoyed! It was super yummy, light and fresh tasting. The taste reminded me of a summer morning. Sounds kind of weird, but yeah, it’s true. It was a great way to start the day!
Try it out sometime and let me know what you think. I hope you all have a great day and happy Friday!!
A friend recently posted this chickpea and kale salad on Pintrest and I have been meaning to try it ever since. Courtesy of the Wishful Chef, I made it last night and it was sooooo good. I loooove chickpeas and this is by far the best way I have ever eaten kale.
With one can of organic chickpeas, I chopped and mixed 4 leaves of organic kale, a few leaves of organic basil that I am growing in my kitchen window, and a handful of organic mixed baby lettuces. I mixed it with a clove of garlic, a little olive oil and 1/2 a fresh, organic lemon. I added a little salt and pepper. I also used my zester to shred some parmesan (as I didn’t have romano) on top.
You all have to try this. I will be making it all summer…and fall….and winter….Okay, so it’s a really great salad, all year round. Thanks, Wishful Chef, for a really healthy, new salad. Love it! I can’t wait to go home and eat my leftovers.
In case you didn’t know I got a juicer on Sunday and I just want to say that I hugged my juicer this morning. Really, I hugged it, and told it that I loved it. The past two mornings I have made juice using my brand new Breville Juicer and…heaven…I’m in heaven… It is really one of the greatest inventions ever; not to mention the health benefits it spurts out into a glass of delicious freshly-made juice. Juicing is a good way for the body to absorb the nutrients in fruits and veggies. It can reduce the risk for cancer, increase immunity, remove toxins, etc…
Yesterday I made organic apple, celery & carrot juice using the recipe/directions in the instruction booklet that comes with the juicer. It made 16 ounces of a sunset orange, delicately sweet juice. My husband had already left for work, so more for me!
Carrots have a ton of essential vitamins and nutrients including vitamin B6, Thaimin, Folic Acid. But of course, carrots are most famous for their Vitamin A and Beta-carotene which give it that beautiful orange color. These are great for the skin and vision. Celery is slightly anti-inflammatory and a source of Vitamins K and A, Potassium and Calcium. It may also help to lower cholesterol, high blood pressure and aid in cancer prevention. Finally, “an apple a day keeps the doctor away.” Apples are a good source of Vitamin C.
And here’s the finished product:
Today I made all organic strawberry, kiwi, celery, apple & kale juice. Strawberries are a great source of Vitamin C and also has some Calcium, Magnesium, Folate and Potassium. Did you know that kiwi’s are technically a berry? I didn’t! They’re a native to Southern China. (Learning something new every day!) Along with other aforementioned nutrients, kiwi’s contain Vitamin E which is good for the skin and heart. Kiwi’s are also good for thinning the blood. Finally, kale with it’s dark green leaves is a great source of iron. It’s also high in fiber. It may help to prevent heart disease, osteoporosis and dementia.
Now check out this documentation:
And the finished product:
I happily shared this morning’s juice with my husband. When all stirred together the pink juice from the strawberry was overpowered by the dark green from the kale. It looked like Naked Juice Green Machine and tasted like it too.
Tell me about your juicing adventures. Any good recipes I should try?