Super Kale Salad

Here’s our Super Kale Salad.

Super Kale Salad

Print Recipe
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • 2 lemons juiced
  • 2 tbsp honey
  • 1/4 cup spicy mustard
  • salt to taste
  • pepper to taste
  • kale
  • cauliflower
  • rainbow bell peppers
  • sweet onion
  • blueberries
  • slivered almonds
  • sunflower seeds

Instructions
 

For the Dressing

  • Combine lemon juice, honey, and spicy mustard in a small bowl
  • Whisk until well combine and emulsified
  • Salt and pepper to taste

For the Salad

  • Remove the thick stems of the kale and finely chop.
  • Put kale in a large bowl and massage with your clean hands to break down the fibers. About 30 seconds.
  • Place cauliflower in a blender and pulse until the consistency of rice. Add the the kale.
  • Finely chop the bell pepper and onion. Add to the bowl.
  • Add blueberries, almonds, and sunflower seeds. Toss salad.
  • Salt and pepper to taste.
  • Toss with Lemon Honey Mustard when ready to serve.

Notes

Original recipe: https://bakerbettie.com/superfood-salad-and-recipes-perfect-for-summer/
Tried this recipe?Let us know how it was!
Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Black Bean Sweet Potato Chili

This is our favorite hearty chili, that is also healthy and vegetarian friendly. I can’t believe that we haven’t posted it to the site until today.  

Black Bean Sweet Potato Chili

Print Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Extra Virgin Olive Oil
  • 1 Sweet potato, medium-large peeled and diced
  • 1 Red Onion, large dices
  • 2 tbsp Chili powder
  • 1/2 tsp Ground Chipotle powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Salt
  • 3.5 cups Vegetable stock
  • 1 can Black beans,15 ounce rinsed
  • 1 can Diced Tomatoes, 14.5 ounce
  • 1/2 cup Quinoa, dry
  • 4 tsp Lime juice
  • Suggested garnish include: avocado, cilantro, crema, cheese

Instructions
 

  • Heat a large heavy bottom pot with 1 tbsp oil over medium heat.
  • Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
  • Add the garlic, chili powder, chipotle, cumin, and salt. Stir to combine.
  • Cover the pot and reduce the heat to maintain a gentle simmer. 
    Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  • Add the lime juice and remove the pot from the heat. Season with salt as needed.
  • Garnish with avocado, cilantro, crema, or cheese before serving. 

Notes

Original recipe: https://whatsgabycooking.com/black-bean-sweet-potato-chili/
Keyword Vegetarian
Tried this recipe?Let us know how it was!
Category: Main Courses, Side Dish, Soup & Stews, Vegetarian & Vegan | LEAVE A COMMENT

Sesame Ginger Kale Salad

This is a great lunch or dinner salad. It can get so big that you’ll be tired of chewing at the end of it. lol.

We actually make this pretty often for a great colorful salad to take for lunch at work.  This was definitely influenced by Traci, as kale isn’t always one of my go-to veggies. But being that this salad has so much flavor, I have yet to complain about it.

Sesame Ginger Kale Salad

Print Recipe
Course Salad
Cuisine American, Japanese
Servings 4

Ingredients
  

Sesame Ginger Vinaigrette

  • 1/4 cup Soy Aminos
  • 2 tsp Cornstarch
  • 1/4 cup Cooking Oil any nuetral oil, or sub garlic oil and remove garlic below
  • 2 cloves Garlic
  • 1/4 cup Rice Vinegar
  • 3 tbsp Ginger grated
  • 1 tbsp White Sesame Seeds

Salad

  • 8 leaves Curly Kale roughly chopped
  • 1 cup Carrots shredded, optional
  • 4 Radishes thinly sliced
  • 1 cup Edamame shelled
  • 1 Avocado sliced
  • 2 tsp Sesame Seeds black or white

Instructions
 

  • Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine the mixture with the remaining ingredients for the dressing. Heat over medium-high heat, stirring frequently (or in the microwave in 15 second increments stirring after each increment) until it begins to simmer. Continue heating until vinaigrette thickens slightly, about 2 minutes.
  • At least 30 minutes and up to a day before serving, toss kale with 2 tablespoons of the vinaigrette and massage dressing into kale leaves.
  • Toss kale with carrots, radishes, edamame, and avocado.
    Add vinaigrette until it is dressed to your liking. You won't need all of the vinaigrette for this recipe, but it can be refrigerated for 2 to 3 weeks. Sprinkle with extra sesame seeds.

Notes

Original recipe: http://inquiringchef.com/sesame-ginger-kale-salad/
Tried this recipe?Let us know how it was!

Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Lemon Garlic Sauteed Bok Choy

We both like this recipe a lot.  The lemon and garlic really step up the flavor of the bok choy.  It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.

 

Lemon Garlic Sauteed Bok Choy

Quick, delicious, satisfying. Lots of flavor!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 lb Baby Bok Choy
  • 1.5 tbsp Extra-Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1 pinch Crushed Red Pepper optional for spicy
  • Sea Salt
  • 1/2 Lemon cut into wedges

Instructions
 

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
  • Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
  • Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,

Notes

Original recipe: https://inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/
Tried this recipe?Let us know how it was!

Category: Healthy & Light, International Cuisine, Side Dish, Vegetarian & Vegan | LEAVE A COMMENT

Easy Green Beans

Exactly like the title states, these are easy green beans. They cook up perfectly – quickly and in one skillet.  Cooking doesn’t have to be difficult.

Easy Green Beans

Quick and easy green beans
Print Recipe
Prep Time 6 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 12 ounce Green Beans trimmed
  • 1/4 cup Water
  • 1 tbsp Butter
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions
 

  • Combine green beans and water in a large skillet.
  • Bring to a boil over high heat. Once it reaches a boil, cover and cook for 3 minutes.
  • Uncover pan and stir in butter. Cook 1 minute or until water evaporates ad beans are crisp tender.
  • Sprinkle beans with salt and pepper.
Tried this recipe?Let us know how it was!

Category: Side Dish, Vegetarian & Vegan | LEAVE A COMMENT

Brown Butter Cucumbers

I have to be honest and say that i was unsure how this would turn out the first time that i made this. That said, it has been added to the site, because it’s just that good.

The brown butter cucumber actually end up being more like a warm relish that you can add on top of whichever protein you’re cooking. The cucumber soaks up all that flavor from the browned butter, making every bite savory.  It’s a great low carb way to have a delicious meal. We’ve made this to go with chicken and with fish like mahi or swordfish. 

Brown Butter Cucumber

This is great on top of white fish or chicken. IT makes a warm buttery relish that is so good!
Print Recipe
Prep Time 10 minutes
Course Sauce, Side Dish
Servings 2

Ingredients
  

  • 2 tbsp Butter, Unsalted
  • 2 Cumcumber kirby type
  • 2 clove Garlic
  • 2 tbsp Cilantro, Fresh chopped
  • 2 tsp Lemon Juice

Instructions
 

  • In a skillet over medium-high, melt the butter, cooking it until the foam subsides and it turns deep gold
  • Add cucumbers and a pinch of salt. Cook for about 4 minutes.
  • Add garlic and cook until cucumbers soften, about 3 minutes.
  • Stir in cilantro and lemon juice. Cook for 20 seconds.
  • Season with pepper and more salt and lemon, if desired. Serve atop grilled chicken or fish.

Notes

Original recipe: https://www.countryliving.com/food-drinks/recipes/a3396/brown-butter-cucumbers-recipe-clv610/
Keyword Keto
Tried this recipe?Let us know how it was!

Category: Healthy & Light, Side Dish | LEAVE A COMMENT