#2,037: Squash, Kale, Sausage Inspired Bowls

So I originally found a recipe for Stuffed Spaghetti Squash in a recent issue of taste of home, but I decided to change it up based on the ingredients I had on hand. Actually my only substitution was going to be to use sausage instead of ground beef, but when I picked up my grocery order, there was a butternut squash instead of a spaghetti squash.  And when I went to make it, I realized I didn't have hot sauce, so I figured I couldn't post this as an original recipe review.  I'm still interested in trying it at some point though. 
I really, really, really enjoyed this meal!  It was hearty, filling, and healthy.  I think this would be good with some roasted cauliflower in it too! 

1 medium spaghetti squash (I used a butternut squash, cubed)

1 cup water (I omitted)

3/4 pound lean ground beef (I used bulk pork sausage)

1/2 cup chopped red onion (I used a yellow onion)

2 tablespoons yellow mustard

2 to 3 teaspoons Louisiana-style hot sauce (I used a few dashes of red pepper flakes)

4 small garlic cloves, minced

1 can (15 ounces) no-salt-added black beans, rinsed and drained

2 cups chopped fresh kale

1/4 cup plain Greek yogurt

I skipped this step and just roasted my butternut squash cubes with some olive oil, salt, and pepper, until it was soft and to my liking).  Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on the trivet in a 6-qt. electric pressure cooker. Add water to cooker. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high and set time for 7 minutes. When squash is finished cooking, quickly release pressure according to the manufacturer's directions. Set squash aside; remove water from cooker.

In a large skillet, crumble beef (I used pork sausage) and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes.

Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt. 

#1,846: Sausage, Kale, and Lentil Soup

Whenever I find a recipe with lentils I think of my grandma who used to make them regularly for us and for our family gatherings.  So it's always a nice reminder of her when I make lentils myself (even if it's not her recipe I'm making them with).  I found this recipe in a recent issue of Real Simple Magazine.  It's supposed to be served with crusty bread (which would be delicious!) but I don't have any on hand so no bread for me.  This is quite good...a little underseasoned, but still good.  I decided to add some dried basil, Italian seasoning, and crushed red pepper.  I think it needed it.  It also does not need the salt (or just a tiny bit of it).  I think it's salty enough with the sausage.  

1 pound sweet Italian sausage, casings removed (I used bulk pork sausage)

1 cup chopped onion

2 garlic cloves, chopped

4 cups chicken stock

2 cups dried red lentils, rinsed (I used brown lentils)

1 (28-oz.) can whole peeled tomatoes, drained (I used petite diced)

1 teaspoon kosher salt

½ teaspoon black pepper

5 cups loosely packed baby kale leaves

Baguette, for serving (optional)

Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.

Add the stock, stirring and scraping 
 to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.

Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

#1,700: Cannellini and Sausage Soup

Although I think this soup is a tad too salty, it was quick, and it's overall healthy and I do enjoy the flavors of this.  I think the sausage contributed to the saltiness of this dish, so using a different sausage might have helped me.  

12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces (I used chicken and cheese sausage)

4-1/2 cups vegetable broth

2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained

4 cups coarsely chopped Chinese or napa cabbage (I used kale)

3 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.

#1,423: Apple, Quinoa and Kale Salad

Kale is one of those powerhouse veggies that I want to love and eat as often as possible, but still isn't my favorite veggie.  :)  So when I saw that this recipe mixed it with quinoa (which I DO love!), I was excited but a little nervous to try it.  This recipe is good, and definitely healthy.  I loved the texture and tiny bit of sweetness the green apple gives it but you have to love mustard to like this dressing.  Thankfully I LIKE mustard so I didn't think it was too bad, but this is not my most favorite thing to eat.  I enjoyed it for one meal, but wasn't overly excited to make it again.  If you love kale and you love mustard though, you might just totally dig this recipe!  

1 green apple, chopped

1/2 cup cooked and chilled quinoa

As much kale as you think you'll eat

1/4 cup extra virgin olive oil

zest and juice of 1/2 lemon

1 tablespoon mustard

salt and pepper to taste

Instructions

For the dressing:

Whisk together olive oil, lemon juice and zest, mustard, and salt and pepper.

For the salad:

In a large bowl, combine apple, quinoa and kale. Toss with dressing. Serve.

#1,390: Spaghetti Squash with Kale and Sausage

Since I started my weightloss journey on FoodFuels, I've stopped eating any form of sausage.  It was a very hard transition at first because it was one of my go-to, easy proteins.  Now that I've hit my weightloss goal (and only until Jan 1 when I start right back on my plan to continue to lose more weight hopefully) I've added back a little bit of turkey sausage.  So I was super excited to try this recipe that has been sitting on my pinterest board for a few months now.  

1 med-large Spaghetti Squash

12 oz. sweet Italian sausage (I used cooked turkey sausage, diced)

1 shallot, minced

1 clove garlic, minced

1 large bunch kale

big pinch crushed red chiles

sea salt

freshly ground black pepper

freshly grated Parmesan cheese (optional)

Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.

Cut the tip and the tail off of the squash and then cut in half lengthwise. Scoop out the seeds. Set both halves, cut side down, on the prepared baking sheet. Roast for 45 minutes - 1 hour, or until tender (the tip of a small, thin-bladed knife should slide in easily). Set aside for a few minutes, until cool enough to handle.

When the squash is getting near the end of its cooking time, set a large skillet over medium to medium-high heat and add the sausage. Cook, stirring as needed to break up, until cooked through and a bit brown.  Add shallots and garlic and saute for another minute or two, until soft.

Pull the large, woody stems from the kale, and slice the leaves into thin ribbons. Add to the skillet along with the crushed red chile flakes and cook, stirring until tender and just cooked through. Season to taste with salt and pepper.

Use a fork to scrape the still warm squash into strands. Arrange on a serving platter.

Scoop the sausage and kale mixture over the top. Grate some Parmesan over the top of everything and serve.

#1,388: Spaghetti Squash Enchilada Casserole

Holy heck, I LOVED this recipe and will probably make it again next week for my lunches.  It was THAT good!  I made some adjustments to make it more to my liking, and I made this even easier but putting the whole uncooked spaghetti squash into my crockpot with a little bit (about 1 c) of chicken broth and cooked on high for about 4 hours.  I took it out of the crockpot, cut it open, scooped out the seeds, and it was ready to eat.  You do have to pierce the skin of the squash a few times with a sharp knife so it lets the steam escape as it cooks.
Then in a bowl I mixed the squash strands, cooked leftover taco meat (with the onion and taco seasoning in it), garlic, chopped kale (instead of spinach), a can of diced green chilies, salt and a little bit of mexi-blend cheese.  I threw it into a 9x13 pan and baked at 400 degrees for about 30 min.  Delicious!!

Below is the original recipe that I used as my inspiration with the addition of my taco meat in red.  Next time I am totally adding in a can of petite diced tomatoes too!

1 (3 lbs.) spaghetti squash

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups fresh spinach (I used kale)

1 (14.5 oz) can roasted tomatoes with green chiles (I just a small can of diced green chiles)

1 teaspoon ground cumin (I used a packet of taco seasoning)

I added 1 lb of cooked ground turkey mixed with the taco seasoning

½ teaspoon sea salt

2 ounces goat cheddar, shredded (I used mexi-blend cheese...omit for paleo)

Preheat the oven to 400F and line a baking sheet with parchment paper or a Silpat. Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and saute the onion until it's tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted. Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you'd prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven's broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

#1,360: Meatball and Kale Soup

There are a few things I love about this recipe:
I has meatballs in it.
It's healthy and paleo-friendly.
There is no chicken broth so it's lower in sodium!

I loved this soup recipe, and the only thing I would do differently next time, is to make the meatballs much smaller.  I ended up cutting the meatballs in my bowl so they were smaller and incorporated throughout the sup more.  But other than that, I loved this.  Ok...I would also remove the stems of the spinach/kale/swiss chard that I used, but I was being lazy.  I found an organic baby spinach/kale/swiss chard mix at Sam's club, and I almost trimmed all of the stems, but decided against it.  I wish I would have.  I just don't love the stems when the spinach/lettuce is wilted.  

1 tbsp. olive oil

1 onion, chopped

3 cloves of garlic, minced

1 jalapeno, minced

1/2 tbsp. cumin

1/2 tbsp. coriander

1/2 tbsp. dried oregano

1 tsp. paprika

1 large can (28 oz.) whole, stewed tomatoes (I used a can of organic diced)

6 cups water

3 cups of kale, roughly chopped

3 cups of spinach, roughly chopped

salt to taste

Meatball Ingredients (makes about 1 dozen):

1 lb. lean ground beef (I used ground turkey)

1 egg

1/8 cup grated parmesan cheese

1 tbsp. fennel seeds (I omitted)

1 tbsp. dried oregano

1/2 tbsp. garlic powder

1/2 tbsp. salt

1 tsp. cayenne pepper

1 tsp. black pepper

1 tbsp. olive oil

Combine the beef, egg, parmesan, and spices in a large bowl, and shape into 2" meatballs.  In a large frying pan, heat the oil and sear the meatballs on all sides, turning about every 3 minutes.  They don't need to be cooked completely through, but you want a good, flavorful crust.

While the meatballs are frying, dice and mince the onion, garlic, and jalapeno for the base of the soup.  In a large pot, heat the olive oil and cook the base (seasoned with salt) over medium heat for about 7 minutes, until soft.  Add the cumin, coriander, oregano, and paprika and stir.  Add the tomatoes, crushing them up, along with the juice from the can. 

Once the base of the soup is at a simmer, transfer the meatballs to the pot.  De-glaze the frying pan with a little water and add to the pot, to get all the flavorful crust from the meatballs into the soup.  Add the six cups of water and bring to a boil.

Taste the soup and season with salt, if needed, then add the kale and spinach.  As soon as the greens have cooked into the soup and it has returned to full heat, it is ready to be served.

#1,363: Italian Style Un-Stuffed Peppers

Well this is about my 11th form of a "stuffed pepper" recipe I've posted on my blog.  Can you tell it is one of my go-to meals?!  As I've noted before, I don't actually like the texture of stuffed peppers, so I "un-stuff" mine and add the diced peppers right into the recipe/dish.  I've made stuffed peppers in the crockpot, as soup, as a skillet meal, etc.  All of them are good in their own way.  This recipe was no exception.  It was so easy to throw together and I'm enjoying eating it (over fresh spinach).  Love this paleo-friendly meal!!

2 bell peppers (I diced mine)

1 Tbsp bacon grease or coconut oil

1/2 large onion, diced

4 cloves garlic, pressed or chopped

4 small tomatoes, diced (or use 14 oz canned diced tomatoes)

1 lb grass-fed ground beef (I used ground turkey)

6 Fresh basil leaves, finely chopped

2 c Baby spinach, finely chopped (Kale would be good too!)

sea salt – to taste

black pepper – to taste
hot sauce – optional, as garnish
extra basil leaves garnish

Preheat your oven to 375.  Halve the bell peppers and place them in a roasting dish face-down for about 10-15 minutes. Note: You can skip this step if you want to keep the peppers more firm/raw when you eat them (or if you are adding them to the dish diced, like I did).

While the peppers are pre-cooking, you’ll cook the stuffing on the stove-top. Use a large sautee pan or a large pot. Place your bacon grease or coconut oil in the pan and then cook the onions over medium-high heat until they’re slightly browned on the edges and appear cooked through (translucent). You may season them with salt and pepper to taste.

Next add the ground beef or turkey, breaking it up and allowing it to cook through completely. Then add the tomatoes and garlic and allow the ingredients to simmer together for a couple of minutes.  Add the chopped basil and spinach and mix them in just allowing them to wilt.  (I also added the hot sauce at this point, along with some Italian seasoning).

Remove the peppers from the oven when they’re just a bit softened, then flip them over and spoon in your stuffing mixture.  If you would like to eat them at this point, you can go right ahead. Otherwise, place them back into the oven for around 15-20 minutes to allow the flavors to meld even more.  (I skipped this step completely, turned the skillet down to low and let the flavors melt/simmer for about 15 minutes.  I added a little bit of water to the pan (about 1/8 c) so it wouldn't get too dry).  

#1,349: Skillet Chili with Kale and Spinach (Paleo)

Oh my goodness, I am in love with this recipe.  It is SO good I literally can't stop eating it.  I'll admit I don't love the coriander in it, but I think that's because mine isn't ground very well so it sometimes gets a little overpowering.  But I've been eating this for a few days for lunch AND dinner, and I'm making another batch this weekend.  I added some diced tomatoes and bell pepper to bulk up the veggies, but next time I'm adding in even more kale and spinach.

I served this over spinach leaves so it was such a healthy meal!!

1 pound of ground beef (I used ground turkey)

1 big bunch of fresh kale

1 big bunch of fresh spinach

1 sweet yellow onion, diced

Balsamic vinegar

1 tbsp Coconut oil

2 tbsp Unsweetened cocoa 

1 tsp Chili powder 

1 tsp Ground cumin 

1 tsp Ground coriander 

1 tsp Garlic powder

1 tsp Salt

2 bell peppers, diced
1 can of organic diced tomatoes

Directions: Rinse kale and spinach and cut into bite-size pieces. 

Melt 1 tablespoon of coconut oil in a large skillet over medium high heat. Add onion to skillet and cook until soft, stirring occasionally. Add ground beef and stir mix and break into small pieces. Add spices (I also added the bell peppers and can of diced tomatoes) and stir to combine. 

Add a generous splash of balsamic vinegar to add quick depth to the chili. After the meat is completely browned, add as much kale and spinach to the skillet as you can and stir until it wilts. Keep adding kale and spinach until all of it wilts in with the chili (to your desired amount). Taste the mixture and add spices as needed to achieve the taste you like. (I personally added more chili powder, cumin, and garlic powder). 

#1,308: Bacon Avocado and Tomato Lettuce Wraps (Or salad...)

I came across a recipe for Bacon Avocado and Tomato Lettuce Wraps...I think the recipe is pretty self explanatory.

Lettuce wraps/leaves
Cooked, chopped bacon
Diced avocado
Chopped tomatoes

But I decided to make this recipe as a salad and grabbed some kale from my garden.  I also felt it needed a little dressing so I poured some balsamic vinegar on it too.  It was delicious, but nothing super special.  BUT this is a great low-carb meal that I can prep mostly ahead of time and take to work for my lunches.  (That's win!)

#1,280: Kale Slaw with Red Cabbage and Carrots

Ugh....I can't believe that I forgot to take a picture of this! 

In fact, I'm pretty sure I might have told one of my siblings to take the picture......do they not listen?! 

Anyhow, I think I liked this salad more than most of my other family members when I served this over the 4th of July.  It definitely could use some protein added on top for added flavor.  It was good, but not spectacular.  I would make it again though, and probably will make it tomorrow (minus the seeds) since I have everything on hand!

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 teaspoon apple-cider vinegar

Coarse salt and pepper

3 cups mixed shredded kale and red cabbage

1 carrot, peeled and julienned

1/4 cup fresh parsley leaves

2 tablespoons diced red onion

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds (I used sliced almonds)

2 tablespoons hemp seeds

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.

Season with salt and pepper, drizzle with dressing, and toss to coat.

#1,264: Kale and Cabbage Salad with Creamy Honey Mustard Dressing

I learned a big thing about this recipe...cut the red cabbage into much smaller pieces!! Although I really, really enjoyed this recipe, the cabbage is so tough that unless you cut it super small (or really love hearty cabbage) it is too tough.  I loved the dressing though.  I think I might make this again without the cabbage at all, or use just shredded coleslaw mix.  It was certainly good though.  And it lasted 3 days in the fridge! The recipe posted below makes A LOT of salad, so adjust accordingly.

3 bunches organic kale, de-stemmed and torn into bite sized pieces
1/2 head red cabbage, chopped
1/2 cup sliced scallions
1 cup pumpkin seeds (I used chopped, toasted cashews...these get soft if it sits for more than a few hours)
1 1/2 cup dried cranberries

In a large bowl, toss together all ingredients.  Pour dressing over salad and mix well.

Dressing:
1/2 c cashews
3/4 c water
juice from 2 lemons
2 tbsp honey
2 tbsp dijon mustard
1/4 c olive oil
salt and pepper

Place all ingredients in a blender and blend until smooth. 

#1,251: Kale and Brussel Sprout Salad

This recipe was supposed to have bacon and Pecorino cheese on it.  Both of which are my favorite things and would seriously make this salad even better.  But I didn't want to start making bacon and I currently am not eating cheese so I was left to add just a tiny bit of cashews and red onion on mine.  It was still really, really good.  I will be eating this again tomorrow, so that's a good sign!  But if you make this, please add the bacon and cheese....you will thank me for it! 

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped
1/2 c Pecorino cheese, finely grated

Combine all dressing ingredients in a small bowl and mix. Add in olive oil, whisking until combined.  Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

#1,211: Kale and Purple Cauliflower Salad

This recipe has been sitting on my Pinterest board for about 6 months now.  I never could convince myself it was worth the money to get purple cauliflower (even though I do love anything purple!).  So today I finally decided it was time to try this recipe and get it off my Pinterest Board (once I try a recipe it gets deleted). 

I wasn't a super huge fan of the recipe made exactly as described.  In my opinion the cauliflower was way too tough, but if you like raw cauliflower you might like it that way.  I had to add a little bit of water to steam my veggies and get them a tad softer.  Then it was much more to my liking!  And I may have added a tiny bit of chopped bacon....maybe.

This was very good and a certain 2 year old kept sneaking it off my plate!  I pretend that it bothers me but actually I'm so excited he's eating his veggies I don't care!  I will definitely make this recipe again.


About 4 cups roughly chopped kale, rinsed and lightly shaken dry
2 cups of purple cauliflower, broken into florets and sliced in half as desired
2 cups of white cauliflower, thinly sliced into bite size pieces
4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste

In a very large cold skillet, place the oil and the garlic. Set heat to medium high and saute until fragrant, add the cauliflower and toss to coat well. Cook for 3-4 minutes, just until barely tender. Add the kale and toss quickly to coat with oil and garlic. The kale should cook and start to wilt within just a few minutes, due to being slightly damp. Season generously with salt and pepper as it cooks.

Remove from the heat while still a bit crisp. Serve warm or let cool to room temperature before eating. Enjoy!

#1,137: Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Kale

This soup was really good, but I think I ruined it by putting in so much kale.  I like kale, so I figured I'd add just a little extra...well that's all I tasted and started picking around it.  Next time, I'm going to scale back just a bit.  Although the photo above was a good bowl because it had just the right amount.

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices 
4 packed cups fresh kale, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker.  Chop onion, mince the garlic, and add the spices to the slow cooker.  Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.  

When beans are done to your liking (for me this took about 5 hours on low), chop the kale, turn the slow cooker to high, and add the kale and sausage.  Cook about 30 minutes more.  Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.

#1,126: Spicy Sausage, Kale and Sweet Potato Soup

Holy deliciousness!! This soup was so easy to make and I am seriously loving it for lunches and dinner this week.  I wasn't sure I was going to love the kale in this, but I really, really do.  I can't wait to make this again.  I used Hormel's natural choice smoked sausage so mine isn't really spicy but it still is good and it definitely gave a nice flavor to the broth.  Love this one!

olive oil
1 medium onion, diced
3 cloves garlic
1 large sweet potato, diced small (skin on or off)
3 cups Smoked Sausage, sliced into 1” rounds or cubes
1 (19oz) can chickpeas (optional) (I omitted)
1 tsp paprika (sweet or smoked)
1/2 tsp ground coriander (I omitted)
1 tsp chipotle powder (I used crushed red pepper)
1/2 tsp ground cumin
1/2 tsp salt (I omitted)
6 cups low-sodium chicken stock
4 cups kale or spinach
feta or goat cheese, to garnish (optional) (I omitted)
fresh ground pepper, to garnish

Drizzle a large pot with a few glugs of olive oil and turn the heat on to medium. Add the diced onion and sweat for 5 minutes. Add the garlic, sweet potato, sausage, chickpeas, spices & salt and cook for another 5 minutes, stirring once or twice. Pour in the stock and bring to a simmer. Let cook for 10-15 minutes or until sweet potato has softened. Taste for seasoning and add more salt, if needed. Add the greens and stir for 1 minute. Ladle into bowls and top with cheese, if using, and fresh ground pepper. 

#1,120: Mustardy Kale Salad With Roasted Sweet Potato and Apple

 Obviously kale is not only in season, but it's also something I've had in my house a lot lately since it is showing up in several recipes this weekend alone!  That's okay because kale is so good for you!  For me, I need to have a significant amount of salad dressing on it though to help cut the bitterness of it.  And I eat with a lot of other ingredients too.  It's still is good though!  I loved this recipe.  I especially loved the kale and the roasted sweet potatoes!  Delish!  2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
6 tablespoons olive oil
kosher salt and black pepper
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 bunches Tuscan kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
1 Pink Lady or Honeycrisp apple, thinly sliced
1/4 cup chopped roasted almonds (I used cashews)
4 ounces shaved pecorino (I omitted)

Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.                                 

Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.                                 
Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine. Serve topped with the pecorino.

#1,119: Roasted Root and Kale Salad

Not only was this salad good, but you can make a lot of it ahead of time, so it is perfect to bring to a family get together or in advance for a gathering/party.  I added some diced red onion to mine to give it a little more flavor, but I loved this salad.  Matthew even ate a little bit of it too once I put him on my lap and he ate off my plate!  Whatever it takes to get the toddler to eat veggies!!

4 medium parsnips, peeled and cut into small dice (2 cups)
4 medium carrots, peeled and cut into small dice (2 cups)                        
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided                        
1/2 teaspoon  salt, divided                        
1/4 teaspoon  ground black pepper, divided                        
1/4 cup plus 2 tablespoons finely chopped shallots (3 to 5)                        
1 teaspoon  finely shredded lemon zest                        
1/4 cup  freshly-squeezed lemon juice                        
1/4 cup  red wine vinegar                        
2 tablespoons  honey                        
2 teaspoons  Dijon mustard                        
1 1/4 pounds  kale, stems and ribs removed and leaves thinly sliced (10 cups firmly packed)                        
6 strips bacon                     
3 tablespoons  dried currants                        

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a medium bowl, toss the parsnips and carrots with 2 tablespoons of the olive oil and half of the salt and pepper. Transfer to prepared baking pan, spreading in a single layer. Roast, uncovered, for 20 minutes or until tender. Remove and cool in baking pan on a wire rack. To store, place in a storage container and chill up to 24 hours.

In a small bowl, whisk together the remaining 1/2 cup oil, remaining salt and pepper, shallots, lemon zest, lemon juice, vinegar, honey, and mustard until well-combined (you should have about 1 1/4 cups). Use immediately or cover and chill up to 24 hours. Shake before using.

Meanwhile, heat a 10-inch skillet over medium heat. Add bacon strips and cook until browned and crisp. Remove to paper towels to drain. Chop the bacon and set aside. To store, place in a storage container and chill up to 24 hours.

Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currants; chill. Bring to room temperature 1 hour before serving. Place on a large serving platter or shallow bowl.

#1,000: Chocolate Green Smoothie

The name of this recipe is both interesting and intriguing.  I couldn't help to make it not only for me, but to give to the kids as well.  This is freaking delicious!  LOVE, LOVE, LOVED this.  And so did the kids.  Well not Chloe, but she rarely will finish a smoothie I give her. 

2 frozen bananas (peel them before freezing or life will be very frustrating!)
1/2 to 1 cup almond, rice or coconut milk (I used about 1 1/4 cups of almond milk because it was so thick)
1 to 2 cups organic spinach, collards or kale
2 tsp raw honey
2 tbsp cacoa powder
Dash of sea salt (optional)
1 small handful of almonds or walnuts, chopped (I used 1 tbsp. almond butter)
Cacao nibs to sprinkle on top (optional)

Mix all ingredients except chopped nuts and cacao nibs in a blender. (I did add the almond butter at this point) Blend well. Add nuts and pulse once or twice. Pour into a glass and sprinkle cacao nibs on top for even more yummy nutrients.

#991: Crunchy Kale Salad

I am not the world's biggest Kale lover.  I enjoy kale chips from time to time, I ocassionally will throw it in my smoothie, but it is so bitter, I usually stay away from it.  When I came across this recipe, I figured it couldn't hurt to give it a try.  I am SO glad that I did.  I truly think this is one of THE BEST salads I've had in a very long time.  I ate 2 bowls of this stuff and may or may not have drank the last few drops of dressing in my bowl.  Yes it was that good.  No, this was fantastic. Try this recipe.  Yum, yum, yum!!

4 cups kale, washed, trimmed, and shredded
2 cups red cabbage, shredded (I used a bag of pre-shredded cabbage)
2 cups green cabbage, shredded (see above, so I omitted)
1 Granny Smith apple, julienned
1 avocado, peeled, pitted, and diced
1 cup almonds, roughly chopped
1 cup dried black currants

Maple orange tahini dressing:
1 orange, juice of (about 1/2 cup)
1 tbsp maple syrup (I used honey)
3 tbsps tahini
pinch of salt
1/3 cup olive oil
lemon juice to taste

Make the dressing: Place the orange juice, maple syrup, tahini, and pinch of salt in a medium bowl and whisk together until blended. Slowly drizzle the olive oil into the bowl in a steady stream while constantly whisking. Add lemon juice to taste. Set aside.

In a large bowl, combine the kale, cabbages, apple, avocado, almonds, and dried black currants. Pour the dressing over the salad and toss to coat. Serves 4-6.