Crunchy Kale Salad (Like Chick-fil-a)

 via Our Best Bites

https://ourbestbites.com/kale-crunch-salad-chick-fil-a-copycat/#wprm-recipe-container-77641

Love this Kale salad! Easy to make ahead!

Ingredients

Dressing

• ¼ cup olive oil 
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon dijon mustard
• ½ teaspoon sea salt
• 1 pinch garlic powder or a few grates of fresh garlic on a microplane

Greens

• 4 cups finely chopped kale
• 2 cups finely chopped green cabbage
• 2-3 tablespoons finely chopped toasted almonds
• fresh cracked black pepper to taste

Instructions

Dressing

• Combine all dressing ingredients in a mason jar (or other similar tightly-sealing container and shake vigorously until combined. Set aside.

Salad

• Wash and dry your kale and cabbage. To prepare kale, run a knife along both sides of the stem all the way up the leaf to remove it and discard. Take your kale leaves and roll/scrunch them and chop finely. Continue to chop from different directions until it's finely chopped. 

  Chop cabbage into similar sized pieces. 
• Add toasted almonds and drizzle on dressing. Toss salad well to well-coat all the greens. I like to use food-safe gloves to massage and toss. If desired, finish salad with a few cracks of freshly cracked black pepper. 

  This salad is a great base for other inclusions as well. Some things you can experiment with are cheeses like feta or parmesan, dried fruits like craisins or yellow raisins, proteins like chopped steak or chicken, etc.

Teriyaki Chicken Crispy Rice Bowls

SO good. via kalejunkie on instagram 

 Makes 4 meal salads or 6-8 smaller salads⁣

Crispy Rice⁣
2 cups cooked rice, cooled (I used jasmine)⁣
1 tb sesame oil⁣
2 tb teriyaki sauce/marinade (I used San-J GF Teriyaki sauce/marinade)⁣
⁣
Chicken⁣
1 rotisserie chicken⁣
1/4 cup teriyaki sauce/marinade (same as above)⁣
⁣
Salad⁣
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣
1/2 cup red cabbage, finely sliced⁣
1/2 cup cilantro, chopped⁣
1 bunch green onions, finely chopped⁣
1 red bell pepper, diced small⁣
1/2 cup salted peanuts, chopped⁣
⁣
Creamy Sesame Ginger Dressing⁣
1/4 cup olive oil⁣
3 tb toasted sesame oil⁣
3 tb soy sauce (or sub coconut aminos)⁣
3 tb rice vinegar⁣
2 tb maple syrup⁣
2 tb cashew butter⁣
2 cloves garlic, mashed⁣
1 tb fresh ginger, minced⁣
⁣
First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). Next, remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside. Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Finally, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy! Store in the refrigerator for up to 5 days.⁣

Quinoa Apple, Kale, Cranberry Salad

 This is so good. I had it at a funeral and when my friend Erin said she had made a salad I immediately knew it was hers. Her recommendation is to double the dressing. Great for meal prep, using up extra ingredients. Can be vegetarian or vegan and with or without meat protein. I had roasted butternut squash and slivered almonds so I used those also delicious. I also used micro greens today out of my garden so good. Good cold, warm, whatever. Keeps well too. 

via https://www.delish.com/cooking/recipe-ideas/a42028408/cranberry-apple-quinoa-salad-recipe/

• 1 1/2 cups 

  water or low-sodium vegetable broth

• 3/4 cup 

  tricolor quinoa, rinsed and drained

• 1/2 cup 

  dried cranberries

• 1 

  large bunch curly kale (about 5 oz.), roughly chopped

• Kosher salt

• 2 

  medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

• 1/4 

  small red onion, thinly sliced

• 1/3 cup 

  toasted pecans, roughly chopped

• 2 oz. 

  crumbled feta

• 1 Tbsp. 

  Dijon mustard 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 Tbsp. 

  honey

• Juice of 1 lemon

• Pinch of crushed red pepper flakes

• Freshly ground black pepper

Step 1: Make quinoa, I usually do a 1:2 ratio in the InstantPot for about 5 minutes on high pressure. Can use veggie broth or just water

1. Step 2: place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
2. Step 3In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
3. Step 4Pour dressing over salad and toss to combine.

Healthier Apple Crisp

 Ambitious Kitchen does it again. Love this apple crisp. Like a warm fall hug. I'm loving apple crisp with greek yoghurt for a fun fall breakfast. The pecans on top are a do not miss. They are delicious!

https://www.ambitiouskitchen.com/healthy-apple-crisp/

• For the topping:
• ⅓ cup (38g) whole wheat pastry flour (or regular flour or gluten free oat flour or almond flour)
• ½ cup (48g) old fashioned rolled oats, gluten free if desired
• ⅓ cup (71g) dark brown sugar (can also sub coconut sugar but brown sugar is best)
• ½ cup (56g) raw chopped pecans
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup (57g) cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)
• For the crisp:
• 5-6 medium Honeycrisp or Granny Smith apples, peeled, cored and very thinly sliced
• ⅓ cup (104g) pure maple syrup
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1 tablespoon bourbon (or pure vanilla extract)

Instructions

• Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan with nonstick cooking spray. Set aside.
• To make the topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
• Once finished, place topping in the fridge and begin making the apple filling.
• To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
• Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
• Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

Revive Smoothie

 Tessa Romero is a life coach I found on instagram and I absolutely love her! She has this super tasty smoothie recipe that I come back to when I want a load of lots of goodness. 

3 handful frozen spinach 

1 banana

4 celery stalks rough chopped

1 apple

1 lemon rind cut off or big splash of lemon juice

lots of ginger root (peels removed) maybe like 2 inches or so

1 cup frozen mangos

1 cup frozen pinneapple

2 TBSP hemp hearts

I will also do a scoop of collagen powder if I need the extra boost. 

Bird Seed Bowl

 via Abby_thome

Mix together: 
1 Tbsp chia seeds 

1-2 scoops of greek yoghurt (can omit)

Toppings:

3 Tbsp hemp seeds
berries of choice 🫐🍓
I use 1/2 cup Blueberies 🫐+ a handful of raspberries

One banana, sliced 🍌
2-3 Tbsp peanut butter
Drizzle of honey 🍯

PB Blueberry Bowl

A twist on Abby's bird seed bowl. Very filling via abby_thome Instagram

3 Tbsp Chia Seeds
1/3 cup Oats 
Hot Water 
Drizzle of Maple Syrup 
1 heaping Tbsp Peanut Butter 
1 cup blueberries 
1/2 Tbsp hemp seed hearts 

In a bowl, add the oats + chia seeds
Cover w hot water, pour 1/4 above oats/seeds
*Let sit 10 min for chia seeds to bloom*
Warm the peanut butter, and blueberries 
Add maple syrup to the thickened chia/oat bowl 
Pour in the melted peanut butter, stir 
Add in the warm blueberries + top with hemp seed hearts

Nourishing Cookie Dough Bark

 Really tasty for when the chocolate chip cookie cravings hit. via Callascleaneats on Instagram

1 cup almond flour
2 tbsp almond butter (or nut butter of choice) 
2 tbsp coconut oil (melted) 
2 tbsp coconut sugar
1 tbsp milk 
1 tsp vanilla
1 pinch sea salt 
Chocolate chips

Mix together all cookie dough ingredients except chocolate chips. Stir in chocolate chips. Form into 1 large cookie dough ball. Place on a parchment paper-lined tray and flatten

Add another 1/2 cup chocolate chips and 1 tsp coconut oil to a microwave safe bowl. Microwave for 30 seconds, stir, microwave another 15 seconds and stir again. Repeat until fully melted

Spread melted chocolate onto cookie dough bark. Top with sea salt. Place in the freezer for at least 2 hours or until fully set. Break apart and enjoy. Can do fridge or freezer.

Pistachio Gelato Chia Pudding

 Yuummm, Merrick recommended this and it does not disappoint. Any filling can be used instead of pistachios. I blended up leftover peaches and plums from the kids and it was a peaches and cream chia pudding. Yummy with pumpkin seeds, can make like a smoothie bowl. via beingfunctionalnutrition on instagram. 

*Serves 2*
1. Blend together
+ 1 c unsweetened almond milk
+ 1/4 c coconut cream (unsweetened canned)
+ scoop vanilla protein
+ 1/3 c dry roasted pistachios (shelled)
+ 1 tsp vanilla extract
+ sprinkle salt

2. Pour liquid mixture over 1/4 c chia seeds in a bowl or mason jar. Stir thoroughly, cover and let sit for at least 3 hours in the fridge.

Moroccan Lentil and Chickpea Soup (Harira)

 A friend gave me this recipe from America's Test Kitchen. One of my absolute favorites! Serve with some naan and good to go. 

Bang Bang Cauliflower

veganbowls

Bang Bang Cauliflower by @plantbased.traveler 

 These delicious, roasted, sweet ‘n spicy sticky Bang Bang Cauliflower Bites aren’t like cauliflower wings as they’re not dipped in batter but are meant to be served as a topping for salad, rice or noodle dishes, or as filling for some tacos! 

Ingredients:
1 medium head of cauliflower, cut into small florets 
2 tbsp corn starch 

Bang Bang Sauce:
1/3 cup vegan mayo 
1 tbsp sriracha *
Juice of 1 lime 
2 tbsp maple syrup 
1 tbsp coconut sugar 
2 tbsp coconut aminos or light soy sauce 
1 tsp each of paprika, garlic and onion powder 

Optional: 
Sesame seeds 
Chopped cilantro 

Method:
Preheat oven to 425 F/ 220 C. 
Add ingredients for the sauce to a large bowl, and whisk until smooth. 
Cut cauliflower into small florets, then wash and dry them thoroughly. 
Dust florets with cornstarch, and add them to the sauce. Use a spoon or spatula to make sure everything is evenly coated. 
Spread cauliflower bites on a lined baking sheet, and bake them for 35-40 minutes. 
After every 15 minutes, give them a stir, and coat with any sauce that may have spread or run off. 
Since they’re not dipped in batter they won’t crisp up like cauliflower wings but should be a little charred, and deliciously caramelized when done. 
Top with sesame seeds and cilantro, and enjoy! 

Tip: Add more or less sriracha to your preference! Double the sauce to have extra for drizzling or dipping.

Sautéed Veggie Breakfast Baked Frittata

 Adapted from https://cookieandkate.com/healthy-breakfast-casserole-recipe/

1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups) -I used a bunch of the small sweet peppers)
¾ cup thinly sliced green onion (about 1 small bunch)

1/3 cup chopped sun-dried tomatoes
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper

4 ounces (1 cup) crumbled feta or goat cheese

1 tsp oregano 

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and sun-dried tomatoes and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
8. Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.