My Favorite SAHM Salad!

Favorite SAHM salad because I always have these items in the fridge and the prep takes less than 3mins and can be done one handed while holding a toddler into other arm. Ingredients:

Powergreens (buy the pack pre-washed from Trader Joes

Avocado

Cucumber peeled and diced

Scoop of homemade hummus

Splash of lemon juice

Drizzle of olive oil

Dash of sea salt and pepper

ALL organice, gluten-free, super healthy and good for you.

 

    Kale Chips (Warning: Highly Addictive)

I have kinda figured this kale chip thing out. And thus…we now have a serious kale chip problem: I can’t stop experimenting with them and we can stop eating them! Hey- better than actual chips right? Right! Okay so here’s the basic kale chip plan and then you can spice or funk it up as you wish! Some suggestions below…

Wash and dry kale (as dry as possible). Break into sections. Set oven to 300 degrees. Massage kale with light amount of olive oil (or coconut oil if you want- also is quite yummy that way). Add any spices you want but this is my favorite:

sea salt, cayenne, paprika, black pepper, cumin and sometimes I add almond or garbanzo bean flour or Bragg nutritional yeast to the mix! Lay it out so each piece is flat/has its own area. Cook on 300 for 15-18 min then turn try around for another 15-18 min. After then turn 10 min each side until super crispy. Do not stir or flip kale must let it just lay untouched the whole time. Let cool for a few mins after taking it out of oven.

Another variation is to go sweet and make it with coconut oil, coconut flakes, almond flour, cinnamon, coconut sugar, ginger, sea salt- also pretty darn tasty but not for everyone.

Oh and P.S. you won’t believe how much the kale shrinks up so buy a TON of it. It’s pre-washes and already pieced out in bags at Trader Joe’s if you don’t feel like doing all the crazy prep of washing and drying (like I did today-oy)! Just sayin’… Kale it up!

     Some new fun items in feeding my family! Featured above is a northern bean and super greens soup (recipe below) and some brown rice noodles with a vegetarian curry to pour on top- all the veggies we had went into the curry, tons of ginger, curry paste and loads of spices. My daughter enjoyed the noodles on their own which was super fun too! This is how I do Friday night dinner/Shabbat dinner at our place. We light candles, have wine, there’s an amazing gluten-free rosemary bread under the cover and I make an olive oil-truffle salt dip or a vinegar-olive oil, rosemary dip. Either way it’s a fun way to wrap the weekend, be grateful for what we have, reflect and to make wishes for our future. Oh and the daisies well- I just love daisies!

Fennel-Lentil-Mash

Good for your health and tummy…

organic lentils

diced organic fennel

diced organic celery

tons of organic fresh ginger

diced and peeled organic green apple

organic, non-gmo coconut milk

cayenne pepper, black pepper, coriander, cinnamon, curry, tummeric

Let it all simmer for hours until its just a yummy healthy mash that you can eat alone, add water to make a soup, pour onto rice or quinoa. It was so damn good even though it looks a little weird. I promise. I felt SO good on the days I ate this. Seriously.

Northern Bean and Super Greens Soup (Vegetarian/Vegan and Gluten-Free)

This soup rocked! I boiled water and lemon juice with diced celery, roasted red peppers, organic northern beans, white organic quinoa, organic lentils, diced organic fennel, organic spinach, organic broccoli, organic swiss chard and collard greens, kale and a lot of cayenne pepper. No salt added. That was it. It was super detoxifying and satisfying too!

Asparagus-Fennel Soup (Vegetarian-Gluten-Free)

I had fennel and asparagus and I was like- why not try some kind of soup with it (chilled btw this was a cold soup). So I blanched both the veggies then put them in the VitamiX and added cayenne pepper, a dash of sea salt, some lemon juice and done! Garnished with some organic lentils and parmesan cheese. (If you omit the cheese this is vegan). So good if you’re into asparagus and fennel like I am!

Here the soup is served as a part of one of my Shabbat dinners. In addition was this rad salad (baby kale with cucumbers, celery, cherry tomatoes, blueberries, dried cranberries, almond slivers and apples) and some kale chips. I also made a honey-dijon dressing.

On tonight’s menu:

Kale Chips, sweet potato ginger/tumeric/curry mash, pepper and lemon peel dusted asparagus, almond meal and spices crusted Dover sole… Oh and not pictured is my latest obsession- cucumber, mint and lemon infused water.