Massaged Kale Salad

Okay so I know I’m not exactly new on this kale trend. In fact I’m far far behind. My problem with kale has always been how bitter and tough it is- I swear anyone who likes it is lying through their teeth…

Anyhow, massaged kale totally changed my mind about the dark green “health food”. My sister suggested this as a side salad for dinner one night and I reluctantly agreed. But to my surprise I really liked the salad! Tossing the kale with a little oil totally changes the texture and fast – I love it. If you’ve been hesitant to jump on the kale train try this and let me know what you think!

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Massaged Kale Salad with red pepper and carrot

Ingredients:

2 large bunches of kale

1 red pepper 

4 large carrots

1 tsp sesame oil 

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp ginger

garlic to taste

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Directions:

Break kale into bite sized pieces. Place in a large bowl. Add in sesame oil, rice vinegar, ginger, garlic, and soy sauce. Using your hands “massage” the kale for about 5 minutes. Top with sliced red bell pepper and chopped carrots – toss so the whole salad is mixed and enjoy!

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Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!

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Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one

Ingredients:

1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water

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Directions:

Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂

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Summertime Salmon Salad

I know, it’s been a long time since I posted – Sorry!!

This summer has been crazy – I’ve now been at my new job three weeks and am just getting into the swing of things. I’m planning to back to regular posting asap!

First I have a wonderful and easy summertime salad to share with you. When we made it, we used the grill for the salmon, but it works just as well to fry it quick on the stove. The recipe is so simple but makes use of all the great produce available right now. And in interest of cutting down time in the kitchen and spending more time outdoors, we used store bought dressing to top our salads (my favorite is Newman’s Own Lite Sesame Ginger Dressing) Thanks momma for sharing this wonderful meal with me 🙂

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Summertime Salmon Salad with Goat Cheese

serves two

Ingredients:

2 salmon filets of desired size

1 1/2 cup chopped white mushrooms

1 cup halved cheery tomatoes

1 cup shredded purple cabbage

1 cup chopped cucumbers

1/2 cup goat cheese

4 cups spinach

2 cups arugula

olive oil

salt and pepper

dressing of choice

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Directions:

Preheat your grill and rub salmon filets with olive oil and a little salt and pepper. Grill for about ten minutes (5 each side) until the salmon is cooked.

Meanwhile, prepare the salad by chopping all of your veggies. Divide the spinach and arugula between two large plates or bowls and top with veggies. Add goat cheese and top with the cooked salmon.

Dress with your favorite dressing and more salt and pepper if desired. Best enjoyed outdoors 🙂

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Grilled Seitan and Corn Salad with Avocado

Happy 4th of July!! The 4th is by far one of my favorite holidays. I love sitting out in the sun, by a pool or the lake, with my family and friends. And of course I love the food 🙂 Growing up we always went to my aunt and uncle’s house in the morning for a big brunch, followed by a morning of hanging out by the pool, swimming, and poolside volleyball. In the afternoon we’d head to Lake Minnetonka with the other side of the family. We’d sit and chat on the dock and swim in the lake before grilling up a delicious dinner. The day would end with fireworks we set off and watching big ones all across the lake.

This year I think I’ll make this delicious Grilled Seitan and Corn Salad with Avocado. It’s easy and delicious and goes well with whatever else you want to grill. It’s also great because you can make the dressing in advance and the the salad ready in no time.

This salad is also great for vegetarians and meat eaters alike. In my family we cook seitan and chicken on the grill and then serve them on the side of the salad. Perfect for a mixed group of eaters. I use Upton’s Naturals Seitan, my favorite brand of seitan.

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Grilled Seitan and Corn Salad with Avocado

serves 4

Ingredients:

4 tbsp olive oil (plus extra for the grill)

1/4 cup fresh lemon juice

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

salt and pepper

1 package Upton’s Naturals Traditional Seitan

3 ears corn, shucked

6 cups baby spinach

1 avocado

2 ounces shaved Parmesan

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Directions:

Heat grill. Once it’s hot, brush with a little olive oil.

Prepare dressing by whisking together lemon juice, rosemary, garlic, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl (it also works well to put all ingredients in a small jar and shake it well to mix).

Rub a little olive oil and salt and pepper on the corn and grill the corn and seitan for about 4 to 6 minutes. Cut the kernels off and cut the avocado into small cubes.

Assemble the salad by layering the spinach, seitan, corn, and avocado. Pour on dressing, mix well, and top with shaved parmesan. Dig in!

 

Shared on: Healthy Vegan Fridays