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!


Massaged Kale Salad with red pepper and carrot


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



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!


Cauliflower Fried Rice

Another recipe using cauliflower “rice.” Remember my burrito bowls? The cauliflower in this dish is similar, but this time you get to make fried rice! A healthier take on one of my favorite foods. Although if you’re really hungry you might want to have something on this side – although delicious and filling, the cauliflower doesn’t keep you full quit as long as real rice. Best part of this dish? Once again it takes less than 30 minutes, so you can have dinner on your plate asap 🙂


(pictured on the left of the plate are savory chickpea pancakes)

Cauliflower Fried Rice

serves two


1 head cauliflower, cut into florets

1/2 cup chopped carrots

1/2 cup halved brussel sprouts

1 red onion, dices

2 eggs, scrambled

1 tsp fish sauce

1 tbsp soy sauce

Sriracha to taste

photo 1-12


Pulse cauliflower through food processor until rice-like consistency. Set aside. In a large skillet, saute onions for about 5 minutes. Add in brussel sprouts and carrots, cook for 5 more minutes (or until vegetables are cooked). Add in cauliflower rice and toss around to mix.

In a separate skillet scramble 2 eggs. Put all ingredients in a bowl, and top with sauce. Mix to combine.

Divide onto two plates and top with Sriracha sauce. Enjoy!

Adapted from:

Cucumber Noodles with Carrot Miso Ginger Sauce

Until this dish I had never tried a sauce with a vegetable base. Why would I put veggies on my veggies? This is why. The carrots mesh perfectly with the ginger and garlic, and the miso adds an extra flavor. If you’re looking to make this dish more filling, try adding some whole wheat pasta before the cucumber noodles.


Cucumber Noodles with Carrot-Miso-Ginger Sauce


For the sauce:

½ cup chopped carrots

¼ cup chopped onion

1 tbsp ginger (more to taste)

1 ½ tbsp rice vinegar

1 tsp sesame oil

2 tsp soy sauce

1 tbsp garlic

½ tbsp miso paste

½ tbsp water

For the rest:

1 large cucumber, shredded

2 mini bell peppers

½ red onion

½ chickpeas

1/8 cup tricolor quinoa

1 tbsp sunflower seeds



Cook 1/8 cup quinoa in pan with ¼ cup water and bring to boil. After boiling, cook for ten minutes.

Meanwhile combine ginger, onion and carrots in a food processor and blend. Add in the rest of the sauce ingredients and blend until combined. Set aside.

Stir fry onion, broccoli, and bell peppers.

Place cucumber “noodles” in a bowl, top with vegetables, chickpeas, toasted quinoa, chickpeas, and sauce. Garnish with sunflower seeds.


Adapted from: