Easy Kale Salad with Fresh Lemon Dressing
PREP TIME20 minutes
TOTAL TIME20 minutes
This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!
5 cups kale chopped
1-2 teaspoons olive oil
⅛ teaspoon salt
2 cups broccoli chopped
½ cup almonds sliced
½ cup cheese optional (cheddar or feta work great here!)
¼-½ cup carrots shredded
¼ cup red onion diced
¼ cup sunflower seeds
¼ cup cranberries
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 clove garlic minced
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon honey or sugar adjust + add to taste
First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe - feel free to follow suit!
Simple Roasted Beets
PREP TIME10 minutes
COOK TIME1 hour
TOTAL TIME1 hour 10 minutes
These roasted beets are the perfect way to enjoy all of the earthy sweetness of this root vegetable without losing the perfect texture from boiling them.
6 fresh beets or as many as desired
1 tablespoon olive oil about 1 tablespoon for every 4-6 beets
salt and pepper to taste
Preheat oven to 375°F.
Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
Roast the foil package for 1 hour or until beets are tender when poked with a fork.
Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
Serve warm with butter or chilled in salads.
simple celery soup
Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 7 cups
Category: Soup, vegan, Gluten free
Method: Stove top
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!
2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.
***Gently heat, careful to not over simmer, or you may lose the lovely vibrant color.
To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Butter Lettuce Salad with Roast Beets, Orange & Avocado
2 heaping cups butter lettuce blend; torn if necessary
1/2 cup diced roast beets*
1/2 medium-large orange (I like Cara Cara); supremed/sectioned and roughly chopped (use all juices too)
1/2 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
1/4 medium-large avocado; diced
2 teaspoons toasted pepitas
Sea salt, to taste
Fresh ground black pepper, to taste
Arrange the lettuce on a medium-sized plate or bowl.
In another medium-sized bowl, add the diced beet, orange with juices, balsamic vinegar, and olive oil. Gently toss.
Spoon the dressed beet and orange mixture over the lettuce.
Top with the avocado and pepitas.
Season with salt and pepper. *To roast beets, wrap each beet in foil and place directly on the middle rack of a 425 degree oven. Roast until a knife inserted in the center meets little resistance. Once cool enough to handle, rub the skins off with your fingers. Dice or prep as desired.
Sautéed Pears with Bacon and Mustard Dressing
6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces
4 ripe but firm Bosc pears, quartered, seeds removed
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
1 tablespoon whole grain mustard
3 tablespoons plus 2 teaspoons walnut oil or olive oil
½ cup unsalted, roasted walnuts
Sliced chives (for serving)
Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
Do Ahead: Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.
Pan Fried Cinnamon Bananas
Quick and easy recipe for overripe bananas, perfect for a special breakfast or an afternoon snack!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 People
2 bananas Slightly Overripe
2 tablespoons sugar (you can substitute with sweetener of your choice)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
Slice the bananas into rounds, approximately 1/3 inch thick.
In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
Cook for about 2-3 minutes.
Flip the rounds, sprinkle with the remaining cinnamon mixture
Cook for 2-3 more minutes until the bananas are soft and warmed through.
Slightly overripe bananas work best. If your bananas are too overripe, they will still taste good but they will be mushy.
If they start to get too soft, they are done. Be careful to not overcook them!
The quality of the oil can affect how the banana rounds taste, so make sure your oil is fresh and a good quality brand.
Sauteed Mushrooms with Garlic
PREP TIME5 minutes
COOK TIME8 minutes
TOTAL TIME13 minutes
Sauteed Mushrooms are an amazing side dish or make a great topping for steaks or burgers! The key to the deep rich flavor is to allow the mushrooms to caramelize.
1 lb white or brown mushrooms or cremini or portobello
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine optional
1 sprig fresh thyme or a pinch of dried thyme
2 cloves garlic minced
chives for garnish optional
Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices (about 1/2").
Add butter and oil to a pan and heat over medium high heat.
Quickly toss the mushrooms & soy sauce (do not do this ahead of time, this will remove too much moisture from the mushrooms)
Add the mushrooms to the pan and toss with olive oil mixture. Do not stir allow to cook about 4-5 minutes without disturbing to brown on one side.
Add white wine if using and allow to evaporate. Add garlic and thyme (if using). Continue cooking an additional 3-4 minutes stirring occasionally until cooked.
Season with salt & pepper to taste.
Stuffed Pepper Casserole
Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!
TOTAL:1 hr 5 mins
SERVINGS: 6 servings
1 tablespoon extra virgin olive oil
1 pound ground turkey or ground chicken or lean ground beef
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic minced (about 1 tablespoon)
12 ounces frozen chopped spinach thawed with as much water squeezed out as possible
1 red bell pepper cored and diced
1 green bell peppers cored and diced
2 cups water
1 can 15-ounces fire roasted diced tomatoes in their juices
1 8-ounce can no salt added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar
For serving: chopped fresh cilantro or parsley; Greek yogurt
In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.
TO STORE: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through.
TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.