Category: Gluten free

Simple Kale + Shaved Brussels Sprout Salad

Let me start this off by saying I love salads but I don’t particularly like making them. It’s the chopping part I hate– annoying, time consuming and slightly dangerous due to our new knife set. But this salad is worth it. Plus there’s hardly any chopping so I can’t really complain.

Ashley Caroline Photography

Kale and shaved brussels sprouts are the base of this salad and then you can basically add anything else you want to it. I’ve tried a few different variations and will give them to you here, plus an additional idea for a side dish that you can do with leftover ingredients.

As far as dressing goes, I don’t get fancy with it. I usually just go with olive oil and fresh squeezed lemon but I’ve also used dijon mustard mixed with olive oil, shallots, lemon and black pepper. You can also sub avocado oil in which is great too.

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Simple Kale + Shaved Brussels Sprout Salad
Cuisine Salad, Side Dish, Veggie
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Salad, Side Dish, Veggie
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash fruit and veggies. Cut kale into thin pieces and put in salad bowl
  2. Massage oil into kale
  3. Mix brussels sprouts into bowl with the kale
  4. Add apples or strawberries into bowl
  5. Top with toasted walnuts and your favorite dressing!
Recipe Notes

If you have shaved brussels and kale leftover here's a healthy and easy side dish idea!

Throw the brussels in a heated pan with olive oil and sauté until they start to brown, then add kale. Mix with salt and pepper, add more olive oil if needed. Sauté until desired (I like my brussels pretty browned) and serve on the side of lunch or dinner with some protein and a healthy fat!

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Yummy Side Dish: Roasted Cauliflower + Leeks

Let me start off by saying this recipe is so ridiculously easy and delicious. Even if you don’t love cauliflower you’ll like this because it doesn’t taste like cauli. It’s a must try.

I didn’t have any intention of making this dish today but when I finished my client sessions this morning it was raining (yet again) and I decided to run into Whole Foods to pick up some food for today thru the weekend. Going to the grocery store without a list usually turns into a long-ish trip for me, I tend to roam around the store. So I wandered past the cauliflower and threw it into my cart along with 1 large leek. By the time I got home I was really craving this dish and have already eaten quite a bit of it! It can be eaten alone or used as a side dish with dinner. I’ve also put it into my salads for lunch. 

Print Recipe
Yummy Side Dish: Roasted Cauliflower + Leeks
Cuisine Side Dish, Veggie
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cuisine Side Dish, Veggie
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400° F.
  2. Remove leaves and cut cauliflower stem off
  3. Cut into quarters. I then cut again so the florets begin to break apart
  4. Soak in water to clean and drain
  5. Slice leek and clean, then dry on paper towel
  6. Toss cauliflower with olive oil so it's evenly coated
  7. Add in salt, pepper, garlic powder and oregano and mix
  8. Place cauliflower on greased baking sheet (I put foil down with some olive oil greased over so it doesn't stick) and put into oven. Set timer for 20 minutes.
  9. Put leeks in same bowl cauliflower was prepared in and add a touch of olive oil, salt and pepper
  10. Once the timer goes off, move/flip the cauliflower around so it cooks evenly. Add the leeks to the baking sheet and put back in oven for another 20 minutes
  11. Note: This recipe makes the veggies a bit charred and very yummy!
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Two Healthy Breakfast Ideas That’ll Make You a Rockstar

Lately I’ve been calling myself the Breakfast Queen and feel like I’m holding out on you if I don’t share some of these ideas. A lot of us don’t eat much, if anything, for breakfast. We don’t have time (aka we don’t *make* time), we aren’t hungry in the morning, breakfast is boring etc. Well guess what? I’m gonna change that nonsense for you. 

Is it the most important meal of the day? I don’t really know, that is dependent upon the individual. But what I do know is our days start in the morning (unless you work a night shift I suppose) and fueling properly sets us up for success. 

What happens when we eat well first thing? Our neurotransmitters fire better so we think well and more clearly. That makes us more efficient, we have more energy and get more shit done. Who doesn’t want that?

What do we need in order to make this happen? A balanced meal. Carbs, proteins and fats. 

BUT WHO HAS TIME FOR ALL OF THOSE CRAZY NUTRIENTS IN THE MORNING?

Oh puh-lease. Don’t get me started on that question. YOU have time if you wake up 20 minutes earlier, so there. Don’t like that answer? These breakfast ideas can mostly be prepared in the evening and then heated up when you’re ready to eat. Not hungry before you leave for work? Take it with you and eat at your desk. 

I’m sure there are more “I can’t eat breakfast” excuses out there and if you really don’t want to try these then whatevs. But note if you’re quickly shoving down a granola bar or bagel in the morning you’re doing yourself a disservice.

For those of you who do want to get an awesome and healthy start to your day, here you go!

Meal #1 is what I call a Breakfast Bowl and it’s SO delish. 

– Prepare a batch of quinoa or rice ahead of time and keep in fridge for easy use.
-Prepare a steamed veggie ahead of time and also keep in fridge.
**Veggie ideas: Steamed swiss chard, kale, broccoli , spinach, asparagus
– Add quinoa/rice to a bowl with steamed veggie and eggs. Make the eggs however you like. I usually do 2 fried and leave em’ a little runny. Add avocado, salt, pepper and even a sprinkle of cayenne pepper.

With this breakfast bowl, you only have to make the eggs in the AM. Everything else can be done ahead of time. Don’t like eggs or have a food sensitivity? I hear you, I used to also. In that case you can get pre-cooked sausage. I like Applegate chicken sausage or Niman Ranch bratwurst. Add this to the bowl in place of the eggs. OR you can grill some chicken breast and use that. The possibilities are endless. 

This Applegate sausage is good too, it comes frozen:

The next breakfast option I call A Lil’ Bit of Everything, it’s also really yummy.

Again, prepare the veggie ahead of time. I always have steamed broccoli or baby broccoli in the fridge but sometimes mix it up with whatever was leftover from dinner. That’s why there are some sautéed mushrooms and swiss chard pictured in this. 

Cook up the protein (sausage, chicken breast, leftover steak from dinner, eggs) and fry half a sweet plantain in grass-fed butter. I did this in a cast iron skillet while cooking the egg and heating up the sausage. Cook the plantain just til they’re brown on each side. Throw veggies, plantain, egg, sausage on a plate and eat! You can add some sliced avocado with sea salt and cayenne pepper to this too. Also, you don’t need sausage AND an egg. I had just finished a workout before eating this and was feeling extra hungry.

What kind of eggs do you normally use? I used to buy cage-free but did some research and now use pasture-raised. The difference is huge- from the color of the yolk to the way I feel after eating them. Yes pasture-raised is more expensive but it’s well worth it to me. My favorite brand is Vital Farms:

So there you have it. Two satisfying, nutrient-packed breakfasts to get your day off to a strong start. Try making one this weekend and let me know what you think!

Happy Eating!  🙂