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.
Simple Kale + Shaved Brussels Sprout Salad
Wash fruit and veggies. Cut kale into thin pieces and put in salad bowl
Mix brussels sprouts into bowl with the kale
Add apples or strawberries into bowl
Top with toasted walnuts and your favorite dressing!
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!
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.
Yummy Side Dish: Roasted Cauliflower + Leeks
Remove leaves and cut cauliflower stem off
Cut into quarters. I then cut again so the florets begin to break apart
Soak in water to clean and drain
Slice leek and clean, then dry on paper towel
Toss cauliflower with olive oil so it's evenly coated
Add in salt, pepper, garlic powder and oregano and mix
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.
Put leeks in same bowl cauliflower was prepared in and add a touch of olive oil, salt and pepper
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
Note: This recipe makes the veggies a bit charred and very yummy!
These home fries are the CUTEST idea for Valentine’s Day, or better yet..a GALentine’s celebration. I had a few of my girlfriends over for brunch the weekend before Valentine’s Day and we ate every last bit of these. I wanted to make something special and have some cute decor around the house to show them how much I love and appreciate them. So the heart-shaped home fries were a BIG hit and easy to make. You can make these for any occassion, just use a different shaped cookie cutter!
Cute GALentine decor 🙂
I got the idea from Jillian Harris’s blog and put my own little spin on the recipe.
Heart-Shaped Home Fries
Wash and peel potatoes and boil until cooked but still firm. For medium potatoes this is about 15 minutes. I stuck a knife through to make sure they were done. You don't want them overcooked! Then put in fridge to cool.
Once cooled slice each potato (about 1/2 inch thickness). Then use cookie cutter to make heart shapes. I used 2 different sizes, one very small and the other a bit larger. Make sure you use as much of each potato slice as possible so it doesn't go to waste.
Preheat oven to 400° F. Add olive oil, garlic and onion to cast iron or frying pan. Let sauté until lightly browned then add heart-shaped potatoes.
Sprinkle with salt, black pepper, thyme leaves, paprika and cayenne pepper (just a bit makes these quite spicy!). Sauté potatoes until lightly brown.
Put in oven (make sure pan is oven-safe!) for 30-40 minutes. Check occasionally. You want to cook them until they're browned and a bit crispy on the outside.