Meatless Monday: Lettuce Love

26 weeks

Three weeks have passed & the baby has upgraded in size to a head of lettuce! Let me tell you, I can definitely tell that baby ‘L’  has grown since being a grapefruit. While the hub & I were in Scottsdale over Valentines Day (post to come) my bump was on full display in my teeny two piece bikini! Baby was sure loving the warm weather & floating in the pool.

Anywho…let’s get our salad love on! Here are a few of my fave salads that I have posted over the past year or so.

Greek Salad with ‘Feta Cheese’ – this ‘feta’ is to die for

Dharma Kale Salad – I have been craving this salad & having it multiple times per week lately

Brussel Sprout Salad with Dijon Vinaigrette – brussel sprout heaven

Cabbage & Carrot Salad – clean & simple

Hope you enjoy your Meatless Monday!

xox SS

Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

Continue reading for ingredient list & original recipe…

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Meatless Monday: Butternut Squash Mac & Cheese

butternutsquashmac&cheeseOkay, so I am full throttle into fall. Swapped out my summer clothes for fall/winter clothes this weekend & I think I consumed enough squash for a small army. I literally can not get enough of it – pumpkin, delicata & butternut are just a few types of squash that I’ve been enjoying over the past few days. But any kind of squash is packed with flavor & nutrients (not to mention way low in calories too)!

Anywho, this dish was created by the amazing, Oh She Glows. Her blog consists of only vegan dishes – whether it be treats to hit your sweet tooth or savory dishes like this…her recipes are never a miss!

Let the cheesiness begin…

  1. Cook your quinoa macaroni pasta according to the  8oz package directions – drain, rinse & set aside
  2. In a large pot mix 1T Earth Balance original buttery spread, 3/4C original unsweetened almond milk, 6T nutritional yeast, 1T arrowroot, 1T fresh lemon juice, 2t dijon mustard, 1/2t garlic powder, 1/2t onion powder, 1/2t of salt & pepper to taste – whisk til no clumps & stir until it thickens (3minutes on high)
  3. Once thickened remove from heat & add 1 can of butternut squash – stir til creamy consistency
  4. Mix in macaroni & 2C chopped lacinato kale

Yum in my tum, this dish was unreal!

Nutritional Info Per Serving (Serves 4): 360 calories – 6 grams of fat – 65 carbs – 11.5 grams of protein 

Continue reading for ingredient list & original recipe…

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Kale Miso Soup

IMG_8227We ordered in (I know, the horror)! Well, semi ordered in. I picked up some sushi on the way home the other night – hey, it was late & I was tired! However, I still managed to throw something together in less then 10minutes that went perfectly with our takeout! A delicious miso soup!

Here’s the quick recipe…

  1. Bring 5C of water to a boil
  2. Once boiling add in 2 thinly sliced scallions (white parts & all), 2t freshly grated ginger & 1 garlic clove thinly sliced* – let simmer for 10minutes
  3. After 10 minutes stir in 3-4T yellow miso paste (make sure it dissolves), then add in 1C of chopped kale, 1C of cubed tofu (~1/2 a block)  & 2t Braggs amino acid
  4. Let it cook for a final 2 minutes then remove from heat

Serve piping hot & enjoy slurping on this tasty soup!

* typically I use jarred minced ginger & garlic but for this dish I recommend using the real deal

Nutritional Info Per Serving (Serves 4): 60 calories – 1 gram of fat – 5 carbs – 7 grams of protein 

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Red Curry Soup with Rice & Purple Kale

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I’m back after a week away to celebrate two lovely ladies (+1 baby boy)! I was able to hang with dear friends & make new friends! Overall it was a stellar time –  from a pink hummer limo to a vaccination seminar (yes, I conquered both activities on this trip)!

Anywho…I came back from the sunshine state to a burst of colder weather in Boston. Not going to lie, I welcomed it (is that wrong?)! The cold & rainy weather inspired me to whip up a warm soup with a little bit of spice & alot of veggies! Movie night anyone?

Lets get to it…

  1. Grab a large pot, add in 1T EVOO & 1 diced small onion – sauté til translucent
  2. Once translucent add 3 cloves minced garlic & 1T minced ginger – sauté for 1minute
  3. In the same pot combine: 3/4C basmati rice, 6C veggie broth & 1t salt – bring to boil
  4. While waiting to boil peel & cut 1 large sweet potato and tear 1 head of purple kale into bite size pieces – set aside
  5. Once boiling, lower heat to simmer & stir in: 2-3T red curry paste (depends how much spice you want, I added 3T), sweet potato & purple kale – cook for 15minutes or til potato is tender
  6. Remove from heat & stir in 1 can coconut lite, 1T agave syrup & juice of 1 lime

Serve hot & top with a swirl of Sriracha sauce to add more spice!!

Nutritional Info Per Serving (Serves 4): 325 calories – 9 grams of fat – 52 carbs – 5 grams of protein 

Continue reading for ingredient list & original recipe…

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Chunky Cream of Kale

chunky cream of kaleI dream of kale. For real, I am in love with this green goodness! So why not chop it up & create a kale soup that is light enough for summer & quick enough to get you out of the kitchen fast during these warm nights.

Lets get to it…

  1. Drain lite extra firm tofu & press* for 30minutes prior to adding to dish
  2. In a medium saucepan add 2C low sodium vegetable broth, 1 diced yellow onion, 2 cloves of diced garlic – bring to boil
  3. Once boiling add the tofu – bring back to boil
  4. Lower heat & add 1 head of chopped kale – sauté for 5minutes
  5. Remove pan & stir in 2t yellow miso
  6. Transfer soup from saucepan to blender – blend till your your desired consistency  (I wanted thick soup, I was craving to taste the kale, so I blended it for a short time to keep the chunk)

Once blended serve with yummy crackers – I found these purple gluten free crackers which added the perfect crisp to this yummy soup!

*Lay block of tofu on a rimmed dish with a paper towel underneath it. Place a paper towel on top followed by another dish (so the tofu block is weighed down). This will drain out excess water from the tofu. If towels become fully soaked, replace with fresh ones.

Nutritional Info Per Serving (Serves 4): 130 calories – 5 grams of fat – 12 carbs – 13 grams of protein

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Dharma Kale Salad

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I know this picture looks alot like my Moroccan Spiced Lemon Dressing recipe I posted not to long ago – but I swear it is WAY different!

You know when you get into something & you just cant get enough of it – whether it be a pair of great fitting jeans, a tv show that you can watch an episode marathon of or a meal that you crave, even right after you just take that last bite? Right now I am into my one flannel, the TV show Revenge (don’t judge) & this salad!

I am talking about the Dharma Kale Salad. I love it, can’t get enough of it – just finished it for lunch & already thinking about making it for lunch tomorrow. I mentioned in a previous post that I finished reading The Beauty Detox Solution, well this is a salad that the author, Kimberly Snyder mentions in her chapters. Hope you enjoy!

  1. Wash & dry 1 head of kale – strip the leaves off the thick spine stem by hand, discard stalk & place leaves into a large bowl
  2. Add a pinch of sea salt into the bowl & begin to break up the kale into smaller pieces (the salt tenderizes the kale)
  3. Wash & add: 1/2C sprouts, 1/4C flat leaf parsley & 1 diced tomato
  4. Cut an avocado in half & scoop out one side into the bowl
  5. Cut a large lemon in half & squeeze the juice from one half into the bowl
  6. Add: 1T dulse flakes, 1T, nutritional yeast, 1T hemp seeds & cayenne pepper to taste (I add 1/4t)
  7. Now get in there with your hands & mix up this salad!

This salad is so sensational that I even got the hub into it! The creamy avocado, lemon juice & nutritional yeast really give this salad a killer taste & it is packed with antioxidants, amino acids, enzymes & minerals (all the nutritional building blocks your body needs)!

Nutritional Info for the Salad: 370 calories – 17 grams of fat – 47 carbs – 20 grams of protein

For an ingredient list & original recipe please continue reading…

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Moroccan Spiced Lemon Dressing

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Nom nom nom, this dressing is delish!  There’s a new salad joint right by my apartment and they have the most unusual salad dressings, this one included. So I decided to give it a whirl & test it out in my kitchen – needless to say I have now been making this dressing for a few days in a row!

  1. In a medium bowl combine: 1/4C fresh lemon juice, 2T Fage 0%, 1.5t honey & 1/4t ground of each of the following cumin, cinnamon, ginger & salt 
  2. Whisk in 1T EVOO (to 1/4C, I only used 1T) slowly so dressing becomes smooth & emulsified

I am currently addicted to kale so I have yet to try this dressing on any other salad base, but I am sure it would taste just as yum & will add a bit of Moroccan spice to any green!

  1. If you are using kale, rip the leaves off of the stems in tiny pieces & place in large bowl – add a pinch of sea salt & massage the kale with your hands
  2. Add in whatever veggies you may have in your fridge! I threw in tomatoes, radishes, yellow pepper, celery & dulse flakes.

Toss the salad with the dressing & munch on this blend to get bikini body ready (yes, SO soon!) and you won’t regret it!

Nutritional Info Per Serving for Dressing (Serves 2 Large Salads): 90 calories – 7 grams of fat – 7 carbs – 2.5 grams of protein

For ingredient list & original recipe continue reading…

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