December 16, 2012
Holiday Kale Salad – Lana-fied
Got this great recipe from a friend, Kristine! I just made some changes to make it yummier to me. =]
2 Cups fresh cranberries
10 Gloves of garlic
1/3 Cup olive oil
1/4 Cup lemon juice
2 Tbsp Dijon mustard
1/4 Cup agave nectar
2 Tbsp finely sliced lemon peel
8 cups chopped kale
2 Cups cooked black rice
1 Large fennel bulb cut into thin strips
1-2 Cups chopped walnuts toasted
1 Red bell pepper thinly sliced
1/2 Red onion thinly sliced
Placed cranberries and unpeeled olive cloves in Ziploc with a little olive oil, Himalayan salt, & pepper to taste. Shake it up to coat, then bake in the oven at 375 for about 25 minutes.
For dressing combine garlic, olive oil, lemon juice, mustard, agave, lemon peel with salt & pepper to taste. Blend to desired consistency.
Combine everything with dressing and toss.
It makes alot! So it’s great for a big family meal or for ready made salads for about a week depending on if it’s a side salad or a meal salad. I use it as a meal salad and it lasts me about 4-5 days. But, I chow on it like a starving bunny!
September 27, 2012
RECIPE: Ha Ha Healthy Customized Chocolate Candy
Sometimes you just want some candy. You might have particular tastes or dietary concerns. It’s fun and easy to customize your yummy concoction!
Ingredients:
Your choice of chocolate, nuts, fruit, Himalayan salt…
I used dark chocolate, raisins, currants, walnuts and Himalayan salt.
Directions:
I use a toaster oven. It makes it so easy. Put aluminum foil on a toaster oven tray. Layout all ingredients evenly on tray and place chocolate on top. Put in toaster oven on 115 or less for about 10 minutes. The chocolate will melt and you can blend all the ingredients together. Then place the tray with the gooey concoction in the fridge. In about 30 minutes, you have your candy. Just lift the foil off the tray and carefully crack the chocolate off into pieces. Store in a dry container. Enjoy.
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