Tag Archives: green

Best kale salad, EVER!

Best kale salad, ever!

Best kale salad, ever!

All I am going to say about this salad is that after eating half of his FIRST large serving, Andy told me this needed to be on HEAVY ROTATION here through the summer.

Kale salad on heavy rotation!?!  YES!!!

MAKE IT, EAT IT, LOVE IT!

Best kale salad, EVER!

  • 6-8 c organic baby kale mix (baby kale, spinach, beet greens, carrots) from Sams (any baby kale or kale mix will do just fine!)

Dressing

  • 1/4 c lemon juice
  • 3 cloves garlic, crushed
  • salt, pepper, chipotle pepper flakes

Mix the ingredients in a small bowl and set aside.

Pecan and cranberry mix 

  • 1/3  c pecans
  • 1/3 c pistachios, shelled
  • 2 heaping T nutritional yeast
  • 1 T EVOO
  • 1 bunch green onions, chopped
  • 2 big handfuls of dried cranberries.  I used sweetened.
  • salt, pepper chipotle pepper flakes

Use a grinder to process the pistachios and pecans to small pieces.  Add the nutritional yeast, EVOO, salt, pepper, and hot pepper and pulse in the grinder a few times, until crumbly and mixed.  Add the dry pecan cranberry mix, salad dressing and kale greens to a large lidded bowl.  Shake well to evenly coat the greens with the dressing and pecan, cranberry mix.  

Serve immediately.  

You can add roasted beets and/or red onions to the salad to add some more color and lots of good nutrition and flavor!  

Great color and flavor in this very simple and nutritious salad that is a meal!

Great color and flavor in this very simple and nutritious salad that is a meal!

 

 

Blueberry juice smoothie

Blueberry juice smoothie

Blueberry juice smoothie

Breakfast this morning…

Enough said!

Blueberry juice smoothie

Juice your favorite veggies and fruit.  My favorite mix is this:

  • ginger
  • beet
  • celery
  • cucumber
  • kale (this is the organic mix that I get from Sams–beet greens, spinach, carrot, baby kale)
  • apple
  • tangerine

For the smoothie you will also need

  • More kale mix
  • Frozen blueberries

Pour this into your vita-mix or blender (reserving some to drink!).  Add a big handful of kale and about a 1-1/2 c frozen blueberries.  Blend to smoothie consistency.  

Bubbling up with good energy!

Bubbling up with good energy!

Drink and enjoy!

 

Ozark BUNs

My Ozark BUNS

My Ozark BUNS

This Ozark-made Vietnamese bowl is one of my very favorite ‘go to’ dishes.  This is on a regular rotation here at Yoga Belly.

The brown rice vermicelli noodles are bombarded by all sorts of delicious vegetables–steamed and fresh.  Mushrooms, onions (white and green), broccoli, carrots, bell pepper, squash, kale, cilantro, and green onions are topped with an acidic and bright lime vinaigrette sauce and chopped nuts (not shown).

It is super simple to whip together and loaded with flavor…my mouth is watering just thinking about it!  Last night we went all veggie with our BUNs, but adding shrimp is a great way to bump up the protein!  Sometimes I also add a big hit of chopped cashews to top off the meal, which provide a healthy fat (to help reduce inflammation) and and a big hit of tryptophan (just a small handful adds a whole lot of tryptophan) to boost our winter weary spirits!

The really great thing about this noodle bowl is how good you feel after you eat it–smarter, faster, stronger!  Ok, maybe that was more about my 90 minute power yoga class, but I did feel extra good last night!

Give My Ozark BUN a try and see if how it makes your body feel!

Here’s to feeding your belly well and loving every minute of it!

My Ozark BUN

Servings:  2

  • Rice Vermicelli noodles, enough for 2 servings.   Made according to package instructions.
  • Cooked shrimp, optional.  As much as you like in two servings of BUN!
  • Your favorite vegetables!  My choices this time were broccoli, kale, carrots, sweet bell pepper, yellow onion, green onion (for a heavy garnish), mushrooms, cucumber.
  • Lime Vinaigrette Sauce–recipe follows
  • Nuts, chopped–either peanuts or cashews, or both
  • Cilantro and green onions, chopped for a heavy garnish
Lime Vinaigrette sauce!

Lime Vinaigrette sauce!

Lime Viniagrette

Servings ~2

  • 2 1/2 T fish sauce
  • 3 T lime juice
  • 1/2 t + chili sauce (sriracha)–or more depending upon your tolerance for HEAT
  • 1 1/2 T garlic, minced
  • 1/2 t anchovy paste
  • 2 t ginger, minced
  • 3 T sugar
  • 1/8-1/4 c water

Mix all ingredients for the sauce into a small bowl.  

Steam the vegetables to al dente or as soft as you like.   Serve them over the pasta and garnish with the green onions, nuts, and cilantro.

Pour the lime vinaigrette sauce over the top of the dish and ENJOY the gorgeous, fresh flavor of My Ozark BUN!I can't get enough of this

Guiltless chicken, tuna, or egg salad

Gorgeous chicken salad on a bed of baby spinach.

Gorgeous chicken salad on a bed of baby spinach.

Are you a fan of chicken salad, but are not so into mayo?  Then give this lighter and brighter chicken salad a try.  I picked up a version of the recipe a couple of years ago at a diabetes cooking class.  I almost left the class before it began when I saw what we were cooking up that day.  Honestly, tuna salad?  Anyway, I am very glad that I stayed because I would never have created this one on my own, and my modified version of the original tastes ridiculously good!

There is no rich mayo in this chicken or tuna salad.  Organic, roasted chicken breast or chunk white tuna, artichoke hearts, lots of onion and a light and bright lemony Italian dressing–sitting atop a colorful bed of baby spinach.  Is your mouth watering yet?  If not, it should be!  This salad has so much great flavor, lots of vitamins, minerals, and fiber–enough to fill you up and satisfy you all day long!

You can use swap in tuna or hard-boiled eggs to change things up a little. I know you are going to love it, so give it a try today!

Cheers to making good health decisions easier!

 

Can you see the big chunks of artichoke in there? YUM!

Can you see the big chunks of artichoke in there? YUM!

Guiltless chicken (or tuna) salad

Servings 3-4

  • 3 chicken breasts, roasted and chopped into small pieces or 2 cans of tuna, drain the juice
  • 3/4 can artichoke hearts, in water.  cut in 1/2
  • 1 small red onion or 1 bunch of green onions, chopped
  • 2 T lemon juice
  • 1 T olive oil
  • 1 clove garlic, crushed
  • 2 t oregano
  • black olives (or your favorite), sliced.  optional
  • red seedless grapes, cut in half.  optional
  • salt and pepper, to taste
  • chipotle pepper flakes, to taste
  • baby spinach, enough to fill your belly!

In a small bowl combine the artichoke hearts, onion, lemon juice, olive oil, garlic, oregano, olives, grapes, salt, pepper, chipotle pepper flakes.  Mix in the chopped chicken or the tuna and let marinade together for 5-10 minutes.

In your serving bowls, place a healthy bed of spinach.  Add a big scoop of the chicken or tuna salad on top.  Serve and enjoy!  XO