Makes four 1 1/2 cup servings Ingredients: 6 cups very thinly sliced organic kale (about 1/2 large bunch), tough stems removed 2 hard-boiled eggs, coarsely chopped 2 slices bacon (nitrate and nitrite free) 2 tablespoons extra-virgin olive oil 1/2 cup chopped onion 1 1/2 cups sliced mushrooms (organic) 2 tablespoons balsamic vinegar 1 teaspoon whole-grain[…]
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lunch
Kale, Mushroom & Bacon Salad
By Robin Nielsen Food, Healthy Lifestyle, Robin's Recipes, Weight Loss Jan 12, 2012
Here is my lunch today…a beautiful salad with chopped spicy kale, yellow beet, apple, broccoli, carrot and celery with a light dressing of olive oil/apricot jam/balsamic vinegar, a piece of wild caught salmon cooked in butter and white wine, and a dollop of brown rice. What do you have for lunch today to sustain[…]
Serves 4 Super yummy, quick and easy. Chicken (1 breast and 2 thighs, baked and chopped) Tamari, wheat free Water 1/4 head purple cabbage chopped 4 green onions chopped finely 2 leafs of kale chopped finely 1/8 cup sesame seeds lightly toasted 2 carrots peeled (or washed well) and chopped 1/2 cup raisins 1 large[…]
Yes, that’s right, I just harvested the very first ever Black Mission Figs from our garden today! We planted one tree about two years ago and just this year we have fruit. I LOVE figs (if you can’t tell already.) Â We also have a Kadota fig tree that has been producing fruit for years. Figs[…]
Moroccan Vegetable Stew with Harissa Paste Ingredients: 2 tablespoons Olive Oil 1 1/2 cups chopped onion 1 tablespoon minced fresh Garlic 1 teaspoon Turmeric 1 cup peeled and diced Roma Tomatoes 5 cups Vegetable Stock 2 cups peeled and cubed turnips 1 1/2 cups peeled and sliced carrots 1 Parsley bouquet garni 1 1/2 cups[…]
