Kale Tahini Bowl

When a recipe blogger has no computer, she's left to... create recipes! If there was ever a good time for my computer to be broken, the last two weeks were it. I'd been in a recipe funk, looking for motivation but coming up empty. Without a computer, the only part of the blog I could maintain was content. Also, I happened to desperately need to get back onto a meal plan schedule after the Holiday. It's not the day itself that gets me. It's the traveling, the leftovers, the temptations that continue on past just Thanksgiving. Upon returning home, I vowed to get back on track, meal plan and eat clean. After getting focused and slaving away in the kitchen, I finally get to share what I've been working on! 

I'm sure you've seen several recipes that simulate this one floating around the web. I can see why variations have become so popular. It's clean, light and yummy, yet filling enough to not feel like you're staving after the last bite. 

I enjoyed munching on this for lunch every day last week and I'm happy to say that I was rather impressed with it's ability to "keep" even with the avocados in it! This was one of those I-can't-wait-for-lunch-because-it's-so-good kind of dishes. And maybe lunch was served a few minutes early due to the fact. 

It takes a bit of prep work but nothing one 30 minute nap time can't handle. Any other mom's out there living for nap time? Don't get me wrong, I LOVE play time, but I have serious mom guilt if I do anything but pay attention to my sweet girl when she's awake, which makes it exceptionally hard to get anything done! 

 

Prep Time: 30 minutes total (including cook time)

Cook Time: 20 minutes

Servings: 4-5

Directions:

  1. Preheat over to 425 F.
  2. Ideally, you'll already have made quinoa, but if not, load up the rice cooker with quinoa. (I just make enough to last all week and to add to various dishes)
  3. Cube Sweet Potatoes and put in oven for 20 minutes.
  4. While sweet potatoes and quinoa are being prepared, tear kale in pieces and put in large bowl. Then add in onion, avocado, peanuts and craisins.
  5. In a blender (I use my ninja), combine tahini, lemon, lemon pepper and garlic salt and blend. 
  6. Once sweet potatoes and quinoa are done, add them to the bowl along with the dressing and mix together. Serve after chilled!

 

Ingredients:

Salad:

  • 1 Bunch of Kale
  • 1 Sweet Potato (cubed & cooked)
  • 1 Cup Quinoa (cooked)
  • 1/4 Red Onion Chopped
  • 1 Avocado
  • 1/2 Cup Peanuts
  • 1/2 Cup Craisins

Dressing:

  • 1/4 Cup Tahini
  • 1.5 Lemons
  • Lemon Pepper
  • Garlic Salt
 

I love a good salad. Scroll through other salads that are so delicious you won't even know their healthy. Except their made with lettuce, kale or spinach. That kind of gives it away. 

Summer Citrus Salad

Salads are my staple lunch item each week. I put a lot of emphasis on micronutrients and the holistic nature of food and salads can be one of the most nutrient dense meal options out there! Not to mention they are low cal, refreshing (especially in this heat!), don't require a microwave, keep fresh all week long and are down right flavorful (at least my recipes are!) and are a great way to manage weight and stay healthy!

Making your own salad comes with a catch. For it to be effective (in any weight loss or health strategy) you must also make your own dressing! This is such a simple task... you'll wonder why you didn't start years ago. Salad dressings at the market are filled with sugars, unhealthy fats, preservatives and can completely ruin your attempts at a healthy lunch. Nix label reading and trying to find the "healthiest" dressing on the shelf and just make your own. It's simple and usually involves very few ingredients!

This week I was going to remake a salad from a previous blog post but this pregnancy has me craving all kinds of fruit! I decided to kill two birds with one stone- a crisp green salad with a hint of citrus. YUM. During this pregnancy I've also been struggling with protein consumption.. so if you are a carnivore, you will surely notice protein missing from this equation. However, I suggest pairing the salad with fresh shrimp marinated in the actual salad dressing! 

  • Prep: 10 Minutes

  • Servings: 4-5

Directions:

Salad:

  1. Chop all vegetables and combine in large bowl.
  2. (If meal prepping for work- spread out over 4-5 containers)

Dressing: 

  1. Combine all ingredients in Mason Jar (I always have plenty on hand for all my home dressings/marinades!) and shake. 
  2. Toss over salad if eating right away or separate into containers to keep salad fresh for the week. 

Ingredients:

Salad:

  • 3 Stalks Romaine (chopped)
  • 6 Stalks Green Onion (chopped)
  • 2 Oranges (peeled & chopped)
  • 1 Cup Dried Cherries
  • 1  Cup Almonds (chopped)

Dressing:

  • 1/4 Cup Olive Oil
  • 2 TBSP White Wine Vinegar
  • 1 Lime
  • 1 Lemon
  • Lemon Pepper to taste
 

Tools Used for This Recipe: