Kale Waldorf Salad

2 bunches of kale 

1 large Apple, chopped 

1 Bosc pear, chopped 

1/2 c. Dates, chopped 

Walnuts halves, coarsely chopped 

Dressing: 

Mayo (I use Primal Kitchen mayo-- LOVE)

Dijon mustard 

Avocado oil (or olive oil) 

Apple cider vinegar 

Water 

Black Pepper 

1. Thoroughly wash your kale, removing leaves from stems and tearing leaves into 1-2 inch pieces. In batches, pulse the kale in a food processor to chop more finely. 

2. Add apples, pears, dates, and walnuts. 

3. I didn't measure the amounts I used in the dressing, but here is my rough estimate! Using a food processor or blender, mix ~1/2 c mayo, ~3 T. Dijon mustard, a douse of oil, and 1-2 T. Each of Apple cider vinegar and water. Blend and taste-test. Adjust amounts as needed to reach the taste you prefer! 

4. Pour dressing over salad and stir. (You made need more or less dressing depending on size of your kale bunches!) 

Moroccan Inspired Cauliflower "Cous-Cous" Salad

 

Copied from: The Paleo Mom 

ngredients:

• 1 small head of cauliflower (4-5 cups after being processed)
• 1/3 cup Medjool Dates, pitted and chopped (about 4 dates)
• ½ cup Raisins
• 2 Tbsp chopped or minced ginger
• ¾ cups whole cashews
• 1 bunch parsley (1 cup chopped)
• 1 large orange (about 2 Tbsp zest and ½ cup juice)
• 2 Tbsp Extra Virgin Coconut Oil
• 2 Tbsp Apple Cider Vinegar
• ¼ tsp Salt
• ½ tsp Ground Cinnamon
• ½ tsp Turmeric
• ½ tsp Ground Cumin Seed

1.    Pulse cauliflower florets and stems in a Food Processor until it resembles small rice grains or large couscous grains (depending on your food processor, you might want to do this in batches).  Note that this does not work very well with frozen cauliflower.
2.    Chop dates, parsley, and candied ginger and set aside.  Zest the orange peel with a small zester or box grater and juice the orange.
3.    Heat coconut oil in a large frying pan over medium-high heat.  Add cauliflower with salt, cinnamon, turmeric and cumin.  Cook, stirring frequently, until the cauliflower is cooked al dente, about 6-7 minutes.
4.    Remove from heat and pour cauliflower into a large bowl.
5.    Stir in raisins, dates, ginger, cashews, orange zest and parsley until combined.  Pour orange juice and vinegar over the top and stir to coat.
6.    Refrigerate at least 1 hour before serving (this is one of those salads that tastes even better the next day)

Egg Salad Recipe

Last Friday, I visited an Amish market near my house for some produce. I got all of this for $10.75. 

I had already made the egg salad, but I served it on this pretty kale. And I felt like superwoman after this meal. 

Recipe from Bravo for Paleo (a blog by a fellow LSU girl!) :) 
*Visit her site to see her egg salad pics... They are MUCH prettier than mine! 

Egg Salad:
Lettuce (for salad)
12 eggs, hard boiled
Paleo Mayo (this recipe OR this one would work!)
Bacon, chopped
Purple onion, chopped
salt and pepper

"Chilled Eggplant and Sundried Tomato Salad"

 

Another great and super clean recipe from Paleoista. I added shredded baked chicken to make this a meal (or snack.) I love having a cold salad to eat at work mid-morning. I have never liked eggplant until now! This is the way to do it.

Click here for the original recipe. 

Chilled Eggplant and Sun-dried Tomato Salad

Recipe type: Appetizer

Author: Nell Stephenson

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2

Make this ahead and serve the next day chilled for an excellent summer starter!

Ingredients

• 1 large eggplant, sliced into 1″ thick pieces
• 4 oz sun dried tomatoes in olive oil*
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons extra virgin olive oil (I used a bit more!)
• 4 cups wild arugula, washed and spun dry
• 1/4 red onion, sliced thinly
• use fresh raw tomato as an alternative

Instructions

1. Preheat oven to broil
2. Place eggplant on wire rack and cook 10-15 minutes flipping every few minutes and keeping a close eye to prevent charring (will be on the crisp side)
3. Remove from oven and let sit until cool enough to handle
4. Place tomato (if using sun dried; if using fresh, wait until right before serving to add), basil and oil in food processor
5. Whiz until coarsely chopped
6. Place in glass or ceramic bowl and stir eggplant in and cover tightly
7. Chill overnight; remove from refrigerator 10 – 15 minutes before serving on top of arugula, with onion on top of that as a starter or add your favorite protein to create a full meal

Paleo Broccoli Salad

My Mom made broccoli salad often when I was younger. If you are not paleo, you can add in bow-tie pasta noodles to the mix! Perfect side dish.

Broccoli Salad
Copied from Paleo Comfort Foods:

• 3 bacon strips
• 1 pound broccoli, cut into small florets
• 1⁄2 cup raisins
• 1⁄4 cup sunflower seeds (I used walnuts)
• 1⁄4 cup finely minced red onion
• 1⁄2 cup Paleo Mayonnaise (I added more) ----> recipe below
• 1⁄4 cup red wine vinegar or apple cider vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large skillet, cook the bacon over medium heat until crispy, about 5 to 7 minutes. Remove the skillet from the heat. Place the bacon on a plate lined with paper towels and set aside. Reserve 1 tablespoon of the bacon drippings.
2. In a large bowl, mix together the broccoli, raisins, sunflower seeds and onion.
3. In a small bowl, whisk together the mayonnaise, vinegar and the reserved bacon drippings. Pour the mayonnaise mixture over the broccoli and mix well.
4. Dice the reserved bacon and fold it into the broccoli salad. Season with salt and pepper to taste, and refrigerate the salad until ready to serve.

Paleo Mayo 
Copied from The Clothes Make the Girl 

Ingredients:
1 egg
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Directions:

1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded!

Paleo Sour Cream

We made taco salads... AKA Mexican mix and match again this week. It's just so darn easy! And good. Billie said he thought he could eat it every day.

I found this recipe for paleo sour cream, and I thought it would be the perfect addition!

Warning: It does still taste a little like coconut milk, but we liked it. Will definitely make again.

Paleo Sour Cream (Dairy-Free)
From: Healthy Living How-To

Prep Time: 5 minutes
Servings: 8

Ingredients

• 1 can Coconut Milk
• 2 Tbsp. Coconut Vinegar or White Vinegar

Directions

1. Refrigerate full can of coconut milk for an hour or two (be careful not to shake).
2. Open can and scoop out the hardened coconut cream on the top (about a 1/2 cup).
3. With a spoon, mix well, coconut cream  and vinegar.
4. Return to refrigerator for an hour.
5. Stir before serving.
6. Enjoy!

*This website also explains the benefits of giving up dairy, if you are curious!

Tropical salad and coconut dressing

I loved this salad and dressing. With the coconut and pineapple flavors, I felt like I should be sitting on the beach, tropical drink in hand (complete with the little umbrella). :) Perfect, sweet, and light for summer.

The dressing was made with my Devo coconut white balsamic vinegar. And what goes better with coconut than pineapple?? I think this balsamic vinegar would also be great on grilled chicken... Jamaican style! Maybe even skewers of chicken, bell pepper, pineapple, onion... mmmm.... I'll try that next time.

And I can't take all the credit. My Uncle Richard is the owner and chef at Cafe Vicino in Boise, Idaho. He gave me the idea for these salad ingredients... pineapple, red bell pepper, and jicama.

I played around with the dressing, got Billie to taste-test after each added ingredient, and viola!

Salad dressing:
1/4 C. LIGHT olive oil (do not use extra virgin- it's too strong)
2 T. Devo coconut balsamic vinegar
1 T. honey
1/8 tsp. ground ginger
1/8- 1/4 tsp. red pepper flakes

Salad:
mixed greens
red bell pepper, julienned
fresh pineapple, cut in chunks or slices
jicama, cut in slices

Got some green for ya...

Salad greens, that is.

If you are like us, you needed to return to normal after Memorial Day festivity food. 

I read that you can't gain fat in one meal or one day of unhealthy eating. The number on the scale going UP is more likely due to bloating from sodium, processed stuff, etc. 

So the top tips to de-bloat are:

1. Drink water like it is your job.

2. Eat veggies (especially leafy greens) at every meal.

3. Get your cardio on.

So here was our week... in salads.

1. Grilled peach and turkey salad with peach dressing:

from: Cave Woman Cafe 

For the grilled peaches
2 large ripe peaches, cut in half, pits removed
1/2 large red onion, sliced into 1/4 inch rings (don’t separate the rings)
1 Tablespoon of olive oil
Kosher salt
Fresh cracked pepper
Lightly oil the grill before you turn it on. Heat up your grill to a high heat. (Pre-heating the grill is important to get the grill marks on the peaches) Brush both sides of the peaches and the onion rings with olive oil, then lightly sprinkle with salt and pepper. Place peaches cut side down and onions on the grill for 3-5 minutes depending on the ripeness. You want some nice char marks on those jewels. Flip and grill for an additional 3-5 minutes then take off grill and let cool.

For the salad dressing
1 large juicy peach, cut up
3 tablespoons of olive oil
1 tablespoon of honey (omit on whole 30)
Zest from one lime
2 Tablespoons of fresh lime juice
1 teaspoon of cumin
1/8 teaspoon of cinnamon
Pinch of smoked paprika or ground cayenne pepper
1/2 teaspoon of kosher salt
1/8 teaspoon of fresh cracked pepper
Place everything into the blender or food processor and give it a whirl till well blended. Taste and adjust your seasonings. You can make this a day ahead and chill till you need it.

For the Salad
8 cups of mixed greens
1/4 cup of chopped fresh mint
1/4 cup of chopped fresh cilantro
1/4 cup of some nuts, pecans or almonds work best
1/3 cup of crumbled feta or goat cheese (omit on Paleo)

2. Tuna salad salad

I use good quality canned tuna, chopped apples, homemade mayo (recipe HERE), and boiled eggs. I sometimes add chopped walnuts and celery as well, but I was out!

3. Our recent favorite: Easy pulled pork with mango salsa on lettuce wraps

Meanwhile, Billie has been getting his sweat on at Crossfit. The honorary Crossfit workout for Memorial Day is called the "Murph"- a 1 mile run, 100 pull ups, 200 push ups, 300 air squats and another 1 mile run. Billie did the entire workout with a 20 lb vest on.  He consistently beats the owners and trainers times too. He is awesome and works really hard. And he came home with banged-up hands to prove it.

I, on the other hand, have been getting my sweat on training for my first triathlon (3 1/2 weeks to go!) I've been training for 6 1/2 weeks, following a strict training plan. (Some days which have included hour-long bike rides on my stationary trainer, in our 80 degree garage. LOVE Arizona.) But I'm super excited because this has been a goal of mine for so long. Nervous too-hoping this plan is training me well! Guess we will find out :) 

For now, I'm sweating enough to de-bloat the entire state of Arizona.