Whew! I'm stressed and exhausted just typing all of that; luckily most of it's fun stuff --- I just seem to have overloaded myself all at once!
One thing that is seriously lacking in that busy list above is meal planning and eating. I have had zero energy and desire for recipe creation, so I've been relying on some old faves to fuel us during the crazy that is our life presently. One new fave that you absolutely must try: the Fitnessista's Cranberry Quinoa Stuffing. Oh. My. Goodness. SOOOOOO GOOOOODDDDDD! I've made it twice now and it makes big batches that I'm able to use in a few different meals.
Not only has it been tricky to keep on track with my clean eating goal at home, but the holiday sweets have started circulating around the office this week too. Not being the type of person to turn down a shortbread cookie stuffed with chunks of Skor Bar, I'm having to offset my indulgences with some veggie-packed healthy meals like this amazing kale salad I've been eating for lunch day after day after day.
This salad creation just kinda happened. I had a ginormous amount of kale to use up and I needed something healthy to pack for lunch, so I just started throwing in whatever I could find that I thought would work together. After making the salad 4 days in a row, I decided that was definitely one of those "must share" recipes. The best thing about this salad, besides the amazing flavour and the fact that it is packed full of all things healthy, is that it eats like a meal. It is so filling and doesn't need any companions to satisfy your belly! Everyday that I brought it to work for lunch, I also included some fruit or a soup and I never had room for them once my salad was
Power Packed Kale Salad for One
3 c kale, torn into bite-sized pieces
1/2 c chickpeas
1 c chopped veggies
1/4 avocado, chopped
2 tbsp dried cranberries
2 tbsp pepitas (or your fave seeds/nuts)
2 tbsp crumbled feta cheese
For the dressing:
1 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tsp honey
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried thyme
salt & pepper, to taste
To make your dressing, add all of the ingredients into a small bowl and whisk together.
Place the torn kale into a separate bowl and add the dressing. Massage the dressing into the kale. Top with the rest of the ingredients. Refrigerate until you are ready to eat.
*Note: I make the salad up in the morning and then take it with me to work for lunch. It is best to let the kale marinate in the salad dressing for at least a few hours before eating.*
So Freakin' Delicious!!!!!
Do you brown bag it to work/school or buy something when it's time to eat?
Enjoy your Thursday,