After an amazing holiday season and basically eating fancy cheese for every meal, my family and many of my friends are focused on eating more whole foods. Eating more vegetables doesn’t have to be boring or complicated. This salad will take you all of 10 minutes to prepare.
Serves: 4 Time: 10 Minutes
Ingredients: 8 cups of Kale (you can used any kind of Kale, my fav is dino kale) 1/2 Tbs of salted butter or ghee 1 lb of defrosted, peeled, and deveined shrimp 1 Tbs of old bay seasoning 1/2 tsp of cajun seasoning 2 cloves of garlic, minced or pressed Juice of 1/2 a lemon 1/2 cup crushed roasted peanuts
Dressing: 1/4 cup Annies Vegan Green Goddess dressing 1/4 cup Garlic Expressions dressing
Directions: 1. Heat the butter in a skillet over medium high heat 2. Meanwhile add the shrimp and seasonings to bowl and stir to combine 3. Add the shrimp to the skillet and arrange so they are in one layer, let these sear about 3 minutes, then add the garlic, flip the shrimp and let cook for another 1-2 minutes then turn off the heat and all the lemon juice 4. Mix up the dressing by adding both dressings and whisking together 5. Plate your kale, sprinkle with peanuts, add the shrimp and top with dressing
I love making a big bowl of this slaw to serve for lunch for the week. The best part, the longer it sits, the better it marinates and all the flavors really come to life. Serves: 10 Time: 15 min Ingredients: 4oz Soba noodles, cooked per box instructions 1/2 purple cabbage shredded 2 carrots, shredded into noodles (long ways) 8-10 brussel sprouts shredded 1 bunch scallions thinly sliced Cilantro, mint, crushed peanuts for garnishing Dressing: 1/2 cup creamy peanut butter 3 Tbs Tamarin soy sauce 3 Tbs seasoned rice vinegar 3 Tbs toasted sesame oil 2 Tbs honey (use maple syrup if Vegan) 1 Tbs sriracha 1 Tbs minced ginger 2 cloves garlic, minced Juice of 1/2 lime Directions: 1. Combine noodles, cabbage, sprouts, noodles, and scallions in a large bowl 2. In a glass liquid measuring cup combine all dressing ingredients and whisk til combined then pour over salad and toss til it is mixed together well Serve and top with chopped mint, cilantro, and peanuts. Recipe adapted from @cookieandKate, check out their amazing blog for some awesome food 🎉
A yummy filling lunch with minimal prep. Time: 8 min Serves: 1-2 Ingredients: Various sized tomatoes ( I use 1 heirloom and a handful of cherry/grape tomatoes cut into bite sized pieces) 1 cup of cubed bread like sourdough or Italian 1 burrata Olive oil and balsamic vinegar Salt + pepper Basil chopped Directions: 1. Cube bread and toast on the stove top with olive oil and a little bit of salt and pepper until browned and crunchy 2. Plate burrata and tomatoes with croutons, top with basil, drizzle of olive oil and balsamic, salt and pepper Enjoy!
A really easy go to lunch, that is salty, sweet, crunchy, and creamy.
Serves: 1 Time: 5 min or less Ingredients: 2 slices Whole grain seeded bread, toasted my fav is @daveskillerbread 1/4 cup ricotta cheese Handful of cherry tomatoes sliced in half I Tbs pine nuts A few leaves of fresh basil chopped Salt + pepper Honey Directions: 1. Spread ricotta cheese over each slice of bread, hit it with some salt and pepper 2. Add tomatoes and pine nuts next, then sprinkle with basil, a little more salt and pepper, and drizzle with honey