As halloween approaches, I’ve been thinking about the phrase “trick or treat”. It’s a great metaphore for our current state of health in America! We have been tricked into believing we deserve treats all day, every day. I may be showing my age with this post, but I don’t mind sounding a little old for the sake of health. When we were younger, we looked forward to our birthdays because that meant we got a birthday cake! If we had a really good report card, we might get to go to McDonald’s as a treat. If we had a party, or were on vacation, we might get to have a soda. Halloween was fun because we got candy (and not 5 bags full from 3 nights of trick or treating – one bag full from the one street in our neighborhood.) But now our kids don’t really know what treats are! Families have transitioned into baking dessert every night of the week, eating fast food at least one meal a day, and giving kids candy all the time! And schools certainly don’t help – offering chocolate milk/dessert every day for lunch, and giving out candy as a reward for every little thing! Continue reading
This recipe is a knock-off of the Trader’s Joe’s Kale and Edamame Bistro Salad, and it’s even better! This is a family favorite recipe that we usually have about once or twice a week.
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 garlic clove, finely minced or crushed
- 3/4 teaspoon dried Italian herb blend
- 1/4 teaspoon kosher salt
- 4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2/3 cup dried cranberries
- 1 cup edamame beans
- A few carrot shreds (if you have them, for color)
- slivered almonds
- Add all dressing ingredients to a large salad bowl and whisk until combined.
- Into the bowl throw the kale (which you have cut into smaller pieces), chickpeas, cranberries and edamame. Toss in some carrot shreds and slivered almonds.
- Toss salad well to combine.
This is great as a main dish, but also works well as a side. Keeps well in the refrigerator dressed for a several days. Enjoy!
It’s Labor Day weekend – our last pool party bbq of the summer season, and it’s supposed to be a scorcher here in Nashville, TN! One of my favorite ways to hydrate when I’m outdoors in the summer is with watermelon. I found this great recipe on a super hot day during our vacation this year in St. Augustine, Florida. We stopped by a local farmer’s market and had the MOST refreshing drink! It’s super easy AND clean and delicious, and you just have to try it. :)
I don’t have any measurements for this recipe – just play around with it!
1. Fill your blender halfway up with fresh cut watermelon.
2. Add some ice.
3. Blend. (adding more ice or watermelon if needed to reach your desired consistency)
4. Garnish with a fresh mint sprig and ENJOY!