Wednesday, April 27, 2016

Springtime Spinach, Kale and Pasta Salad with Creamy Citrus Dressing

Don't hate me, but I don't love salads. This one though... I had seconds. And then thirds. And then as I was putting away the leftovers, I ate a little more. 

I improvised with what I had, so my version had some extra bonuses. I added cucumbers, grilled asparagus and chicken. I eliminated raspberries, celery and red onion. It was divine. I think it was probably the dressing and pasta that made it so. 

Springtime Spinach, Kale and Pasta Salad with Creamy Citrus Dressing


  • 1 lb bowtie pasta, cooked al dente , cooled and tossed with Olive oil or a bit of the dressing
  • 8 cups kale ( about one bunch of Kale), chopped
  • ½ lemon juiced
  • ¼ cup olive oil
  • sea salt
  • 1 large head red leaf lettuce or 16-20 cups of spinach
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint strawberries
  • celery, finely chop 2-3 stalks
  • 1 bunch green onion, chopped
  • ¼ cup red onion, chopped fine
  • avocado 1-2, chunked

Creamy Citrus Dressing


  • ⅓ cup orange juice
  • 1 heaping tablespoon frozen orange juice concentrate
  • 1 tablespoons chopped shallot
  • ¼ teaspoon fresh grated ginger
  • ½ cup canola oil
  • ¼ cup white balsamic vinegar or cider vinegar
  • 2-3 tablespoons honey
  • Salt and pepper


Cook the pasta, for bowtie, I cook for about 10 minutes ( a minute less than package directions) in about two tablespoons of salt.Set aside to cool, or if making ahead, toss with a bit of the dressing (about ¼ cup) or a couple of tablespoons of olive oil, place in ziplock bag and store in fridge for up to three days before serving. Prepare the dressing by placing all dressing ingredients in a deep bowl or jar and whisking using an immersion blender. You may also use a blender. Set aside in refrigerator until ready to use. Wash the berries and let drain. Pat dry if needed. Wash and spin the kale dry. Chop into bite size pieces. Place in a large bowl. Juice the lemon and pour over the kale in the bowl. Drizzle the olive oil over the kale. Sprinkle with a bit of sea salt. Using hands, massage the kale for a few minutes until you can feel the kale breaking down. When you are finished, the kale should be about half the volume. You may also do this in a sealed ziplock bag, squeeze the air out first! Toss the pasta, kale and the other greens (lettuce or spinach) together and place in a large serving bowl. Sprinkle the remaining fruit, chopped celery, green and red onions on top of the greens in a serving bowl or platter. Add the chopped avocado just before serving. Drizzle with dressing. Alternately, toss the greens, pasta and all of the other ingredients in a large bowl with about ½ of the dressing, reserving some of the fresh berries and the avocado. After tossing, place in serving bowl, top with additional fruit and avocado and drizzle with a little of the remaining dressing.

I found this recipe here.

Tuesday, April 26, 2016

Celery Soup

I had wilted celery in my fridge, which I know I could have stuck in a cup of water and brought some life back to it, but truth me told, I don't really like celery. I eat it occasionally because it's supposed to be good for you, but I don't like it. So, I made soup with it instead, and now I know how I'll be eating celery from here on out.


-2 tbsp ghee or coconut oil
-1 bunch of celery
-1 onion, chopped
-1 white potato, peeled and diced
- 4 cups chicken broth/stock
-1 tbsp fresh lemon juice
- salt & pepper


Melt ghee/oil in pan over medium heat. Add celery, onion, potato and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add stock and bring to a boil. Turn heat down, cover, and let simmer until vegetables are soft, about 20 minutes. Add broth and veggies to a blender and puree until smooth. Return to pan and stir in lemon juice. Season with salt and pepper and top with crumbled bacon. (I used prosciutto and potato crisps)

Wednesday, January 20, 2016

Stuffed Avocados

Sorry about the instagram picture, I'm too lazy to crop it at the moment

1 avocados, halved and pitted
1 can of tuna, drained
1 red bell pepper, diced
1/4 cup cilantro leaves, roughly chopped
lime juice to taste
Salt and pepper

Scoop out some of the avocado from the pitted area to wide the "bowl" area. Place the scooped avocado into a bowl and mash it with a fork. Add the tuna, bell pepper, and cilantro to the mixing bowl. Pour lime juice over it. Stir it all together until everything is mixed well. Scoop the tuna mixture into the avocado bowls and season with salt and pepper.

Cauliflower Soup

I made this the other night and it's delicious. This 60 degree weather we've been having calls for some nice warm soup. I know, we have it rough here.

1 large head of cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
2 cups beef broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned coconut milk

Optional garnishes:
extra-virgin olive oil, ground nutmeg, minced parsley, chopped walnuts toasted, slivered almonds, ghee, minced dried dates, chopped pecans.

Wash and core cauliflower, then coarsely chop.
Heat a large pot over medium-high heat, add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir and cook until the onions are soft and golden, about 5 minutes. Add chopped cauliflower and cook 5 minutes.

Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 40 minutes.

Work in batches, or if you have a large enough blender or food processor, carefully pour everything into the blender and puree until smooth.

Pour the puree back into the pot, add salt, pepper, and coconut milk (enough to get the desired thickness you want). Stir to combine and cook over medium heat for 5 more minutes.

Recipe from Well Fed 2

Sweet Potato Waffle

A new found love for breakfast. Fast, healthy, delicious. It's really a win win all around. This makes about two waffles, which I could never eat two for breakfast, so I store it in the fridge and have it ready for the next day.

1 Sweet potato (any kind)
1/2 cup chopped tomatoes
1/2-1 cup of chopped kale or spinach
1 egg
Garlic salt to taste
Cilantro (optional)

Heat waffle iron to your number 4 setting. You want the waffle iron pretty hot here. Grate your sweet potato and add the remaining ingredients into a bowl. Stir to combine. Spray waffle iron, and place as much or as little of the sweet potato mixture into the waffle iron. Cook until ready. Top with a poached egg or two (I usually have two) some salt and pepper, avocado, more tomato, whatever your heart fancies here. I even like to throw some cilantro on top for good measure.