no frills kale salad + crispy chickpeas 

august 18th, 2015

Summer days are flying by in a blur and sometimes I just feel like I can't keep up! Work has been busy, weekends packed with roadtrips and friends, and then suddenly you blink and it's mid-August. I recently spent a long weekend on Nantucket with some good friends and absolutely fell in love with the island. We spent our days biking miles and miles, laying on the beach, and enjoying classic New England summertime fare. There were late night BBQ's, outdoor showers, hours spent in the waves, and the best shrimp cocktail I've ever had. Ever. 

My diet mainly consisted of burgers, hot dogs, fish tacos, and daily picks from the raw bar, and I wouldn't have had it any other way. When in Rome right? However, after some long summer days spent in the little slice of heaven that is Nantucket, I felt the need to reboot and re-energize before a long day at work. I wanted to make something quick and satisfying, something flavorful and refreshing. Balance is key in my book, and this kale salad has a crunch and a zing to it that I enjoy any day. It's a snap to whip up and will convert kale skeptics into kale lovers (tolerators at the very least). Dig into a big bowl for lunch or serve as a side for dinner. Be well, and let me know how you enjoy this simple salad :).

no frills kale salad + crispy chickpeas - 

  • 1 bunch curly kale

garlicky green goddess dressing - 

  • 1 1/2 cup parsley leaves
  • 3 cloves of garlic
  • 1 Tbsp capers
  • zest & juice of 1 lemon 
  • 3 Tbsp sherry vinegar
  • 1/2 cup really good olive oil, more if needed
  • 2 tsp dijon mustard
  • a couple dashes fresh ground pepper
  • a couple dashes red pepper flakes
  • salt to taste
  • 1/4 cup parmesan cheese, finely grated

crispy chickpeas - 

recipe from the wonderful Minimalist Baker

  • 1 15 oz. can chickpeas, drained, rinsed, and dried
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp Tandoori spice blend* 
    •  Can be found at Whole Foods, or made at home by blending the following ingredients/ratios - 3 Tbsp cumin, 2 Tbsp paprika, 2 Tbsp garlic powder, 2 tsp coriander, 3 tsp ginger, 2 tsp cardamom. 

Preheat oven to 375 degrees.

Add chickpeas to a mixing bowl and cover evenly with olive oil and spices. Spread out on a cookie sheet and place in the oven for 20 - 25 minutes, or until chickpeas are golden brown and slightly crispy. Set aside.

Place all dressing ingredients except the parmesan in a blender or food processor and puree until smooth. Fold in the parmesan cheese. 

Tear kale into bite size pieces and place in a large salad bowl. Toss with the dressing 30 minutes before serving, allowing the kale to soften and absorb all flavors. Top with spiced chickpeas and a pinch of flaky salt if desired. This salad is best fresh, but will keep in the fridge for a couple of days. 

Serve and enjoy!

 

multigrain waffles + honey mangos & strawberries

march 29, 2015

Sundays are my favorite. They're for slow mornings spent in my PJs, indulgent breakfasts, runs in the sun, and afternoons spent cozied up with my favorite book. Sundays are for doing what you love and for enjoying the little things. Today, some of those things were these hearty and delicious multigrain waffles. Nine out of ten times I pick savory over sweet when it comes to breakfast. I absolutely love eggs (plenty of recipes to come, you've been warned) and my go to breakfasts usually involve poaching, scrambling, or frying some of them up with a bunch of greens and things....and bacon. However, when I find myself craving something sweet, I choose waffles.

These waffles are a snap to whip up, and are full of some crazy great nutrients. Flax meal is pretty new to me, and I have to say I've jumped on the bandwagon and don't plan on getting off anytime soon. Adding a tablespoon or two to waffles, pancakes, muffins, and breads instantly provides you with a tasty, antioxidant-rich and fiber-dense treat. Delicious and good for you? A win-win situation :).

Topped with sliced honey mango, strawberries, and a dollop of greek yogurt, these waffles made for a bright start to my favorite day of the week. They fueled me up for a sunshine-soaked stroll along the Charles River, reminding me that waffle making and sunny afternoon walks are what good Sundays are made of.

I've adapted this recipe from Sprouted Kitchen, though the recipe they share is absolutely incredible as well. 

multigrain waffles - makes 4

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp flaxmeal
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • dash of cinnamon
  • 1/2 tsp salt
  • 1 egg, room temperature 
  • 1 3/4 cup buttermilk (milk or non-dairy beverage can we used as well!)
  • 2 Tbsp orange juice (I used fresh squeezed blood orange juice and loved it)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract

toppings - 

  • 2 handfuls of strawberries, sliced
  • 1 mango, diced
  • maple syrup (Vermont syrup is the best in my most biased opinion :) )
  • dollop of plain greek yogurt (I use Fage 2%)

Combine all of your dry ingredients in a medium sized bowl and mix well. Set aside. In a separate bowl, whisk the egg, buttermilk (or substitute of choice), blood orange juice, and vanilla together. Gradually whisk in the melted coconut oil with your wet ingredients. Plug in and heat up your waffle iron.

Add your wet ingredients to your dry and stir until combined, taking care to press out any clumps you may find. Set aside the batter for a minute or two, allowing the flaxmeal to fully absorb the liquid ingredients. 

Once your iron is hot you're ready to go! Pour about 3/4 cup of batter onto the center of your iron and close it. You'll see the batter spread to the edges and may get a few drips down the edges (no biggie!). Wait a few minutes and then remove your golden waffle. These waffles are best eaten hot. If you're enjoying these tasty treats with company, stick them on a cookie sheet in an oven heated to 200° while you finish up the remaining waffles.

Finally, it's time to enjoy! Top your waffle with some maple syrup, a dollop of plain greek yogurt (trust me it's delicious), and tasty fresh fruit. Feel free to get creative with this step. Chopped walnuts, whipped cream, and other seasonal fruits are all tried and true options in my book :).