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  • Butternut Kale Salad

    Butternut Kale Salad

    I've been spending a lot of time on the couch in my office this weekend. Something's hit me - and it's hanging on tight.

    The good news: I've got everything I need to tackle this thing, and I'm loading up! Garlic and raw honey. Ginger + echinacea tea. My turmeric powerhouse concoction. Miso soup. My oils. And rest!

    The bad news? I've been spending a lot of time on the couch in my office this weekend.
    Wallowing a bit, if I'm being honest.

    I can't smell.
    And I can only partially breathe (through my mouth).

    And I figure maybe if I do basically nothing, my body will have the energy to heal and recover faster.

    But it's getting boring.
    And a little frustrating.
    And: You'd think my aim would've improved by now. But, sadly, you'd be wrong.
    I guess I'm mainly just sort of throwing things in "that general direction" at this point.

    Eddie's away at his annual Alumni Soccer Game (they won!) day-long extravaganza, and our housemates are out, so it's just me here. And as much as I'd love for someone (Mom?) to come take care of me, it's just not gonna happen. 

    I decided it was time for a change of pace.
    (1) I was craving kale (need those healing greens!), and
    (2) it looked gorgeous out. (Figures.)
    Sunshine and fresh air and...kale. All good things.
    And it was up to me to make it happen.

    So I did. 
    I got dressed.
    I tied my hair up in a knot on top of my head.
    And I savored the walk (in the sunshine and the fresh air) to the market.
    It was lovely!

    And then I came home - to make a kale salad.
    I was hoping someone would bring me this one or make me this one.
    But since I never actually communicated that to anyone...
    And since it's just me here...
    I decided to throw something else together.
    And here's what I got:

    It's a winner! So I'm sharing it with you:

    BUTTERNUT KALE SALAD
    Serves 2

    Ingredients 
    4 cups baby kale, roughly chopped
    1 apple, diced small
    1 small-ish butternut squash, peeled, seeds removed, and diced small
    1 tablespoon olive oil + a drizzle for the diced squash
    2 tablespoons pure maple syrup (I like Grade B.)
    1 tablespoon Dijon mustard
    1/2 teaspoon turmeric
    Sea salt and freshly ground black pepper to taste
    1 tablespoon hemp hearts
    2 tablespoons pumpkin seeds

    How-To

    • Toss diced squash in a light drizzle of olive oil (about a tablespoon) and bake at 350F for about 25 mins, until just soft.
    • While the squash bakes, whisk together the ingredients for the dressing: Olive oil, maple syrup, Dijon, turmeric, salt, and pepper.
    • In a large bowl, combine kale, apple, baked squash, hemp hearts, pumpkin seeds, and dressing. Toss well to combine.

    Grab a fork and enjoy!

  • How's That Breakfast Working Out For You?

    How's That Breakfast Working Out For You?

    What's your breakfast situation?

    Coffee? Bagel? Cereal? Smoothie? 

    Whatever it is, I want you to ask yourself an important question:

    Is your breakfast living up to your expectations?

    I need my breakfast to be wholesome, clean, and satisfying. I need it to last me through till lunch time - because I don't always get a chance to eat before then. And I like it to be homemade, from scratch. That's how I know it's all good stuff - none of that chemical, "food product" business. 

    Real food is the way.

    And on that note, I want to share with you my latest favorite breakfast. More than any other breakfast, I find it lasts me through until lunch. And it's super delicous, too! 

    I also love that it only takes about three minutes to make a batch for the whole week!

    Do this tonight, and you'll be set for the week ahead. Let me know what you think.

    Ingredients:
    3 cups rolled oats
    1 cup puffed brown rice
    1/3 cup sunflower seeds
    1/3 cup pumpkin seeds
    1/3 cup hemp hearts
    1/4 cup chia seeds
    1/2 cup almond slivers
    1/2 cup dried cranberries
    1/3 cup dried coconut shreds
    1/2 cup raisins
    2 teaspoons cinnamon, which helps to regulate blood sugar and satisfies a sweet tooth, too!

    Instructions:
    Mix all ingredients together in a large bowl. I like to put mine in a big container, put a lid on it, and shake to combine. 

    Feel free to add fresh fruit and mix and match the ingredients. Enjoy as you would cereal: with milk of your choosing. I'm partial to homemade almond milk. But that's just me. 

    And that's it! Simple, clean, and deliciously satisfying. Hope you love it!