Everything That’s in My Fridge Right Now Salad

Everything That’s in My Fridge Right Now Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • 1 medium beet, shredded
  • 1 medium-sized carrot, peeled and shredded
  • ¼ cup diced cucumber
  • 1 handful alfalfa sprouts (or your fave type of sprouts)
  • ¼ cup pepitas
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp golden raisins
  • 1 small avocado, sliced
  • 1 chicken breast, cooked and shredded (optional)
  • ½ cup Cookie and Kate’s Sunshine Salad Dressing
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Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter.
  2. Add all remaining ingredients and toss. Enjoy!
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Sweet Massaged Kale Salad with Vegan Parmesan

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This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

I hope you enjoy, my peeps!

Sweet Massaged Kale Salad with Vegan Parmesan

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • ¼ c golden raisins
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp raw honey
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • Oh She Glows Almond-Pecan Parmesan

  • ¼ c almonds
  • ¼ c pecans
  • 1 Tbsp nutritional Yeast
  • ½ tsp extra virgin olive oil
  • pinch sea salt

Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter. Add the golden raisins.
  2. Meanwhile, combine 2 Tbsp olive oil, lemon juice, honey, garlic, and pepper and whisk to combine.
  3. Place all ingredients for the Oh She Glows Almond-Pecan Parmesan in a food processor and pulse until the nuts are in tiny chunks.
  4. Add the “parmesan” and dressing and toss to combine. Enjoy!


Spicy Breakfast Scramble with Garlic Potatoes

Spicy breakfast scramble with garlic potatoes

Whenever I want to make a tasty big breakfast but don’t want to put in much effort, I always fall back on to a scramble. Seriously, all you have to do is chop up some veg and throw everything in a pan and boom bam you’ve got an explosion of flavor with basically no effort whatsoever!

I’ve been feeling pretty spicy lately (probably due to the lack of heat I’m feeling outside) so I decided to kick this scramble up with some jalapenos! Jalapenos, besides being spicy and delicious, contain an alkaloid called capsaicin which is responsible for its numerous health benefits.

Saayy whaaaaat?! Jalapenos are good for me????

YUP.

Those bad boys have many of the same nutrient properties of many other vegetables in that they’re high in vitamins, minerals, and fiber while also being super low cal. They also have been shown to boost your metabolism which is crucial for burning fat and reducing appetite. Jalapenos have also (surprisingly) shown to help alleviate stomach ulcers by reducing the amount of inflammation in your stomach.

AND fun fact: jalapenos can be used as temporary pain relief! if you physically rub a jalapeno where you’re experiencing pain, the capsaicin will actually work to temporarily block pain receptors from that spot. Crazy, right?

But anyways, this scramble is v good and I know y’all will love it, so get your spicy pants on and break out the frying pan because it’s scramble time.

 

Spicy Breakfast Scramble with Garlic Potatoes

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 cup russet potatoes, cut into small chunks
  • ½ + ½ Tbsp organic virgin coconut oil
  • 4 large organic free-range eggs
  • 2 Tbsp diced jalapeno pepper, seeds removed
  • 1 + 1 cloves garlic, minced
  • ¼ cup shallots, diced
  • ¼ cup diced cremini mushrooms
  • ½ cup kale, chopped
  • ½ avocado, sliced
  • 1 tsp Trader Joe’s Everything but The Bagel Seasoning
  • 1 green onion, chopped
  • salt and pepper to taste
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Directions

  1. Fill a large pot about 1/3 full of water and bring to a boil.
  2. Add your potato chunks and boil until just about fork tender, about 8-10 minutes, then drain them.
  3. Heat a skillet (or pan) over medium heat and place ½ Tbsp coconut oil in it.
  4. Once the coconut oil is hot, add 1 clove minced garlic and sauté while stirring for about 30 seconds.
  5. Add in your potatoes and season with salt and pepper. Sauté while stirring occasionally until your potatoes develop a crispier outside layer and are starting to brown.
  6. Meanwhile, heat another skillet (or pan) over medium heat and add the other ½ Tbsp coconut oil.
  7. Once hot, add the jalapeno, shallot, and other clove of minced garlic. Sauté until tender (about 3 minutes).
  8. Add in the mushrooms and kale and sauté while stirring for about 2 minutes, or until the kale is wilted and the mushrooms have softened.
  9. Crack your eggs in and scramble them up. Cook while stirring until the eggs are fully cooked.
  10. Add half of the eggs and half of the potatoes to each plate and top with the avocado, green onions, and seasonings. Enjoy!
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Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?

 

Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
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Ingredients

Directions

  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!


Bailey’s Buddha Bowl with Creamy Tahini Dressing

baileys buddha bowl with tahini dressing

Do you ever just have those days where you’re feeling especially zen? Like so peaceful and relaxed that absolutely nothing could cause you anxiety? Well, yesterday I did some (well-needed) yoga for the first time all week and believe it or not, high-strung anxious ole’ Bailey had one of those days.

Ahhhhh, it was fantastic. Just thinking back to yesterday puts me in a calmer mood right now. So now, what does one eat on these blissfully peaceful days gifted from the heavens?

A Buddha bowl, duh.

But what exactly IS a Buddha bowl? I was confused at first too. I kept seeing them popping up everywhere and I thought to myself “What the heck people, all these bowls have different ingredients in them! What makes it a Buddha bowl?!”

So after a little (seriously like a second) of Googling, the Huffington Post cleared up my confusion by defining Buddha bowls as the following:

“Essentially, Buddha Bowls (also known as macro bowls or hippiebowls) are colourful, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds — and to finish it all off, a hearty dressing.”

Wow. Talk about heaven in a bowl. And no limits to define these beautiful bowls? You gotta be kiddin’ me. But it’s true! Just one giant bowl, all the nutrients and tasty munchies you could ever imagine, and it’s topped off with a hearty dressing. I’m in love.

So here, I present to you, my nutrient-packed, colorful, drool-inducing, holy-crap-I-need-seconds, first take at a Buddha Bowl. Enjoy, my peeps!

Bailey’s Buddha Bowl with Creamy Tahini Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 chicken breast
  • 1 cup chopped cauliflower
  • 1 cup brussels sprouts, halved
  • 2 large chopped carrots
  • 1 small sweet potato, cut into chunks
  • 1 + ½ tablespoons avocado oil
  • 1 tsp garlic powder
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped kale
  • 1 cup brown rice
  • 1 avocado, diced
  • 1 Tbsp pepitas
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 2 Tbsp water
  • salt and pepper
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Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Cook your brown rice according to package directions (I cook mine in my rice cooker for 30 minutes).
  3. Add your cauliflower, brussels sprouts, carrots, and sweet potato to a large bowl and toss with 1 Tbsp avocado oil, garlic powder, and salt and pepper to taste.
  4. Transfer the veggies to a baking sheet and bake for about 25-30 minutes, or until tender.
  5. Also at this point you can put your chicken breast in the oven and cook until the internal temperature reaches 165 degrees F (about 20 minutes).
  6. Meanwhile, heat your remaining ½ Tbsp avocado oil in a pan over medium-low heat. Once hot, add the mushrooms and sauté until soft, while stirring occasionally.
  7. Make the dressing by combining the tahini, lemon juice, garlic, water, and salt and pepper to taste in a blender and blend until creamy and smooth.
  8. Once everything has finished cooking, begin making your bowls by layering the rice, kale, veggies, chicken, avocado, and pepitas and then topping with the tahini dressing. Enjoy!
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