A new year means lots of new things to introduce, and I am especially excited about this one! My food photography gig has come to an end, and I really miss it! So, I decided to make my own food photography gig! Allow me to introduce to you #whatscookinwednesday!
Each Wednesday I'll share a new recipe. Sometimes it'll be a kid-friendly recipe that you can make with your little ones. I'll share desserts and main dishes and ethnic foods and vegetarian meals and Paleo dishes and sides and breakfasts and anything else you can think of. I'll share meal time tips, tricks, and hacks, and so much more. I am so excited about this! I truly can't wait to serve you with all sorts of healthy meals, treats, snacks, and dishes right here every week, so be sure to check back each Wednesday to see what's cooking.
I'm so excited about the recipe I'm sharing with you today! 'Tis the season for healthy living resolutions. We're starting the year out a Whole30, so today's recipe is compliant. Don't let that turn you off, though because it's also delicious (and I'm including some tips at the bottom for things you can add if you're not doing any special diet)! This is easily something I'd make for a quick lunch whether I was “dieting” or not.
I read recently that eating a salad every day keeps your brain an average of 10 years younger and can help protect against Alzheimer's which made me wonder if this habit could also help my mom-brain. Ha! I'm kind of joking about the mom-brain thing, but I still have decided to eat more salads this year partially because I love them and partially because I just feel so good when I eat a ton of veggies.
The trick to a good salad is protein. If it's not packed full of protein and good, hearty, healthy fats then you're going to be hungry an hour later, and that's not helpful to anyone. This salad will fill you up and leave you satisfied all afternoon, and it's so full of good stuff you won't even feel like you're sacrificing anything to eat it. It's one of my favorites, and I'm thrilled to be sharing it with you today!
Amy's favorite hearty lunch kale salad with Chipotle tahini dressing
Sea salted almonds
2 hard-boiled eggs
For the dressing:
1 12-oz jar of tahini
2 tbsp lemon juice
¼ tsp cayenne pepper
¼ cup olive oil
½ tsp garlic powder
1 tsp sea salt
What you do:
To start, mix all ingredients in a food processor to make the dressing. Adjust lemon juice and salt/cayenne to taste. Add more olive oil or a splash of water to get the dressing to your preferred consistency. Some brands of tahini are thicker than others, so my exact amounts may not best suit depending on what brand you us (I used Trader Joe's).
Put a portion of the cruciferous crunch (if you don't have a trader Joe's nearby, you can mix kale and romaine lettuce instead. Just add the romaine at the end) on your plate, and pour a couple tablespoons of the dressing over it. Massage the dressing into the leaves and set aside. This helps keep the kale tender; otherwise if kind of bites back. ;) Chop the rest of your veggies and add them to the salad. Add the sea salted almonds and hard boiled eggs.
If you're not doing any kind of special diet, add some croutons and cheese to take this salad to a whole new level. 😉 You can also add shredded chicken or a fillet of salmon if you're the type who misses meat.