Grilled Corn & Kale Salad

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Hey everyone!  Happy Tuesday!  I am excited to announce that I will be a recipe contributor to A Dose of Paige.  What does that mean?  Well, you may remember when Paige & I swapped blogs a while back.  She shared a DIY for spices jar labels & I shared a DIY homemade taco seasoning on her blog.  We loved doing the swap and both had a ton of great feedback from our readers.  That being said, she asked if I would contribute a monthly recipe to her blog.

Be sure to check out her blog every 3rd week of the month for a delicious dose of Paige.  June’s pilot recipe features a lot of fresh ingredients while using the grill.  Grilled Sweet Corn & Kale Salad!  Yum.  Sweet & smokey corn, crunchy kale, juicy tomatoes.  Have I got you intrigued yet?  Head over to her blog to get all the details:

A dose of Paige:  Grilled sweet corn & kale salad

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Spaghetti with Kale Pesto

Hi everyone!  Happy Tuesday :)  My blogger friend, Becca at Two Places at Once contacted me to do a guest post on her blog while she is off getting married.  If you’ve been a frequent reader, you will remember that we did a swap back in February.  Blueberry Scones on this blog & Steamed Mussels on hers.  Of course, I didn’t pass up the opportunity to appear on her blog.

I love pesto, but my basil plant is not yet producing enough leaves so I put a spin on it & tried kale!  It was super delicious so head over to Two Places at Once to see my post & the recipe!

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The Three Green Power Smoothie

{so green.  so healthy.  so good.}

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Remember my post about my new thoughts on organic and cleaning eating?  Well one of the topics the documentaries talked about were the powerful benefits of juicing.  This recipe isn’t made with a juicer (I think it could be), but it is a smoothie that will make you feel powerful.

Seriously, this green smoothie is packed with such amazing items that will have your body thanking you and screaming for more.  Drink one of these each morning and you will be giving your body the essential vitamins it needs.  Feel free to swap the fruits for whatever you prefer, but keep the greens the same.

Here’s a breakdown of all the great nutrition and benefits the greens bring to your smoothies.

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SPINACH*

  • Carotenoids help in eye health and function
  • 1 cup provides your daily recommended dose of Vitamin K & 1/2 of your daily dose of Vitamin A
  • A blast of Potassium which aids in nerve and muscle function
  • A mere 7 calories for 1 cup

parsley*

  • The flavenoids act as a strong anti-oxidant which prevents cell damage
  • Freshens breath
  • High in folic acid which aids in heart health and disease prevention
  • Very rich in vitamin C which prevents inflammation and can reduce arthritis pain

kale*

  • Aids in the body’s detoxifying process which flushes the body of unwanted garbage
  • 1 cup is another blast of your daily Vitamin K needs
  • High in fiber which keeps your body’s digestive system running smoothly
  • Linked to anti-cancer studies

So what are you waiting for?  Head to the store and stock up on these valuable pieces of Earth that will increase your longevity.  Put down the pop or Frappuccino & give your body the nutrients it deserves.

*nutritional information is based on my own research and education. 

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Recipe by: Doughie
Hands on Time:  4 minutes   ///   Cook Time:  0 minutes   ///   Servings:  2

Ingredients:
1/2 cup spinach
1/2 cup kale
1/2 parsley
1 frozen banana
1 cup frozen peaches
1 1/2 cups water

Directions
1.  Add all ingredients to a blender and pulse until smooth.
2.  Add more water for desired consistency.

IMG_3488Enjoy.

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Kale Salad with Spiced Sweet Potatoes & Pecans in a Cilantro Vinaigrette

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I seriously love sweet potatoes.  I love them salty, sweetened, mashed, fried, roasted – anything goes.  The best part:  they are so healthy for me.  These little orange gems are packed with vitamins and minerals such as vitamin B-6, vitamin C, vitamin d, iron, and magnesium.  They are fat-free and contain a decent amount of fiber and protein.  Oftentimes, I will take one to work for lunch with some spray butter and a seasoning and it will subside my afternoon snack cravings.

In light of the New Year and one of my goals is to lose 15 pounds, I am maxing out on salads and all things healthy.  While the boys ate pasta, I whipped up this incredibly healthy salad and a homemade vinaigrette.

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I started by prepping the kale.  Kale can be a very dirty green so be sure to wash it thoroughly.  You will want to rip the leaves off and dispose of the stalk.  I used my salad spinner to give the leaves a good wash.

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Next I prepared the spiced sweet potatoes.  Usually, I would dice the potatoes myself, but I had one of those pre-cut packages from the store because I was going to be a sweet potato stew.  This cut down on hands-on time significantly.  I spread the potatoes evenly on a baking sheet, tossed them with the olive oil and seasonings and put them in the oven.

While the potatoes roasted, I prepared the vinaigrette which was so easy.  Basically, combine all ingredients then drizzle in the oil.

IMG_3176Once the potatoes were finished roasting and a cooled.  I seasoned them with a bit more of salt and prepared the salad.  For toppings, I used pecan chips and a bit of shredded white cheddar cheese.   This salad satisfied my sweet tooth, salty tooth and left me feeling full and healthy.   If losing weight and/or eating healthy is part of your New Year’s resolution add this to your regular eating schedule!  Toppings can be altered in order to mix it up a bit.

enjoy.

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{Click here for the full recipe}

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TGBTL Week #2 ::: Go-To Meals

This week’s prompt for The Girl Between the Lines is :::::::

Your go-to meal… show me that favorite recipe!

A post about food!  Hooray!  Sounds pretty much right up my alley, yes?

I find this question very hard for me because I don’t particularly have a meal that I make each week or a (say) pasta salad I bring to all get togethers.  Since I am a foodie blog, I tend to make all sorts of different dishes.  However, I have some recipes that definitely can be considered my go-tos.

So here’s my first one!
Ingredients:
2 slices of bread
Peanut Butter
Jelly

Okay only kidding, but seriously who doesn’t love a delicious, perfectly even spread of peanut butter & jelly??

Anyways, my main go-to on whatever nights when I am trying to be healthy is a kale salad. I take this to lunch at least once a week.  As long as I have kale & lemon I am good to go.  Whatever veggies I find in the fridge or cheese are added to the salad.  It keeps me full for a long time & is packed with so much nutrition.

Check out my raw kale salad recipe by clicking {{HERE}}

Today was a pot luck at work so I just wanted something light for dinner.  What did I make?  You got it!  A kale salad (sort of).  At the store the other day, I came across “Black Kale”.  I was intrigued & decided to give it a whirl.  This time I wanted to saute the kale in some olive oil and garlic for a warm kale salad.  I paired it with some carrots for added color & some ripe pears, blue cheese, and walnuts.  It was very tasty & quite simple to make, but if we are being honest here, I would not saute the kale.  I guess I just prefer it raw.  I didn’t taste a difference in the black kale vs. curly green.  Maybe, I am not the kale connoisseur I thought I was.

Warm Kale Salad with Pears, Blue Cheese, & Walnuts

Ingredients:
1 garlic clove, minced
1 tsp water
2 large handfuls of kale
1/2 carrot, chopped
1 Tbsp blue cheese
1/2 pear, sliced
1 Tbsp chopped walnuts
salt and pepper

Directions
1.  Add olive oil to small saute pan and heat over medium.
2.  Add garlic and saute about 1 minute.
3.  Add kale and coat with oil and garlic.  Cook over medium until slightly wilted.
4.  Add carrot pieces and cook an additional 2 minutes (I like my carrots still crunchy)
5.  Place on plate and top with pear slices, blue cheese and walnuts.  Season with salt and pepper.

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**If you are going for the raw version, drizzle the olive oil over the kale and squeeze 1/2 lemon.

So there you have it my friends, my The Girl Between the Line week 2.  I have several other go-to meals that will make their presence on the blog sometime soon :)

Enjoy.

xoxosara

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Until next year…

{giving thanks}

Thanksgiving has come and gone once again.  My holiday was spent with family members eating, drinking, football watching, and game playing.  Bryan & I drove to Ohio Wednesday evening after work. We are very accustomed to the snow, but we were quite surprised by the amount of snow on the ground at my mom’s.  It was the pretty snow too, which I love.  The wintery weather, crisp air, and white wonderland made Thanksgiving feel more like Christmas.  Family members came to the house on Thursday for the day.  It was nice to see my family & spend time together.  In the morning, we all got to work on the meal – everyone with their own task.

Main Items

MOM:  turkey & stuffing / her turkey roulade
STEPH:  cranberry sauce & crab dip appetizer
SARA:  green bean casserole, kale salad, & baked brie appetizer
RYAN:  potatoes & turkey prep
BRYAN:  bloody marys & my helper

A lot more went into the meal, but the above were our main endeavors.  In this post, I will be featuring the 3 dishes I made for the meal & my sister’s crab dip.  Do you want my mom’s stuffing or turkey roulade recipe?  Well, lo siento, family recipes :)

I love Thanksgiving meal and sometimes wonder why we only have it once a year.  People claim the whole meal is over 4000 calories, but if eaten with appropriate portions I don’t see a 4000 calorie meal at all.  The past two years I made my green bean casserole, influenced by Alton Brown’s recipe.  I love green beans!  Add a little bit of mushrooms and cream sauce.  Yes, please.  The dish can definitely be made less doughie and I made it once that way, but it was Thanksgiving so I decided to go with the doughier version.  The key to this recipe is blanching the green beans, allowing them to slightly cook, but still have that delicious crunch.  I would say year #3 was a success on this recipe & I plan to make it again next year.

{Click here for Green Bean Casserole Recipe}

Per my previous posts, my kale obsession continues and even snuck itself into our Thanksgiving meal.  This was definitely the not so doughie dish on the day’s menu.  It was a nice change in pace from the classic salad.  I kept it very simple in order to highlight the depth in flavor of the kale.  And in my opinion, the salad on Thanksgiving should be a dish that still acts as the cold side / starter and not be garnished with filling items.  

{Click here for Sara’s Kale Salad Recipe}

My family didn’t want to do heavy appetizers because we are such intense snackers.  We always snack to the max, which doesn’t leave much room for Thanksgiving dinner.  However, we wanted to have some to munch on while cooking & keeping the kids (and adults) satisfied until dinner time.  My go-to appetizer is my Spiced Brie Bake.  I have made this numerous times and am happy to share it with my readers.  If you have been over to my house for a get-together or invited me to your get-together, I most likely made this appetizer.  It is so easy to prep and the aroma is enough to entice anyone.  The toppings can vary and I have included a list of them in the recipe.

{Click here for Spiced Brie Bake Recipe}

My sister, Stephanie’s, main task was her cranberry sauce that we all love.  However, as she rummaged through the fridge she spotted a can of lump crab meat.  My mom didn’t have plans to use it for anything specific so Steph decided to prepare her Crab Dip.  Again, it went against our lean appetizer plan, but it sure was gobbled up (pun intended) fast.  Her dip is DEFINITELY doughie, but it has potential to be made a little not so doughie.  The thing to keep in mind with the doughie version is to just have a taste – a dollop on two crackers makes for a small & satisfying taste.  Isn’t that how appetizers should be anyways?  It can be served warm or cold depending on your personal preference.  Due to the oven being occupied by all the other Thanksgiving dishes, she served it cold.  The dip was rich & creamy with the perfect amount of saltiness from the crab.

{Click here for Steph’s Crab Dip Recipe}

I had a lot to be thankful for this year.  Most importantly, I am thankful for my family and their health & wellbeing.  I am thankful for my dedicated little group of readers and the support I have received for Not So Doughie.  Thank you to those who are returning to read & to my new visitors as well.

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Sausage, Potato & Kale Soup

{the hearty soup}

I don’t know if I have mentioned it before in past posts, but I have a large obsession with kale.  I always try to sneak it into all my dishes.  Bryan isn’t the biggest fan, Chase actually tolerates it, every other day.  I am pretty fascinated by the health benefits of incorporating kale into my diet.  I want my boys to reap the benefits too so I try my best to use it in place of leafy greens when possible.  Chase wasn’t around for this soup, but I think he would have eaten the kale and enjoyed it too.  However, Mr. Kale was not the star of this soup, but a component.  It basically was a chicken noodle soup with a twist – sausage instead of chicken, potatoes instead of noodles, kale instead of celery.  Okay, I guess that doesn’t seem to make much sense being just a “twist”.  Let’s just call it a delicious, filling, and healthy soup.

I was in the mood for soup, what else is new, but knew I wanted to use some items with depth.  Sausage has a tendency to weird me out slightly, but the complex flavors inside settle my uneasiness about the food.  I especially enjoy spicy sausage and lately Bryan and I can’t seem to get enough of the spicy chicken sausage.  For this recipe, I opted for the pork variety as I was unsure if a chicken sausage would dry out in a soup.  I plan to experiment with a jalapeno chicken sausage soon.

tip:  if using pork sausage, be sure to pat dry to remove excess grease or else it will settle on the top.  you can see a few grease drops in my pictures due to the lack of proper de-greasing.

I originally planned to make a spicy sausage and potato chowder, but was really inspired by the recipe posted on The Candid Appetite.  Jonathan’s beautiful pictures and quirky writing made me admire in awe and laugh.  Check out his site for some great recipes and amazing photography skills.

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{click here for the recipe}

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