This nutrient-packed smoothie will not only give you a boost of energy that will last the afternoon, but it is also packed with immune boosting foods. Just one serving contains dietary fiber, tons of vitamins A, C, K and B complex, as well as potassium, magnesium and copper.
To give it an extra boost, add a scoop of Pathway UltraGreens, which contains super greens like spirulina and chlorella, as well as beets, aloe vera, alfalfa sprouts, barley and wheat grass. Continue reading “Lunch Today: Immune Boosting Green Smoothie”
This is a healthy, filling salad. It’s full of flavor and is an easy make-ahead salad that’s perfect for lunch. I make a big batch of this salad on Sunday night and lunch is set for the next couple of days. The best part is that it actually gets better the more days that it sits and marinates in the dressing.
Kale is a nutritional powerhouse, but I find it can be tough and a bit too chewy. By doing a little extra prep work, you can soften up the kale and make it easier to eat (see the note at the bottom of the recipe).
Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. Continue reading “Lunch Today: Quinoa Chickpea and Kale Salad”
Looking for a hearty and warming meal for cold winter days? This is it. Usually, my go-to meal for staving off chills is soup, but this combination of butternut squash topped with pesto and pomegranate seeds warmed my soul! And I made this last night with a toaster oven and a hot plate, so you know it must have been pretty easy! The great thing about this recipe is how versatile it is. Although, you can make pesto from scratch, you can easily use your favorite store bought pesto, as well. And you don’t have to use butternut squash, you can use whatever squash you like. Continue reading “Dinner Tonight: Roasted Squash with Kale Pesto”
Kale is probably one of the most popular greens right now – and for good reason! It is an extremely versatile food that can be used in salads, soups and stews, and even turned into chips. This superfood is rich in vitamins A, C, and K, as well as fiber, calcium and iron. Like other cruciferous veggies – think broccoli, cauliflower, and cabbage – kale contains phytochemicals that may help protect against cancer. Kale is in-season right now, so very readily accessible, either from your own garden (lucky you!) or through your farmers’ market, co-op, or local supermarket.
This recipe is one of our own employee’s favorites (she says she always like to add extra sesame!). Easy and quick to prepare, it combines the taste of sesame with kale will surely make the dinner rotation. Continue reading “Dinner Tonight: Sesame Noodles With Kale”
This coming weekend is always a little bittersweet. Here in Canada, our family celebrates Thanksgiving, but we also close down our cottage for the winter every year at this time. For us, this is the true marker of summer end, and the beginning of cold weather.
But it is also usually the nicest weekend to be at our cottage. Crisp cool mornings, beautifully colored leaves, no bugs, and the best part… Thanksgiving dinner!
We have a rustic, yet fairly traditional Thanksgiving dinner with turkey, stuffing, potatoes, corn, and this year, kale salad with cranberry dressing. I had this at a friend’s house the other night – it was delicious and the perfect complement to a traditional meal.
Kale is a winter collard and at only 36 calories per cup, it provides a boat-load of nutritional goodness. Every serving of kale provides: Continue reading “Dinner Tonight: Kale Salad with Cranberry Dressing”