Lemon-Kale Salad

In keeping with my KISS theme, I thought I’d share with you a simple but delicious salad. This is the salad I bring to all my potlucks. I like to bring something I want to eat, and I find a lot of potlucks lacking in vegetables (but teaming in all sorts of other goodies) and I’m always left feeling maybe just a little too full.

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This salad has only a few ingredients, and they can be played with to suit your taste buds easily!

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A dressing of olive oil, lemon juice, mustard and sugar (and salt and pepper if you’d like), some kale, and some delicious toppings. Truly keeping it simple!

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Simple Kale Salad

Serves: 2-4 as a side dish

1 bunch leafy green kale
Juice of 1 lemon
1-2 tbsp olive oil
1 tbsp Dijon mustard
2 tsp sugar (or sweetner of choice, honey or maple syrup work very well)
2-4 tbsp toppings of choice: walnuts and cranberries, or parmesan cheese, hemp hearts and raisins… the possibilities are endless!

1. wash and dry kale
2. In a large bowl whisk together the lemon juice, olive oil, mustard, and sugar.
3. Add the kale, tearing the leaves into bite-sized chunks as you add them to the bowl. Do not add the main stalk, this goes in your garbage or compost!
4. Get in there with your hands now and “message” the dressing into the kale. You can be a bit rough, green kale is pretty sturdy.
5. Add the toppings of your choice and serve! It can be kept in the fridge for the week for easy add-to your brown bag lunches!

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Tuna & Hempseed Patties

I like easy meals.

Easy delicious meals.

I made this recipe last week. And it was great. Easy. And did I mention delicious?

The hempseed adds a little nutty-health boost, and works well with the tuna. The flavours are simple, and if you like playing with recipes, the world is your oyster with something like this!


Tuna & Hempseed Patties

Servings: 1.5 (or 1 very hungry person)
Time: ~25 minutes

1 can flaked tuna, drained
1 egg
1 tbsp bread crumbs
2 tbsp hempseeds
1 clove garlic, minced
2 tbsp red onion, finely chopped
1 tbsp fresh cilantro (~1 tsp dried)
Optional: 1-2 tsp fajita spice mix

1. Place tuna in a bowl, and using a fork “mash” it until you have mostly similar sized flakes.
2. Add all the remaining ingredients to the bowl, and mix until it begins to stick together.
3. Divide mixture into three even sized balls, and press into a patty shape, ~roughly 1/2” thick.
3. Heat oil in a skillet over medium-high heat. Place patties in the pan, and fry on both sides until browned, and patties are heated through.
4. Serve with crispy baked cauliflower or rice or a salad!

See, easier than pie!


Baked Oatmeal

I go to the gyms in the mornings, I habit I’ve finally cultivated and absolutely love. But it does make it tight for getting to work. This breakfast which I heard about through Fitting It All In, and found the recipe for at Kath Eats Real Food is making things easy.

Get home from gym, start the coffee, throw a “baked oatmeal square” in the oven and voila! breakfast is ready as soon as I’m done showering.

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Baked Oatmeal

Serves: 4

1.25 cups large flake oats
1 cup milk
0.5 cups egg whites
3 ripe bananas  (2 works as well, I just wanted some added sweetness)
1 tsp vanilla
Optional: sprinkle of brown sugar

1. Turn oven to 375. Mix oatmeal and milk and let soak. Spray a 9×9 inch baking dish.
2. Meanwhile mash 1.5 bananas and then mix with the egg whites and vanilla until well combined. Slice the other 1.5 banana.
3. Mix all ingredients together, and pour into baking dish.
4. Cook for ~25minutes – at about 20 minutes remove from oven and sprinkle on the brown sugar, this gives it a pretty “caramelized” look. (you might need to cook longer, my oven is quite hot for some reason).
5. Serve with favourite topping (the picture above is peanut butter of course). Enjoy!