I’m feeling the effects of breastfeeding. I finally can say that I get absolutely RAVENOUS on some days. Pregnancy hunger is nothing compared to breastfeeding hunger. Mommies-to-be, get ready. That being said, I have been trying to eat lots of nutrient-rich foods so that Adeline gets the benefits through my milk. I would love to just eat ice cream and chocolate all day (and on some days, I do) but I want to continue to try to eat a wide variety of healthy foods to benefit myself and Adeline.
This salad is FANTASTIC. It doesn’t take much time to put together, and there are tons of textures and colors in the salad that keep you coming back for another bite (or twenty). And eat up, the salad packs a nutritional punch too!
Packs a Punch Kale Salad
A delicious raw, vegan and gluten free salad that combines robust kale with a pop of cranberry and carrot for sweetness. The chickpeas and edamame boost the protein in this hearty dish. Serves 4-6.
- 1/2 bag Kale or 1 head of Kale [chopped, washed, about 5c.]
- 2-3 Carrots [cut into matchsticks]
- 1 Granny Smith Apple [diced]
- 1 can Chickpeas [rinsed and drained]
- 1c. frozen, shelled Edamame
- 1/3c. Dried Cranberries
- 2TB Olive Oil
- 4TB Vinegar or Lemon Juice [I like 2TB Balsamic Vinegar and 2TB Red Wine Vinegar]
- 1/2 tsp Italian Seasoning
- 1/4 tsp Salt
- Pour hot water onto the cranberries to re-hydrate. Drain before using.
- Prep veggies and beans [cut Carrot into matchsticks, dice the Granny Smith Apple, drain and rinse Chickpeas]. No need to thaw the edamame.
- Combine Olive Oil, Vinegar, Italian Seasoning and Salt in a bowl. Whisk until combined.
- Pour dressing over kale in a large bowl. Massage dressing into kale for 5-10 minutes, or until kale starts to wilt and dressing is thoroughly distributed.
- Add Carrot, Apple, Chickpeas, Edamame and Cranberries, toss to combine.
- Refrigerate at least an hour to let flavors develop. Season with salt and pepper if necessary.
Calories per serving (based on 6 servings): 229 calories, 3g carbs, 7g fat, 10g protein, 8g fiber
Trust me, it’s a delicious salad! And, on days where all I manage to eat is ice cream and chocolate- at least I feel like I snuck in a little bit of good nutrition with a few bites of this side!
You might think we’re insane after you read this recipe, but just trust us here, you should try this recipe.
These “blondies” contain chickpeas. Remember in our last post, Millet + Chickpea Summer Salad, when I mentioned that I had a weird craving for chickpeas? Well… let’s just say that I dove off the deep end. And the results are absolutely delicious. These “blondie” recipe is lightly adapted from Katie’s Snickerdoodle Blondie recipe over at Chocolate Covered Katie.
- 1 can Chickpeas, drained and rinsed
- 1/2 c. sugar
- 1/4 c. ground flax seed
- 3 TBSP Peanut Butter (or other nut butter)
- 1 TBSP Pumpkin Puree (or applesauce)
- 2 tsp. Molasses
- 1 tsp. Baking Powder
- 2.5 tsp. Cinnamon
- 1/4 c. Water (optional- use to thin out batter)
- Preheat oven to 350, grease a 8×8 pan (or a 7×11 worked in our case!)
- Put all ingredients into a food processor, blend until smooth, adding water as needed until you get a thick batter.
- Gently stir in any mix-ins such as chocolate chips, mashmallows, other candies (peanut butter cup pieces would be DELICIOUS in this!)
- Bake for 30 minutes, until “blondies” are almost finished- they’ll firm up as they cool!
If you clicked on over to Katie’s recipe, which we highly suggest you do, you’ll see that we only made a few changes from her original recipe. We didn’t have vanilla, baking soda or applesauce. We also reduced the sugar in the original recipe!
If you don’t think we’re crazy enough already, this tasted absolutely delicious straight out of the food processor. I’m pretty sure it would be a great dip for apples, pretzels or for any other dippable food.
We have been eating a lot of legume+grain salads this summer. For the past few weeks, I’ve made a lentil and brown rice salad, but this week, I wanted to switch things up a bit. This recipe came together after I saw that millet was cheaper than quinoa this week in the bulk bins. I also had a strange craving for chickpeas, and we had some cucumbers in the fridge from a friend. After doing a little bit of poking around online, our Millet + Chickpea Salad recipe was born!
Millet + Chickpea Salad
This salad is a perfect summer salad- there is no mayo (ick), no heavy oil-based dressings and it packs a nutritional punch. Millet is a wonderful grain to add to your gluten-free pantry, and it can be cooked in a number of ways! This salad is flexible enough to allow for the use of different grains (brown rice, quinoa, etc.) and legumes (black beans, pinto beans, northern beans, etc.) Try adding different veggies (tomatoes would be fantastic in this dish)! This tasted delicious both warm and cold- it was a hit in our household!
- 1 c. Millet (toasted)
- 2 c. Water (optional- 2 cups veggie or chicken stock)
- 1 can Chickpeas, rinsed and drained
- 1 Cucumber, diced
- 2 Shallots (or 1/2 of a red onion), diced finely
- 1 10 oz. package of frozen chopped Broccoli, thawed (or 2 c. chopped broccoli that has been blanched)
- 1 Batch “Summer Salad Dressing” (see recipe below)
- Salt and Pepper (or red pepper flakes), to taste
- Toast millet in a dry skillet over medium heat until grains start to “pop” and the millet gives off a toasty aroma
- Add 2 c. water (or broth) to millet, bring to a boil, cover and simmer for 20 minutes over low heat, or until water is absorbed
- Meanwhile, chop your veggies. Spray a skillet with cooking spray and cook diced shallots until they are soft
- Add veggies, chickpeas and cooked shallots to a large bowl
- When the millet has absorbed all of the water, transfer to a large skillet and pour in your Summer Salad Dressing. Cook for 2-3 minutes, or until thoroughly warmed through (you’re cooking the raw garlic in the dressing, this step is not necessary)
- Gently fold all ingredients together
- Garnish with fresh basil, red pepper flakes (just a pinch!) and a squirt of fresh lemon
Summer Salad Dressing
This creamy lemon-tahini dressing gets a flavor boost by adding in nutritional yeast. This is a less zesty version of the Simply Delicious Salad Dressing recipe. Feel free to use lemon juice as the main “acid” in this dressing, we subbed in some Red Wine vinegar because we only had half of a lemon in the fridge. This dressing would be a wonderful addition to lightly cooked greens (collard, kale), and it would most certainly mingle well with any other legume or grain!
- 2 TBSP homemade Tahini (<– click for recipe!)
- 2 garlic cloves (minced)
- 1 TBSP Olive Oil
- 2 TBSP Nutritional Yeast
- 2 TBSP Lemon Juice
- 2 TBSP Red Wine Vinegar
- 1/4 C. water (you may need more or less)
- Salt and Pepper (to taste)
- Combine all ingredients, stir until smooth
- Add more water if necessary to reach desired consistiency
- Refrigerate any unused dressing (but for the millet salad, use it all!)