Hot Winter Salad with Kale

Hot Winter Salad with Kale (Deliciously G-Free)


2 T olive oil

1 lb kale greens

2 red bell peppers, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 15-ounce can red light kidney beans

1 avocado, diced or 1 C pureed cooked acorn squash

  1. Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
  2. Add kidney beans and avodcado.

Nutritional Information:

4 servings

Cal: 413

Fat: 14 g

Protein: 18 g

CHO: 58 g

Fiber: 18 g

G-Free Salads

I’ve made some great salads lately, and thought I’d share them with you.

They’re both from Elizabeth Hasselback’s Deliciously G-Free cookbook, although neither of them have any sources of gluten in them to begin with.  (A major pet-peeve of mine is ‘GF’ labeling of items that never had gluten anyway. Truth in advertising, people.)

I whipped up the Hot Winter Salad with Kale one night and served it with roasted chicken.  Excellent flavor!  Even Andrew liked it, and he’s not a fan of beans. Or avocado.  Or kale, really.  I loved that it was hot, and the sweetness of the beans and red pepper really stood out.

I also made her Ruby Red Salad and packed two portions in containers to bring with me for lunches this week.  I like beets and had some in the fridge, and I also love fennel, and it’s the perfect time for pomegranate.  Clearly, I had to make this recipe.

Another huge winner!  It calls for a homemade dressing that features basil, but you could really use just about anything on this.  I loved the sweetness of the pomegranate arils, the crunchy fennel and herby dressing.  So good!

I’m ONE DAY away from the end of my first rotation this semester, and I couldn’t be more excited.  One down, two to go!

(I WILL write a blog post about my time at ECMC this past month.  I even have photos. Lots of good stuff coming to the blog–and elsewhere–soon!)

you know you’re a health nut when…

…your dinner looks like this:

It’s Kath’s Orangey Bean Salad, only with pintos instead of navy beans (it’s what I had).  Actually, it worked out perfectly because I used half the can of beans for Ellie’s sloppy joes, and planned on using the other half for this.  I also had an avocado from the Southwestern Barley Salad I made a few nights ago, so it worked out quite well.  I put it in my tracker and it was 350 calories.

If you hadn’t guessed already, Andrew was on his own for dinner tonight; he and his dad drove THREE HOURS to go look at tractors today.  He would have had a cow if I’d put this in front of him on the table.  Seriously.  A cow.  I’m pretty adamant about serving good, healthy food here in this house and making him (occasionally) eat things he doesn’t like, but even I wouldn’t make him eat this.  He would have died.

I also brought these yummy treats to the table:

Strawberries, a bit of honey, cinnamon and some shredded coconut.  I took a bite or two, but alas, was too full of beans to eat it!  Blame it on this new thing I’m trying, it’s called “stop-eating-before-you’re-uncomfortably-full.”

Guess I’ll just have to save them for later tonight!