Tag Archives: pecans

Holiday Green-tings

Most holiday parties consist of meat, starches, and sugar.  Be a rebel and bring over the healthy greens for a holiday potluck/party.  Here are two recipes for this blog – Roasted Brussels Sprouts and this Holiday Salad.  You’ll notice one important ingredient – Olive Oil.  When your dishes are quite simple good quality olive oil is a must.

Easy Roasted Brussels Sprouts

bs

I got these Brussels sprouts by the stock.  Aren’t they beautiful?  By the way I’ve been eating a lot of these because I’ve been training for a few races.  Brussels sprouts are an excellent source for energy

  • 1 Brussels sprout stalk
  • 3 tbsp of really good olive oil
  • ½ tsp of sea salt
  • ½ tsp of pepper or more if you like
  1. Preheat at 400 degrees
  2. Cut the ends of the stem and cut the Brussels sprout in half
  3. Massage Brussels sprouts with olive oil, salt, and pepper
  4. Place them in the pan and heat for 35 mins.  Turn them over midway to heat the other side

They are just like French fries, so eat them while their hot

photo (12)

Holiday Salad (Vegetarian)

kale

I got the salad recipe from Oh She Glows, but I modified it as a vegetarian version.  If you want to see the vegan version check out her amazing recipe

Salad

  • 1 bunch of lacinato kale
  • ½ cup of dried cranberries
  • 1 fuji apple

Dressing

  • 3 cloves of minced garlic
  • 1 juiced lemon
  • 3 tbsp of good olive oil

Pecans

  • ½ cup of toasted pecan halves
  • 1 tbsp of olive oil
  • ¼ cup of good parmesan reggiano cheese (I used Whole Foods)
  • ¼ tsp of salt

Salad Instructions:

  1. Cut kale in small bite size pieces
  2. Cut dried cranberries in half
  3. Cut apple in bit size pieces.  Mama Chiang taught me a trick to keep the apples from browning.  Fill a bowl with water and sprinkle some salt then place the apples in the bowl while you’re making the rest of the salad
  4. In a separate bowl for your dressing mix your minced garlic, olive oil, and juiced lemon all together
  5. Now add kale, cranberries, apple in a bowl and mix the dressing in.  Massage the salad, so dressing is evenly distributed

Pecans Instructions:

  1. Toast pecans and chop them in pieces
  2. In a bowl add the pecans, olive oil, and salt
  3. Grate your parmesan reggiano to your pecans and mix.  Continue to grate more parmesan to your liking

To serve:  Have your guest add the pecans to their salad.  I have a few relatives that are allergic to nuts so I keep that aside.  It also prevent your pecans from getting soft

Cinnamini Coconutti Sweet Potato and Kale Salad

salad

I’ve been on a cinnamon kick lately.  It’s good in almost everything I eat – apples, oatmeal, nuts, and desserts.  Cinnamon has plenty of health benefits.  It regulates your blood sugar, help fight illnesses, and it has anti-inflammatory properties.  I’ve been craving for sweet potato and kale, so thought I whip something up with cinnamon.  It’s a perfect combination if you’re in for the sweeter side of salads.

 Serves 2

Salad Ingredients

  • 3 cups of chopped curly kale
  • ¼ cup of chopped pecans or walnuts
  • ¼ cup of unsweetened coconut flakes
  • 1 large sweet potato
  • ¼ tsp of nutmeg
  • ¼ tsp of paprika
  • ½ tsp of cinnamon
  • 2 tsp of grade b maple syrup
  • 1 tbsp of olive oil

Cinnamon Maple Dijon Dressing Ingredients

  • 2 tbsp of Dijon mustard
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of grade b maple syrup
  • ¼ tsp of ground ginger
  • ¼ tsp of cinnamon
  • 1-2 tbsp of olive oil (I like it without olive oil, but feel free to add 1-2 tbsp if needed)

Directions

  1. Cut sweet potato into cubes
  2. Add olive oil and massage the sweet potato cubes
  3. Add nutmeg, paprika, cinnamon to sweet potatoes
  4. Add maple syrup and massage the cubes
  5. Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes.  Flip potatoes every 10-15 minutes
  6. Chop kale in pieces.  It helps distribute the greens and the potatoes evenly
  7. Chop walnuts or pecans
  8. Once your sweet potato is baked add it to a bed of chopped kale
  9. Add dressing ingredients together and whisk.  Make sure the cinnamon and ginger are mix thoroughly
  10. Pour dressing in your salad and mix
  11. Sprinkle with coconut flakes and nuts