So I made it through Day 2 of my personal healthy eating challenge. FYI – what I’m doing is making the smoothies fresh for breakfast in the morning and then making the salads at dinner time. Each salad makes 2 servings so I’m eating the remaining portion for lunch the next day. So far so good! Now, here are the recipes for Day 2!
CHOCOLATE MONKEY SMOOTHIE
** Who doesn’t love chocolate…and for breakfast?!?! Come on! **
Makes 1 serving
- 2 tbsp raw almond butter
- 3 ripe spotty bananas, peeled and frozen*
- 2 medjool dates, pitted**
- 1/2 – 1 cup canned coconut milk
- 1 cup coconut water***
- 2 cups spinach
- 2 tbsp cacao powder or carob powder
* no need to throw in the towel if you forget to freeze the bananas. Just add a few ice cubes and it’ll cool it right down
** if the dates are hard, soak them in hot water for awhile before adding them to the blender
*** if you’re not the biggest fan of the taste of coconut water (like me) you can use half coconut water and half filtered water
Combine all ingredients in a blender and blend until smooth and creamy. Enjoy! 🙂
THE BEST SHREDDED KALE SALAD
** originally from the Oh She Glows cookbook **
For the salad and dressing:
- 2 medium bunches de-stemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups chopped)
- 2 large garlic cloves
- 1/4 cup fresh lemon juice
- 3 to 4 tbsp cold pressed extra-virgin olive oil, to taste
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper (just eyeball it)
- 1/4 to 1/2 cup dried sweetened cranberries, for garnish*
For the Pecan Parmesan:
- 1 cup pecan halves, toasted
- 1 1/2 tbsp nutritional yeast
- 1 tbsp cold pressed extra-virgin olive oil
- 2 pinches fine sea salt
* instead of cranberries, I used raisins. I also added some cherry tomatoes and apples for that bit of extra colour and variety.
Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better). Wash the kale and spin dry. Place dried kale into a large bowl.
For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
For the Pecan Parmesan: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to over process—we still want a nice crunchy texture here, not powder.
Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away. In the past, I’ve tried letting this salad sit overnight in the fridge and I greatly prefer the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.
It was another yummy day! Until tomorrow!