I jumped on the kale trend a long time ago. I enjoy the coarse texture, it’s a green that actually fills me up. But I also know that a lot of people don’t necessarily love it. I personally think that’s because they haven’t had it prepared the right way, but to each his own. 😉
Kale is so nutritious and packed with vitamin C, iron, vitamin K, calcium…the list goes on. It is the superfood of superfoods so if you can add it to your weekly meal plan, your immune system will thank you. Add it to soups, eat it in a salad, and throw it in your smoothie. Just be sure to devein your kale first, which means you cut the thick stem out and just enjoy the leaves.
I made this Butternut Squash + Kale Salad for Thanksgiving and everyone loved it. Even my brother in law, who isn’t the biggest veggie lover, loved it! The butternut squash gives this kale salad a nice warm and starchy quality, and the acidity of the shallot and Dijon vinaigrette is my favorite. Add some high quality protein to this salad and you’ve got yourself a meal!
This butternut squash and kale salad is the perfect fall or winter salad. It’s packed with nutrients and is so tasty served warm or at room temperature.
For the Salad:
1 large head kale, deveined and chopped
1 large butternut squash, skinned and coarsely chopped
2 tablespoons olive oil
salt + pepper
For the Dressing:
1 shallot, minced
1/4 c balsamic or white wine vinegar
1/4 c extra virgin olive oil
2 tablesoons coarsely ground dijon mustard
Salt + pepper to taste
Preheat your oven to 425 degrees.
While the oven is pre heating, start prepping your veggies. Peel, seed, and coarsely chop the butternut squash into 1 inch chunks.
Line a baking sheet with aluminum foil and spray with cooking spray.
Toss the butternut squash in two tablespoons of olive oil and lay flat on the baking sheet.
Sprinkle with salt and pepper and bake for 30 minutes, flipping once midway through.
After 30 minutes, shut the oven off but leave the squash in the hot oven for an additional ten minutes so that the squash dries out a bit. I also like to broil the squash for a few minutes so it gets a little crispy, but that’s optional.
While the squash is baking, devein and chop the kale and prep the dressing.
Combine all dressing ingredients and whisk to combine.
Toss salad with dressing and then toss in the roasted squash.
There’s something about roasted veggies that screams fall and makes me feel so cozy and content. I also think that roasting vegetables brings out such an earthy quality and really showcases their delicious flavors in my favorite way. This roasted butternut squash soup is simple and easy to make and only has 6 ingredients in it (not including the salt and pepper). Kid and husband approved, so I hope you enjoy it too!
I blended up my soup with an immersion blender right in the pot that it simmered in but if you don’t have one of those you can also blend it up in a blender that can withstand high heat. Something else to note is that the soup may be thin and runny at first, depending on how large your squash is. The longer it simmers over low heat the thicker and creamier it will become. This soup makes great leftovers because the flavors become bolder over time.
If you have dietary sensitivities or are following a protocol, this soup is vegan, gluten free, dairy free, and paleo approved…but most importantly DELICIOUS! 😉
This week has been slow paced and relaxed which is a really nice change of pace for us. Cole has been traveling most of the week and I’ve just taken things off of my plate that weren’t necessary so that I could feel calm while taking care of the girls solo and keeping up with their activities. It’ll be nice to get back into the routine while having Daddy around but I’d say we’ve held down the fort pretty well, just us girls. 🙂
I haven’t cooked much this week but I did whip up these mini muffins today so that we can have a healthy sweet treat to enjoy throughout the week. I love mini muffins! They’re cute and little, and fit nicely into lunch boxes for the girls. I also really like to taste something sweet after I’ve had a savory meal so having a little healthy treat close by is quite convenient.
These muffins are naturally sweetened by ripe bananas but you could add a tablespoon of honey if you are wanting a sweeter treat, totally optional though. I also added pecans to this batch but you can add any nut you like or none at all really. I’m already picturing an afternoon cup of tea tomorrow with a couple of these babies, yum!! I hope you enjoy friends! Xo
The temperature dropped here in Charlotte this week and it finally feels like fall. Yay! This obviously means that soup goes back on the weekly rotation and this kale + turkey meatball soup is one of the best. I wouldn’t say that anyone in our house is as big a fan of kale as me, however everyone, even Eva, the pickiest of the bunch, loves this soup. Throw some parmesan cheese on top and serve it up with a warm baguette. Or, if you’re anything like me and have some food intolerances, serve this up with a side of gluten free avocado toast. Yum!!! I hope you and your family enjoy this one as much as we do, and don’t forget to tag me @wholehealthywell if you post about it! Xo
“I’m not a food blogger, so I probably won’t focus on posting recipes too often,” I tell Cole in the kitchen last week. He’s so used to the constant changes and shifts that I verbalize, he’s learned to just hold space for me because I’m probably not going to take his advice anyway. Not that he doesn’t have great advice, but I like to figure things out on my own, through my own experiences, mistakes, etc. Within minutes, I’m whipping up a salad for dinner that comes out so delicious, I pick up the camera and starting shooting. This is going on the blog, this needs to be shared! LOL! I’m still finding my way out here, trying to figure out what you guys really enjoy and want more of. Is it the personal stories, healthy living tips, recipes, mental health conversation? I think I’ll include a little bit of anything that can help you improve the quality of your life on any level.
Anyway, this chicken salad came out so so good and was dinner last Tuesday, and lunch and breakfast for me more than a few times throughout the week. I’m such a creature of habit that when I find something to eat that I love and it’s healthy, I eat it until I get tired of it or it’s gone, whichever comes first. The recipe below makes for a HUGE salad, so this would be a great option for a party or meal prep for the coming week. I hope you enjoy it and if you make it please post a photo and tag me on social media. I’d love to hear what you think!
Every now and then Cole will whip up a batch of waffles and my mouth waters while I stare at them like a creep. Since I don’t eat gluten or dairy on a regular basis I need a good waffle recipe that I can make and love to keep my jealousy pangs at bay. I played around with some ingredients and bingo!! Look no further…
These Paleo Banana Waffles are something delightful. They’re fluffy, moist, and naturally sweetened from ripe bananas. This recipe is filled with simple whole ingredients, and takes about ten minutes to whip up. I typically double this recipe and cook all the waffles up at once on a Saturday afternoon. I’ll keep enough stored in a large freezer bag in the fridge, and freeze another batch for another week. To reheat the waffles, I lightly broil them in the oven so they crisp up a bit. Top these babies with fresh strawberries and some pure maple syrup and you are in for a real treat my friend! Gluten free waffles have never tasted so good! 🙂
Add eggs, vanilla, and almond milk to the large bowl and combine with the bananas.
Add all dry ingredients and mix well to combine. The batter will be thick and lumpy.
Spray your waffle iron with cooking spray.
Pour a large soup ladle full of your mixture, or about 1/3 cup, onto the waffle iron and wait until the little red light goes off :). Enjoy with some topped fresh fruit and a drizzle of maple syrup. Yum!