Fit & Full

One perk of recovering from surgery is an influx of love in the form of baked goods. This one came from my F.I.L and is the most perfect tahini chocolate chip cookie ever ever 🍪

Kale Chopped Salad with Citrus Salmon⬇️
I ate the most perfect chopped salad at last week and took careful note of every ingredient so I could recreate it at home. Here’s my (very successful!) attempt! I swapped the quinoa for my fave salmon to add protein instead of grain, and used kale as the base!


SALAD

1.Massage chopped kale with olive oil and lemon juice (I made about 2 cups and used a tbsp olive oil and juice from 1/2 a lemon)
2.As kale marinates, chopped desired amount of apple, radish, avocado, pepper, black olives, jicama, pickled onions (read below for quick pickling method!) 3.Add all veggies to kale base
3.Drizzle dressing of 1 tsp dijon mustard, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp honey

SALMON
1.Line baking sheet with parchment paper and arrange salmon
2.Squeeze 1/2 lemon over fish
3.Sprinkle chili+lime seasoning, a touch of pink salt, and pepper and massage into fish
4.Thinly slice preserved lemon (can be purchased ) and arrange on fish
5.Drizzle about a tbsp of preserved lemon brine over fish
6.Cover and marinate in fridge (I let mine sit for about 3 hours) •Bake at 420 for 18 minutes
PICKLED ONION METHOD

1.Combine 1/2 cup apple cider vinegar, 1 tsp salt, 1 tsp sugar in jar
2.Thinly slice 1 medium red onion
3.Bring 2 cups water to boil
4.Once boiled, place onion slices in strainer and pour boiling water over them
5.Add now partially blanched onion to jar with pickling liquid and allow to sit for at least 1 hour, can be stored in fridge for at least a week)
ENJOY! .

Nothing too shmancy here, just a perfectly nourishing morning smoothie that’s basically ice cream for breakfast 🍦
Recipe:
1 cup vanilla almond milk (I used )
1 tablespoon chia seeds
1 tsp greens powder (I used supergreens)
1 inch fresh ginger root
3 mint leaves
4 pieces frozen pineapple
Pinch cinnamon
Handful frozen spinach
1 scoop protein powder (I used )
Blend, pour, enjoy!
P.S I recognize a frozen breakfast in a polar vortex is a little extreme, but I wake up craving this 🤷🏼‍♀️

These are absolutely the best paleo chocolate chip cookies I’ve made (not to mention the best pic I’ve ever taken!) and I am in awe of for making recipes that are so easy to follow and consistently great.
I do not follow a specific diet or protocol, but I really like learning about different methods of eating and taking the pieces that make sense for me. The principle of refined sugar + grain free resonates with me just as much as crunchy on the outside + soft on the inside cookies do which makes these the perfect treat.
Ingredients:
3/4 cup almond butter
2 tbsp coconut oil (melted+cooled)
1/2 cup coconut sugar
2 eggs
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/3 chocolate chips (I use dairy-free)
Method:
1.Preheat oven to 350, line baking sheet w/parchment
2.Add almond butter, coconut sugar, coconut oil into food processor or bowl, process or mix until combined
3.Mix in eggs
4.Mix in coconut flour, baking soda, salt
5.Fold in chocolate chips
6.Roll into balls, arrange on baking sheet, bake for 10 mins
7.Allow to cool for 5 minutes and enjoy

This salad recipe is GREAT 👍🏼 and the perfect accompaniment to any potluck. It’s sweet, sour, and a touch spicy. Plus, it got rave reviews from and so we’re good!
You’ll need:
3-4 cups chopped kale (if you find a good quality pre-chopped bag, get that)
1 pomegranate (I used the cup of seeds for $4 and no work)
1 spiralized butternut squash (you can find this pre-sparalized too)
1 cup pumpkin seeds
1-2 tsp chili lime spice
For dressing:
Juice from 1/2 lemon
2 tbs olive oil
1 tsp maple syrup
Touch salt & pepper
Method:
1.Preheat oven to 350. Spray tray with avocado oil and spread butternut squash spirals, topping with a bit of oil, salt & pepper. Bake for about 20 minutes, removing to toss halfway through (keep a close eye so it doesn’t burn)
2.Heat a touch of olive oil in pan, add pumpkin seeds, mixing so they do not burn. When they begin to toast, add chili lime spice, toss to coat. Remove and set aside once toasted
3.Toss kale with dressing, massage until soft (this is the KEY with kale! I massaged for about 10 mins and leaves were soft and delish)
4.Top with cooled pumpkin seeds, Pomegranate, butternut squash and enjoy a really healthy, really yummy, really easy shmeezy yet shmancy kale salad .