Kale Salad with Apricots and Nuts

The contrast of kale with the sweetness of apricots and crunch of the nuts makes this a memorable salad. No apricots or pine nuts? No problem! Use raisins, cranberries or dates instead and any other chopped nut (almond, walnut or sunflower/pumpkin seeds. You can also use spinach instead of kale.

Toss in some leftover cooked chicken and brown rice or quinoa and this can become a satisfying lunch or simple dinner.

Kale Salad with Apricots and Nuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Apricots and Nuts
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. In a small bowl, whisk lime juice, green onion, honey, salt and pepper flakes. Slowly pour 1/3 cup olive oil in, mixing constantly with a fork or wire whisk. If too tart, add another tablespoon or two of olive oil. Adjust salt and pepper to taste.
  2. Put sliced kale in a bowl and toss with salad dressing. Let sit 20 minutes.
  3. In a small skillet, toast pine nuts (or other nuts) over medium heat, tossing constantly, until color deepens, 2 to 3 minutes. Cool. If using other nuts, coarsely chop.
  4. Add nuts and apricot to kale. Toss.
  5. Can refrigerate for up to 1 day, or serve immediately.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020#ixzz2PY7zf5Jw

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CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular.

Thai food usually incorporates lemon grass, and kaffir lime leaves which are not in my staples so this is my adaptation.

I love the colors and nutrient-density of this meal, my families loves the flavors. It’s an excellent one-dish option on weeknights,  particularly if the vegges are prepped ahead of time.

Go vegan with tofu and/or edamame or add beef, shrimp, chicken or pork. I aim to include key nutrient-dense foods (Greens, beans, onions, nuts/seeds)

I’ve recently discovered black sesame seeds; they’re a whole unhulled variety often used in Asian cooking both for flavor and to create a color accent.

Health Benefits of Black Sesame Seeds

Variations

  • No bell peppers, no problem. Use green beans, broccoli, snap peas, whatever vegetables are on hand
  • Go vegan with tofu and (or) edamame
  • Use leftover chicken, pork or shrimp
  • Add shrimp, I usually have some in my freezer times when I need to make a quick dinner
CMF Pad Thai
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Servings
4
Servings
4
CMF Pad Thai
Print Recipe
Servings
4
Servings
4
Ingredients
Pad Thai
Peanut Sauce
Adjust servings:
Units:
Instructions
  1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
  2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
  3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
  4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
  5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
  6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
  7. Pour peanut sauce over pad Thai; toss until combined. Sprinkle black sesame seeds on top and serve.
Recipe Notes

A Color My Food original recipe

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Cottage Cheese Pancakes

One of my favorite resources for breakfast recipes is Weelicious.com. These pancakes are a huge hit in our house. They are especially yummy with berry puree. I double the recipe and freeze the extras to have on hand during the week. Pop them in the toaster and breakfast is ready in minutes on a busy weekday morning.

For the Berry Puree, simply defrost a package of frozen berries (raspberries, black berries, mixed berries) and puree until smooth. Add 2 tablespoons of orange juice or water to dilute if it is too thick.
Sweeten if desired with 1 – 2 tablespoons maple syrup or honey

Cottage Cheese Pancakes
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Servings
4
Servings
4
Cottage Cheese Pancakes
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. In a bowl whisk together eggs, cottage cheese, vanilla and honey
  2. In a separate bowl whisk the dry ingredients.
  3. Pour the dry mixture into the wet mixture and stir until just combined.
  4. Heat a large sauté pan or griddle over medium heat, brush with butter or coconut oil. Pour a spoonful of batter at a time. When begin to bubble, flip them over.
  5. Cook for 2 minutes on each side or until pancakes are set and golden.
  6. Serve with maple syrup of berry sauce on top.
Recipe Notes

Modified from

Weelicious: Cottage Cheese Pancakes

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