Candida Kale Caesar Salad

This is so easy and delicious. It is Paleo, Candida, and Vegan friendly!! There are a few variations that can take this salad different places, so here are your options:

Kale Caesar Salad (for 4)

• 1 Head of Kale, de-stemmed, washed, and cut
• 3 tablespoons Braggs Apple Cider Vinegar (or Lemon Juice...if you are on the Candida or Body Ecology Diet though the ACV is better because it has live cultures)
• 1 clove of garlic, pushed through a press or run over the grater
• *good quality* organic unrefined oil, drizzled generously overtop
• Shake, Shake, Shake and Shake some more of Braggs Nutritional Yeast (this is fine for people on Candida or B.E.D. because it is not live active yeast) *the more cheese that you want on your salad, the more nutritional yeast that you'd want...
• Hard boiled egg (optional): to take this salad to the next level you can dice up a hard boiled egg on top. Make sure you do so before you massage it with your hands, so that the cooked egg yolk can act as a thickener for the 'dressing'. 

Massage it with your hands for about 5 minutes, softening up the tough kale and integrating all of the flavors together. Warning: this salad is freaking delicious. And crazy insane healthy. 

Full Power Lunch Hour.

Boom. Full power lunch. I made a simple salad that was sooooo delicious, probably the best salad I've ever made (and I make good salads). It's tasty, quick and easy to make, it'll fill you up and power you up- and it'll leave a smile on your face.

1. Clean and slice green kale (splurge on organic, it just tastes so much better)

2. Quarter 2 hard boiled eggs

3. Slice half an avocado

4. Sprinkle some raw pepita seeds on top

5. Drizzle with EVOO and lemon juice. Dust with salt, pepper and garlic powder.

AMMMMMAZING.

Summer Salad Deliciousness

EDAMAME SALAD

mmm dinner.

jenny and her man

I freestyled a salad for tonight's dinner and it was ammmmazing. Mom and I cooked for my awesome cousin Jenny and her kickass boyfriend. We made scallops and moms fresh-caught flounder (which she pulled from the sea just a few hours earlier!). The salad was...

1 bag steamed and shelled edamame
1 red bell pepper diced
1 small zucchini diced
*toss in coconut oil, sprinkle with salt, pepper and garlic and roast in oven for 15minutes on 350

In a bowl mix...
1/2 pint of cherry tomatoes (halved)
Small handful basil
Fresh chives
1 clove garlic, grated
1/4 cup apple cider vinegar

When the edamame mixture is done roasting, toss it with the tomatoes and herbs. It might need to be finished off with a touch of EVOO. This salad was not only easy but it was also delicious. Boom.