Lifestyle Recipes

Shaved Brussel Sprout and Kale Salad

January 12, 2018

Happy January sweet friends! 2018 is already proving to be quite busy. As most of us do, I’m attempting to hit the “reset” button on all things in life as the new year begins and this definitely includes everything health related. My goal is to be really good to my body no matter what. To me, this doesn’t mean I have to be super strict with my workout routine or eating habits but instead just do whatever I can to ensure that my body feels, looks and performs to it’s best ability and the occasional chocolate chip cookie isn’t going to do any harm. So here we go!

Since the last time I wrote, a lot has happened! We decided to move forward with IVF. There is a lot that comes with that process. I’ll spare you the details, but there have been lots of insurance calls, back and forth conversations with doctors, pharmacies and nurses and a bunch of decisions. Needless to say, I kind of feel like it’s been a full time job just to get the process started. But, all is well and I’m so thankful to be moving forward.

We have made some good progress on our house projects. Thank goodness! I’m crossing my fingers that the exterior will be well on it’s way to being finished by the end of February because the cold weather has definitely put a pause on things. One day when Wiley was painting the gutters, it was so cold that as soon as he put the paint on, it froze! Crazy, right?! We’ve being trying to make the most of our time and managing house renovations with work and everything else that happens in life is a little bit of a juggling act. But, what is life if it’s not wild and busy?

All that leads me to say, I’m so hopeful that 2018 will be a wonderful year. It exciting to have the opportunity to leave one year behind and start another.

I’m inspired to inspire: create new, healthy recipes, maintain happiness and hope, be the best version of myself, and make my relationships even better than they have been.

For the first recipe of the year, I’m sharing this Shaved Brussel Sprout and Kale Salad that is super simple and really healthy. I partnered with Reese Witherspoon’s Draper James to bring you the recipe. This cute little jogger outfit was comfy, cozy and great for a morning in the kitchen. If you’d like to turn this side salad into a meal, just add your favorite protein, I think it’s exceptionally good with some seared salmon.

Here’s to a wonderful 2018, I hope yours is off to a great start.

Shaved Brussel Sprout and Kale Salad

Ingredients

  • 5 tuscan kale stems
  • ½ pound brussel sprouts
  • ¼ cup raw sunflower seeds
  • 1 gala apple, thinly sliced
  • Dressing
  • ¼ cup olive oil + 1 tbsp.
  • juice from 1 lemon
  • 1 tbsp. stone ground mustard
  • ½ red onion, minced
  • 1 tbsp. salt
  • 1 tbsp. black pepper

Instructions

  1. Preheat oven to 350 degrees. Once heated, put sunflower seeds on a sheet pan and toss with 1 tbsp. olive oil. Roast for 6-7 minutes or until golden brown.
  2. Meanwhile, prepare salad. De-rib the kale, place each leaf of top of one another, roll tightly and slice so that the kale forms thin strips. Put kale into a bowl. To slice brussel sprouts, cut the end off of each, slice in half (the long way), put both halves face down and thinly slice. Once all the brussel sprouts are chopped, put into the bowl with kale. Toss in apple slices.
  3. To prepare the dressing, combine the lemon juice, mustard, onion, salt and pepper. Stir and add in olive oil. Pour dressing over salad and massage with your hands for a few minutes. This will help the bitterness of the kale and sprouts to break down.
  4. Top with roasted sunflower seeds and serve.
  5. • If you have time, allow the salad to sit in the refrigerator for a few hours so the dressing soaks into the salad well.
http://ahappyhealthyheart.com/shaved-brussel-sprout-and-kale-salad/

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