REshape, REnew, REconnect
A collection of our favorite healthy recipes:
Tomato & Mozzarella Salad
This is great for a side dish to grilled protein, or even a stand alone lunch.
1 Tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp black pepper
1/4 c olive oil
approx two lbs heirloom tomatoes, cut to similar size
handful of small mozz balls
Whisk vinegar, mustard, salt, sugar and pepper. While wishing, slowly stream olive oil. Whisk until combined and cloudy. Toss with tomatoes and mozzarella. Can serve immediately or let sit at room temp for an hour.
Original recipe at FOUND HERE.
My mother-in-law gave me this book a couple of years ago, and this recipe is one of our favorites. We often leave out the farro for a lighter meal, or add a grilled chicken breast for more protein. Either way, if you are on the quest to check super foods off your list, this one is a must try!
Warm Kale Salad
Derived from the cookbook Super Natural Every Day by Heidi Swanson:
1/3 cup extra virgin olive oil
1 tsp toasted sesame oil
2 tbsp low sodium soy sauce
1 bunch kale, de-stemmed
1 c unsweetened coconut flakes
1 1/2 c cooked farro
Preheat the oven to 350 degrees with two racks in the top third of the oven.
In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and soy sauce. Put the kale and coconut in a large bowl and toss well with the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. Toss farro with the kale. Serve warm.
For the original Heidi Swanson recipe: http://www.cookingchanneltv.com/recipes/kale-salad.html