Foodie February

How much time do you spend thinking about food?
a) A RETARDED amount, right up there with sex
b) Average, I suppose
c) Only when hungry

How often do you pop your head in the fridge?
a) More often than I’d care to admit
b) From time to time
c) When the occasion calls

What adjective best describes your appetite?
a) Ravenous
b) Healthy
c) Apathetic

If you answered a) to all three, you have a SERIOUS problem.
Just kidding. 🙂 Actually, you and I have a lot in common!

Incessant eating isn’t necessarily unhealthy. What you’re consuming is much more important than how often you’re consuming it. To hell with calorie counting and portion control- both are unsustainable approaches.

Denial and depravation doesn’t work! 

Instead, set yourself up for success.  Plan on eating, and eating a LOT. The key is preparation.  I expect to open the refrigerator 10+ times throughout the day.  It’s crucial when opening the fridge that I’m met with healthy grab and go options.  Foodie February is about intentional indulgence.  Conscious consumption.  I’ll help you!  How about a recipe a week? 4 healthy grazing/feasting options coming at you!

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Golden Beet + Kale Salad

Yield: 1 serving // Boiled beets save 3-5 days. I generally cook 4 or 5 at a time and store the remainder in a mason jar for future munching.

Ingredients

  • 1 beet: red, golden, candy cane or mixed
  • 1 TBL cold-pressed organic olive oil
  • 1 TBL red wine vinegar
  • 2 handfuls raw curly kale
  • 1/2 cup walnuts
  • 2 TBL grass-fed organic feta cheese
  • Fresh cracked pepper to taste
  • Himalayan sea salt to taste

Here’s How

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Boiled Beets

  1. Boil beets until soft (should be the consistency of a boiled potato), 20-30 min depending on size.
  2. Pull beets off heat, drain water and throw into ice bath (moving the beets from high heat to ice cold temperatures will allow you to peel off the skin with ease).
  3.  Chop and store beets separately- if you plan on having leftovers (one beet is sufficient per salad).

Salad

  1. Wash and massage kale. Toss in large mixing bowl.
  2. Add beets and walnuts.
  3. Drizzle with oil and vinegar.
  4. Toss ingredients together.
  5. Top with feta.
  6. Season to taste.

 

One thought

  1. Kate faced with an uncommon new dilemma of having to fix my own work lunches ( no more free food)Your beautiful salads are delicious go-tos
    Thanks

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