It’s summer, it’s hot, your hungry, i’m hungry… and lets just admit that we want something tasty and we want it quick!! Mango salsa is one of my all time favs because you can actually put it on top of anything, dip anything into it, or eat it all by itself. I like to add a ton of greens into mine and eat it as a salad OR put it on top of grilled shrimp or fish tacos. I’m a little disappointed that my avocado wasn’t ripe enough to add to this because it would have been fantastic. May I also recommend you bring this to the next event you find yourself invited to… people will be THRILLED!
Zesty Mango Salsa
- 1 ripe mango, peeled and diced
- 2-3 green onions, thinly sliced
- 1 cup cherry tomatoes (red or yellow)
- 1/4 cup chopped cilantro
- 1 small jalapeño pepper, seeded and minced (add a little at a time if you don’t like spicy)
- 1/2 avocado, cubed (optional, but probably a good idea)
- 1 teaspoon olive oil
- Juice of 1/2 lime
- combine all ingredients and serve!
A few notes and suggestions:
- a ripe mango will be SUPER soft (don’t eat it unless you can leave a fingerprint on it when you squeeze it)
- add black beans for added protein
- add diced red or green bell pepper
- add avocado (for obvious reasons)
- use red onion instead of green
- add more jalapeño if you like it extra spicy
- serve on top of anything grilled (chicken, fish, shrimp, steak etc.)
If any of you are also experiencing this heat in not only a tiny apartment, but also with a poorly performing air conditioner unit, you’ll understand my desire to eliminate all other sources of heat! I’ve been avoiding my oven and using the stove only when I have to. Grain based salads are great because not only are they easy to make, but they have a substantial amount of protein in them and make it an easy way to get in lots of veggies during the day. If you don’t like Farro (or have the patience for it to cook – I barely do), try quinoa, brown rice, or barley too.
Avocado Farro Salad
Serves 2 with leftovers
- 1 cup Farro, dry
- 1 15oz can black beans, rinsed and drained
- 1/4 cup feta cheese
- 3 tablespoons tarragon, chopped
- 1 orange bell pepper, diced
- 1/4 cup green onions, sliced
- 1/2 cup parsley, chopped
- 2 tablespoons olive oil (flavored olive oil is even better!)
- Avocado for serving
- salt and pepper to taste
1. Cook the faro according to package directions. It usually runs 1 cup faro: 1.5 cups water. Plan ahead because this will take about an hour to cook.
2. While the faro cooks, prepare the remaining ingredients. Add the beans, feta, tarragon, peppers, parsley, and olive oil to a bowl. Mix well and season with salt and pepper to taste.
3. Once the faro is cooked, add to the bowl with all of the ingredients. Mix well and serve.
* This is also great served cold the next day for lunch with salad or chicken etc.
There is nothing like a fresh, homemade salad dressing! As a person who did not grow up with it, I can truly appreciate homemade dressing and all its wonderful uses. I can also appreciate something that so delightfully masks the bitter and mostly unenjoyable flavor of kale! Lets be serious, it does’t taste too good if you only wash it, chop, and throw it into your bowl with a typical bottled salad dressing- not the way to go folks! Don’t get me wrong, I love to eat kale, but there are many things we can do to spice up that flavor. I hope everyone is feeling more relieved that the Dietitian agrees that kale tastes horrible and simply needs a little TLC, nbd. Please enjoy your next kale salad as follows!
Ginger Sesame Almond Kale Salad
Serves: 2 (with leftovers)
Makes approximately 1 cup of dressing, Can be stored in the fridge for up to 5 days.
- 3 cups washed and chopped kale
- 3/4 cup canola oil
- 1 tbsp + 1/2 tsp toasted sesame oil
- 2 tsp soy sauce
- 4 tbsp rice wine vinegar
- 1 1/2 tsp agave or honey
- 1/2 cup water
- 1 small garlic clove, chopped
- 3 heaping tsp minced fresh ginger
- 4 tsp sesame seeds
- 3 tbsp slivered almonds
- 3 tbsp dried cranberries
1. Place chopped kale in a large bowl and keep to the side.
2. Place the next 8 ingredients in a blender, blend on high for 10-15 seconds until dressing is completely combined. Please note you can also make this in a bowl with a whisk!
3. Once dressing is complete, mix in the sesame seeds.
4. Dress the kale salad to your liking and mix in the cranberries and slivered almonds. This salad tastes best if you let it sit for 10-15 minutes prior to serving!
Blending the dressing!
‘They say nothing lasts forever; dreams change, trends come and go, but friendships never go out of style.” -SATC
On Sunday I got to spend some quality time with some of my best girlfriends! I hosted a pumpkin painting party, a perfect opportunity to make my Pumpkin and Kale Stew.
I opted for a pumpkin painting party rather than a pumpkin carving party, because well, knives and pumpkin beer just don’t mix. Plus it’s way cuter!
Amy’s adorable stackable pumpkins
My ❤ Upstate SC pumpkin
We had a variety of pumpkins! We had stackable pie pumpkins, a state pumpkin, an address # pumpkin, 2 cobweb pumpkins, a chalkboard pumpkin and 2 creative day of the dead pumpkins. We all painted our pumpkins with either spray paint or acrylic paint, and sealed using Krylon Clear to ensure that they are waterproof and can be outdoors. Everyone did a really great job!
My Pumpkin and Kale Stew is so easy because you simply put it in the slow cooker, and go on with your day. The recipe literally has 3 steps. Chop veggies, combine everything in the crockpot, cook for 4-5 hours (and paint pumpkins) and then stir in the kale and serve! Anyone can master this yummy fall flavored recipe 🙂 Enjoy!!
Easy Pumpkin & Kale Stew
- 1 cup canned pumpkin
- 15 oz can organic low-sodium garbanzo beans, rinsed and drained
- 4 medium carrots, sliced 1/2 inch thick
- 1 large vidalia onion, chopped
- 1 cup red lentils, rinsed and drained
- 2 tablespoons tomato paste
- ¼ teaspoon ground ginger
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon pumpkin spice
- 4 cups low sodium chicken broth (vegan option – sub low sodium vegetable borth)
- 3 cups chopped kale
- Chop the carrots and onion.
- Place the pumpkin, garbanzo beans, chopped carrots, chopped onion, lentils, tomato paste, ginger, lime juice, cumin, paprika, black pepper and pumpkin spice in a slow cooker.
- Top with 4 cups of broth. Cover and cook on high for 4-5 hours (the longer the flavors mix the stronger they are).
- When there is just 15 minutes left, stir in the kale. Cover and cook on high for 15 minutes.
- Serve with a crusty piece of bread and enjoy!
Vegan option: Use vegetable broth instead of chicken broth.
Meat lovers option: Try adding in pre-cooked spicy chicken or turkey sausage.
We hope you enjoy this third recipe of the Healthy Bachelorette #PumpkinSpiceSeries. Check back with us next Thursday for yet another pumpkin recipe!
What are you painting your pumpkins as for Halloween? Share your comments below!