Chances are you’re still wanting to stay on track with your health and fitness goals, but that doesn’t mean you can have some treats from time to time. Susan Ritts says it’s all about balance. She stopped by with a unique kale salad recipe and a dessert to go with it.
Kale Bean Salad
– serves 5 (or one for 4/5 days)
1 bunch kale, washed and ripped into bit sized pieces
1 avocado, chopped
2 roma tomatoes, chopped
3 green onions, chopped
1 can black beans, drained & rinsed
1 can chick peas, drained & rinsed
1 can white beans, drained & rinsed
1 cup spicy italian veggies – Marconi’s hot or mild Giardiniera, drained. (whichever you prefer. Usually located in the canned/jarred veggie isle)
1 cup baked tofu (optional)
Salt & Pepper
1 teaspoon Cayenne pepper (optional)
1/2 cup CGD Seasoned Olive Oil (available on my website or at local grocery stores. *NOTE: your favorite olive oil & vinegar mixture can be substituted.
OTHER OPTIONAL INGREDIENTS:
Chopped lean steak or chicken
Chopped red cabbage
Super easy to construct. Simply combine all ingredients but CGD (or oil you are using). Add CGD & mix to thoroughly combine. Taste and add more CGD if desired. This will keep in the fridge for several days. Just dish some out and add more kale if desired. So tasty – and completely guilt-free!
1 package Lorna Doone shortbread cookies, crushed (or any other shortbread cookie)
7 TBS butter, melted
5 packages cream cheese, room temperature
2 cups granulated or bakers sugar (bakers sugar is very finely ground and available alongside regular sugar.
3 cups Blueberries or raspberries
Preheat oven to 350. Lightly butter a 8 inch springform pan. *NOTE. you can use a 10 inch springform pan if desired. The cake just won’t rise as high.
Crush cookies with the tines of a fork until crumbled. Press into pan. Pour melted butter over crushed cookies and mix with fork to incorporate. Press down with the back of a spoon or spatula to form a crust. Refrigerate until ready to use.
In a large bowl, beat cream cheese until smooth and creamy with a beater or electric mixer. Reduce speed and add sugar. Beat 2-3 minutes. Add eggs one at a time and beat until incorporated and smooth. Pour filling into springform pan. Fill to just slightly below the rim. NOTE: if using the 8 inch pan, you may have a bit too much filling. If so, make a mini cheesecake:) If using berries, scatter 1 cup on top of batter.
Put springform pan on a cookie sheet and bake in preheated oven on the center rack until filling is set. About 1 hour & 45 minutes. It should be split & somewhat brown on top. A knife inserted in the center should come out fairly clean. Center should not jiggle. If not done, bake for in 10 minute increments and continue checking. When done, cool for an hour or 2 (or overnight). When serving, detach from springform pan & sprinkle remaining berries on top, light pressing into the top of the cake.