Try This Easy Kale Recipe!

February 11, 2021

If you watched the Super Bowl the other night, you probably said to yourself, “Dang, Tom Brady did it again!”  You may not be a fan, but yeesh, this guy deserves some credit for his work ethic, discipline, dedication, and ability to tune out the negative chatter.

He takes eating well, exercising, drinking copious amounts of water, getting fresh air, and living with intention to a whole new level.  You and I may not be professional athletes training for a Super Bowl, but our bodies and minds still need proper maintenance!  While you may not get a trophy for prioritizing self care, I’d say that feeling your best and doing all the things you love for many years to come is “winning” by anyone’s standards.

Today, do all these things: 

1. Take a brisk 20 minute walk
2. Drink 64 ounces of water
3. Eat 3 colorful healthy meals
4. Do 7 push ups
5. Write down 5 things you’re grateful for
6. Go to bed early so you can get 8 hours of rest

Let me know how you feel tomorrow.  If you need some help incorporating these healthy habits into your life without stressing over any of it, let’s chat!

“Every moment of our life can be the beginning of great things” -Joseph Pilates

Interested in my Wellness Coaching programs? Schedule a FREE discovery call!

The Recipe:
I love dark leafy greens and incorporate them into my meals every day. Kale, spinach and arugula are all packed with vitamins and minerals, adding nutrition and color to your plate.  Bonus: all are cruciferous veggies, which could potentially reduce the risk of some cancers.  Greens make a great salad base, and are delicious when tossed  into soups, stews, pastas, and smoothies.  

You’ll love this easy recipe, which can be adapted to use just about whatever greens, grains and veggies you have on hand!

½ red onion, thickly sliced
1-2 cups butternut squash, cubed
8 oz baby kale
1 cup farro

Toss squash and onion with olive oil and S&P and roast at 400 until caramelized but not mushy.
Meanwhile, cook farro according to package directions.
Put kale in a large bowl, and when farro and veggies are done, add to the kale.
The warm veggies and farro will wilt the kale a bit. Toss, let sit for a minute.

While kale sits, make dressing:
1 minced shallot, ¼ cup EVOO, ¼ cup white wine vinegar, 1TB dijon mustard, S&P.
I mix dressings in little jars and shake, but you could whisk it up as well!

Note: I go heavy on vinegar, so adjust to your liking.

Toss, taste for seasonings and enjoy!

**If you use regular kale, be sure to cut the stems and massage well, since it’s “tougher” than baby kale.  Any greens would work, so be creative!

Love a loaded salad? Add some cucumbers, toasted walnuts, or crumbled feta.

xo, Cassandra


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