I chose to make my indian - style daal bowls and a big
kale salad along with a whole bunch of roasted cruciferous vegetables.
Not exact matches
Jammet, Neman, and Ru are selling an aspirational lifestyle
along with their
kale caesar
salads and quinoa - stuffed grain bowls, a savvy package that appeals to food - world celebrities as much as to nutrition - conscious consumers.
Fresh juices (I'm a convert), Brussel sprouts and rapini are upstaging
kale (baby or otherwise), cooked grain
salads, Ramen (it's a second go - round), globally - inspired sandwiches (like Cuban pressed sandwiches) brunch as well as grilled cheese sandwiches, and customized food (even McDonald's is trying to be accommodating), drip coffee (move over Latte, Espresso and Café au Lait)
along with fancy copper drip coffee filter holders (check out Hario Coffee or Kalita).
I typically serve this
along with a green vegetable (roasted or sautéed green beans, broccoli or
kale / chard) or a big green
salad topped with hearty bits like avocado, nuts / seeds and maybe even some diced apple or pear.
This beautiful, autumn - hued
salad is full of fall's best vegetables (sweet potatoes, fennel, carrots,
kale),
along with late season bumper crops of our summer favorites to create a best - of - both - worlds meal.
It is a magnificent succulent potato
salad recipe which has the goodness of baby
kale and minerals of Greek yogurt dressing
along with a vinegary flavor -
Lunch was chicken breast or fish with a TBSP or 2 of olive or coconut oil,
along with giant spinach /
kale salad.
It's in the cruciferous family of vegetables,
along with others like cauliflower, cabbage (which is also in this
salad),
kale and brussels sprouts.
Along with getting creative about covering my growing belly in photos, ordering two entrees with a side of fries while my lunch dates ordered
kale salads did start to raise eyebrows (I blamed my insatiable hunger on interval training).