As it gets cold we start craving hearty dishes.  Now, these can be healthy, but we often find ourselves grabbing for comfort food.  This salad gives you a hearty, warming feeling while still being extremely  healthy.  Like vegan, gluten free, extra clean ingredients healthy.

The superstars of this dish: Pomegranate and hemp seeds give this dish (and any other salad) the perfect crunchy, sweet yet nutty flavor. 

Health Heroes: Think deep colors when choosing produce because of their antioxidants.  All of the fruits and vegetables in this salad are packed with anti-inflammatory, anti-carniogeneic properties.  Also, hemp seeds-they are filled with heart healthy fats.  

Enjoy! 

Yum

Warm Kale & Brussel Salad with Champagne Vinaigrette
Serves 4
This sweet, crunchy and nutty salad is full of antioxidants and still so warm and comfy.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
258 calories
26 g
0 g
16 g
5 g
2 g
167 g
149 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
167g
Servings
4
Amount Per Serving
Calories 258
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 26g
9%
Dietary Fiber 7g
28%
Sugars 11g
Protein 5g
Vitamin A
0%
Vitamin C
21%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound of brussels spouts, halved
  2. 1/2 pound of mini purple potatoes, sliced thinly
  3. 1 bunch of kale, chopped
  4. 3 tbsp olive oil
  5. 3 tbsp dijon mustard
  6. 1 whole pomegranate
  7. 1/4 cup raw hemp seeds, (purchase shelled)
  8. 2 tbsp champagne vinegar
Instructions
  1. In a small bowl toss halved brussels with 1 tbsp mustard and 1 tbsp olive oil- place on a baking rack and bake for 15 minutes at 400 degrees.
  2. Add sliced potatoes to the brussels mixture after ten minutes so they can briefly cook for five minutes.
  3. In a separate bowl, add chopped kale.
  4. Toss in cooked brussels and potatoes
  5. In a small mixing bowl, whisk with a fork: champagne vinegar, olive oil and remaining mustard. Toss into salad and mix well.
  6. Top salad with pomegranate seeds and hemp seeds.
beta
calories
258
fat
16g
protein
5g
carbs
26g
more
Sweat and Glow http://sweatandglow.com/

First day of Fall!  I know it’s still 85 degrees but there is nothing better then the feeling that Autumn is here.  With Fall, comes football. Okayyyy so I honestly am not a huge football fan.  But you know what I am a fan of?  Beer and food. Make that tequila and wine too.  Yes- back in college I used to bring my mini four pack of champagne with me to tailgates.  Super cool, right? Something about sports always makes me drink way too much.  Maybe it’s the lack of understanding the sports and overcoming that awkwardness, maybe it’s just because i’m surrounded by other drunk screaming fans- regardless- it’s fun.  But – first comes drinking then comes pizza and wings…and a burrito and more pizza?  Sort of exaggerating but you know what a long day of day-drinking can do to ya. 

So these little babes are a fun spin on guacamole for a game day app. For some reason, I love guac when ordering Mexican food, but it always seems a bit gnarly when it a big shared bowl.  Plus, with guacamole comes way too many chips.  And don’t get me wrong, I’m a huge fan of chips and guac- just not after drinking all day. 

These stuffed avocados are the perfect snack for everyone.  Men won’t complain that they’re too healthy because they are so delish and your annoying vegan friend will be happy too. KIDDING! Love you vegans, but also love you meat eaters.  The best part- they are SO high in protein and healthy fats that you will be satisfied.  Like, actually satisfied. Quinoa, a complete protein is also a carbohydrate – this is literally the most balanced meal/snack.

Let’s get snacking.

 

Quinoa, Tahini Stuffed Avocados
Serves 8
A vegan, gluten free, boyfreind-friendly game day life savor!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
287 calories
27 g
0 g
19 g
7 g
3 g
153 g
34 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
153g
Servings
8
Amount Per Serving
Calories 287
Calories from Fat 163
% Daily Value *
Total Fat 19g
30%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 9g
38%
Sugars 2g
Protein 7g
Vitamin A
9%
Vitamin C
38%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ripe avocados, halved
  2. 1 cup cooked quinoa (I buy it frozen and defrost it- such a time savor)
  3. 1/2 red bell pepper
  4. 1/2 cup corn
  5. 1/4 cup chopped cilantro
  6. 2 tbsp sliced raw almonds
  7. 2 tbsp tahini
  8. 1 lime
  9. salt + pepper to taste
Instructions
  1. In a bowl toss cooked quinoa, chopped peppers, almonds, corn and cilantro together.
  2. Add in lime juice and zest (always zest foe extra flavor!) and a pinch of salt and pepper.
  3. Halve your avocados and stuff them with quinoa salad.
  4. Drizzle tahini on stuffed avocados
Notes
  1. Tailgating and drinking all day? Make double the amount of quinoa salad so you can have it for left over lunch the following day!
beta
calories
287
fat
19g
protein
7g
carbs
27g
more
Sweat and Glow http://sweatandglow.com/

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Vegan game day appetizer: Stuffed Avocados