Kale-in-it Bean Salad

Greens are bountiful this time of the year! If you have time to kale, try out this easy to do recipe!

Kale Bean Pasta
1 oz. box lentil or bean pasta
4 cups curly kale, chopped
3 garlic cloves, minced
1/4 red onion, diced
1 tbsp avocado oil
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
2 tbsp apple cider vinegar
dash himalayan salt
dash black pepper

1. cook the bean pasta or lentils
2. in a large pan, heat avocado oil over heat (we just used olive oil, here)
3. Add garlic, onion, and pine nuts and saute for 3-4 minutes
4. add kale and extra virgin olive oil to the pan, tossing all ingredients together
5. cover the pan with lid for 3-5 minutes to allow kale to steam and reduce
6. in a large bowl, combine strained beans, garlic powder, onion powder, apple cider vinegar, salt and pepper
7. once kale is soft, transfer vegetables into the bowl and stir together

recipe credits to Brigid Titgemeier and the HealthySelf Reset program.




Beet & Chickpea Salad

New year, new you? Whatever your New Years resolutions are -- there is no better time to begin eating nutritiously and healthily than at the present moment.


Here is this weeks' recipe hand picked from Leanne Brown's, "Good and Cheap: Eat Well on $4/Day." Recipes to follow (along with this one) are affordable, convenient, and use ingredients that can (to some degree) be locally sourced.

Beet and Chickpea Salad


2 to 3 beets, peeled and grated

1 cup chickpeas, cooked or canned

3 tbsp peanuts

Dressing ingredients:

1 tbsp lime juice

1 tsp chili sauce

1 tbsp olive oil

salt and pepper

Peel the beets and shred with a box grater. Place the beets in a bowl with the chickpeas and nuts.

Mix up the dressing ingredients in another bowl and stir to combine. Add salt and pepper to taste.

Add the dressing to the chickpeas, beets, and nuts. Let it sit for ~5 minutes. Enjoy!


Comment below, tell us how it turned out!