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Coconut And Broccoli Salad
Oh Broccoli! You’re one of a kind. Broccoli is such a dramatic food. It’s versatile too. You can see broccoli as a main ingredient like the recipe today or broccoli can take a backseat to be just a component in your meal. Either way, it’s a very delicious choice because of all of its amazing properties. I love to introduce fresh broccoli to toddlers by steaming it to get them used to the flavor. It has so many good vitamins. I often like to serve broccoli almost raw because the texture and smell tends to be more favorable. However, I find roasted broccoli delicious. Not everyone does though. I think it’s great to try…
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BLT Salad with Tarragon Vinaigrette
One of my favorite things about this salad is that it is a deconstructed sandwich that has easily swappable ingredients. Certain ingredients can easily be swapped to still have the idea or flavor of a BLT sandwich without too much fat or calories. This is a ridiculously flavorful salad that I came up with by using leftovers. I mixed up some plain green cabbage with some shredded kale leaves and added some diced tomatoes and turkey bacon. Instead of using romaine in this salad, (which you could!) I chose a variety of greens for extra vitamins and nutrition. Lots of iron, fiber, folate and vitamin K among others in kale and cabbage . I like…
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Chef Julie’s Kale Slaw
In Western Washington, it can be a very rainy time of year. Nutritionally, our bodies need lots of healthy foods to continue maintaining lots of vitamins from foods such as dark leafy greens and citrus fruits. Did you know citrus fruits including lemons, limes, oranges and grapefruit are at their juiciest in the wintertime? Keeping with our vitamin routine and taking a look at other vitamin rich foods, it’s great to also consider an important aspect sometimes overlooked or lesser known called folate or folic Acid. One of the many functions of folate is that it helps to create normal red blood cells and hemoglobin. Hemoglobin is a red, iron…
