I hope you all had great Thanksgivings! That last week went so quickly, I had grand plans to blog and make Thanksgivingy recipes for you, and then ziiiing, it was over and now it’s Monday morning and it actually feels pretty nice to have a normal week in front of us. I like routine.
As for our Thanksgiving, it was good! Lots of family, lots of food…ands decorating the house for Christmas to cap the week. Just the way it ought to be. I have found that having kids makes the holiday season exactly ten times more exciting than it was when it was just Meeker and myself. They are just so in awe of everything, it’s hard to look at the world through their little eyes and feel meh about huge family gatherings, twinkle lights, snow, Christmas ornaments, Jesus being born in a barn…the whole thing is pretty incredible (and if it’s not clear, I’ve obviously perked up a bit since my last post. Thanks so much for your incredibly kind words, they mean so much and I am so grateful to anyone who (a) still reads this sporadic blog, and (b) cares enough to reach out to me and say nice things. Thank you. Thank you. Thank you.)
When I haven’t been polishing off leftover halloween candy, or pinching off pieces of pie crust and/or spooning cranberry sauce straight into my gullet (it’s my favorite!) I’ve been trying to stay steady on the vegetables and fruit.
This one is just the ticket. Meeker got me a subscription to an organic food delivery thing for an early birthday present (I turn THIRTY…THIRTY?!?!) at the end of this month, and that boy knows the way to my heart. Through mah belly.
So we had a fridge full of Thanksgiving leftovers and fruits and veggies at the end of this week. The perfect situation, really.
Here’s what I did with the fresh stuff…enjoy!
kale and roasted fruit salad
- 2T coconut oil, melted
- 2-3 t maple syrup
- pinch of salt
- a dash of cayenne pepper
- 1 head kale, torn off the stems and washed/dried
- 1 pear, sliced
- 1 apple, sliced
- 1 handful of almonds, chopped
- 1 handful of unsweetened coconut flakes
- 2 T olive oil (or coconut oil)
- 1 T almond butter
- juice of half a small orange
- 1 T balsamic vinegar
- dash of cayenne pepper
- pinch of salt
Preheat oven to 450 degrees.
Shake all the dressing ingredients in a small jar and set aside.
Combine the coconut oil, maple syrup, salt and cayenne pepper. Then pour it over the kale, sliced pear, and apple. Spread it all evenly on a baking sheet and roast for about 10 minutes.
Remove, let cool slightly. Chop up the apples into bite size pieces, then top the kale with the fruit, the almonds, the coconut flakes, and the dressing.