Kale & Roasted Chick Salad + Bean & Kale Soup

Hi friends!

I couldn’t fall asleep last night, then I started stressing about getting up late and how oversleeping would ruin my entire day. I finally settled myself down around 2am, at least I think it was 2am, and promptly woke up on time bright eyed and bushy tailed. 
 
I’ve been a long time fan of oatmeal for breakfast but lately I’ve been skipping it. There is his new exercise trend called starving cardio where you workout first thing in the morning without eating. I know that sounds straight up dangerous but I thought it was genus when I first heard of it. Plus I had just started attending a 9am Bikram yoga class and they recommend not eating before class. I know all this sounds like one of those fads that I warn all of you to stay away from, but at the time it made sense to me. Since I’m starting to train for the Tough Mudder i’ve been eating my normal breakfast of fruit and oatmeal, I feel like a stud. I have a lot more energy then i used too and my body feels ready to take on a new day with new challenges. There will be no more starving cardio for me. No sirree, I learned my lesson.
 
I came home after my sweat feast and made an awesome kale salad. I feel like a rabbit eating all this kale, but I think rabbits are cute so that’s ok.
 
Kale & Roasted Chicks 
Salad

2 cups Kale clean, dried, and chopped
1 can chickpeas, aka garbanzo beans
1+1 tbsp extra virgin olive oil
Juice from 1 lemon 
1+1 tsp garlic powder
1+1  tsp Kale powder
salt and pepper to taste
2 tbsp crumbled feta cheese
1 tbsp dried cranberries
1 tsp red wine vinegar
1 tsp toasted pumpkin seeds
 
Roast chickpeas: 
Preheat oven to 350 degrees 
Remove chickpeas from can, drain, rinse and pat dry
Add 1 tsp garlic powder, 1 tsp kale powder, pinch of salt and pepper to chickpeas, Drizzle 1 tbsp olive 
Place in oven for 20 minutes
 
Lemon Vinaigrette dressing
In small bowl whisk lemon juice, 1 tsp garlic powder, 1 tsp kale powder, pinch salt and pepper, red wine vinegar and olive oil
Combine with whisk
Set aside 
 
Once chickpeas and lemon vinaigrette salad dressing are prepared 
 
Start with by placing kale in a large salad bowl, add chickpeas, feta cheese, pumpkin seeds, cranberries and dressing
Toss well
Enjoy immediately   
 

I ranted and raved about my bean and kale soup its finally time to share it with all of you.

This is a real Evolve with Mary original recipe! 
3 cups vegetable broth
1-1/2 cups water
1-15oz can Cannelloni Beans aka white kidney bean
2 carrots Julienned (cut into thin strips)
2 stalks celery – roughly chopped 
1 large brown onion – roughly chopped
3 garlic cloves – roughly chopped
2 cups kale – washed, dried and tore into bite sized pieces
1 tbsp extra virgin olive oil
1 bay leaf
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
Salt & Pepper to taste
 
Heat medium sized dutch oven on medium-low heat 
 
Add olive oil and onions
 
Sauté onions for 5-8 minutes until soft
Add garlic, celery and carrots
Cook for 5-7 minutes
Add vegetable broth, water, bay leaves, garlic powder, onion powder,
salt and pepper
Bring mixture to a boil
Add kale and beans
Lower heat to low and allow soup to simmer for 25-30 minutes or until Kale is tender

 

Enjoy your day!

Peace & Love, 
Mary 
 

2 thoughts on “Kale & Roasted Chick Salad + Bean & Kale Soup

    • evolvewithmary says:

      I’ve had many kale salads where I find myself choking it down as fast as possible, but this salad is different. There are a lot of flavors and textures that keep it interesting and enjoyable. Let me know how you like it

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