This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
The spiralizer craze hit just before I went to away to Ireland for med school 6 years ago. I didn’t want to accumulate too much stuff overseas and I was so busy working when I was home in the summers that I didn’t think I’d use it enough. I held off buying one and made due with a julienne peeler to make my “courgetti,” but my spiralizer-envy was sparked again when the Hemsley sisters repopularized spiralizing with “The Art of Eating Well” in 2014. My mom gave me one for my birthday a few weeks ago (she knows me) and when I finally turned that handle earlier this week, I was hooked!
Can you tell that I like smoothies for breakfast? This one has my requisite cup of spinach in it, and is made deliciously creamy with the addition of a tablespoon of coconut oil. If you’re having it alone for breakfast, I’d recommend adding a scoop of protein powder – natural, vanilla, even chocolate would probably taste great with these flavours.
Its been a few days since I posted a Mexican-style recipe, so obviously I’ve got to step up my game. I love the corn on the cob you get at Mexican restaurants, but its never enough! And also I hate when it gets stuck in your teeth. These two problems are solved in this amazing Mexican street corn.
You know what is really good? Harissa. It has such a unique taste and a great hit of spice. I made this recipe up while craving a sort of “North African” flavor profile – lemon, parsley, raisins to cut the spice of the harissa. You’re going to like it.
This salad is a mix between a classic Greek salad and tabbouleh, but I subbed the bulgur with healthier quinoa. If you have cooked quinoa on hand it takes no time to make. If you don’t, it will still be easy but will take 20 minutes including the quinoa cooking time (that’s still pretty good!). I used to make a batch of quinoa at the beginning of the week, but lately I must admit I’ve been buying pre-cooked packages that take 2 minutes to cook. I’ll try to be more organized after exams!
I saw a recipe for Black Rice Pudding with coconut & banana in At Home in the Whole Food Kitchen a while back, bought the black rice, put it in my cupboard and promptly forgot about it. I didn’t make the recipe before for 2 reasons; (1) it only uses half a can of coconut milk which is so annoying because what am I supposed to do with the other half? (2) it needs to simmer for an hour on the stovetop. Well, now I am sitting at my kitchen table all day anyway, and decided no one is here stopping me from using the whole dang can. Lol I said dang. I’m trying to keep it clean, ok?
A quick post of a quick study lunch. Since I’m moving so soon, I’m trying to use up the contents of my cupboard. A perfect lunch for a gloomy day, when all I really want is comfort food (and not to be studying).
Hands up anyone who has seen a million recipes for chia pudding but still hasn’t made it. Today is the day. Inspired by a recipe from Deliciously Ella’s cookbook, and several others from around the web, this will keep you satisfied until lunch. I actually find if I’m eating breakfast too late, I can’t have it or else it will throw off my whole eating schedule because I won’t want lunch until its almost dinner. It doesn’t make me feel super FULL, just really satisfied. Its weird. But in a good way. If you put it in a transportable container, you can just grab it and go in the morning.