Food Relationships


October 15, 2014

kale salad

Full disclosure, friends: Love weight is real.

Here is what happens when you move in with your boyfriend: You sit around on the couch together, a lot. You cook elaborate meals every night that, although homemade, are much higher in fat than either of you are used to. And when you go out, it’s date night–so you think, “Sure, I’ll have fries with that.” (It’s all pretty awesome, I’m not going to lie. But it takes its toll.)

Love weight is the reason I’m going to Pure Barre four times a week these days. And it’s also why we’re eating lots of salads for dinner.

I’m being a little tongue-in-cheek about this, but the truth is right there in the tightening waistband of my jeans. So I’ve been making little changes: Swapping my carb-filled bowl of cereal for green smoothies in the morning, stirring almond milk into my coffee instead of half-and-half, eating healthier lunches and snacks, and making things like Tuscan kale salad for dinner (recipe below). Its simple lemon dressing is tangy and packed with flavor (I swap out the pecorino cheese for Parmesan, since I’ve always got that on hand, and often leave out the breadcrumbs), and I’ve taken to cooking up a couple of plain organic chicken breasts to top both it and the salad R. makes for himself (he hates kale, so he uses different lettuce, which is totally fine because: More for me!). It’s filling and nutritious and I could eat it every night, which, frankly, is a good thing.

Any favorite healthy recipes you’ve been loving lately?

Tuscan Kale Salad

Adapted from 101 Cookbooks

A bunch–or at least half a bag–of Tuscan kale. (I use the bagged Trader Joe’s stuff and just discard the stems.)
2 handfuls of good-quality homemade breadcrumbs
Juice of one lemon (about a 1/4 cup)
1/4 cup Parmesan cheese (or more or less to taste)
3 Tbsp. extra-virgin olive oil
Freshly cracked black pepper
Dash of red pepper flakes (to taste)
Protein of your choice (optional; as mentioned, I tend to use chicken, but shrimp or salmon would also be great)

Place de-stemmed kale in a large bowl. Add breadcrumbs and toss to combine.

Add lemon juice, Parmesan cheese, olive oil, pepper and red pepper flakes to a glass measuring cup or bowl and whisk to combine. Pour dressing over kale leaves and toss to combine. Top salad with protein of your choice and any remaining dressing.



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