5 oz can of tuna in water, drained (I use salt free)
1 avocado, pitted and cubed
2 tbsp tomatillo salsa
a little less than 1/4 cup thinly chopped red onion
1 tsp minced jalapeno, optional
Squeeze of lemon (I use half a lemon)
Himalayan pink salt and fresh cracked pepper
2 lbs of organic carrots
1 thumb-sized piece of ginger
2 navel oranges
1 large lemon or 2 small lemons
Note: you can combine juice with coconut water to dilute flavor profile or you can use as a mixer for mimosas and margaritas!
Let's talk about KALE baby! Yes that elephant in the room, that so many of you "JUST CAN'T" or maybe you totally can (and we would probably be friends!). Today, I'm taking it upon myself to claim to all those haters out there, that it's possible to make kale taste pretty freakin' finger lickin' good!
Also, it's SO easy that it's hands down become one of the quickest veggie sides to add to my meals.
Here are some tips on how to prepare it to make it BOOMMBB!
#1. Lacinato kale is by far my favorite, it's just taste the best, trust me! But also, Trader Joes sells pre-cut kale and that takes away step #2 of cutting it into small pieces, so I go this route often!
#2. Cut it into small pieces, cover it with olive oil, salt & pep, and lemon juice.
#3. MASSAGE it (literally with your fingers) to begin breaking it down which makes it easier to digest!
#4. Bake for 5-10 minutes at 400 degrees F or saute on medium heat for 5-10 minutes(or until it begins to wilt)
#5. Toss with almond slivers or goat cheese (if you do dairy)... I also like to add cayenne pepper to give it a kick!
WHAM, BAMB, Thank you ma'am'! Enjoy your kale friends.... with wine (because BALANCE).
All Breakfast Dairy Free Dairy-free Dessert Dinner Gluten Free Grain Free Grain-free Healthy Healthy Fries Juice Lactation Lunch Paleo Pregnancy Snack Snacks Sweet Potatoe Fries Vegan Vegetarian Whole30