I don’t know about you, but when the seasons change, so do my habits and that includes the way I eat. For one thing, the weather is hotter. I’m usually more active with outdoor workouts, and also it’s hotter out! I tend to want to eat lighter, energizing meals that will keep me satisfied between meals.
It’s good to eat according to the seasons, because whatever happens to be in season will be more readily available and reasonably priced. What I’m loving right now is summer berries and heirloom tomatoes.
I’ve created 3 awesome recipes that you can make in just minutes! They recipes are vibrant in color signifying that they are anti-oxidant and nutrient rich. If you happen to try any of the recipes, please let me know!
Spring is my favorite season. I love the flowers that come into bloom, the delicious stone fruit that comes into maturation, and the extra sunlight. Spring is a fickle season, though. It has one foot in winter cold, and the other dangling over summer sun. As a result, my taste in food is just as inconsistent. When the day is unexpectedly warm, I usually want cooler foods that are also simple to make. This salad was created out of a need to use the rest of the Persian cucumbers I had while they were still fresh. I hope you enjoy it as much as I did! I tossed marinated sauteed tofu into my salad, so this is an option. Alternately, I’d recommend my salmon recipe to make it a complete meal.
Serves: 2 (main dish) or 4 (side dish)
1 cup chow mein noodles, boiled
2 cups of raw kale, roughly chopped, stalks removed
Olive or grape seed oil
Crushed red pepper (optional, for added spiciness)
In a large skillet, heat 1 TBSP oil of choice on medium high heat. Once heated, add kale, 1 tsp soy sauce, crushed red pepper, 21 seasoning, and a dash of salt. Add 1 to 2 TBSP of water to help steam the kale. Cook for about 10 minutes, stirring occasionally until kale is tender.
Boil chow mein and rinse in cold water. Drain, and add to a large mixing bowl.
Add kale, noodles and thinly sliced cucumbers into mixing bowl.
In a smaller bowl, mix dressing: 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp honey, 1 tsp soy sauce. Mix well and toss with salad.