This post was originally published here on February 4, 2015. I’ve since updated the recipe slightly and added new (and better!) photos. Enjoy!
And just like that, we’re right smack into the middle of January. Seriously, how does this time go by so fast? I feel like I say that as we approach the end of every day/month/year. But it just seems to be true. Time flies when you’re having fun, right?
So how are you doing with your New Year’s resolutions? It’s a damn good thing that I didn’t make any regarding food, because whoa nelly would I have broken them all this weekend. Shattered them, actually.
I don’t know what got into me. Well, I know exactly what got into me: a couple of bags of Valentine’s Day candy. Seriously, I don’t know what it is about Valentine’s Day candy, but it’s my favorite and I can’t ever seem to resist it. And with the stores pushing the Holiday’s earlier and earlier each year, I’m doomed from the start of January until mid-February.
Side note: My friend Christina wrote a little Valentine’s Day candy review this past week and it’s a fun read, if you’re into that sort of thing.
So it’s back to soups and smoothies for me for the next couple of days. And this Kale and Apple Soup is one I’ll be enjoying on the regular.
Now, don’t go and immediately write this soup off as some weird dieter recipe. Sure, it’s packed full of greens and it can certainly be labeled “healthy”. But it also has a little bacon, which gives it a rich, luscious taste. And it’s not at all thin, watery and one-dimensional. Those are not good characteristics for soup, or otherwise. Nope. This Kale and Apple Soup has body, a touch of sweetness from some maple syrup and a little bit of heat from a heavy sprinkling of red and black pepper flakes to finish it off. It’s a recipe that I’ve been making for a couple years now. And it’s one I always go back too when I feel the need to be a little bit kinder to my body.
The soup recipe itself is dairy free. Although I do love adding a little drizzle of heavy cream on top. But you can certainly skip that part, if you prefer. No big deal!
Recipe adapted from The Kitchn
Hi Friends! I hope you all had a fabulous Christmas! Was Santa good to you? Have you come down off your cookie-induced sugar high yet?
I think I’m still somewhere floating in the sugary clouds. I ate A LOT of cookies. Way too many to count. And even if I had counted, I certainly wouldn’t put that number down in writing for the whole world to see.
So I’m popping in real quick today to bring you this Warm Spinach Salad with Roasted Grapes and Sweet Potatoes. It’s the perfect recipe if you’re feeling the need to hit the “reset” button. And it would also be a great salad to add to your New Year’s Eve menu, if you just so happen to be hosting a party (or going to a party!).
The inspiration for this dish came from one of my favorite spinach salad recipes from the archives. I added some roasted sweet potatoes to make it a bit more filling (this could totally pass as a “main meal” type of salad). And I decided to give it a bit of a New Year’s Eve twist with the addition of roasted grapes. Did you know that grapes are one of the traditional and/or lucky foods that you’re suppose to consume on New Year’s Eve? As it goes, at midnight you eat twelve grapes, one to symbolize each of the twelve months in the upcoming year. You’re suppose to finish all twelve grapes before the last stroke of midnight, which apparently is a task that’s easier said than done. I think I’ll give it a try this year!
You want the spinach in this recipe to wilt slightly, so be sure to scrape in the roasted sweet potatoes and grapes (and any olive oil from the pan), while they are still warm.
I hope you all have a fun and safe New Year’s Eve. I’ll be sipping on these Grapefruit and Sage Champagne Cocktails. If you haven’t tried them yet, it’s the perfect time to do so!
See you in 2017!