Life is busy and hectic these days which means my brain is in over load. I’m going to apologize in advance for the short post today and the lack of posting on the other sides of the blog lately. I’ve been trying to keep up with everything but realizing that sometimes everything can’t get done. I’m also realizing that sleep is an important thing, especially as my body is trying hard to fight off all the colds that are going on around me. Got to love cold season! A interesting fact since switching my diet, I haven’t had a cold in the longest time. Yes, I know since I said that I will probably jinx myself but it is true. If you put good things in your body and add in exercise, it’s amazing how good you’ll feel and how your immune system will reward you.
I’m going to stop rambling, something I do best, and share with you a new love of mine and that is this salad. It’s packed with super vitamin packed greens. One being kale which is one of the healthiest vegetables around. Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients. Then we have brussel sprouts, which are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. How can you go wrong with these super greens? This salad is great as a side dish, but I have to admit it’s even great as a snack cold or reheated. I was in a crunch yesterday and needed a snack and lucky had packed some in my lunch box. It saved me in my afternoon need for a snack.
Enjoy everyone! And stay tune….I’m dreaming up another similar post to this one which was a hit. Trying to have it up by the end of the week, but again it all depends on how the next few days go. I promise it’s coming and hopefully it will be worth the wait.
Brussel Sprout, Kale, and Bacon Salad
5 to 6 slices nitrate-free bacon
1 pound brussel sprout, trimmed and shredded
1 bunch of kale (about 3 cups), stems removed and shredded
1 teaspoon garlic, minced
Juice of ½ of lemon
Dash or two of red pepper flakes
In a large non-stick skillet cook bacon a few slices at a time until cooked through. Once cooked set aside on paper towel. Do not disregard the nice bacon grease you have in your skillet.
Heat the same skillet you cooked the bacon with (and still has the bacon grease) over medium-high heat. Add garlic and cook for about 30 seconds, then add shredded brussel sprouts and kale and continue to toss the two until it’s slightly wilted. Remove from heat and add lemon juice and red pepper flakes (to taste) and mix together.
Cut the cooked bacon into bite size pieces and add to the greens and toss to combine. Serve warm as a side dish and enjoy!
Recipe adapted from With Style and Grace