Sweet Kale and Strawberry Salad with Balsamic Dressing

I think that we can officially say that it is the start of summer when I hit publish on this recipe!

Baby kale has never tasted so sweet and delicious as when paired with strawberries and tossed in a honeyed balsamic vinegar dressing.

Packed with vitamin C from the berries, immune boosting zinc from pumpkin seeds, antioxidants in the berries and kale, and the mineral dense nutrition of leafy greens that provides our bodies with iron, our relaxation mineral magnesium and easily absorbed calcium for strong bones.

Did you know that the most healthful source of calcium in our diet is leafy greens such as kale?

The calcium in leafy greens is more bioavailable to our bodies, which means it is not ‘bound up’ in the food source and can be more easily absorbed and utilized, unlike dairy based calcium.

…And then there is the food group in which the majority of us are deficient and that is fibre. This dish is fibre rich!

Start with the dressing lady and throw those ingredients into a large salad bowl.

Give them a whisk to combine and then in with the four elements of the salad. Leaves, berries, seeds and onion.

The real star of this salad is the spicy warmth of the copious black pepper ground straight into the bowl and bringing out more of the sweetness of the seasonal strawberries. Black pepper, balsamic vinegar and strawberries are great flavour friends together.

With so much beauty in one bowl and only taking 10 minutes to make, this salad is going to be on rotation all summer long.

Ingredients

4tbsp Extra virgin olive oil

2tbsp balsamic vinegar

2tsp local honey

1 small clove garlic minced

1/2 tbsp black pepper

I box baby kale or large bunch of kale finely chopped

1 punnet of fresh strawberries

1/2 red onion finely diced

1/3 cup raw pumpkin seeds

Instructions

Add all the dressing ingredients into a large salad bowl and whisk vigorously to combine.

Add the pumpkin seeds, finely chopped onion and kale leaves. Slice the strawberries into the bowl.

Using your hands gently combine all the ingredients being sure not to bruise the delicate berries.

Share with family and friends at your next summer barbecue.

Gluten Free Chocolate Zucchini Muffins

Sometimes in life we just need a sweet treat, a chocolate fix and to spoil ourselves

When it comes to sweet treats, I take the same approach as I do to all the other food I eat; I am actively building my health and so how can I add in more nutrition?

These Chocolate Zucchini Muffins are easy on our digestion because they are gluten and wheat free.

Instead of empty calories from refined carbs almond flour provides us with protein, vitamin E, antioxidant rich healthy fats and fibre.Raw cacao is packed with magnesium, our relaxation mineral, iron and anti-oxidants. Cacao also boosts the level of our feel good neurotransmitter, serotonin in our brains. Yes! it is true, chocolate makes us feel happy! Trust your body ladies.

In place of blood sugar spiking refined sugar, these muffins are sweetened with maple syrup which contains the B group fo vitamins to support our nervous system and boost our energy. Maple syrup is also rich in chromium which helps the body to process sugar in our diet. Nature is smart that way.

Olive oil is rich in heart healthy mono-saturated fats which help to prevent atherosclerosis and eggs further boost the protein value of this muffin.

But the absolute beauty of this recipe is the addition of zucchini.

Every sweet treat should contain a vegetable!

Here in North America and Canada the majority of us are deficient in one food group; and that is fibre.

The addition of zucchini helps to provide us with one of our 7-10 portions of vegetable a day and also makes for a deliciously moist and tender muffin.

Quick and easy to make and packed with real foods and nutrition, these muffins are the kind of sweetness that we should be choosing when we want to indulge.

You may find you enjoy these muffins as much as my Sugar free Grain Free Brownies

Ingredients

• 1 1/4 cup almond flour

• 1/4 cup plus 1 tablespoon cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 2 tablespoons olive oil

• 1/4 cup plus 1 tablespoon maple syrup

• 1 tablespoon vanilla

• 1 cup grated zucchini

• 1/3 cup chocolate chips (optional)

Instructions

• Preheat your oven to 350°F, 180°C, or gas mark 4

• Place muffin cases into a muffin pan or grease muffin pan throughly with olive oil

• Add the almond flour, cocoa, baking soda, and salt to a bowl and stir to combine

• Add the grated zucchini and chocolate chips if using and stir through the dry ingredients

• Add the eggs, oil, maple syrup, vanilla, and grated zucchini to another bowl and whisk to combine

• Add the wet ingredients to the dry and stir gently to combine

• Fill each of the muffin cases and place in the oven for 20 minutes or until the muffins spring back when touched.

Turmeric and Honey Oatmeal

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