• Marcelle Crooks

Keep It Simple! Keep it Delicious! Keep it Healthy!

Refreshing Kale Salad

Zest & juice of half a lemon

1/4 - red onion (sub: 3ea scallions), sliced thin

1/2 - Small cauliflower sliced thin

1 - small bunch of cilantro rough chopped (no stems, keep for vegetable stock)

4-5 - Large Curly Kale pieces (if you can, keep stems and slice thin)

Salt To Taste

Drizzle of L'estornell Extra Virgin Olive Oil (Sub: one of your choice)

Toss all together and let marinate for 10 minutes (if time), toss again!

Stewed Chickpeas

Used Instapot or Pressure Cooker

1# - Dried Chickpeas (soaked over night, if possible)

2cup - Roasted blended tomato

(I harvested, roasted, and froze fresh tomatoes from the summer!

1ea - Sliced sweet onion

5ea - Sliced Garlic Cloves

4cup - Vegetable or Chicken Stock

3ea - Diced Roasted Green Peppers, Anaheim

1ea - Bay Leaf

11/2-2 Tbl Salt

1/4 - Tsp white pepper

1 - Tsp smoked paprika (sweet)

11/2 - Tbl Madra Curry

Place all ingredients in the pressure cooker

Cook for 30 minutes for soaked chickpeas or 60 minutes for unsoaked.


-You can drizzle olive oil or the top of each serving of chickpeas.

-Serve with diced avocado or meat of your choice (Turkey meatballs)

-Sub: Roasted tomato with Pomi tomato (roast ahead of time) or buy roasted tomato product not sauce.

-Sub: Roasted Anaheim with canned/jarred fire roasted peppers

-Feta would complement the Kale salad, if you want dairy!

-You can cut the chickpea recipe in half, if their is only one of you.

This dish has a great balance of protein, good fat, vegetables, fiber and good starch! It is also amazing for lunches the next few days!

Hope you enjoy and let me know if you have any questions of comments.

MCHealthLifeCoach & Chef


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