Hey there healthy Christmas food! I’m so happy to see you!
With what seemed like a month long birthday celebration, my liver and waistline have not been pleased with me. Copious amounts of beer, shots, vegan cake, french fries and bagels go hand in hand with hitting the 28 mark, and I am still feeling the effects of it. As much fun as I had (and trust me, I had ALOT of fun) I’ve been feeling like a fat ass this past week. And with Christmas just four days away now, I know I’m at risk for adding on a few more pounds rather than losing them. In all fairness, the snow has been keeping me from running, so that hasn’t helped either,
ANY-WHO, I am making lots of treats to share with my family on Christmas Eve and Day…but I also plan on bringing alot some healthy red, white and green foods as well. Yes, I will also be making Christmas tree sangria, but come on…I’m not perfect. And to be wuite honest, I’d rather dink my calories than eat them.
And I won’t feel so guilty when I’m chugging that cheery sangria alongside this uber healthy, and pretty, kale salad!
PS-I will forever buy pomegranate seeds from now on instead of trying to peel them out of the fruit-that was probably one of the most painful experiences of my life!
1 bunch kale, destemmed and torn into pieces
2 delicata squash, seeded and halved lengthwise and sliced into half-rounds
3/4 cup cooked miller (or any other grain you want really)
2/3 cup pomegranate seeds
2/3 cup chopped raw walnuts
1/4 cup fresh orange juice
2 tbsp pure maple syrup
2 tbsp olive oil, divided
1/2 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 400 degrees
- Toss squash with 1 tbsp oil, salt and pepper and lay on baking sheet
- Roast at 400 degrees for 20 minutes
- Meanwhile, whisk together orange juice, maple syrup and oil and then massage into kale
- Toss kale with pomegranate seeds, millet and walnuts and then serve topped with squash when cooked
About the Author
Leave a Comment...