kale and roasted beet salad

I'm not sure how you all feel about kale, but I'm really into kale whether it be raw, cooked and in green smoothies!  With the warm Houston weather, I've been craving cool salads with lots of flavor and texture.  Try this recipe and I promise you'll love it as much as I do :)

kale and roasted beet salad
adapted from Yes, I want Cake

1 head kale, trimmed and washed
1 beet, sliced thinly
1 oz gorgonzola cheese
4 carrots, peeled and diced
1 cucumber, peeled and diced
1/8 cup smoked almonds, roughly chopped
handful of dried cranberries
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar



Preheat oven to 425 degrees. Lay beet slices on a baking sheet, drizzle with olive oil, and roast in the oven for about 20 minutes, flipping halfway in between.

Mix extra virgin olive oil and balsamic vinegar, massage it into the kale. Let it set for a few minutes to help break down the kale. Then add the rest of the ingredients (including the roasted beets) and toss to combine.

black bean mexican pizza

black bean mexican pizza

1 whole wheat pizza crust
1 can black beans, drained/rinsed
1/2 tsp cumin
1/4 tsp paprika
1 tsp red chili powder
1/2 white onion, finely diced
1 tomato, diced
10-12 green olives, sliced
3/4 cup mexican cheese
3 tbsp jalapenos, finely diced
1/4 cup salsa

Preheat oven to 350 degrees.  Prebake pizza crust for 5-7 minutes.

In a food processor, blend black beans with a few tbsp of water.  Mix in the cumin, paprika, red chili powder and salsa. 

Once the crust is prebaked.  Evenly spread the black bean mixture, then add the remaining toppings and cheese.  Bake for 10 minutes and enjoy with a side of ranch dressing!

Serves 2-3 people