Can you say chocolate butter?!
I am serious. I ate chocolate butter a couple of weekends ago when I went out to dinner with my friends.
I am an eater.
I love to eat.
It brings me so much joy.
It is making my pants seriously tight.
(Which is why I am sitting here wearing my elastic banded pants this afternoon ;).)
Anyway, after a horribly stressful week of trying to get my product manufactured for the first time, of cooking live for the first time, and having the boys by myself for many nights, I am so happy to be back in my routine, which includes a very healthly, yummy lunch like this one-Creamy Kale Ceasar Salad.
And just to be clear-I do not regret eating chocolate butter or the other happy indulgences this weekend.
Here’s What You Need Salad: (4 Dinner Sides or 2 Lunch Entrees)
Bunch of lacinto kale
1/4 cup of grated parmesan
1/4 cup of evoo
1/2 tsp sea salt
1/2 tsp black pepper
1/8 cup pine nuts
Juice of 1 lemon
Here’s What You Do:
Blend all the ingrients from kale through anchovies until smooth. I like to transfer it to a jar to shake right before serving. Chop the kale and add the dressing and croutons right before serving. You can also add a good dash of pepper on the top and shaved parmesan if you like.
*If you like caesar salad, chances are you like anchovies in the dressing. Don’t be intimidated it is worth the site of the ugly critters to get that awesome umami flavor. Drop them into the blender and look away ;). And they are a great source of protein!
Preheat your oven to 425. Chop up whole wheat or whole grain bagels (3 small or 2 large) and toss with evoo (about 3 TBS) and season generously with seasoned salt like the one from Penzey’s. Bake for about 12 minutes, turning once.
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