Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.

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Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

Ingredients:

1 can white beans, rinsed and drained

1/2 cup red onions, diced and extra tablespoon for garnish

1/2 cup red bell peppers, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil, in a sauce pan, to sauté veggies

1 tablespoons garlic herb seasonings

1 teaspoon garlic powder

salt and pepper to taste

2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped

1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped

1/2 cup artichoke hearts, marinated

Directions:

Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside

Olive Tapenade Ingredients:

1 cup pitted black olives

6 small capers

1 garlic clove

3 tablespoons olive oil

Directions:

Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.

Buffalo Sauce Cauliflower Pizza with a Vegan Ranch White Bean Spread

Okay who doesn’t like pizza?  Who doesn’t like spicy buffalo sauce? Okay who doesn’t like Cauliflower? Alright put your hands down. LOL. 🙂  I love cauliflower. So, I was craving something spicy and pizza at the same time. I have heard of Buffalo wing pizza before, I think on television or saw it on a menu once, but buffalo sauce pizza. Hmm… How can we go Vegan or Vegetarian on this one?

I went Gluten Free Vegan on this recipe. It was super simple.  Now this recipe maybe spicy or not for you, so go with the level your GUT can take.

I used a pre made Gluten Free Vegan Pizza crust, that I found at Sprouts. This pizza crust  is in the section of their pre made meals and cheeses. I can not remember the name, but it is the only Gluten Free Vegan pizza-crust in that section.

Well here is what you will need and maybe a glass of water. Nah… That would not help anyway, according to food scientist, maybe some coconut water?

Enjoy!

Buffalo Sauce Cauliflower Pizza with a vegan Ranch Style White Bean Spread

Buffalo Sauce Cauliflower Pizza with a Ranch styled White Bean Spread

1 -2  pre made small pizza crust, drizzled with a little olive oil

2 Tbsp. olive oil 

2 cups cauliflower, chopped into florets ( you may have some left over, but the pizza crust come in a package of two)

1 tsp. garlic powder

1 tsp. paprika

1 /2 cup Louisiana  hot sauce or more.

Preheat the oven to 425°F.
In a large sauce pan.  Add the olive oil on medium low heat. Add the cauliflower and sauté until slightly tender, about 2-3 minutes. *NOTE: It will have to bake in the oven and that cooking time will get the cauliflower more tender.

Add the paprika and garlic on to the cauliflower and stir until all of the spices cover the veggies. Lower the heat and add the 1/2 cup of Louisiana hot sauce.  Stir the hot sauce into with the veggies, so it will coat the cauliflower completely. Here’s where your taste buds must take over. Give it a taste. See if you need more heat. Add more hot sauce according to your preference. *NOTE: If it’s too spicy, add just a little water at a time to decrease the heat. Keep the heat on, so the water can cook out of the cauliflower, if you decided to add it.

Once the cauliflower is drenched in hot sauce remove it from the heat, set aside.

Next:

Vegan  Ranch style White Bean Spread

1 can organic white beans

1 tbsp olive oil and 1/2 tsp  sea salt to seasoning the beans.

For Vegan Ranch flavoring

2 tbsp almond milk or coconut milk, unsweetened and original flavor
1 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp dried parsley
1 tbsp  apple cider vinegar, or lemon juice
1/4 tsp dried dill

Drain and Rinse the beans. Add the olive oil to a sauce pan. Add the beans and sea salt. Cook on a medium heat for 5 minutes. Stirring the beans. Remove from the heat, allow to cool down. Once cooled.  Add the beans to your food processor with all the rest of the ingredients, until very smooth. Taste to see if you need more salt or black pepper, you can also use cayenne pepper.

Next, add the bean spread to the lightly oiled pizza crust, spread it out evenly onto the crust.  Secondly, add the buffalo sauced cauliflower to the top of the white bean spread.  Nestling the cauliflower into the spread. Bake in the oven on 425 for as long as your pizza crust directions has instructed you. I cooked mines for 15 minutes. It is best to buy a pre made crust, because your toppings are already cooked.  If your pizza crust is frozen, allow it to thaw out before adding ingredients, so your ingredients do not burn before your crust is done.

I hope you enjoy this recipe and hey get adventurous and add your own twist to it. Try a Tuscan Pizza with veggies and a sundries tomato bean spread.

Set the Table with Love. 🙂

Spicy White Bean and Kale Soup and Dark Chocolate Cranberry Coconut Granola Bars

I know. I know. I do a million things, but one of the things I love the most is teaching people how to look and feel great, through nutrition, exercise and a healthy mind.  Today was a busy work day. I got up and taught my yoga class, the class mantra today was, ” I release what doesn’t serve my greater good.”  Very powerful class. We hold onto to so much in our lives that doesn’t serve us, God or the ones we love. Why not just let it go with lovingkindness. When we clear up space within in ourselves the right stuff comes in naturally.

Here is where my personal chef bliss comes into play. I love my clients, because they want to know how to Set their Tables with Love by eating and feeding their loves ones with natural, organic whole foods.  Today I took one of my clients to Sprouts to shop for quick, easy whole food meals for two. We bought food for snacks, breakfast and lunch/dinner. I created meals for her that are all natural, organic and whole and they will last her family for over a week for a little over a hundred bucks.

You can do this.  You can shop local and buy what is in season and it eat homemade gourmet meals on a budget.  The reality of it is this, foods that are in season and local are cheaper and much healthier for you.  The best part you are supporting our local farmers and community.

Today we made several meals she can freeze and prep easily since she has a three month old gorgeous son.

I made and prepped her dinner for tonight and for tomorrow.

Here’s her menu for the week:

Turkey Tuscan meatballs,  Spicy White Bean and Kale Soup, Organic skinless chicken thighs ( grill these for salad or just keep them whole), Fish two ways, Lemon Pepper and Parmesan Crusted and she loves to snack we made Dark Chocolate Chip and Cranberry Coconut Granola Bars from scratch.  We used freezer bags to separate the meals.

The soup and granola bars were so good I made some for myself.

Recipe Below:

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Spicy White Bean and Kale Soup with Campanelle Pasta

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Spicy White  Bean and Kale Soup Dark Chocolate Cranberry Coconut Granola
Spicy White Bean and Kale Soup Dark Chocolate Cranberry Coconut Granola

Dark Chocolate Chip and Cranberry Coconut Granola Bars

2 cups  gluten free oats

1 cup  dark chocolate chips

3/4 cup cranberries

1/3 cup dehydrated coconut flakes

1/3 cup brown rice flour

1 tsp cinnamon

pinch of salt ( to taste)

2 organic eggs

1/4 cup organic honey

3 tbsp coconut oil (melted)

Preheat oven to 350.

Add all the dry ingredients to a large bowl and mix together.  In another bowl add all the wet ingredients, eggs, honey, coconut oil

( make sure oil has cooled before adding eggs).  Add the dry to the wet and stir until the mixture is easily crumbly. If it is too sticky add a little more brown rice flour. If it is too dry add a little water.

Once you have the mixture well incorporated.  Pour the mixture into a 13×9 baking pan coated with cooking spray. Press the mixture into the  baking pan. Bake 15-18 minutes, until edges are golden brown. Score surface with shallow cuts to make bars.  Cool on wire rack then finish cutting into bars. If you need more sweetness drizzle them with honey after they have cooled.

Spicy White Bean and Kale Soup

Ingredients

2 tablespoons olive oil

1/2 cup diced onion

1/2 cup of red bell pepper

1 cloves garlic, minced

4 cups of chopped kale

4 cups chicken or vegetable broth ( low sodium)

1 can (15 ounces) white beans, (cannelloni beans)

1/4 cup Campanelle pasta ( or any hearty pasta you prefer)

1/2 tsp salt, or to taste

1/2 tsp of dried basil

1/2 tsp of oregano

1/4 tsp of cayenne pepper

1/4 tsp ground black pepper
Preparation:
In a large skillet heat olive oil over medium-high heat. Add onions and bell pepper
Sauté, stirring, until onion is tender and transparent. Reduce heat to medium-low.
Add kale and garlic; cover and continue cooking for 1-2 minutes. Add remaining
ingredients; cover and cook for 20 minutes, until vegetables are tender.

This recipe and many more like it can be found in my cookbook, SET THE TABLE WITH LOVE on Amazon.com

Click on the link below

Set the Table with Love