Kale Salad

The trick here is the hot grains.  They wilt the kale just a bit without taking away too much of the crunch.  This makes the kale a lot more palatable to pickier eaters.  

6 cups shredded raw kale
1 can garbanzo beans, drained and rinsed
3 cups cooked grains, hot (I usually use a combination of quinoa and brown rice)
1 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 large clove of garlic
1 pinch Herbes de Provence
salt and pepper to taste
crumbled feta cheese (leave out if making a vegan salad)

In a large bowl toss kale, beans, grains, cherries, and pumpkin seeds until well mixed.

Whisk vinegar, oil, mustard, honey, garlic, salt and pepper until emulsified.  Add to kale mixture and toss to combine.  Serve immediately, or refrigerate up to 3 days.

Southwestern variation: Replace the balsamic vinegar with apple cider vinegar; replace cherries with sun-dried tomatoes; replace the garbanzo beans with pinto beans; replace the Herbes de Provence with cumin and oregano; replace optional feta cheese with shredded Monterrey Jack; garnish with crushed tortilla chips; garnish with crushed tortilla chips.

Raw Oatmeal Parfait

I am so addicted to this breakfast, I prepare 5 jars on Sunday night for the whole work week.  And I miss it on Saturday.

1/4 cup old-fashioned oats
1/4 cup fat-free Greek yogurt (I've been using strawberry, and I don't foresee a change there)
1/4 cup fat-free milk
1 tablespoon chia seeds
1 tablespoon almond butter
1/2 cup frozen berries
2 tablespoons lowfat cottage cheese
2 tablespoons granola

In a large mason jar, combine oats, yogurt, milk, chia seeds and almond butter and mix well. 
Layer berries and cottage cheese.  Refrigerate overnight.  Top with granola.