Healthy Weekend Dinner with The Fit Girl’s Kitchen
Kat is a passionate yogi + wellness blogger with a thirst for adventure and seeking “the good stuff” in life. Kat is a certified nutritional health coach and author of health & wellness blog The Fit Girl’s Kitchen, which offers healthy recipes and wellness articles for those in search of a happy, balanced life. Kat has also contributed articles to FW: Chicago magazine and was featured on the She Did It Her Way podcast of top female entrepreneurs. Today she shares some of her recipes with BeYou. It’s a perfect vegetarian healthy weekend meny. You got to try it!
Watermelon and Mint Gazpacho Soup
4 cups cubed watermelon
12 mint leaves, chopped
Juice of 1 lemon
1 red pepper, chopped
1/2 sweet onion, chopped
1 tablespoon olive oil
1 tablespoon minced ginger
3 tablespoons honey
1 tsp garlic salt
1 tsp crushed red pepper
1 tsp worcester sauce
Salt & Pepper to taste
- Begin with blending the watermelon first. I reserved about a cup or so to put in at the very end to make it chunky again. The watermelon juice will also help pull the harder vegetables into the blades.
- After the watermelon is blended, add the mint. (I used the lower settings on my blender/food processor for all – puree to start, then slowly worked my way down to mix, only for about 15 seconds at a time.)
- Add the rest of the ingredients, working in batches. I added mine in the order shown, raw vegetables separately. (Red pepper, onion, olive oil, ginger, honey, garlic salt, red pepper, worcester sauce)
- Once all is blended, add the remaining watermelon and mix on low to give the soup some texture.
- Stick in the fridge to chill for an hour or so, then garnish with fresh mint and serve.
Deconstructed Pesto Salad
2 handfuls fresh, torn spinach leaves
Torn fresh basil leaves (to taste; about 6 large ones)
3/4 cup cooked farro
Zest from 1/2 a lemon
Juice of 1/2 a lemon
1-2 tbs pine nuts
Salt & pepper to taste
Basil infused olive oil
- Combine all fresh ingredients in a large bowl.
- Cook the farro according to directions on the package (steam or boil)
- Mix in olive oil, lemon juice. Mix in cheese. Season with salt & pepper.
This is a super easy salad that uses all of the ingredients in a traditional pesto sauce, but skips the step where you puree. Farro adds a nice texture, bite and is packed with protein.
Maple Roasted Acorn Squash with Massaged Kale
For the squash:
* all ingredients to taste
1 acorn squash
Pure Maple Syrup
Fresh Cracked Pepper
For the kale:
1 bunch red kale
Fresh grated parmesan
Fresh grated romano
Roast the Squash
1. Preheat oven to 400. Cut the squash lengthwise and remove the seeds (like a cantaloupe). Slice the squash into quarters and place on baking sheet.
2. Drizzle squash with olive oil, pure maple syrup, and season with salt, pepper, cayenne and cinnamon to taste.
3. Roast for 30-40 minutes, stirring once.
4. Chop the kale and destem. Red kale tends to absorb dressing better than lacinato kale. Both kinds will work – you may just need to massage lacinato longer.
5. Massage kale with dressing.
How do you massage kale? With your hands!
That’s right. Wash em good, stick em in the bowl and knead the salad like you are kneading dough. For you non bakers, squeeze like how you would squeeze out your shower loofah.
6. Find a bowl.
Bowl based foods are my jam and this dish goes best layered together.
7. Remove the squash and let it rest for 5-10 minutes. Put it on top of the kale salad, top with fresh grated cheeses, croutons if you are feeling sassy, and enjoy the winter goodness.