KALE CAESAR SALAD (PURELY ELIZABETH)

Ever since I did my juice cleanse I've been feeling a million times more on top of my game, health wise. 

The cleanse was pretty hard but that made me want to make sure that I really had my ish together as soon as it was over so that the cleanse wasn't a complete waste of time. 

I started looking into some super easy raw meals that I could make and this was one of the first ones I found. 

It's a super quick process to throw together, you make your own dressing which always makes me feel like I am eating SUPER clean, throw it on some Kale and then add some portobello mushroom caps then you're done! 

WHAT YOU'LL NEED:

DRESSING:

+ 1/2 cup cashews (soaked for 2 hours)

+ 1/2 cup water

+ 1 clove garlic, minced

+ 1 TBSP olive oil

+ 1 TBSP Nutritional Yeast

+ 1 TSP Dijon Mustard

+ 1 TSP Sherry Vinegar

+ 1 Lemon

+ Pinch of Sea Salt

SALAD:

+ 2 large bunches of Kale with the Stems removed

+ 1 TBSP olive oil

+ 1 TBSP Balsamic

+ 2 Large Portobello caps

DIRECTIONS:

1. Place all the ingredients for the dressing into a high speed blender and blend until smooth, add more water if necessary. (I didn't have to).

2. Toss the dressing with the kale in a large bowl. 

3. THEN, Put a grill to medium heat. Combine the olive oil and balsamic into a bowl and toss the mushrooms in the marinade before placing on the grill. It says to grill each side for 3-5 minutes then wait for them to cook before cutting them into small cubes BUT I don't personally have a grill.

- I put my stove on Medium heat, tossed the mushrooms in the marinade, then placed them into the pan and drizzled the remaining marinade into the pan and over the mushrooms. I cooked them for 5 minutes on each side then removed them and let them cool. 

- I feel like grilling them would have make them taste better but this version of using the stove top worked fine, too. 

ENJOY. 

THE 5 INGREDIENT TUNA SALAD

For someone that's been a fan of tuna since I was like 15 and ate it EVERYDAY, I'm pretty surprised it took me FOREVER to make it a tad bit more exciting than just tuna and sriracha. 

(Tuna & sriracha is the OG recipe though, with some crackers - yes.)

This recipe came about during a girls night with Val. She of course plated the table with like 300 snacks but the tuna was the one that I devoured. 

The next week when I realized I spent all my money on Zara and forgot to buy groceries, I figured "that one tuna salad" Val made would be the perfect, cheap, easy, healthy go to lunch...for the week. Ha!

I went based off memory, threw everything together in a mixing bowl, tossed it on a cracker with some avocado and spicy pickles and wallah, a new obsession was born.

I love this snack A LOT because it's really versatile. It can be a snack or a meal. I can be satisfied with it on some crackers and my boyfriend loves it as a tuna melt so everyone's winning. 

I like to make a little bit of a bigger batch with 2 cans of tuna so that way i can pick at it for a few days or grab some and take it to work as dinner! 

Alrighty,

HERE'S WHAT YOU'LL NEED:

- 2 Cans of water (white albacore in water)

- 2 Tablespoons vegan mayo (I personally love the vegan spread from trader Joe's)

- 1 Heaping tablespoon on Dijon Mustard

- 3 Inches of Fresh Dill, Finely chopped

- 1 Piece of Celery, Finely Chopped

- Sea Salt to taste

DIRECTIONS:

All you need to do is mix everything together! 

Then like I said, I like to buy some kind of long, flat crackers that I can spread avocado on, then I top it with the tuna and add some spicy pickles! (I'm realizing that you can find spicy pickles really anywhere but my favorite ones are at Whole Foods!). 

If you have a tuna salad recipe that you love or can think of something to add to this one, let us know in a comment below!

XX