hi everyone!
how is the week going? made it over the hump yesterday and it’s smooth sailing til the weekend.
i get my haircut today. which i am so excited about. a good haircut just makes me feel great.
speaking of feeling great, the two recipes i’m sharing with you today will make you feel wonderful. the salad is light and full of super healthy ingredients. the soup is warm and hearty and cooked with…bacon. win. win.

let’s discuss this dressing: avocado goat milk yogurt dressing.

first. avocado. one of the best fruits. so tasty and full of great fats. we all know how much i dig healthy fats.
second. goat milk yogurt. one of my new favorite foods. while doing my candida detox, i found it really difficult to find yogurt without any added sugar. since i’ve been somewhat cautious about eating cow’s milk, unless i know its from grass fed cows, i decided to try some goat milk yogurt. it’s tangy and sweet enough that i can just eat it straight out of the container. it’s slightly thick like greek yogurt and, the best part, it’s full of probiotics! probiotics to kill candida!
i’m starting my sugar detox: round two this weekend. boo.
avocado goat milk dressing

the inspiration for this recipe came from the episode of the kitchen, food network’s new saturday morning talk show. they were chatting it up about the 5 top searched foods on the food network website and how they wanted to make a dish that combined all 5. they made this delicious looking chopped salad with kale and brussel sprouts and quinoa and chicken.
chopped double greens salad

i made my weekly trader joe’s trip and found the most giant and beautiful brussel sprouts and i knew i needed to make a variation of this salad. my chopped salad combines kale, brussel sprouts, carrots, cucumber, red onion, white beans, and the amazing avocado goat milk yogurt dressing.

chopped double greens salad

by the time i got done adding everything to the bowl, i thought that my eyes might have been bigger than my stomach. oh, was i wrong. not only did i eat it all. every. last. bite.
but i ate a small bowl of my dad’s pea soup. this pea soup is amazing. velvety and salty. perfectly warming for cold winter days. i only wish i hadn’t been such a fat kid and downed my bowls before snapping a few shots for you. believe me. it’s one of the best soups ever.

 double greens chopped salad
chopped double greens salad

serving: 1 big kid bowl or 2 regular servings

salad ingredients:
+ 2-3 large brussel sprouts or 5-6 small
+ 1 cup of organic dinosaur kale (2-3 leaves)
+ 1 large organic carrot or 4-5 baby
+ 1/3 of an organic english cucumber
+ chunk of a red onion, chopped
+ 1/2 cup organic white beans
+ 1-2 tbsp raw pumpkin seeds

dressing ingredients:
+ 1/2 medium avocado
+ 1/4 cup goat milk yogurt
+ sprinkle of lime
+ 2 tsp chili powder
+ 2 tsp paprika
+ 2 tsp garlic
+ salt and pepper to taste

1. finely shred kale and brussel sprouts and place in a large bowl.
2. chop all other vegetables and place in the bowl.
3. drain and rise white beans. pile them on top of the vegetables.
4. scoop out avocado and place in small bowl. sprinkle with a little lime juice to make it easier to mash. add yogurt, garlic, and spices. mix well to combine.
5. add dressing to salad and toss to combine. sprinkle with pumpkin seeds

* i don’t remember the exact amount of seasoning, so feel free to adjust to your liking. add more yogurt if you like a saucier dressing.

double greens chopped salad

my dad’s famous bacon pea soup

straight from his text message. with some measurements added for clarity.
servings: 6-8 depending on your bowl size

+ 1-2 slices of nitrate free bacon, chopped
+ 2 carrots, peeled and chopped
+ 1 stalk of celery, chopped
+ 1 small sweet onion, chopped
+ 1 bag of dried split peas
+ 2 – 32 oz containers chicken or vegetable stock
+ 1 ham hock
+ 2-3 dried bay leaves
+ salt + pepper to taste

1. add chopped bacon to medium stock pot and heat over medium. once bacon starts cooking, add the carrots, celery and onion. cook until the vegetables are soft.
2. meanwhile, rinse and sort your dried beans, removing any pieces that should not be consumed. add peas to the pot and stir to incorporate.
3. add the ham hock, stock, and bay leaves and let simmer for 2-3 hours.
4. once peas are soft (after 2-3 hours), use immersion blend or vitamix and blend until silky and smooth. note, be sure to take out the ham hock first or you will have a giant mess!
5. the soup is pretty salty from the ham hock and bacon, so you might just need to add a bit of pepper.
6. cook more bacon to crumble on top and shred meat on ham hock to mix in.

soup and salad

my dad said, ‘season to taste. improvise as needed.’ love it.


– jena

p.s. what are you looking forward to this weekend?