Recipes and More

What a fun event!  Last Friday we had a party to kick off our Transformation Challenge and the comments and reactions were so positive, we are already planning another get together.  In fact, we are planning a monthly dinner at Healthy Inspirations with delicious, healthy foods that work right into our nutrition plan.  We will have these feast every 3rd Thursday of the month at 5:30 pm.  There will be a demonstration for a recipe each Thursday and everyone is invited to share a recipe they have, as well.  Make up a small portion of the recipe and bring a copy or just come to get new ideas from others.  The Sharing is what made the party such a success.  

So mark your calendar for Thursday,  March 21st and enjoy food, drinks, and get recipes to spice up your meals for both you and your family. 

The following recipe was quite a hit last Friday so wanted to pass it on.  I'm sure you will enjoy it as much as we did.

Kale and Brussel Sprouts Salad

yield: Makes 8 to 10 servings

A bright alternative to heavy sides, this salad features Tuscan kale.


  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino


Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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