It’s been way too long. I hate that I haven’t been here since Halloween and it’s almost Thanksgiving. Where did this fall go? I’ve been traveling the past 6 weeks and started a new job… same amazing boss, but now my days are mostly spent with the Orlando Magic, helping the players with their nutrition. I’m not complaining, it’s so much fun!
So this weekend home was all about re-cooperation. It was total girl time, with me, myself, and I. Just what I needed. Eric was out of town, so Friday night was filled with cleaning the bathroom, mopping the floors, doing laundry, and organizing Eric’s messy dresser. He’s a neat freak, but now I know where he hides things. It was one of those nights where a bowl of frozen yogurt for dinner will do … yeah, that totally happened. I was happy to have the night off, no cooking or washing dishes.
Saturday started early with oatmeal and laundry, workout, coffee at the farmer’s market, and then casual browsing at Fresh Market, because I could.
Gotta have more days like this in my life. I crave and thrive on serenity. I’m a work in progress when it comes to creating margin. I can easily say yes when I should say no. Feel burdened by my to-do list. And cringe at my schedule.
Next week we are heading to Alabama for Thanksgiving and the Iron Bowl. It’s a total southern feast up there and broccoli salad laden with mayo, sugar, and high fat bacon often makes an appearance on the menu. This is of course comfort food made over— with kale! Greek yogurt and agave nectar make it creamy and lightly sweetened. You’d never know it’s missing the mayo.
Will you try something new this Thanksgiving, or do you like to stick to the tried and true favs?
Broccoli Kale Salad
makes 6 cups
2 cups bite-sized broccoli florets
2 cups shredded cabbage and carrots (slaw kit)
2 cups packed chopped kale
1/2 cup dried tart cherries
1/4 cup raw sunflower seeds
1/2 cup diced red onion
3 slices center-cut bacon, cooked and crumbled
1/2 cup low-fat plain Greek yogurt
1/4 cup white wine vinegar
2 tablespoons agave nectar
pinch of salt and pepper
In large bowl, combine broccoli, cabbage, carrots, kale, cherries, seeds, onion, and bacon. In small bowl, whisk together vinegar, yogurt, agave, salt and pepper. Pour yogurt dressing over broccoli kale mixture and toss until vegetables are coated.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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Greetings from Los angeles! I’m bored to death at work so I decided to check
out your blog on my iphone during lunch break. I really like the knowledge
you provide here and can’t wait to take a look when I get home.
I’m surprised at how quick your blog loaded on my cell phone ..
I’m not even using WIFI, just 3G .. Anyways, awesome blog!
Thanks for stopping by and dropping a note!! Glad the site could cure your boredom!!
this salad look tasty. that will help me to reduce my weight.!!
This salad looks fantastic!! I haven't made a salad in forever.
So that's where the rest of the frozen yogurt went…
yay! glad you're back! i missed you! i even doubled checked my reader feed and came to your blog to make sure you weren't posting stuff i was missing!
Awww.. You're awesome Linsday… I so appreciate you!