It’s officially Turkey week! Can you feel the excitement? Last week I shared what to serve at your Thanksgiving feast and this week I will continue to share Turkey day dishes and ideas. This will be my first year making a turkey on my own (can you believe it?).
For the past three years I have spent Thanksgiving in different corners of the US. Growing up visiting my huge family in San Francisco, to my New York City Thanksgiving and watching the Macy’s Thanksgiving Day Parade outside my Manhattan stoop (and bearing the bitter cold!). This Thanksgiving will be a lot warmer- fall weather in Charleston is magical. What are you making for Thanksgiving? Share your ideas with me on instagram and Facebook.
Nutrition:
Kale: Kale is one of the most nutrient-dense foods out there. In order to warm up to this bitter and tough green, I started sneaking it into my juices and smoothies and eventually moved on to sautéing and eating it raw. Some nutrient standouts: iron, protein, calcium, vitamin C and even some omega 3s!
Brussels Sprouts: Detox, antioxidant and anti-inflammatory support are three ways brussels sprout nutrients keep us healthy. Their components act to protect our DNA, activate our detoxification systems and reduce excessive inflammation that may be caused by the environment, chronic stress or sleep deprivation.They are an excellent source of vitamin C, our free-radical scavenging, collagen-producing nutrient, with one cup meeting 124% of our daily needs.
- 3 cups kale, shredded
- 3 cups brussels sprouts, shredded
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries, unsweetened
- 1/3 cup parmesan
- In a large bowl, mix you kale and brussels sprouts to create a uniform mixture.
- In a medium bowl, mix together your dressing ingredients: balsamic vinegar, olive oil and lemon.
- Pour your dressing over your salad mixture and coat evenly.
- Top salad with sliced almonds, cranberries and parmesan.
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