Welcoming the New Year with eating more healthy foods and salads each week!
I couldn’t be more excited to share 2018’s first recipe with you all! This salad is one of my favorites; it’s healthy, fresh, and has a punch of flavor! Let’s get to it, shall we?
Do you make New Year’s resolutions or are you the type of person who makes monthly intentions? I’m a three-months intention’s gal because it allows myself to accomplish my short-term intentions and make a ritual and incorporate them into my everyday practices. Three-months intentions help me go back and re-evaluate what I need most in the short-term, I go back and decide if I need to keep working on that particular practice or decide if I’ve accomplished my goal and graduate to something more beneficial.
This is a much more holistic practice for myself, and it helps me keep track of my overall changing needs instead of adopting one or two year-long resolutions that no longer serve a purpose.
If you are still debating on making New Year’s resolutions, or want to get on the three-months intention’s kick, here are mine for the first three-months of the New Year:
Eat healthy every day (bring on the salads, feed my body)
Read every single day (reading is powerful, feed my mind)
Love more, and show gratitude and send good vibes to others and myself (karma and kindness)
Breathe and continue my practice towards strength (connecting with myself)
Choose happiness and success, and be open to new possibilities (live life)
The three-months intention’s challenges myself to make a difference and turns them into a ritual without the reminder. As we all know, time flies and those three-months will be here before you know it. If you want to feel and see a difference in your life, then join me on the #3monthsintentionschallenge this year. When the end of the first three-months arrives, you can be proud of what you will accomplish.
The saying, “just do it” couldn’t be any more on point this New Year, so let’s make it a great year! Happy New Year friends! (Now, go eat a salad!)
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Kale & Red Quinoa Salad with Homemade Lemon Vinaigrette
A fresh Kale & Red Quinoa Salad recipe with a Homemade Lemon Vinaigrette! This salad is super delicious and has a punch of flavor!
- 1 cup cooked red quiona cooked according to package
- 2 bunches kale stems removed
- 1 cup fennel chopped
- 1/2 cup cherry tomatoes cut in halves
- 2 tbsp hemp hearts
- 1 avocado
- 2 tbsp dill coarsely chopped
- 1/4 cup fresh lemon juice 1-2 lemons
- 1/2 cup olive oil extra virgin
- 1/2 tsp apple cider vinegar
- pinch of salt and pepper
- 1 tsp shallot minced
Cook red quinoa according to the package and set aside to cool (about 15 minutes)
While quinoa is cooking, make the vinaigrette by whisking the following ingredients: lemon juice, olive oil, apple cider vinegar, minced shallot, and salt and pepper. Set aside.
Clean kale, remove hard stems and rip the leaves into pieces and place into a bowl. Add 2 tablespoons of the vinaigrette and massage the kale to wilt the leaves.
Add the remaining ingredients: chopped fennel, cherry tomatoes, cooled red quinoa to the bowl and toss together.
Top with avocado, hemp hearts, and chopped dill and serve immediately.