Kale & Brussels Sprout Salad

I am one week into my new food regimen.  I like to think of it as a regimen rather than a diet.  I don’t do well with diets.  The minute I am told I can’t have a particular food, I immediately want it.  This regimen was prescribed for me by a naturopathic doctor that I have been seeing for my IBS.  As you know from my last post, peri-menopause has caused quite a bit of havoc in my life over the past 18 months. I can’t believe it took me this long to seek medical treatment. I am a firm believer that much of what ails us has to do with our diets. So when my doctor prescribed this specific diet for my condition, I decided to give it a go. One year ago, I probably would have said, “No thanks”, but I am desperate to feel better. The regimen is  similar to the Paleo diet in that it excludes sugar, dairy, and all cereal grains. However, I am allowed a few types of cheese (thank god) as well as legumes.  I joked to my husband that I might join the CrossFit/Paleo cult that has swept the nation. I saw fear in his eyes.

I had awful headaches during the first few days. I’m assuming this was my body going through sugar withdrawal. But after they passed, it got a lot easier. I’m feeling pretty good and not feeling deprived at all. In fact, the thought of sugar doesn’t even sound good to me, which is strange. I was planning on allowing myself a piece of cake next weekend for my birthday, but I decided that I am going to make a healthy dessert instead.  Black bean brownies, anyone? I will try to post that recipe here in the coming months. It’s one of my favorite things to eat when I need something sweet.

In the meantime, get a load of this salad, adapted from Bon Appétit! It may sound boring, but I can assure you that it’s full of flavor and slightly addictive.  The dressing has a nice bite/tang to it, thanks to mustard and shallots. Give it a whirl!
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Kale & Brussels Sprout Salad

This flavorful salad comes together in minutes! The mustard-shallot vinaigrette adds a nice bite and the Pecorino is creamy and nutty.
Course Salad
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove finely grated
  • 1/4 teaspoon sea salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale about 1 1/2 lb. 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 toasted almonds coarsely chopped
  • 1 cup finely grated Pecorino

Instructions
 

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. 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.
  • Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Keyword almonds, brussels sprouts, dijon mustard, kale, lemon juice

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