First and foremost, THANK YOU so much. The Face of Fitness contest continues, and new VOTES can be put in every day until November 27th. As of this morning, I’ve bumped up to #14 thanks to you – please keep it coming!
Click here to vote – Vegetarian BQ Marathoner!
Now, let’s dine! Tomorrow is a day of family and feasting for those of us in the States. This morning’s yoga class was a “tribute to the birds” – we did crow, bird of paradise, eagle & pigeon – as we casually call this holiday “Turkey day!”.
The class was great – love me some arm balances and hip-openers! – but the Thanksgiving-Turkey association? Not my thing. I have a menu of bird-free eats lined up for D & I, largely thanks to holiday recipe roundups from Ashley (Edible Perspective) and the Peas clan.
One dish will be new to us, and is thanks to Lindsey’s post on Nutmeg and my recent kitchen salad experiment.
Sautéed Nutmeg Kale Salad
2-3 cups raw Kale
1 cup mushrooms, sliced
1 cup yellow pepper, chopped
1/4 cup yellow onion, chopped
1/2 block tofu, chopped (Optional)
1 tbsp. e.v. olive oil
1/4 cup pepitas
Seasonings: nutmeg, black pepper (~1/4 tsp. each)
Heat oil over medium in a large/deep sauté pan. Add onions, peppers and tofu, cooking and stirring for 3-4 minutes. Add mushrooms and seasonings, continue stirring and sautéing until all vegetables are soft and tofu is starting to brown (if applicable). Toss in raw kale leaves to coat and cook slightly; mix in pepitas and serve warm.
The Nutmeg flavor tasted so good with this mix of vegetables; I never would have thought to throw that seasoning on a salad, but I am so glad I did. Now I know it’s delicious in treats and healthy eats! Its flavor is reminiscent of holiday baked goods and oatmeal cookies, making this salad the perfect healthy complement to your Thanksgiving day dining!
What’s healthy on your holiday menu? What’s your t0tally-worth-it splurge/indulgence?
Happy dining & celebrating!