BLUE BIRD BRUNCH plus a Le Creuset giveaway

Is there anything better than a warm weather brunch? The sun is out, every one is in a good mood, the champagne is flowing – it’s just magic all around. As you know, I love any (and all) excuses to throw a get together and hosting a brunch around a fabulous new serving dish is right up my alley. This weekend it was all about this gorgeous new Fleur Cocotte from Le Creuset.

Normally, I am very minimal and utilitarian about my dishes, but there is something about the embossed flowers on the lid and base of the cocotte that I couldn’t resist. Plus, it has a lovely matte finish that makes me feel all sexy and European when I am cooking.

IN FACT, I love it so much we are going to GIVE ONE AWAY!! Hop on over to @Lauren_Kelp and enter to win.

That way we can be cooking twinzies and make all sorts of delicious fun things in our fancy new Fleur Cocotte

Speaking of delicious things, have you tried a carrot ginger soup? Sister, I am hooked! We made one a few months ago and they have been on steady repeat ever since. I love this recipe (don’t worry, it’s below) because it’s light, fresh, super good for you, and wildly easy to make. PLUS, it is a dream for entertaining. It’s pretty and tasty – what could be better?

Keep scrollin’ on down for the recipe…

CARROT & GINGER SOUP
Author: 
Recipe type: SOUP
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 cups low-sodium vegetable broth, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
Instructions
  1. Heat ½ cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.
  2. Stir in ginger, carrots, potato and remaining broth and heat to a boil.
  3. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.
  4. In batches, carefully puree in a blender.
  5. Add water or broth if needed to thin to desired consistency.
  6. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Are you convinced yet that you need the Fleur Cocotte in your life? Don’t forget to head over to @Lauren_Kelp for your chance to win one! Giveaway is open to US only (sorry!) and we will be picking the winner tomorrow!

SHOP THE BRUNCH

thank you Le Creuset for sponsoring this post. all thoughts, comments, and opinions are my own

KALE & AVOCADO SALAD lovely for a spring housewarming party

Party people, what’s happening?! Is this warm weather not the absolute best? Every time spring rolls around all I want to do is entertain. The windows are open, the grill gets fired up, and it’s a non-stop open house!

We recently moved in to a new space, so naturally we had to throw a housewarming party! I don’t know about you, but I LOVE housewarming get-togethers. Home ownership is a big deal and so it absolutely deserves to be celebrated and y’all know how I love to celebrate. But I also think that moving is a big deal and should be celebrated (congrats, you made it through a move….real life, that’s a big deal) so why not throw a housewarming party for a new apartment?! All the house parties!!

We are sharing four fabulous tricks to hosting a stress free housewarming party over on the Kendall Jackson blog, so head on over and get you some pointers. Real talk though, housewarming parties shouldn’t be stressful – don’t let them be. Who cares if you haven’t unpacked all your boxes and if the house isn’t perfect? There is something charming and refreshing about a space that isn’t perfect, you know?

Last week we hosted our little housewarming bash and I made my absolute favorite seasonal salad. I call it seasonal because it sounds like it won’t always be there, but truthfully, we have it in the dead of winter, so it’s really an all year round salad, it just tastes better in the spring-time. Meet the kale & avocado salad!

It’s got delicious chickpeas, yummy kale (that you rub a lemon vinaigrette on the leaves and it tastes like magic), and lots of avocado (because, hellllllo). It is perfect for a crowd and tastes like absolute heaven with a glass of crisp white wine. That is why we served K-J AVANT by the boatload. Salads and wine are like the grown up peanut butter and jelly and deserve to be enjoyed just as often.

Here is what I love about pairing a really healthy, delicious salad with K-J AVANT the earthy taste from the salad is sweetened by the vibrant fruity notes from the wine. The Chardonnay is crisp and cool and when it meets the avocado and chickpeas it is like a magical garden party. Plus, the price point is wildly affordable, so I always have it on hand for parties so we never run out!

Kale & Avocado Salad
Prep time: 
Total time: 
Serves: 12
 
Ingredients
Dressing
  • 2 tbsp lemon juice (fresh)
  • 1 clove garlic (chopped)
  • ¼ tsp Himalayan salt
  • ⅛ tsp black pepper
  • ¼ cup EVOO
Salad
  • 8 cups Kale (rinsed and chopped)
  • 1 15oz can Chickpeas (drained)
  • 1 ripe Avocado (diced)
Instructions
  1. For the dressing, combine lemon juice, garlic, salt, and pepper in a medium bowl and whisk to combine.
  2. Once thoroughly mixed, slowly add in the olive oil while whisking until creamy.
  3. Add your kale to a large bowl and pour the dressing over the leaves and gently massage the dressing in to the leaves (this takes the bitterness out of the leaves and ensures a nice lemon flavor with every bite)
  4. Rinse and drain your chickpeas and dice your avocado into little cubes and gently fold in to the salad.
  5. Serve immediately or refrigerate util ready.

So, what do you think? Ready to host a fabulous stress free housewarming party and with a delicious salad and Chardonnay pairing as the menu? We thought so!


this post is sponsored by Kendall-Jackson, all thoughts and opinions are my own

SANEM’S TRIFLE the best 30-second dessert ever

You know when you are going over to a friends house for a dinner party & you ask what to bring, and because your friend is nice, they are like “Ohmygosh, nothing, don’t worry!” Or maybe, “maybe a bottle of wine?” But you love this friend and you want to help out, so you say, “Okay, I’ll bring some wine, but I am also bringing over dessert. Nothing you can do about it.”
30-second dessert | Sanem's Trifle via Lauren KelpYou feel good because you’ve taken some of the load off your friend & that is a nice thing. You’ve got an extra bottle of wine from the last time you hosted, so that’s easy breezy. Done & done. You’ve crossed that off your mental to do list & all is well. Until the day of the dinner party & you’ve totally forgotten your really nice offer to bring dessert & you are running late & are starting to stress about it. What to do?!

Step away from the store bought pie, you don’t need it. Give me 30-seconds and a few simple ingredients and we will whip up such a delicious dessert, you’ll be on sweets duty for the rest of your dinner party attending life!
30-second dessert | Sanem's Trifle via Lauren Kelp

Meet your new favorite dessert, the Sanem Trifle <3. A girlfriend of mine, the lovely Sanem of Sanem’s Boutique, shared this trifle recipe with me and she swore that it was truthfully the best dessert & couldn’t be more simple to whip up.

So, naturally, we had to give it a try. Lawd, have mercy was she right. This dessert is crazy easy to make & really, really good. It’s wildly easy to make & perfect for individual servings or to make little ones en mass for a cocktail party.

30-second dessert | Sanem's Trifle via Lauren Kelp

Sanem's Trifle
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 Sara Lee family size all butter pound cake
  • One quart Land O Lakes heavy whipping cream
  • Powdered sugar
  • 1 pint raspberries
  • 1 box Salerno Santa's Favorite anise flavored cookies
  • 1 Jell-O box of instant white chocolate pudding
Instructions
  1. Rinse raspberries in a colander and set aside to dry.
  2. Follow instructions on the back of your pudding box. Make the pudding and set aside.
  3. Pour about 2 cups of heavy whipping cream into a large mixing bowl. By using a balloon whisk, whisk the whipping cream with powdered sugar for about 5 minutes. I seriously eyeball the amount of powdered sugar I add. Start off with a tablespoon or two and then add to taste. You will know your whipped cream is done when it reaches soft peaks.
  4. Take the pound cakes and place them on your cutting board. Cut them in half length wise. Take the cup your a going to "build" your trifle in and place it open side down on the pound cake. Press the cup down to cut out your pound cake. Push the round pound cake piece down into the cup with your fingers so it becomes the first (bottom) layer of your trifle.
  5. Your next layer are the raspberries. This layer will cover the entire piece of pound cake. Be generous.
  6. Third layer to creating the Razy P Trifle is the pudding. I add the pudding into a glad ziploc sandwich bag. I seal the top, cut a corner off the bottom of the bag. It helps me control the application of the pudding and looks much neater rather than adding the pudding with a spoon. Add enough pudding so that you have completely covered the raspberries.
  7. You are almost done! Now, take that fabulous fluffy whipped cream and do the same thing that you just did with the pudding. Add some whipped cream into a sandwich bag, cut a corner off and add your whipped cream over the pudding. Cover all of the pudding with the layer of whipped cream, and you are set!
  8. The anise flavored cookies play a role at the very end. I add some in a sandwich bag, seal the bag and crush the cookies. Remove the crumbs from the bag and garnish the top of your trifle. If you have a few extra raspberries you can add one two on top of the whipped cream and garnish the crushed cookies over the raspberries. Grab your spoon and dig into the layers of goodness, my friend!

30-second dessert | Sanem's Trifle via Lauren KelpStunning right? Promise me something, if you only try one thing on LK, have it be this. I mean, just look at it! Give it a try & let me know what you think. xo, LK

30-second dessert | Sanem's Trifle via Lauren Kelp

HOW TO HOST A FRIENDSGIVING

host a friendsgiving dinner | lauren kelpHello, hello you amazing holiday hostess! How are you feeling? The holidays are officially here – Thanksgiving is like, tomorrow, and Christmas is right around the corner. You are tempted to let holiday anxiety sneak in and mess up your killer girl-boss-ness, but you won’t let it. Here’s why – we got you. We are going to help make this holiday season off the freaking chain. Don’t worry about the turkey, the presents, the holiday dynamics. You know why? Because, life is messy and weird and that’s okay. There is beauty in the mess. There is joy in imperfections. And, change starts at the dinner table, so let’s make this season one of big bear hugs instead of worrying about the perfect pot roast – shall we?host a friendsgiving dinner | lauren kelp

Okay, so real talk. Now that everyone is freaking out that Thanksgiving is right around the corner (which means Christmas is basically here in the blink of an eye), your calendar is about to get a whole lot more jam packed. How is that possible, you ask? Well, your friends love you & they want to get together to celebrate. Not to mention all of the work outings, parent/significant others parents commitments, and all the other normal busy stuff that is going on – you are about to  be one busy gal.
host a friendsgiving dinner | lauren kelp

We propose HOSTING YOUR OWN FRIENDSGIVING! I know, I know, it’s not some revolutionary new idea, but it is awesome nonetheless. Gather your friends, work besties, neighbors, and whoever else you want to invite over & have one big low-key, super fun bash.

So, friends, here is our step-by-step, fool proof plan on how to host the most delicious, stress-free Friendsgiving of all time! Interested? I thought so! Keep scrolling…. host a friendsgiving dinner | lauren kelp

SET THE TONE

As you know by know, we are all about the attainable dinner party. We choose friends over fancy table settings any day of the week, but Thanksgiving is a special time, so we are going to do a bit of both.

If you are like me, and live in a small apartment, there is temptation to not have a lot of people over due to space. Ignore this temptation because it’s silly. We totally rearrange our furniture to fit in as many people as possible. I mean, who cares? It’s just furniture! You won’t hurt it’s feelings.

Figure out the largest room in your house & take it over. Push those sofas back, hide that coffee table in the backyard, or do whatever you need to do to clear it out & move a big table in (yes, folding tables from Ikea or Costco totally count as big tables). Round up some chairs & set the table however fits you.

You like pumpkins, great – do that! Going for more of a moody jewel tone theme – fantastic! I am not going to tell you how to decorate your table because you already know how. My goal is to encourage you to be the catalyst that gets everyone together. How am I doing? Pretty good so far, right?!

host a friendsgiving dinner | lauren kelp

MENU PLANNING

Everyone knows that a rule of thumb for a killer Friendsgiving is to make it a potluck. It’s the best because everyone gets to make their favorite dish, it takes the pressure of the host, and it’s so fun to try everyone’s favorites! That being said, it’s important (you know, as the host) to have a few dishes to get the party started.

We recommend this amazing sauteed green bean recipe & the most ahhhhmazing browned maple butter sweet potato recipe. Pair them with a glass (or two…) of Kendall-Jackson’s Vintner’s Reserve Pinot Noir & you’ve got the fixings for one heck of a party!

host a friendsgiving dinner | lauren kelp


photography by Constance Higley

This post is sponsored by Kendall-Jackson but all thoughts, opinions, and food obsessions are our own.

THE PERFECT PAIR FOR A FALL PICNIC

Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpHappy Fall, my fabulous entertainers! Are you ready for cozy sweaters, reading by the fireplaces, and lots of other deliciously autumnal things? I know I am! See ya later humidity, hello scarf weather! Here is the best part about fall – entertaining! Call me crazy, but it’s my favorite time to gather a bunch of friends, drink good wine, eat great food, and hang out all night. Gone are the hectic days of summer and the mania of holiday season hasn’t hit yet, it’s a sweet spot where schedules are free, the weather is great, and the stars align!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpToday we are talking all about why you should host a fall picnic (yes, outside) and what to serve at it! I mean, come on, just look at that spread above – who wouldn’t want to spend the evening with friends noshing on that? Guess what – it’s totally attainable, easier than you think, and won’t take up your whole Saturday prepping. Interested? Of course you are! Well pour yourself a glass of wine, scroll down, and let’s get this party started! Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpWe are talking all about my love for outdoor entertaining in the fall over here, but it deserves to be re-enforced. Having a bunch of friends over and dining outside with the crisp fall air in the trees, drinking wine, and catching up is just about as magical as the Midwest can get. So, now that we’ve convinced you that a) you need to host a dinner party this weekend and b) it has to be outside, it’s time to talk about the menu!

Here is the best part about a fall picnic – the spread! The small plate spread is totally undervalued and is a total show stopper. Pick a theme (for this we did mediterranean mezze) and if your guests ask what to bring, you can tell them something on theme.

When our guests asked, we had them bring olives, a few cucumbers, a bunch of carrots, or a packet of pitas. We put the olives into a cute little dish, sliced the carrots & cucumbers up (for dipping in the spreads), and voila! A fun spread that your guests helped curate!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpNow, it’s important to pair the menu with the perfect accompanying wine & let me tell you, nothing is more delicious than a cold glass of Kendall-Jackson Vintner’s Reserve Sauvignon-Blanc on a fall day with a delicious spread. Typically, a Sauvignon-Blanc is thought of as a summer wine, but with the rich flavors of the Mediterranean seasonings, the crispness of the white wines cools everything down a bit and makes for a really delicious pairing.  I love pairing foods with complex flavors or unique spices with K-J’s Sauvignon-Blanc because it doesn’t wash out the spices but almost enhances them.  Warm up those pitas, put out some spreads & accouterments, pour those glasses of wine & hop to it!

Looking for some good spreads to whip up? How about a batch of homemade hummus! Super easy, delicious, and everyone loves a good homemade spread. Five minutes in the kitchen and a small stockpile of hummus later & you’ve got yourself a party!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren Kelp

THE PERFECT PAIR FOR A FALL PICNIC
Prep time: 
Total time: 
 
Ingredients
  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • ½ cup tahini (sesame paste), optional, with some of its oil
  • ¼ cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish
Instructions
  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpSo, what are you waiting for?! Let’s get this party started! Trust me, you’ll be glad you did.
Host an outdoor picnic this fall! Fall entertaining tips via Lauren Kelp


photography by Constance Higley & recipe by Brendan McCaskey
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CINNAMON & SUGAR EBELSKIVERS or stuffed pancakes!

IMG_6924Have you ever had a stuffed pancake? I just discovered them and I am embarrassed to admit that when G and I were getting married we registered for this funky pan with all these wells in it because we thought it looked cool (sadly, that is still how I pick out most of my kitchen tools). We had every intention of making stuffed pancakes, or ebelskivers, every weekend & making it a little weekend tradition, but we’ve been married for close to four years and I just broke out the pan last week 😐

I would like to think that my future self whispered in my young, newly engaged ear and told my younger self that this pan was indeed a necessity in every grown-ups kitchen and that I haaaaad to register for it. Regardless of why we ended up with this stuffed pancake pan, I am so thankful because (as my future self predicted) I AM OBSESSED WITH IT!
IMG_6979You guys, you can make little adorable pancake balls & stuff them with anything from cinnamon sugar (which we will be learning below) to bacon, sprinkles, chocolate, fruit mixture, probably even booze if you tried hard enough.

While they do have a little bit of a learning curve (the flipping takes some practice), they are well worth the trial & error. Perfect for a fun Saturday morning breakfast in bed, a happy breakfast if you are entertaining guests, or even as a little weekend tradition. Here are the tools you need:

IMG_6707So, before we get started, a little history lesson on the old ebelskivers. They are sassy little pancakes from Denmark that are soft & fluffy on the inside & crispy and browned on the outside (basically heaven). Traditionally, they are served with powdered sugar, topped with jam, and served with coffee for a mid-morning snack. While I would love to be that indulgent, we are going to repurpose these bad boys for a lovely little breakfast treat!
IMG_6692

CINNAMON & SUGAR EBELSKIVERS
Author: 
Recipe type: Breakfast
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 40 ebelskivers
 
Ingredients
FOR THE PANCAKE:
  • 2 cups Silk Unsweetened Almond milk
  • 2 cups all-purpose flour
  • 1 tsp. of baking powder
  • ½ tsp. of salt
  • 1 tbs. of granulated sugar
  • 4 egg yolks
  • 4 tbs. of unsalted butter, melted
FOR THE FILLING:
  • ½ cup of granulated sugar
  • 2 tbs. of all-purpose flour
  • 1½ tbs. of ground cinnamon
  • ¼ tsp. of salt
  • 4 tbs. of unsalted butter, room temperature
Instructions
FILLING:
  1. In a bowl, mix together the granulated sugar, flour, cinnamon, & salt.
  2. Mash in the butter to the flour mixture until all of it is absorbed into the butter, forming a paste.
  3. Set the filling aside.
PANCAKES:
  1. In a medium bowl, whisk together the flour, baking powder, salt, & granulated sugar.
  2. In a smaller bowl, gently whisk the egg yolks & slowly whisk in the milk and the 4 tablespoons of melted butter.
  3. Whisk the egg yolk mixture into the flour mixture until well combined. Batter should be lumpy.
  4. Use a mixer to beat the egg whites on high speed until stiff (about 2 to 3 minutes).
  5. Put a little melted butter in each well of a filled-pancake pan & set over medium heat and heat until the butter begins to bubble.
  6. Pour a spoonful of batter into each well.
  7. Spoon a small spoonful of the cinnamon filling into the center of each pancake and top with another spoonful of batter.
  8. Cook until the bottoms are golden brown and crispy (about 3 minutes).
  9. Using 2 skewers, flip the pancakes over and cook until golden and crispy (3 more minutes)
  10. Transfer the pancakes to a plate & repeat until the remaining batter and filling are used up.
  11. Serve, eat, and enjoy!

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

CREAM PUFF FRENCH TOAST

What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK


Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

CREAM PUFF FRENCH TOAST
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
 
Ingredients
Toast:
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
Cream:
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
Instructions
Toast:
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
Cream:
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.

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elizabeth button

OLIVE OIL & SAGE MINI LOAVES

26530763070_4619c063f2_bLooking for a perfect snack or something to bring to a get-together? How about an Olive Oil & Sage loaf? Don’t write them off, these little loaves are adorable & totally loav-able 😉 – xoxo, LK


Lately, I’ve not only allowed myself as many hosting opportunities as my calendar can manage, but have fortunately received many invites by other hosts as well. I never like to show up empty handed and prefer to leave a thoughtful impression upon my host to show my gratitude. This is why I try to choose less common gifts such as handmade table linens or a salt scrub I’ve made in a scent they like.

Sometimes though, the hostess will ask you to bring something such as dessert. For the occasions where something specific has been requested, like dessert, I still try to find a creative treat. This is how I came up with the Olive Oil & Sage Mini Loaves, which were a combination of several recipes I’d made before. The flavors are extremely subtle and pair well with most every meal being served.

This recipe, which you can find below, will allow you to make 3 mini loaves. Two of the loaves you can wrap nicely for your host to keep and then one can be shared after the meal.26530778420_6e7eab8109_h

OLIVE & SAGE MINI LOAVES
 
Ingredients
  • 2 cups Whole Wheat Flour
  • ¾ cup Sugar
  • 1½ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 3 Eggs
  • 1 cup Olive Oil
  • ¾ cup Whole Milk
  • 1½ tablespoons Fresh Sage, finely chopped
  • 5 ounces Dark Chocolate, chopped into small pieces
  • Coconut Oil for coating the pan
Instructions
  1. Preheat the oven to 350 degrees and grease 3 mini bread loaf pans using coconut oil.
  2. In a large bowl whisk the Flour, Sugar, Baking Powder, and Salt together. Set aside.
  3. In a separate medium bowl beat the eggs. Mix the Olive Oil, Whole Milk, and Sage into the eggs. Using a spatula gently fold the wet ingredients into the dry until fully combined. Stir in the chocolate.
  4. Divide the batter between the 3 loaf pans and smooth the tops. Bake for 40 to 45 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and let cool before moving to a wire rack. Enjoy!

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Written & Photographed by Aimee Mars

CHICKPEA & SWEET POTATO POWER SALAD the ultimate go-to salad

Chickpea-Sweet-Potato-Power-Salad-17-PSLooking for a healthy go-to salad this season? Ideal for a make-ahead lunch or a super healthy dinner, this Chickpea & Sweet Potato salad packs one heck of a protein punch and is a delicious addition to your healthy recipe arsenal. It might look super green, but don’t be fooled, no flavor has been compromised. Just really delicious ingredients to help you on your health journey. Tell us what you think! xoxo, LK

Chickpea-Sweet-Potato-Power-Salad-9Hey all, Joanna here! So the weather has been getting a bit toasty in Arizona. I assume you’re noticing some warmer temps where you are as well; if not, enjoy it. For me, the first day reaching a high of 75 degrees is a sign I need to clean up my eating regiment. Cleaning up my diet is not just so I can wear my cute bikini poolside, but it’s to offset much of what I indulged in during the winter.

What can I say? I ate more hearty, rich foods than any person should. Fortunately, switching to healthier eats isn’t bad when you play around with fun ingredients, like tahini and roasted chickpeas. You can find both ingredients in my chickpea and sweet potato power salad. It’s the first of many power salads I’ll be sharing here, so make sure to come back for more of my recipes soon.chickpea_1

CHICKPEA & SWEET POTATO POWER SALAD
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup red quinoa
  • 1 (15 oz) can chickpeas, drained
  • 1 medium sweet potato, peeled and diced small
  • 2 tsp extra virgin olive oil
  • Salt and pepper, to taste
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 bunch green kale, stems removed and leaves hand-torn
  • ½ cup Italian parsley, chopped
  • ¼ - ½ cup feta
  • 2 tbsp tahini
  • Juice of 2 lemons
  • 1 large garlic clove, minced
  • ¼ cup extra virgin olive oil
Instructions
  1. Cook red quinoa according to the package. Once cooked, set aside in a bowl to cool to room temperature.
  2. Preheat the oven to 400 degrees F. Dry the chickpeas completely on a dish towel and combine with the sweet potatoes on a rimmed baking sheet. Toss with extra virgin olive oil and season with salt and pepper. Roast for 25-30 minutes. Transfer to a bowl, and season with garlic powder and paprika.
  3. Combine all the salad ingredients in a bowl, adding feta to your preference.
  4. In a separate bowl, add all the dressing ingredients, and whisk until thoroughly incorporated. Dress the salad and enjoy.

Chickpea-Sweet-Potato-Power-Salad-8


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EDIBLE FLOWER SPRING SALAD basically, magic

This might just be the salad to end all salads & we are absolutely okay with that. Meet Alana Stipech, master stylist & art director, and your new girl crush/best friend goal. Her and her husband love to entertain & this is one of their go-to recipes for warm weather & we have to say, we totally get it! Easy, delicious, and absolutely stunning – this is absolutely the way to go this summer. Plus, when was the last time you got to use edible flowers?! Happy reading! 


Hi friends, Alana here! My husband and I love throwing together salads when it’s warm out and we don’t feel like spending a ton of time cooking, or turning on the oven! We almost always have a cheese board and white wine on the side, sometimes we even start snacking on that while we chop veggies 🙂 The magical thing about salads is that you can’t mess them up- use anything you have on hand or whatever is freshest at your local farmers market!

Processed with VSCO with a9 presetINGREDIENTS:

– Mixed greens
– Handful of edible flowers
– 1 bunch of radishes
– 4 carrots
– 2 green onions
– Half a radicchio
– Olive oil and vinegar (for dressing)
– Optional: Cooked lentils, pear, apples, and/ or pepitas for additional toppings

INSTRUCTIONS:

1. Thinly slice all veggies, and use vegetable peeler to make carrot ribbons.
2. Toss all ingredients into a large bowl and add a touch of olive oil + vinegar on top for dressing!


 by Alana Stipech & photography by Kristopher Stipech