2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Recipe Of The Week 12/1: Kale and Brussels Sprout Salad
Yields: 8 servings
Ingredients:
- 1/2 pound Brussels sprouts, trimmed (4 cups shredded)
- 4.5 ounces baby kale leaves, (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove, finely minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts, lightly toasted
Directions:
- Using a food processor or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.
- Place in a mixing bowl with the kale.
- In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.
- Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.
- Add the Parmesan and the nuts and toss to combine.
- Transfer the mixture to a serving bowl or plate individually.
Meal Plan Check Boxes:
2 Vegetables
2 Fats
Nutritional Facts: 1 cup- 165 kcal, Carbohydrates: 7 g, Protein: 4 g, Fat: 14 g
Adapted From: https://www.skinnytaste.com/kale-and-brussels-sprout-salad/#recipe
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