Cranberry Butter Kale Salad

cranberry salad 1

Merry Christmas Eve, dear readers!  It’s an unnaturally warm Christmas here and across the east coast, but we know you’re in a festive spirit.

Tina will be heading to a Christmas brunch, and we thought we’d share her contribution.  As always, you can trust that this dish is healthy, so have a heaping helping!  Besides being beautiful (we’re loving the red and green), you’ll get a flavorful boost from these veggies and kale, as it’s full of antioxidant nutrients, vitamins and minerals.  Not only will you get a helpful boost to your immune system, but the fiber will reduce temptation to consume too many of those sweets later.  This combination of veggies is particularly delicious, the kale gives a full-bodied base and the roasted pears topped with kelp granules are a sweet surprise on top.

cranberry salad 2

This one’s sure to be a hit, so bring it along with you and enjoy the extra after the holiday craziness calms down!

6-8 cups of curly red and green kale torn into bite size pieces
2 tablespoons olive oil
1 orange
1/2 butternut squash cubed
1 cup fresh cranberries
1/4 cup pumpkin seeds roasted
jicama (small one sliced thin)
red onion – small sliced thin
fennel – about 1/4 cup sliced thin
pear – sliced thin
Kelp Granules (I use Main Coast Sea Seasonings)
Romano cheese – grated to taste
Coarse ground black pepper

Take the cranberries and cubed butternut squash and place on parchment paper on a baking sheet. Drizzle with grape seed oil (about 1-2 tsp) plus 1 tsp. honey. Bake until butternut squash is roasted and soft.

Remove from oven and allow to cool

Place sliced pear in baking pan and place in oven and roast at 350 degrees until pear is roasted through about 15-20 minutes.

Remove from pan and allow to cool.

Place kale in a bowl.  Add onion, jicama, fennel, pumpkin seeds, butternut squash and cranberries.  Squeeze the orange over the salad and add olive oil. Mix thoroughly. Add grated cheese. Add pepper to taste. Top with pears and sprinkle with Kelp granules.


Almond Cocoa Coconut Bars


It’s the eve of Christmas Eve!  Tomorrow evening we’ll all be surrounded by friends and family enjoying long-standing traditions, exchanging gifts and devouring holiday treats.  Head to your family get-together armed with these delicious cookie bars.  Their crunchy texture and creamy topping will surely be a hit.  Set them next to the sugar cookies and watch them disappear!

Happy baking!

1 ¼  cup ground almond flour
1/4 cup sorghum
1/4 cup teff flour
1/4 cup tapioca starch/flour
½ cup truvia for baking
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
3/4 cup Kerrygold butter light
1 teaspoon Mexican vanilla

We're huge fans of this Barney's Almond Butter with Cocoa and Coconut.

We’re huge fans of this Barney’s Almond Butter with Cocoa and Coconut.


Mix together dry ingredients then add the Kerrygold butter and vanilla to make a batter.

Line an 8×10 baking pan with parchment paper and spray with olive oil. Press the mix into the pan and bake at 350 degrees for about 20 minutes (until brown). Remove from oven.

Spread the Barney’s Almond Butter (coconut and cocoa) on the base.

Top with 1/2 cup dark chocolate chips

Ingredients for Topping:
1 cup Love Grown Gluten Free chia and oats (or you can use gluten free oats that have been blended)
1 cup unsweetened coconut
1/4 cup Light Kerrygold butter
1 cup chopped almonds

The tasty secret ingredient for our cocoa coconut bars! ...along with cocoa and coconut.

The tasty secret ingredient for our cocoa coconut bars! …along with cocoa and coconut.

Directions for Topping:
Mix the butter into the oat/coconut mix. Spread on top of the almond butter. Bake at 350 degrees for 20 minutes.

Allow to cool and then place in the freezer until set (about 30 minutes).

Slice and serve.