Kale and Peach Salad

Happy 2016!

As someone who likes to go to bed earlier than most (let's say the elderly), I'd like to give myself a pat on the back for making it to midnight (plus a few hours past) without falling asleep standing up. How about a round of applause, or maybe a small golf clap?

I would like to thank caffeine and sugar for this "achievement".

So to start the year off on the right foot I've got a tasty kale and peach salad for you today.

This post is sponsored by the California Cling Peach Board.

I've already shared a number of salads on the site because I love them so much.

To recap, here's my remake of Whole Foods Detox Salad, Lemony Quinoa Salad, Quinoa with Roasted Squash, Dried Cranberries & Pepitas, Millet with Butternut Squash & Kale, Pear and Squash Salad with Clean Balsamic Vinaigrette, and Quinoa Veggie Salad with Roasted Chickpeas

That's a lot of salads. But, when it comes to lunch, light dinners, and side dishes you really can't beat them.

Now considering how gaga I am for peaches, looking back I cannot believe I don't have any salads that feature them! So I'm about to remedy that with these canned California cling peaches. The peaches are smooth, juicy and bursting with delicious ripe peach flavour.

My goal was to make a refreshing salad that is satisfying and fresh, full of nutrition, and perfect for the winter months when your body is craving some sunshine ripened fruit. Hello Vitamin A and C! This is an every-day-of-the-week type of salad.

Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it's off-season and you're craving peaches, there's nothing to lose by eating them canned. What many people don't know is that canned fruit often retains more nutrients than fresh because it's picked fully ripe and then packaged right away. Fresh fruit, on the other hand, has to travel long-distances in the winter month from farm to your kitchen table.

Most canned peaches in Canada are actually California cling peaches. They are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.

This recipe is simple. It starts by giving the kale a nice little massage with a drizzle of olive oil and some lemon juice. Simply squeeze the kale with your fingertips and release it, and repeat this for about 2 minutes. Massaging the leaves before assembling the salad makes them soft and tender, and reduces the bitter taste that kale is so popular for.

After the kale is ready to go, it gets tossed with a tasty dressing made from honey, olive oil, lemon juice, and freshly ground black pepper.

Then it all gets finished off with those juicy canned peaches and some toasted pepitas to add some crunch and round out all the flavours. Pepitas also add good fibre and healthy fats. Perfect for a quick and easy lunch or dinner. You could also add some leftover chicken and goat cheese. I highly recommend the goats cheese!

Kale and Peach Salad 

(Serves 5-6)Print This Recipe

Ingredients

1 bunch kale, stalks removed and discarded, leaves torn small

1 large lemon, juiced (about 4 tablespoons)

1/4 cup extra-virgin olive oil, plus extra for drizzling

pinch of sea salt

2 teaspoons honey

Freshly ground black pepper

1 1/2 cups (340g) California canned cling peaches in fruit juice, drained and chopped

1 small English cucumber (about 285g), sliced thinly

1/4 cup (50g) toasted pepitas (pumpkin seeeds)

Directions

In a large bowl, add the kale, half the lemon juice (about 2 tablespoons), a drizzle of oil, and a pinch of sea salt. Massage the kale, squeezing with your hands, until it starts to wilt and soften a bit, about 2 minutes. Set aside, and make the dressing.

In a small bowl or liquid measuring cup, whisk remaining lemon juice with the honey and fresh ground black pepper to taste. Pouring in a slow stream, add the ¼ cup of olive oil while whisking until dressing forms.

Pour the dressing over the kale, and add the peaches and cucumber. Toss gently and top with toasted pepitas. Serve and enjoy!

Nutritional Information

Serving size: 1/5 of recipe     Calories: 201     Fat: 13.8g     Saturated fat: 2.3g     Carbohydrates: 15.7g     Sugar: 10.9g     Sodium: 121g     Fibre: 2.2g     Protein: 5g

Happy Friday!

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness I share here.

Kung Pao Chicken and Vegetables

Do you remember that Szechuan Chicken Stir-Fry recipe I posted not too long ago? Well, I have a follow up recipe to share with you today that's so good, you must promise me you'll make it.

This one takes a little more prep work because of the extra vegetables but it's just as fast if not quicker to cook.

Perfect for when you're in a dinner rut. This will add some tasty zest to your palate.

I recieved such wonderful feedback from you all on my Szechuan Chicken recipe. I had people asking me for more similar recipes! Excellent! I love hearing from you guys so don't hesitate to ask me if there's something you'd like to see on the blog. Keep the great comments coming :)

Now back this dish.

This Kung Pao Chicken packs flavour in spades. I think it's safe to say it could rival any bought from your favourite restaurant. I've made this recipe a few times now and we all loved it. It's like going out for dinner and taking a vacation from typical healthy eating, but really, it's super healthy and clean.

When I set out to make this dish, I made sure to add loads of fresh veggies to the ingredient list. The fresh veggies really help bump-up the vitmain count.

I mean just check out those wild vibrant colours! It is enough to make your mouth water!

This Chinese dish will rival the best kung pao chicken you've ever had from a take-out restaurant. It could become a fast and easy weeknight favorite. Especially when it only takes 20 minutes to cook.

Kung Pao Chicken & Vegetables

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (serves 4)

• 2 tbsp olive oil or sunflower oil, divided
• 1 large red bell pepper, chopped
• 1 cup kale, stems removed, and chopped roughly 
• 1 cup red Swiss chard (large stems removed), leaves cut into 1-inch pieces
• 1 cup broccoli florets
• 1 yellow or green zucchini, sliced 
• 1/2 cup carrots, sliced on an angle
• 1/2 cup snow peas
• 1/4 tsp red pepper flakes
• 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup roasted unsalted peanuts
• 1 1/2 tbsp low-sodium soy sauce
• 1 clove garlic, minced
• 1 tsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
• 2 green onions, white and light green parts only, thinly sliced
• 2 tsp rice vinegar
• 2 cups cooked brown jasmine rice, or quinoa

Instructions

Heat oil in a large non stick skillet on medium-high. Add bell pepper, kale, red chard, broccoli, zucchini, carrots and snow peas, and cook, stirring frequently, until the vegetables begin to soften and everything is almost cooked, about 5 minutes. Transfer vegetables to a plate and place in the oven on low to keep warm.

Heat remaining tablespoon of oil on medium-high. Add red pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.

In a small bowl, stir together 1/4 cup water, soy sauce, garlic, ginger, onions and rice vinegar. Stir the mixture into chicken and bring to a simmer. Cook for 3-4 minutes or until chicken is no longer pink inside. Return cooked vegetables to the skillet and give everything a good stir. Serve over top of rice, dividing evenly among 4 bowls.