Maya E Nahra, RD, LD From my Weekly Fig: Meal Planning Made Easy! Learn more about my Weekly Fig here!
Citrus Kale Salad
- 1 bunch lacinato kale, shredded/ chopped
- 1 bunch cilantro
- 1 cup raw, unsalted chopped walnuts
- 1 cup dried cranberries
- juice of one lemon
- juice of one orange
- 3-4 T of olive oil
- unrefined sea salt
Combine all ingredients into a large bowl. Toss to combine and enjoy! (This salad is scrumptious for the next few days!)
Kale & Potato Hash with Chicken Sausage
- 1 bunch regular green leafy kale
- 1 bag (2-3 cups) frozen hash browns
- 3 fresh chicken sausages
- 2 tablespoons horseradish (optional)
- 1 medium shallot, minced
- freshly ground pepper
- unrefined sea salt
- extra-virgin olive oil
Pour the frozen bag of hash browns in a bowl mixed with chopped raw kale.
In a separate bowl, mix horseradish, shallot, pepper and sea salt. Add to the chopped kale and potatoes; stir to combine.
Heat olive oil in a large nonstick skillet over medium heat. Add the kale/potato mixture, spread into an even layer and cook, flipping like a pancake when one side is browned, about 12 to 15 minutes total.
Once that is cooked, put onto a large serving plate and cook up the chopped sausages until browned, about 4-5 minutes. Spoon on top of kale and potato hash and serve!
That was great Maya!