the other day after a bowl of fruit loops and other unmentional snacks (to save my own embarrassment) I realized I need to get it together with my diet.
It isn’t because I think I’m fat, or hate my body, or hate good food.
It’s because I think it is forsure possible to enjoy GOOD food that doesn’t necessarily need to be covered in sugar and deep fried.
I’ve always loved cooking and baking, and honestly the majority of the time I do eat quite well (healthy).
However lately I have just been eating everything in sight. Which honestly, I feel like sometimes people just go through these phases and IT’S OKAY!
It is okay to indulge, it’s okay to treat yo self, and it is okay to LOVE food!
Loving food does not equal not loving yourself.
So on my way home I went to the grocery store, got home, poured myself a glass of wine (Yes wine, I said I wanted to alter my diet not hate my life), and started COOKING.
I thought of a salad I LOVE from Earls but wanted to make it Emma Style.
So if you are the kind of person who needs direct measurement for a recipe, don’t look here.
Because everything was a dash or a shake or an add whatever you like to this baby because WOW it was amazing.
So, this is what I used.
- Red Onion
- Kosher Salt
- Cracked Pepper
- Fresh Lemon Juice
- Extra Virgin olive Oil
- Balsamic Vinegar
- Fresh Parmesan Cheese
- Brussels Sprouts (Yep.)
- Fresh Garlic
(Also I usually would have added some dried cranberries to this, however my dried cranberries tasted a little too….dried)
Okay so I started out cutting the brussels sprouts in half. I selected about six but like I said this is totally personal preference.
To be honest I used to hate brussels sprouts. I’m not sure if I had actually ever tasted them however I decided I did not like them. I’ve been branching out so I decided hey why not?
I put them into a small pan on low heat with a bit of olive oil in the bottom of the pan. I proceeded to crush three garlic cloves in with the brussels (I LOVE GARLIC…again up to you) and left those for a few minute to simmer.
After that time had passed, I shook some balsamic vinegar in and again flipped the brussels around in that.
In the mean time I cut up the red onion into smaller pieces, again totally up to you how you would like to do this but I also love onion so I threw a ton in there. Set this to the side.
While the brussels simmered after about three minutes (flipping about every 45 seconds) I cracked an egg (over easy style) into another smaller pan.
I honestly would have done poached, however I was out of apple cider vinegar (UGH). But, this turned out GREAT.
So while the egg is cookin and the brussels are simmerin, I cut the kale into smaller pieces of kale and then I start to massage the kale.
I had heard of this and I was like wtf. no. I am not massaging a green. no.
This is sort of why I was “scared” of kale. I mean what?
So I did a few streaks of olive oil onto the kale (streaks like when you do the little lines with the liquid up and down whatever your pouring the liquid on, you know?) and then added a small amount of lemon juice. Like I’ve said, personal preference but less is more with the dressing I would say.
And then basically you just rub it into the kale. Rub the olive oil/lemon juice mixture into the kale and BAM.
Basically, the kale just goes from a light shade of green to a darker shade of green.
By this time you’re brussels and your egg should forsure be done.
So this is how I set up the salad – kale, sprinkle onions, sprinkle a bit of parm cheese, brussels, egg. Then I cracked a bit of pepper, and sprinkled a bit of kosher salt and you’re set!
This salad was amazing. Personally I would have added another egg next time but yum it was so so good.
Honestly the best thing about this was just taking some ingredients, throwing them together, and making something new.
Don’t be afraid of the kitchen!