Disclaimer: This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.
I’ve seen a lot of articles about the top food trends for 2015 floating around Twitter. They probably say that kale salads are so 2014 (or 2013?), but I don’t care. I love a good kale salad. And I could definitely go for one right now after all those holiday cookies and desserts.
So even if kale is “over”, I’m going to go ahead and post this kale salad with sun dried tomatoes, toasted almonds, and Parmesan recipe anyways – because it’s darn delicious. And it’s sticking to one of my New Year’s resolutions to practice using and improve my skills with my new 50 mm f1.7 lens.
I’m not really one to make hard fast New Year’s resolutions, but there are a few things I’d like to work on this year. Other than photography, I also want to start cooking and baking with a bigger variety of whole grains because I have way too many containers of rarely used grains in my pantry that have been collecting dust for an embarrassingly long time. So if you have any great recipes for buckwheat groats, millet, wheat bran, quinoa flour, or freekeh, please send them my way!
I also want to start doing HIIT (or high intensity interval training) at GoodLife Fitness. Lately I’ve been doing mostly low intensity cardio like walking outdoors or easy cycling on the stationary bike, but I know once I find a job, my time will be more limited, so I will need to start getting more bang for my buck with exercise.
Oh yeah, and speaking of working, I should probably also uhh start doing that. My dream career may not be within my grasp right now, but at this point I just want to find any job within my field to start making an income.
So here’s to 2015: a year to be filled with jobs, whole grains, and kale salads. Even if they are so 2014.
- ¼ cup olive oil
- 2 tbsp aged balsamic vinegar
- ¼ tsp Dijon mustard
- Salt and pepper
- 10 cups loosely packed chopped kale
- ¼ cup toasted sliced almonds
- ¼ cup chopped sun dried tomatoes
- 3-4 tbsp shaved Parmesan cheese
- In a small dish, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. If you are using a less sweet balsamic vinegar, you may want to add a touch of maple syrup.
- Pour the dressing over the kale and massage with your hands to work the dressing into the leaves, which helps to soften them. You may not need to use all of the dressing.
- Top the salad with the almonds, sun dried tomatoes, and Parmesan.
What are your New Year’s resolutions?