True Food

Tuscan Kale Salad

You may have heard me talk about my FAVORITE kale salad before. If not, let me introduce you to the Tuscan Kale Salad from True Food Kitchen. True Food’s menu was created by  Dr. Andrew Weil’s anti-inflammatory diet, but “you don’t have to be a die-hard Yogi to dine at True Food Kitchen. You need only a desire to give your body nutrients, and your palate something memorable. The basis for Dr. Andrew Weil’s anti-inflammatory diet isn’t meant to deprive a healthy body of great flavors, it’s meant to take popular trends in cuisine and pair them with healthy living.”

The Tuscan Kale Salad is my all time favorite. Ever! Since There isn’t a True Food Kitchen everywhere, I am bringing the restaurant to your kitchen with a single serving Tuscan Kale recipe! This particular salad doesn’t come with smoked tempeh on it, but it’s my favorite way to order. Since I don’t have a smoker, I found an awesome short cut to get the same smokey flavor!

So what is tempeh?
Tempeh (tem-pay) is similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition to salads!

Where do I buy Tempeh?
Most grocery stores such as Ralph’s, Kroger, Pavillions, Trader Joe’s, and health food stores like Whole Foods carry tempeh. It’s usually located by tofu and other vegetarian foods in the refrigerator section. I used Tofurkey Brand Smokey Maple Bacon Flavored Tempeh from Whole Foods for this recipe.

P.S. I love when my sister lets me use her camera and fancy lenses!

Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Tuscan Kale Salad
Serves 1

4 Strips of Smokey Maple Bacon Flavored Tempeh
2 cups chopped Tuscan kale (aka dinosaur kale)
1 Tbsp shaved parmesan (or shaved cheese blend)
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 garlic clove – mashed
pinch of salt
pinch of pepper
pinch of hot red pepper flakes

Wash and dry kale. Cut kale into half inch strips and place in a bowl. Mash garlic with a fork and combine with olive oil, lemon juice, salt, pepper, and hot red pepper flakes. Massage dressing into the kale and set aside. Place 4 strips of tempeh in a pan sprayed with nonstick cooking spray over medium heat. Cooke each side of the tempeh for 2 minutes until golden brown. Remove tempeh from the stove and cut into one inch pieces. Toss the tempeh and parmesan in the salad and enjoy.

Tuscan Kale Salad
The Rabbit Food Pyramid Breakdown
Produce: kale
Whole Grain: enjoy with one serving of whole grain crackers or a side of quinoa
Protein: tempeh and cheese
Plant Based Fat: olive oil

RFFMBT Goes to Denver!

Hi snow bunnies!

I just wanted to give you guys a little update of what’s going on!
As I’m sure some of you remember, the last time I went out of town, I didn’t come back to my blog. I can assure you, I am not going anywhere!
I’m writing to you from the gorgeous Denver, Colorado. I flew in the second it started snowing on Wednesday and woke up Thursday morning to a winter wonderland. Boy do I miss the mountains. I’m here visiting two of my best friends Erica & Jason, relaxing and working from my lovely laptop.

Here are a few things I have coming up this march:
March 6 Chobani dinner with all of the lovely chobunnies at Chobani HQ
March 7 Trapezing & Tasting with Lara Merrican, founder of Larabar!
March 13-15 Speaking at the 2013 PBH Annual Conference: The Consumer Connection
Not to mention some pretty awesome giveaways coming up!

I am having the best time blogging away, it makes me so incredibly happy and gives me a sense of peace. Thank you for your support and for  never giving up on me, even when I went into hibernation for a bit! You truly make my day each and every day that I find myself absolutely speechless with the amount of kindness and support you give me. Sometimes the only thing I can think of saying is the word grateful. I am so grateful for all of my readers. I am grateful for all of the things that I learn from you, and the inspiration that you bring me.

So what have I been doing on my little getaway you may ask?
I’ve been enjoying the snow, this beautiful city, the cold weather, seeing my best friends, sharing countless laughs, exploring new veggie restaurants, meeting new people, learning that it’s not a good idea to exercise your first day in the mile high city (especially coming from LA), relaxing, being a free spirit, indulging in candy from Hammond’s Candy Factory, not worrying about the little things, answering a copious amount of emails, slipping on black ice, letting snow fall on my nose and eyelashes, bundling up in cozy sweaters, hats, scarves, and gloves, strolling through downtown, and realizing how truly blessed I a

RFFMBT Goes To DenverReading material and snack for the plane ride.

RFFMBT Goes To DenverDriving to Hammond’s Candy Factory with Erica

RFFMBT Goes To DenverJason & Erica

RFFMBT Goes To DenverCutest street!

RFFMBT Goes To DenverTuscan Kale Salad with Smoked Tempeh from True Food Kitchen.

RFFMBT Goes To DenverSpinach, goat cheese, pepper, spinach, and onion frittata made by Chef Jason.

RFFMBT Goes To DenverHammond’s Candy Factory

RFFMBT Goes To DenverFeeling like Veruca Salt. “But Daddy, I want a golden egg NOW!”

RFFMBT Goes To DenverOf course I found an adorable white chocolate bunny. What a cutie!

RFFMBT Goes To DenverCoffee, and cuddling up in this blizzard!