Kale and Strawberry Salad with Creamy Citrus Balsamic Vinaigrette Dressing

I've been making this salad for a while now. It's my go-to lunch during the week. It's super filling and full of yummy goodies. Kale is all the trend these days, and I'm definitely jumping on board with this one. 

I just make a huge bowl of this salad and separate it into different tupperware containers for the week. If you decide to make this for lunch, be sure not to add the dressing until right before you eat it. 

The hearty kale is topped with sweet strawberries and crunchy almonds. I love the added crunch from the sunflower seeds too. The tangy goat cheese and creamy dressing is the perfect contrast of flavors. You can completely customize this recipe to suit your taste buds. Sometimes I substitute feta cheese for the goat cheese, dried cranberries for the fresh strawberries, and pecans for the almonds. It's totally up to you. 

The dressing is also super simple. I literally just put all of the ingredients into a jar and shake it all up. It only takes like 2 minutes to make! No more store bought dressing for me...this one is simple, light, refreshing and so much better for you. Enjoy! :)

Kale and Strawberry Salad with a Creamy Citrus Balsamic Vinaigrette
Serves 4
Ingredients:
For the salad:
3 cups chopped kale, stems removed

1 cup mixed greens
1 cup sliced strawberries
1/3 cup sliced almonds

1/4 cup sunflower seeds, hulled
1/4 cup goat cheese

For the Creamy Citrus Balsamic Dressing:
2 tbsp olive oil

2 tbsp balsamic vinegar
3 tbsp fresh orange juice
1 tsp honey
2 tbsp non fat, plain Greek yogurt

1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper

Directions:

1. Put the kale and mixed greens in a large bowl.
2. Add the strawberries, sunflower seeds, almonds, and goat cheese. Toss gently.
3. In a small mason jar, combine the olive oil, balsamic vinegar, orange juice, honey, Greek yogurt, Dijon mustard, salt, and pepper. Shake until mixed well.
4. Pour the dressing over the salad and toss to coat. Serve.

Homemade Granola Bars

I've been making a lot of granola lately, and I mean A LOT. It's the perfect breakfast or snack on the go. I just love it. 

I found a recipe for homemade granola bars on Pinterest and couldn't wait to try it. We've been buying these super delicious peanut butter and dark chocolate granola bars made by Nature Valley lately, and they are sooo good. After looking through a few different homemade granola recipes, I realized it was actually pretty easy. 

The best thing about granola is that you can literally add ANYTHING you want! Just look at this amazing  mix of oats, quinoa, almonds, sunflower seeds...

Don't like almonds? You could use walnuts, pecans, pistachios, or cashews. You can add in or leave out any ingredients to suit your taste buds. And of course, adding in some peanut butter would be amaaazing!

If you don't have all of the ingredients laying around...(maybe you don't hoard almonds, oats, quinoa, and chocolate chips like I do)...you could also just use a bag of your favorite trail mix and turn it into granola bars. SO EASY! :)

Homemade Granola Bars

Makes 12 bars

Ingredients:
3 cups old fashioned oats 

1 cup uncooked quinoa

1/4 cup sliced almonds

1/4 cup sunflower seeds

2 tablespoons flaxseeds

1/4 cup unsweetened coconut, toasted
2 tablespoons coconut oil
2 tablespoons brown sugar
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
5 ounces dark chocolate

Instructions:

• Preheat the oven to 350 degrees. Scatter the oats, quinoa, almonds, flaxseeds, and sunflower seeds on a baking sheet. Toast for about 15 minutes, stirring once. 
• Line a 9x9 pan with parchment paper or foil. Make sure you have a piece that is long enough to hang over the sides. It will make it easier to lift the bars out of the pan.
• While the granola is toasting, heat the coconut oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.
• Bring it to a simmer over medium heat and stir to make sure the brown sugar dissolves.
• Put the toasted granola in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Scrape the mixture into the prepared pan.
• Fold the parchment or foil over the top of the granola in the pan and press down to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even.
• Let the granola bars set up in a cool dry place for at least an hour. You could also let them set up in the refrigerator.
• Life the bars out of the pan and onto a cutting board. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. 
• Melt the chocolate in a small saucepan over low heat. Use a spoon to drizzle the chocolate over the sliced bars. 

Chai Spiced Biscotti with Cranberries and Almonds

Having two weeks off of work is pretty awesome. I've spent my Christmas break having lazy mornings of sipping coffee in bed and enjoying a good magazine. And of course with so much free time, I've been doing a bit of baking! 

I have recently become pretty obsessed with drinking Chai tea, so it became the inspiration for this Chai Biscotti. The texture is crisp and crunchy with spice from the ginger and a hint of sweetness from the cranberries.

This is my first attempt at making biscotti and it definitely will not be my last! It's super easy and the perfect little snack with a big cup of hot tea.

Chai Spiced Biscotti with Cranberries and Almonds

Recipe adapted from Katrina's Kitchen

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1 tsp cardamom
1/4 tsp nutmeg
1 tsp ground chai tea leaves
1/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 tsp vanilla

1/2 cup dried cranberries
1/4 cup slivered almonds

Directions:

• In a large bowl, stir together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom. Whisk in the 1 tsp of ground chai tea leaves. 
• In a stand mixer, cream butter and sugar. Add eggs and vanilla. Continue to beat in mixer for 3-4 minutes, scraping down the sides of the bowl.
• Beat in all the dry ingredients. Stop the mixer and stir in the cranberries and almonds. The dough will be slightly stiff and sticky. Cover and chill dough for about an hour. 
• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface, and knead 7 or 8 times. Divide dough in half. Roll each loaf into a log and then flatten into a mounded shape on the baking sheet. The logs should be roughly 1 1/2 inches wide and 10 inches long, and spaced a few inches apart on the baking sheet.
• Bake for 25 minutes, until lightly browned.
• Remove from oven and let cool 20 minutes. Reduce the oven temperature to 325 degrees.
• With a sharp serrated knife, slice diagonally into ½ inch thick slices. Place cut side down on parchment paper and bake again for 12-15 minutes. Turn slices over and bake another 12-15 more minutes or until the slices are crisp around the edges and golden brown.

Raspberry and White Chocolate Crumb Bars

These bars are so good! I love the flavor combo of the preserves combined with the sweetness of the white chocolate chips...yum! They are super easy to make and you could change up the flavors with any kind of fruit.  

You start with a layer of rich buttery crust, then a layer of raspberry preserves mixed with fresh raspberries, a sprinkle of yummy white chocolate chips, and then a buttery crumb topping with oats and almonds.

I seriously recommend you make these, you won't regret it! Enjoy :)

Raspberry and White Chocolate Crumb Bars

Recipe adapted from Cookie Monster Cooking

Ingredients:

1 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided, cut into ½ inch piece

1/4 cup packed light brown sugar

1/4 cup rolled oats

1/4 cup sliced almonds

3/4 cup raspberry preserves

1/2 cup fresh raspberries

1/2 teaspoon fresh lemon juice

1/3 cup white chocolate chocolate chips

Directions:

1. Preheat the oven to 375 degrees. Line an 8 by 8 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 8 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 minute.
3. Measure out 1 cup of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
4. Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 1 tablespoon of butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
5. In a small bowl, add the preserves, fresh raspberries and lemon juice. Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
6. When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the topping over the raspberry/chocolate filling (do not press into the filling). Return the pan to the oven and bake for another 20-22 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.