Tonight for supper I made for my mother and I a delicious supper of turkey meatballs, spaghetti squash and an absolutely scrumptious salad. I was originally planning on posting my meatball recipe, however this time around they didn’t turn out so pretty. I’ve made them many times already and they turn out great. I guess that’s what I get for not writing down the recipe when I made them the first time.

Despite the petrified meatballs, the salad turned out beautifully. I know that kale contains so many great nutrients, but I just can’t get over the fact of how much roughage it is. I swear I have chew it for at least two minute before I can finally swallow. I  figured out a couple new tricks to make this super green easier to digest…well I wouldn’t exactly say they’re new tricks. It’s basically just cutting the Kale up in smaller pieces…common sense! Something I hadn’t been using with this kale green since my mom started buying it. That is until now :)



Bunch kale de ribbed and chopped finely 

1 Apple cubed

1/4 cup walnuts chopped

1/4 cup dried cranberries

1/4 cup Olive oil mayonnaise

1 tsp poppy seed

1 tsp cinnamon 

2 Tbsp white balsamic vinegar 

1/2 tsp white wine vinegar 

2 tsp agave 

Dash of salt and pepper


Whisk together mayonnaise, poppyseed, vinegars, agave, cinnamon, salt and pepper in a small bowl. Set aside

Throw Kale, Apple, Walnuts and Cranberries. Drizzle dressing over top and toss together. Serves 4 


Per Serving: 160 Calories; Fat: 6 grams (Saturated: 0.5) Sodium: 75 mg; Potassium: 90 mg; Carbohydrates: 25 g; Fibre: 4 grams; Sugars: 13 grams; Proteins: 5 grams; Excellent source of vitamin A, C and source of Calcium, Iron and Manganese



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