A recipe for this,
Coming up.
But first.
I’m new on Twitter (do you tweet, too?).
What I mean, is I finally have a Twitter account.
Can you believe it? I feel like such an old person. It’s like I just got an electric dishwasher or something. Everyone’s had one for years, and you finally get one, and enter the realm of modern convenience.
It’s a bit overwhelming. Twitter, that is. It’s like I’m at a party, and there are one bajillion (is that a number?) conversations going on at the same time.
Who do I listen to?
Who do I follow?
Who do I retweet?
I like it though, to my surprise. As busy and varied as it is, I think I like it because it’s kind of how my brain works.
I like variety and information, that’s what Twitter delivers.
I got an account three years ago when I began this blog, then dumped it after three days because it was too overwhelming at the time and I didn’t want to take the time to have to figure out the latest social media fad, especially if it was just going to be replaced by something else in six months (well, it’s still around, so I think there might be something to it).
I’m still learning all the ropes, so if you have any tweeting advice, please feel free to share your expertise.
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Now, on to promised recipe.
This is a dish, like so many of the foods that I eat, that I put together in less than 10 minutes. Perfect post-workout quick meal (don’t be deceived by how gourmet-ish it looks, it really is simple to make!).
You know how important it is to get greens in your diet, so whadaya waiting for?
Get to it, and make this colorful, kale-packed salad.
Kickin’ Cranberry & Kale Salad
GF, SF
Serves 2
You’ll need:
- 4 c. washed, raw chopped kale (I buy mine pre-washed in a bag from Wal-mart)
- 1 avocado, cubed
- 1-2 TBS. balsamic vinegar
- 2 TBS. cranberry sauce (homemade or canned works too)
- 2 TBS. craisins
- 1, 15 oz. can black-eyed (a.k.a. cow) peas
Place kale, cubed avacado in bowl. Drizzle with baslamic vinegar, cranberry sauce. Using (washed 🙂 ) hands, toss. This is an important step here. You want to slightly smash the avocado enough that it coats some of the kale but you want some chunks remaining too. Add beans, craisins, and toss until thoroughly coated.
Eat up.
Nutrition Info: Makes 2 servings (1/2 salad, per serving): 400 calories, 17 g protein, 17 fiber, 12 g, 74 mg sodium.
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Other bits & bobs:
My birthday yesterday was fantastic (some pics including one of the amazing gluten-free, vegan cake that Joseph, yes my husband, made for me, coming up in next post). Thanks for asking.
And thanks for all the well wishes. Love you guys!
Question for YOU:
Do you have a Twitter account? Do you like, or no? What social media do you use most? Please, do share.
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