Carne Asada with Grilled Vegetables | SYSTEM OF STRENGTH Ingredients 1 lb skirt of flank steak 2 limes juiced 1 orange juiced 1 jalapeño diced 2 cloves of garlic minced 1/4 teaspoon cumin 1/4 teaspoon chili powder 2 zucchini sliced into half inch pieces 2 poblano peppers cored and cut in half 1 orange pepper cored and cut into four pieces 1 red onion peeled and halved 2 Tablespoon Extra Virgin Olive Oil 1 15… read more →
Kale is one of my favorite hearty greens. There are a few steps that I always follow when using it in recipes. After I remove the ribs and chop into bite size pieces, I sprinkle the leaves with a little salt. This helps diminish the bitter flavor. The next step is to massage the kale. Basically, I grab handfuls and squeeze. This softens up the tough leaves and makes it easier to eat. (Jaymee from System of Strength)
3 head of Kale ribs removed and chopped
1 pint of blueberries
1/2 cup almond slivers toasted
pinch of salt
1/4 cup balsamic vinegar
1 tablespoon shallots finely minced
1/2 tablespoon dijon mustard
pinch of salt and pepper
1/4 cup Extra Virgin Olive Oil
In large bowl, place kale, sprinkle with salt and massage. Next add the blueberries and almonds.
In a small jar with a lid, combine the vinegar, shallots, mustard and salt and pepper. Add the oil and shake until the dressing is well blended. Pour the dressing around the edge of the salad bowl and toss until all ingredients are combined.