Babies Like Snacks Too (A Finger Food Recipe)

I love home made food. I love knowing exactly what went into the things that I am consuming, and the satisfaction of enjoying something that I made.

This is also part of the reason why I, for the most part, make or prepare Jackson’s food myself. (For convenience we also give him organic baby food pouches from brands such as: Happy Baby, Sprout, Ella’s Kitchen, and Earth’s Best.) As he has gotten older, I have been trying to get creative with finger foods and not just give him puffs, or Purely O’s (Cascadian Farms organic sugarless version of Cheerios), and my awesome pediatrician mentioned at our last visit that she gave her son “coconut truffles” that she had made herself. That gave me the idea to make Jackson baby friendly “Larabar” bites.

The main ingredients are dates, unsweetened shredded coconut, goji berries, chia seeds, and sunflower seeds. I chose these ingredients for their ability to hold together, nutritional value, and because they are safe to give a baby at 10 months old, which is how old Jackson is. (note: They are all being blended together, so there is no choking hazard.)

What you need:

~ 35 pitted dates (I got them from the bulk bin in Whole Foods so I really didn’t count!)

~ 1/3 cup of shredded unsweetened coconut

~ 1/4 cup of sunflower seeds

3 Tbsp goji berries

1 Tbsp Chia seeds

splash of vanilla

dash of cinnamon

Throw all the ingredients in the food processor and just let it go. You can stop it periodically to make sure all the ingredients are incorporating and blending together. You know its ready when the mixture starts to pull away from the sides of the food processor bowl and begin to ball up.

Mixture is ready!

Mixture is ready!

Once it’s ready you can now roll it into little bites for your baber, or form into small bars for them to bite (or for yourself, because they’re pretty stinking tasty!).

Other ingredients you can add: maca powder, cacao powder, various dried fruit, hemp seeds…whatever nutritious thing you want to sneak in & whatever you think your kiddo would like!

Perfect baby bites.

Perfect baby bites.

I got 4 ounces of little bites for my son, and also formed 6 small bars that we could share.

All of the ingredients I used I felt comfortable giving to my son after our well visit with our pediatrician (and asking some friends advice). Ask your pediatrician if you have any questions regarding what foods your child should be eating. When introducing new foods I always pay attention to make sure there are no allergic reactions going on!

Jackson DEVOURED these bites. He loved them so much! I hope your kiddo enjoys them too!

Have you made any yummy snacks for your littles? Please share!!! :) We love food, especially the home made kind!

 

 

 

Expressions on a Rainy Wednesday

Disclaimer: long post ahead.

Today is May 8th.

That makes me 40 weeks & 2 days pregnant.

I know that everyone says majority of first time pregnancies will go over 40 weeks, but I have to say, I’m kind of not feeling that.

This last week or so has probably been the hardest for me so far, mainly on an emotional and hormonal level. It is something that I can’t quite explain, but if you are 9 months pregnant, or ever have been, maybe you understand. Maybe not. I kind of feel like hiding away until he decides to make his appearance. As a 9 month+ pregnant lady who was expecting to be holding her baby by now, being asked everywhere you go about it doesn’t make me feel happy. I get it, people care and are excited, and that’s nice and all. But yea. Like I said, I’m emotional and hormonal, and overdue and YES I’m ready to have him, YES I’m large and how the heck do you think I am?! :)

Throughout my pregnancy I have imagined & prayed for what I want my labor to look like, getting to have him in my arms on Mother’s Day, also things I did not want to happen. I DO NOT want to be induced. The thing about pregnancy, especially waiting for labor to start, is that you have no control. From the very beginning you can’t make yourself get pregnant. You can’t make your baby grow a certain way or any faster. There is no getting around waiting around 9 months before you can meet your baby. There is no microwave that speeds up the process. And there is no making yourself go into labor. I have literally done everything humanly possible to try to naturally induce labor, or at least help the process along. I am still pregnant. :) Bottom line is…it doesn’t matter what you do. The baby is coming when the baby is good and ready. The reality is that things don’t always go the way you anticipated, wanted or expected. That isn’t always an easy thing NOT pregnant. So again, I say: GOSH the last week or so is HARD. I think the world should know this and love on pregnant women every where.

If there is one thing I have been learning in this realization of how little control I have, is how desperately I need patience, and to trust in the Lord’s perfect timing & care for me. Why????? is. that. so. HARD? I’ve actually been joking that it is taking me back to when I was waiting to get engaged. Haha. Those days of wondering when it will happen, feeling like it might never happen, and knowing it is completely out of your hands. And the day comes & you absolutely can’t believe it!

Jackson Bruno Jacobs will be here soon enough, this I know. I cannot wait until the day we meet our son!

Now onto another topic that I have been wanting to touch on, also relating to pregnancy: Pregnancy & food.

As most people who know me know, I adopted a plant based diet about a year and a half ago. Over the course of being pregnant my diet has changed a little bit. Before becoming pregnant I was completely vegan for a 9 month period. About 3 months or so into my pregnancy I had a craving for eggs, and so one day I ate them. That was pretty much the only non-vegan food I ate for a while, but over the remaining course of my pregnancy I have also eaten dairy in the form of some cheeses, milk & cream. Everything I prepare myself, for myself or my husband, from meals, snacks, desserts, beverages, etc., other than eating eggs for breakfast, has remained vegan. Basically, if I eat non-vegan I am usually out to eat, at a party, or at a friends house.

When I started a plant based diet, I did not do it for the sake of animal cruelty like many vegans out there, although I think it is wrong how animals are treated by the food industry; I did it for personal health and wellness. I felt better and the healthiest I have ever been on a plant based diet and I think that all people should eat in a way that makes them feel physically & mentally great. So, I planned on keeping my plant based diet throughout my pregnancy. Every test that I got done regarding vitamins, nutrition and overall health in the beginning of my pregnancy I passed with flying colors. I was not deficient in anything at all. It is possible to be pregnant and healthy eating vegan! So don’t let anyone tell you other wise! :) Why did I reintroduce some animal products back into my diet then? Simply because at the time I wanted to eat them. I was a pregnant girl and wanted eggs…or froyo…or eggplant parm. It’s not often or every day that I eat non-vegan, but it happens and that is ok.

Another thing I have realized in this pregnancy is that life is to be enjoyed, and part of that is with food. I completely believe in a plant based diet for so many reasons, but I also am not holding myself in any kind of bondage or going to feel bad if I eat something that is not plant based every now and then. I am a person of conviction and passion, and I believe in being committed to eating in a way that is healthy for yourself and the environment at large. That is why I will continue to eat a mostly plant based diet, as cleanly as possible, and as consciously as possible.

My dad came across a very interesting article in our local news paper entitled A New Beef with Meat, Eggs?, by Dr. David Katz and I wanted to share a part of it that fits perfectly with some of these thoughts:

“There are many ways to be an omnivore. In our culture, the most common kind of omnivore is a devotee of the typical American diet. The typical American diet isn’t just a mix of plant and animal foods, however; it’s a mix of real food and junk. A third to half the calories in the prevailing version of modern omnivorousness come from junk food.

In contrast, vegans tend to be among the most conscious and careful eaters today. Being vegan generally indicates a commitment to some blend of health and ethics, and both require thoughtful choices.

A balanced, prudent vegan diet isn’t just totally plant-based, it is substantially junk-free. A comparison between a group of omnivores and a group of vegans is likely to be a comparison between one group eating badly, and another eating well. That such differences would influence metabolism, intestinal flora and health outcomes is far from shocking.

…There are excellent arguments for veganism. Eating only plants, done well, figures among contenders for the most healthful diet, although it’s not the clear winner.” (you can read the entire article here)

What matters is caring for your body and the environment, of which we are stewards. Veganism or a plant based diet is just one way to go about that.

So, now you are up to speed on the status of my pregnancy & food thoughts. I will continue to be sharing amazing vegan recipes, and CAN NOT WAIT to share pictures and stories of our little man when he finally arrives.

Peace & love!

Reason # 874382 It’s Easy Being Vegan…”Best Ever {Vegan} Blueberry Muffins”.

One of my favorite things to do is recreate yummy looking recipes to become its vegan counterpart.

It is my opinion that, if you give it the good old college try, you can be pleasantly surprised at how great things turn out vegan.

I am always up for that!

So, naturally, when I cam across a recipe for the most delicious home made blueberry muffins I had ever seen, but discovered they were loaded with butter (and a bit too much sugar for my liking), I set out to make them vegan. (Also, let’s face it; vegan or not, the general public in the U.S. could stand to live with less dairy & sugar in their diet.)

Outcome: I was not disappointed.

Complete. Deliciousness.

Best Ever Vegan Blueberry Muffins

recipe source: Adapted from A Cook’s Quest, “The Best Ever Blueberry Muffins“.

Streusel Topping

2 T white sugar
2 T brown sugar
1/3 cup oat flour flour (Grind old fashioned oats in a food processor or spice mill.)
2 Tbsp of whole old fashioned oats
Zest from one lemon
5 T melted coconut oil

Muffins
2 cups fresh blueberries (or frozen, thawed & drained)
3/4 cup + 1 teaspoon sugar, divided
1/4 cup agave nectar
1 tablespoon water
2 1/2 cups whole wheat pastry flour (to make gluten free sub oat flour. You can make your own by grinding up 2 1/2 c of gluten free oats in a food processor or spice/coffee grinder.)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 flax eggs (2 Tbsp flax meal mixed with 6 Tbsp of water)
4 tablespoons vegan butter (such as Earth Balance), melted (You can also use coconut oil here. note: If/when adding the melted coconut oil to the recipe it may begin to solidify, which is no big deal really, but just work quickly.)
¼ cup vegetable oil
1 cup vegan buttermilk (1 cup of unsweetened almond or soy milk + 1 Tbsp of white or apple cider vinegar, whisked together til foamy.)
2 teaspoons vanilla extract

Directions
Mix streusel ingredients together with a fork until combined & set aside.Adjust oven rack to position and heat oven to 425 degrees.

Prepare standard muffin tins with nonstick cooking spray, liners, or if you are like me, make shift liners made out of parchment paper.

Prepare your flax eggs & set aside to thicken. Prepare buttermilk mixture & set aside.

Bring 1 cup blueberries, 1 Tbsp water,  and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a large bowl whisk flour, baking powder, and salt together. In a separate medium bowl whisk remaining 3/4 c sugar, agave and eggs together in medium bowl until thick and well combined. Slowly mix in melted butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining 1 c blueberries into flour mixture until just moistened. (Batter will be lumpy; do not over mix.)

Using a scoop (I used and ice cream scoop) or large spoon, divide batter equally among prepared muffin cups. Completely fill each cup. Spoon teaspoon of cooked berry mixture into center of each mound of batter. Gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

I got 12 muffins out of this recipe.
My husbands response: "Eat your heart out McDonalds! I'll take a muffin from foodformyhouse any day..." #win

My husbands response: “Eat your heart out McDonalds! I’ll take a muffin from foodformyhouse any day…” #win

I am going to try it with strawberries next I think! You can use this recipe as a base & use any fruit you like.

Other Nutritional Info…for all the food & nutrition education junkies:

You may notice I cut some some of the sugar & substituted it with agave. Agave is a natural sweetener with a low glycemic index. According to a comparison of agave vs. granulated sugar, white sugar has a glycemic index in the high 60′s, but agave generally scored under 30. It does have calories, but it is low-carb compared to regular sugar, which is why it is a good alternative for diabetics; it does not spike the blood sugar quickly. Also, agave is plant based & completely vegan. Some granulated sugars are filtered using animal bone char. For this recipe the granulated sugar I used was Bob’s Red Mill Evaporated Cane Juice Sugar. It contains more of the natural nutrients found in sugar cane than refined or processed sugars.

Familiar with Dr. Oz? He is pretty popular nowadays. His website provides a detailed explanation of the health benefits of coconut oil. I will let you read up on that on your own!

One of my friend Alayna‘s favorite desserts are home made lemon bars, which apparently would be really hard to make vegan. This just may be my next attempt! Anybody ever done it before??

A Date & A Nut Walked Into A Bar…

Or more like…found themselves in a food processor and were formed into a bar for my delectable enjoyment.

I like snacks. One in particular that I have been fond of  lately is the Lärabar.

Gluten free.

Raw.

Kosher.

Low carb.

Vegan.

Soy free.

Oh so simple and delicious. I thought to myself, “I could make these.” And so, I did.

What you will need:

32 pitted dates

1/2 cup raw or roasted unsalted almonds

1/2 cup raw or roasted unsalted cashews

2 Tbsp shredded unsweetened coconut

1 tsp cinnamon

2 tsp vanilla

I split the batch and did 1/2 chocolate. To do 1/2 chocolate you need 2 Tbsp of unsweetened cocoa powder. To do all chocolate 4 Tbsp of cocoa powder.

What to do:

Add dates, almonds & cashews into a food processor & blend. It will look crumbly at first and you may have to stop it to push the contents back down the sides. It may take a couple minutes to get the right consistency. You want it to be somewhat fine and able to mold. When it’s ready you will notice the contents start to stick together and build up then wave down back toward to blade as it’s running.

At this point stop the food processor and transfer the date & nut  mixture into a medium mixing bowl, then mix in the coconut, cinnamon & vanilla with a wooden or hard spoon.

Mmm mmm mmm

Once that’s combined add in the cocoa powder (remember to split the mixture if doing 1/2) then mix in with your hands to get it fully incorporated.

Now you just need to roll out the sticky mixture and cut it into bars and VOILÁ!

I individually wrapped them and stored them in my fridge, ready to grab!

All rolled out and ready to cut.

Cut chocolate bars.

All individually wrapped & ready to enjoy.

These are awesome because they have the perfect sweetness to them to satisfy a sweet tooth, but with no added or processed sugar.

Also, did you know almonds & cashews not only contain protein, but calcium??? Love knowing I’m getting that calcium. So they’ve got that going for them.

PLUUUUS, the hubs, in his number loving fashion, did the math, and the average cost of one these bars is about $0.80! Hello savings.

AND you could pretty much mix in whatever you like…dried cranberries or blueberries, chocolate chips, ground coffee for a little pick me up…have fun & experiment!
Have you ever made a home made version of your favorite store bought snack?! What would you add into these little winners?

Sweet Tooth Secret Weapon

It happens to all of us…some more frequent than others…but, sooner or later, it happens…the attack of the sweet tooth. Dun-dun-dun.

Maybe you are like me, and chocolate – luscious, dark, pure, delicious chocolate – makes you weak in the knees.

It is challenging being health conscious and vegan to find quality, wholesome & dairy free chocolate. Not to mention, that typical store bought chocolate is loaded with processed sugar, milk fat, preservatives & other processed ingredients.

Question – Do you ever wonder why you urgently crave sweets or chocolate? Do you ever wonder what the heck is going on in your body when you indulge in the sweet treat your co-worker brought in for an office birthday, or splurge on the $10 box of candy at the movie theater and chow down? I do. So, being my curious self, I did some research, and here’s what I discovered:

Serotonin is the body’s natural feel-good brain chemical. Sugar raises the serotonin level in our brain, which causes a chemical high mentally, and that, in turn, results in a lifted mood. Ever have a rough day and demand chocolate like a baby screams for a pacifier? Just me? Anyways…

This is a momentary high! Eventually excess sugar consumption, especially processed white and brown granules, and varieties of glucose, fructose & sucrose, will throw the body’s natural serotonin balance off, and even lessen the body’s natural production of serotonin, as your brain becomes addicted to getting the serotonin high artificially. No thank you. (source)

Aside from this, there is a laundry list of negative effects that refined sugar has on the human body, including: speeding the aging process, free radical formation in the bloodstream, suppression of immune system, depleting the body’s natural nutrient stores, toxemia in pregnancy, fueling cancer cells & much, much more. (source)

Someone help a girl conquer the attack of the sweet tooth with something that won’t ravage my body!!

Enter: CHOCOHOLISTIC.

You may have heard that I have a knack for winning free things lately. And you may remember that I attended the CT Veg Fest last weekend, and that my favorite item was Chocoholistic. Well, guess who won a free box of Chocoholistic chocolates…Me! And y’all should know more about it.

Kenzie Harrick, creator of KHolistic & Chocoholistic, sent me a sweet handmade package of her delicious chocolates, and I was THRILLED to receive it!

Cute little package.

They come 9 in a pack…some were obviously eaten at this point. Couldn’t resist.

Kenzie describes her product this way: “The only chocolate you can eat everyday that will improve your health while you eat it!” Conquering a sweet craving, while boosting my health? That is my kind of chocolate.

Savor, I will. Or did, actually.

Chocholistic redeems the true value of chocolate. As we can learn from Chocoholistic’s website, chocolate eaten the right way can powerfully support the immune system, be anti-aging, be a happy “medicine”, support weight loss, provided non-stimulant energy, and promote longevity! These chocolates are raw, herbal, organic, sugar free, nut free, soy free, dairy free, corn free, wheat & gluten free, non-GMO and are chock full of superfoods. Some of the ingredients include:

Cacao – supports heart health, relieves stress, relaxes muscles, lowers blood pressure, has anti-inflammatory functions, & is highest food in antioxidants, which boosts immune system and fights aging.

Chia Seeds – great Omega 3:Omega 6 ratio, supreme energy food, contributes to mental health, bone health, breast health & prenatal health.

Coconut Oil – antimicrobial oil that kills unwanted bacteria, viruses & parasites, a fast absorbing fat that does not affect the waistline, lowers cholesterol & triglycerides, provides energy & boosts immune system.

Passion Flower – soothing mood booster that calms anxiety, promotes happiness, helps eliminate stress & promotes good sleep.

Reishi – medicinal mushroom known for outrageous immune support & helping the body return to homeostasis so it can operate at optimal efficiency. It has a variety of vitamins & minerals. (source)

Could you tell they are hiding all that good stuff in there?! Sneaky buggers.

Wondering how they taste? YUMMY. You bite into the handmade morsel and it hits your tongue with the deep taste of pure cacao, with hints of herbal notes and the perfect amount of sweetness. It also has an enjoyable slight grittiness that adds a perfect texture. It pairs well with morning coffee, afternoon tea, wine after dinner…and anything anywhere in between.

I so enjoyed experimenting with different ways of enjoying this chocolate treat. Here are some of my faves:

In a smoothie!! (2 bananas, 1.5c blueberries, 2c almond milk, 1c spinach, 1tbsp flax seed meal, 2 coarsely chopped Chocoholisitic chocolates and blend for 2 smoothies!)

Grainy cracker topped with almond butter and shaved Chocoholistic chocolate. Fun late night snack.

Keep a look out for more from the talented Kenzie Harrick & Chocoholistic…like the new Goji Superberry flavor!

Oh, and you’re welcome for your new sweet tooth secret weapon. :)

Do you have any fun healthy treats that you go to when you are in need of the sweet?? Do share, friends!

Weekend Wins

Hey friends! I feel like it has been a while since my last post…it has certainly been a busy few weeks in the Jacobs home, but taking time to relax and enjoy this restful Sunday afternoon.

Last weekend we were in Plymouth, MA hosting the annual Brave Generation conference with an organization we work with called Holyfire Ministries. It was a beautiful weekend to be on the shore, worshipping Jesus with almost 1000 people, in a town that holds so much heritage for our nation!

Beautiful view from our boardwalk stroll

This weekend, April 28th-29th, was the very first ever CT Vegetarian and Healthy Living Festival held in the Hartford Convention Center.  Joe & I spent the afternoon there with our good friend Annie; it was a lot of fun to be a part of it!

Happy vegfest goers :)

Many (mostly local) organizations and companies who support and promote the vegetarian, vegan & holistic lifestyle were there offering their products and services to the attendees. There was an array of soaps, jewelry, beauty products, apparel, energy saving systems, local farms, kitchenware, LOTS of food and more on display, and being served up for all who inquisitively approached each table.

Here were some of my favorites:

SuperSeedz, by Kathie Pelliccio at Kathie’s Kitchen in Branford, CT – Amazing shelled pumpkin seeds that come in a variety of flavors including, Super Spicy, Sea Salt, Sugar & Cinnamon, my favorite: Coco Joes & more.

Good Neighbors Foods – Delicious Salsa & Hummus from Derry, NH. I loved the Peach & Pineapple salsa.

Mama Micki’s All Natural Bakery – out of Scituate, Ma offering Cookies & Biscotti that will delight your taste buds. The Chocolate Orange & Molasses were the bomb.

The Fanciful Fox – Soaperie & boutique located in Scranton, PA. I love soap & natural handmade anything; put the two together: perfection. These soaps and other beauty products not only smelled amazing, but were all so creative, and well, fancy. I wanted them all!

Ok, on to the item I probably tasted the most of: CHOCOLATE. I am a chocolate lover and there were a couple of products that won my heart.

Taza Chocolate – This chocolate factory based in Somerville, MA makes stone ground organic chocolate inspired by age-old Mexican chocolate traditions. They have flavors like Salted Almond, Vanilla Bean & Guajillo Chili. My fave was the Ginger Chocolate! You can take tours of their factory, and that is definitely on my list of things to do this summer!

Chocoholistic – This was my favorite product at the entire event, mainly because I ADORE chocolate and all things HEALTHY. Kenzie Harrick, Certified Health Counselor from East Norwalk, CT created raw, organic, sugar-free, super food, medicinal chocolates containing health promoting ingredients like: chlorella, chia seeds, passion flower and reishi, just to a name a few. It was really yummy!

We had a blast experiencing this *first ever* festival and already can’t wait for next year! Check these guys out and let me know what you think!

The free samples made for a great car ride snack back home. Thanks Hint & Cedars! See you next year!

Summer’s Calling Kale Salad

“Joy is the realest reality, the fullest life, and is always given, never grasped. God gives gifts and I give thanks and I unwrap the gift given: joy.” – Ann Voskamp, One Thousand Gifts

This weekend was full of life’s simple treasures that bring my heart joy:

1. My sweet niece. We’re like best buds. We had the privilege of having her over Friday night into Saturday for some great fun, including baking chocolate chocolate chip cookies, watching “Barbie in a Mermaid Tale 2″, pancakes in the morning & dance class. You know my hubby loved every second of the girly activities. He is a great uncle!

Isn't she adorable? Girl's night necessities: movie, popcorn & chocolate.

2. THIS WEATHER. I love sunshine combined with a soft breeze, and today was pretty glorious. It made for the perfect Sunday afternoon walk to our friends house just around the corner, and back yard picnic table conversations.

3. Kale. Yes, I said it; kale. If you remember from an earlier post, I have an affinity for healthy food, especially green stuff. The darker the better. Kale is so nutrient rich, its stinkin ridiculous. According to this article on onegreenplanet.org, one cup of kale alone contains 1000% of a daily serving of vitamin K, which prevents heart disease, regulates blood clotting, and according to a study done by the American Journal of Clinical Nutrition, can reduce the risk of developing cancer. In that same cup is 180% of a daily serving of vitamin A, 200% of calcium, and is a significant source of vitamin B6. Am I the only one who gets excited about nutritious food? I hope not!

After eating more than my fair share of chocolate chocolate chip cookies, I was feeling the need to fuel my body with something healthy, and with summer creeping in on us slowly but surely, I couldn’t help but think: summer salad…with kale. I wanted something simple, bright and fresh, and that was delicious, of course. I created something that was just that.

Summer’s Calling Kale Salad

Serves 2 as main course, 4 for side dish

Ingredients:

6 medium leaves of kale, cut from the stem

¾ cup of pineapple, diced

½ avocado, diced (I cut it into 6ths length wise, then diced.)

Juice of 1 lime

1 tbsp of olive oil

1 tbsp Agave nectar

Salt & pepper to taste (I did about ¼ tsp of freshly ground salt and a few grinds of fresh pepper.)

A handful of fresh cilantro for garnish

(you could also garnish with some diced red onion…the hubs doesn’t really go for raw onion, so I left them off!)

Directions:

Wash your kale if you have not already.

Cut the leaves away from the stem with a knife, or just use your hands to tear it.

Stack a few leaved on top of each other and roll into a long, tight wad. Then, cut thin strips with a sharp knife to end up with thin shreds of kale.

My personal favorite way of cutting most leafy greens.

Place shreds into a large bowl and finish cutting all of your kale leaves, adding them all to the bowl.

Throw in your pineapple & avocado, then add the lime juice, oil, agave, salt & pepper, and then toss.

Serve in cute salad bowls and garnish with cilantro.

mmmmm all that leafy green goodness.

The sweetness and citrus from the pineapple, paired with the creaminess of the avocado is the perfect complement to the heartiness of the kale. So tasty.

ENJOY!

Hope that you had a fabulous weekend as well, and take the time this week to appreciate the gifts you have been given in life that were designed to bring you fullness & joy!