Hello 2013!

Welcome to 2013! I hope everyone enjoyed their holidays and was able to spend time with family and friends. I hosted a lovely Christmas dinner that was all gluten free. One of my aunts is also gluten free, so we both enjoyed being able to eat everything!

My oldest sister and I made all the food, including a crown roast of pork with gluten free stuffing and gravy. We also had creamed pearl onions (made with goat's butter and milk), farmer's salad (a layered salad), and King's Arms Tavern (Williamsburg, VA) Sweet Potato Casserole, all of which are holiday staples in my family. We had cherry pie, and a new recipe that my oldest sister wanted to try, cranberry meringue pie. Whipped cream and whipped coconut cream rounded out the menu. The food was delicious and the entire day was lovely.

I gave up on making new year's resolutions years ago. I have always failed at them so I've decided to not even try anymore. That being said, after all the parties of the season, I am feeling a bit weighed down and eating simply and whole always makes me feel better. This is a great recipe if you're feeling the same way. It is something my gluten free aunt made over the summer while we were visiting and we've eaten it several times since then. This dish is simple, filling, and yummy. And, it saves for several days (although my aunt warned me to not save it with the sunflower seeds on it.)

Kale Salad
Serves 4

• 1 bunch of kale
• juice from 1/2 lemon
• 1/2 avocado, rough chopped
• salt
• pepper
• 1 c raw brown rice, cooked
• sunflower seeds, whole or ground

1. Remove the kale stems and cut into 1/2" strips.
2. Massage the kale with avocado and lemon juice with your hands until the kale has broken down, approximately 3 to 4 minutes.
3. Season with salt and pepper to taste.
4. Serve over brown rice with sunflower seeds on top.

This recipe was shared on Diet, Dessert and Dogs' Wellness Weekend, Vegetarian Mamma's Gluten Free Fridays, and Allergy Free Alaska's Whole Food Fridays!