Episode #5: How to Bake Salmon and Make an Irresistible Kale Salad
INTRO: Welcome to Healthy Sexy Nutrition with me, Michelle Fox, culinary nutritionist, health coach, and your host for this podcast. I teach busy professionals how to get more nutrition in their bodies and how to have more fun in their home kitchens. If you struggle with consistency or sometimes forget to make your needs a priority, or you avoid planning your meals, you, my friend are in the right place.
Join me each week for inspiration to increase your energy, discover new recipes, manage your hormonal woes, and so much more. You are a busy professional, but that does not mean your nutrition should suffer. You deserve to live in a body and have a life that you love. Let’s dig in.
MICHELLE FOX: Are you curious about how to get dinner on the table in under 30 minutes? How about curiosity about having more fun in your kitchen? Well, your girl’s got you in this week's episode. I am sharing a replay of a really fun Facebook Live I did a few months back. And it's all about how to make an amazing big salmon and a really magical kale salad.
And let me tell you, you are going to love this kale salad. Especially you, my friend, who might be shaking their head saying I do not love kale. You're going to love this one. So try it. Stick around. Listen in. And at the end, I've got a special surprise for you.
When you're done listening to this episode, please come on over to Instagram. You can find me at michellefoxlove. And let me know what you think about this episode. I would truly love your feedback.
Here we go.
MICHELLE: Hello. Hello. Hello. Who's with me? I saw a few people digging in as I was setting up on the backside. My number one goal is community. So glad you're here. All right. So now that I know the technology is working and we can get the dance working. Cause you know, what is a meal in my kitchen without a little shoulder shake.
It's hard not to dance when I get so excited about this gorgeous, nutrition. So as I'm playing with this kale, that kind of looks like a kale afro, I will tell you, we are making Cali ginger salmon plus a magical kale sald. So that is what is for dinner tonight.
Hopefully you already grabbed the ingredients and you're planning to cook with me, but if not, head on over to michellefox.com/events, and then you'll see the link to get the ingredients so that you can either follow along or grab the ingredients over the weekend and make this for your dinner on Saturday or Sunday.
This is literally my favorite meal. I was with a girlfriend earlier today, and she asked what my favorite meal is or was. And I'm like how funny, “just join my Facebook Live tonight and you'll see exactly what the favorite meal is.”
So we are making my favorite meal tonight. As per use, I will do my best to share why I like to use these ingredients, what nutrients they're bringing to our body, how they're bringing us more energy, and more balance for our hormones. So let's dig in
We are going to set our ovens preheat at 375 degrees. Let's start there. I'll give you a moment.
Grab your cauliflower. You can see mine over my shoulder. I steamed mine earlier just because I knew I'd get to taklin’ and time would fly and you just never know what's going to happen on, on these lives. So I steamed my cauliflower, so I'll move to the side so you can see I've just got like the old fashion steamer. You might have a boiler that you steam your veggies in.
But grab a whole head of cauliflower, chop it coarsely. And coarsely again means, you know, chopped. It doesn't have to be perfect. There is no such thing as perfection in culinary nutrition, except for getting that perfect nutrition into your body. So chop the cauliflower coarsely, steam it—well, of course wash it first, steam it until it's just about fork tender, and then you can leave it on the stove for now. We're gonna use that as our last step, but just so you know, I already strained my cauliflower. It's sitting here waiting to be pulsed in the blender.
Another hip tip ahead of time, I'll tell you we're going to pulse it because I made this recipe—well, I made the mashed cauliflower recipe last week and I put it on full speed. And it came out like baby food and the family definitely gave me two thumbs down for that one. We still ate it, but it wasn't great.
All right. So ovens are set 375 degrees, cauliflower, steam it the way you steam veggies. And if you're one of my newbies, go ahead and just Google, how to steam veggies, because like I said, I already steamed mine, so we're going to move right along.
Let's jump straight into it. So I've got—it ended up being five filets. I typically cook four at a time, depending, we've got some selective eaters I will say in my house. But tonight this is what was available. So we're doing all five pieces. When you do your salmon, you want to make sure—I'm grabbing some paper cause I just see some liquid still in here—we want to dab it cause we don't want, at least for this recipe, you can make your salmon any way you want to, but for this recipe, I want baked salmon. I don't want poach, so I'm just dabbing the liquid, because that's going to get the salmon nice and crispy.
And just so you know, you can use the salmon with the skin on the bottom, and I'm very specific with that. If you have skin on, you want it on the bottom of your pan. I've got a 9x13 glass dish. And if you have a skin off, which is what I have here, it's all good. We're gonna get in there.
Maybe that's part of why I love this meal. I mean it’s loaded with nutrition. We've got the omega three with the CMN. We've got the vitamin C and the chlorophyll and all the things we know that green things do in the kale. We've got tons of vitamin C in the cauliflower. So those are just some reasons why I love this meal, but I think I love making this meal so much because I get to use my hands. And I am definitely the girl that likes to be in the garden, getting their hands in there in the kitchen, getting their hands in there. In my daughter's hair, even though she doesn't love that, getting in there. I just love that tactile thing. So with your salmon rinse it, of course rinse it under cool water. Cause we don't want to start the cooking process. Put it in your 9x13 dish. Actually. Can we just give this beautiful salmon a moment?
“Oh, thank you, salmon for giving your life for our bellies. Cause it's going down tonight.”
So the salmon and then lastly, pat it dry, because we want dry filets. Cause if we have too much water, it's just going to be more liquidy. And I prefer the crispy. So I'm going for crispy tonight. So we've got the filets.
I'm just going to drizzle some olive oil. Can anybody tell me why we like to use olive oil and I'll throw it in there? Why do we like to use coconut oil? Why use ghee? Why we like to use full fat butter? Why like to use Miyoko's vegan butter?
What do these healthy fats support? I'll name them again. We've got the olive oil. We've got the ghee. We've got the full fat butter. We've got the coconut oil. Oh, and the avocado oil, of course. What do all of those oils do for our bodies?
I don't have to just do a dance, because as much as I've talked about these oils, I know my community knows we want to use the coconut oil. We wanna use the olive oil. We want to use the full fat butter. We want to use the avocado oil. Because they all have one huge benefit for our body, which is to support our brains. We want these healthy fats to support our brain. So we get them in there.
So brain help. Yes, all of these healthy fats support our brain. So that is why we are using the olive oil in this one, because I just happen to love the flavor. I'm going to sprinkle on—oh, I said, sprinkle, let's go back to the drizzle. I love the drizzle. Drizzle on a little bit of tamari and tamari is we could say AKA soy sauce, but it's gluten free.
Can you believe that most soy sauce has gluten in it? Like why do you need to add wheat? Sweet FOSS is perfectly delicious without the wheat. Which thank goodness a lot of the brands have caught on now. So if you're at a sushi spot, an Asian restaurant, at the grocery store, a super simple switch or tweak or another hip tip. Cause I just love saying hip tip.
Grab that tamari, because you're going to get that delicious soy sauce. It tastes, I promise you exactly the same as the other stuff, but it has less of that inflammatory ingredients. Tamari, or this is called liquid aminos. So we've got the aminos to add a little bit more protein, and this is going to add a nice kind of salty flavor to the salmon. So that's why I chose tamari for that.
I'm also going to add—oh, and I'm going to avoid the sea salt on that because the tamari is plenty salty. I'm going to add a little bit of garlic powder and you can see I'm sprinkling it up high so it travels along. And I really like garlic. So I'm going to add even more.
All right. So we've got the garlic, we've got the tamari, we've got the salmon, whe’ve got to the olive oil.
We are missing. Ooh, my pièce de résistance, the ginger. We need the gender that would make it the kali ginger part of the recipe. So I'll put the salmon to the side. I got some real life ginger, this is one thing I actually do make time for. The garlic already done. And I know you can find ginger already prepared in the store as well, but there's just, Ooh, there is nothing like just that fresh garlic. Can you smell it through the screen? Ah, love that.
So I am just cutting off some of the hard pieces. Well, the hard skin, because the skin, if you cook with it, you'll find it makes it taste a little sour. So nobody has time for sour ginger. So I'm just kind of cutting mine in a square.
And so you see, I got, oh, nope. I still have some skin on there. Now we have that clean ginger, and now I'm just going to mince it in the smallest pieces that I have patience for. For those of you who are more on the professional chef side and have professional cutting skills, just look away for the next two minutes, because I do not have the professional skills, but what I do have is a quest for deliciousness and high nutrition.
So I am just going to keep chopping this ginger, the way I know how to chop ginger, which is to just keep chopping until it can get as tiny as I have the patients for.
So while we're topping the ginger, if you are cooking with me, hopefully your cauliflower is steaming and we're just going to steam it to fork tender and then the oven is preheating at 375. Cause that's where we're going to bake our salmon. And I think that's it. Otherwise just keep chopping. Here we go. I'm going to keep chopping this ginger, because one it smells so delicious. And two, I know that the more patients I have, the more delicious the salmon will be, because if I can get smaller pieces, then I can spread it around a little bit more and that flavor is going travel on these gorgeous salmon filets.
Okay. So now that I have minced this, which actually I'm really proud of myself, thank you all for talking with me, because it gave me a little bit more time to mince it a little bit finer than I typically do.
I'm just going to sprinkle that all around my salmon. This salmon that is loaded with omega three oils and other healthy fat that is amazingly brain supportive. And so as you can see, everything's sprinkled. So now it's time to dig in with our hands. So we're just gonna go and I'm just gonna literally just spread, just kind of massage that salmon, spread all these pieces, and then I'm gonna flip the filet and then spread the bottom.
Make sure I get lots of these delicious garlic and ginger pieces. And the tamari and the olive oil just naturally spreads all around them. So I'm just trying to evenly spread out the garlic and the ginger. There we go. And then I'm going to flip it back over and just ensure that all of these yummy ingredients are spread relatively even. Again, there's no perfect formula. There's no perfection in baking. We just know that we're getting the antioxidants, the anti-inflammatory ingredients, and the whole lot of brain support of love in this dish right here.
Now I'm putting it in my oven, again, 375 degrees, and that's going to be put in for about 12 minutes. I can typically smell it when it's about ready, but just to be safe for you for the first time. if you're making this with me I would say 12 to 14 minutes, if you like your salmon all the way done. If you like it more on the kind of softer side I would say closer to 10 to 11 minutes. If you want it medium texture, 12 to 13 minutes, and if you want it all the way cooked through, I'd say 14 to 15 minutes is fine. It'll be delicious. So here we go. In the oven.
All right. Let's jump into my very favorite kale salad. I will tell you this one is compliments of Meghan Telpner, my teacher. She's the founder of Academy of Culinary Nutrition and this is inspired by one of her kale salads. I believe it's in her book The UnDiet Cookbook. So if you don't have that cookbook yet, If you're in my circle, you probably do. Cause I tend to give it away as gifts, but if you don't, go ahead and buy it wherever you buy books.
So I have my kale. Can I just keep hugging my kale? I could hug my kale all day, but you didn't come for that. So let's grab the kale. I've got two beautiful heads of kale today. And this salad doesn't typically last long in our house. I will tell you between Steve and I we definitely serve up huge portions and the kiddos actually like this one too.
I don't think they ever take it out for leftovers for the lunch the next day, but I definitely eat it for leftovers for my lunch the next day. So the kale has already been pre-washed, pre rinsed and I am going to take it out and I'm just going to slice it—well I'll show you. So it's not small slices, but it's not big slices either. And once again, for my professional knife skills people, look away for two minutes. It's all good. We're going to slice up this kale and I'll show you.
So. About. Like this size. So kind of like baby kale size is what I am getting. I'm kind of bunching it up here that I'm just making horizontal lines down the bunch.
“Can anybody tell me just one benefit of kale?” And, you know, we're on our technology, so feel free to Google it. That's what Google's for, right. To help us out. And then if you're cooking, don't worry. I don't, I don't expect you to talk back to me because your hands are deep in this kale. I'm going to kind of shake out some of that water in my extra bowl here.
And then I'm going to put this kale in my beautiful blue bowl. And then I'm going to grab my next head of kale.
And let's see. So Andreas asks “how much amino liquid did you add?” Great question. It was, I would estimate maybe two to three tablespoons and that was for five filets. Oh, and by the way, “hi, thank you so much for being here. And does that mean you're cooking with us?”
Let's see. And then Andrea says, “can you remind us why you store the kale in water?”
Absolutely. Another awesome question. So this helps the kale stay a fresher for longer.
Don't you hate like either when you get home from the farmer's market or your eyes get really big in the grocery store and you're like, “yeah, I'm going to eat kale this week and I'm going to have some carrots and I'm going to have that broccoli?” And then by day six or seven, everything's in your little crisper and it's like, “oh, it's wilted.” Well, this is your solution. Actually, if I store it in the water and in the fridge and in a glass jar, it honestly can stay up to two weeks. We've had it. Yeah, I've actually repurposeed it, but I actually use the kale two weeks later. I will warn you, there will be a little fermentation smell, which the family doesn't love, but, but it tastes fine. And it's, it's still really great. You're still getting those nutrients. So glass jars, because we don't want the chemicals leaching in from the plastic, but also they are just amazing at storing the veggies.
And so kale is one of the veggies that loves water. If you see it in nature, or if you're a gardener, you're going to actually be watering kale a lot more than maybe some of your other veggies. Kale is similar to herbs. Pretty much any herbs are going to be water hogs out in nature. Like they need a lot of water to build that chlorophyll and be nurtured. So that is why I store the kale in water.
“Thank you so much for asking. Awesome question.”
All right. And good answer. You're on it. Antioxidants. Yes. Kale is loaded with antioxidants and—actually my cutting board is getting a little full here, so put that to the side now—loaded with antioxidants. And as the season gets cooler, we want to be very mindful of upping our Vitamin C and look at this.
This kale is chock full of Vitamin C, which we know will ward away the colds. So my community is staying healthy this season, right? Cause we are loading up on our Vitamin C. I'm no doctor, so take this for what it's worth, but if you have a Vitamin D supplement, you would have my, my nodding of approval.
Is that a good way to say it without getting in trouble? So the Vitamin C the Vitamin D, but as you know, walks during the lunch break where you're getting some sunshine, that definitely helps to increase your Vitamin D as well.
All right. So keep chopping that kale. And like I said, I have two heads of kale. Cause it's just how I roll. But if you only have one head of kale, you're still gonna have plenty for this beautiful salad. Oh. And then did you notice that? I promise I won't keep talking. Well, actually I will. Nevermind, but when I'm talking, I pause because I have a very sharp knife in my hand, and I try to tell that to my children.
You want to focus as much as possible, and I should say talking to the camera so I can still talk and chop. Well, I'm watching my fingers, but if I'm looking up at you, if I'm looking away from where I'm chopping, no chopping. All right. So let's take these cute little Afros and kind of squeeze out some of that water and put it in this bowl.
And then we'll grab next. I'm going to squeeze out the water. Put it in the bowl. And I'm just going to kind of clean off this water off of my cutting board. Cause that can get real messy, real fast. All right, here we go. So the next thing we're going to do is show. So this is the before, feel free to take a screenshot if you want, because the after is going to look very different in about five minutes.
And now we're going to just sprinkle on, if you have one head of kale I would do maybe one teaspoon, salt. You have two heads of kale, two teaspoons salt. And it's going to be sea salt or Himalayan pink salt.
For the olive oil. We're going to do. I would say that was about three tablespoons for two heads of kale. I'd probably just do one and a half tablespoons for the one head of kale.
We are going to squeeze in half of a lemon.
And the very fun part. We are going to massage this kale. Massaging the kale is what breaks down the cell walls and makes it so much easier to digest. And in my opinion, makes it so much yummier to eat. So now that we have the sea salt to help kind of break down some of the cell walls in the kale, we've got the citric acid from the lemon that's also going to help us break it down. And we've got the olive oil to kind of help put everything together. So get in there.
We are massaging this kale and we are massaging it for a good three minutes. Massaging it for about five minutes is ideal. Because again, the more we break down those cell walls, the better it's going to digest in our bodies.
All right. I’m done massaging. Let's see what we've got. So Steve Black says it's loaded with vitamins and minerals. Yes. I think that was a question for the kale. It is absolutely loaded with vitamin. I believe it's Vitamin K, correct me if I'm wrong. Which is awesome for our bone health.
Sometimes at our dinner table I won't call anybody out. I'll just say people that I'm not married to. People that I'm not married to sometimes argue with me about getting in calcium from a dairy milk, which I don't allow in the house. Because I believe it's very inflammatory, so kale actually is one amazing way to get calcium in our body and it does support our bone health.
So that's another reason why we're eating this kale. Let's see, we're going to put love in this way. So honestly, if you want to say a little prayer while you're massaging, I find this very meditative. If you want to say what you're grateful for, put that in the kale.
Can you smell that? I get like whips of that lemon, citrus aroma. Which I have to say is my very favorite aroma therapy, fresh lemons, which is a close tie to the rain. Fresh rain outside, which we had the other day here in Colorado, which was a really fun surprise. The grass was still very green, which is kind of rare around this time for Colorado.
All right. So I'm going to assume that I've talked for at least three minutes, because this kale is looking gorgeous. I’m gonna wipe some of that off, cause I don't want to waste any of this delicious, nutritious green stuff.
And now we did that before photo and I can see, look at that. Here's the after, it's almost like halfway down because we quote unquote cooked the kale as we massaged it. And again, we did that to make it easier to digest. So we're going to put that to the side and I do smell the salmons. I'm just going to go double check to see how it is, but I'm actually going to rinse my hands first.
Just got another whiff of that was all right. And it's always safety first. We want the oven mitt, no matter how professional we are at pulling things in and out of the oven. Okay. I think I want maybe another two minutes on mine. And I, again, I like my salmon more on the crispy side. I'm going to go more for like the 12 to 14 minute range.
If you want yours less, feel free to pull it out now. If you want it even more crispy, leave it in. I want this to be delicious for you, because the more delicious it is, the more chance we'll have of getting it in your body.
All right. So now that we've got this gorgeous kale. I'll put it to the side here.
We can add capers for the saltiness. If you like capers, I put in about three tablespoons it looks like, of capers. I'm going to put in a whole avocado, because this as just a delicious creaminess. And as we know, the avocado is going to give us that potassium and the anti-inflammatory ingredients.
Oh, I love when that happens. You never know what you're going to get with the avocado and it's working with us tonight, so, yay. So I'm just going to take it. I'm going to make some thin cuts horizontal, and now some cuts vertical, and then the side of the avocado with the seed in it. We're just going to make one—ooh, normally it's an X, but that was just one and done. I had a feeling tonight we'd be lucky. That was a good one. Another gorgeous, healthy fat,
and then bam, it's kind of like a checkerboard. And then this really fun trick I learned from Bonus Daughter, Lucy. You don't need to waste any civil work cause you can just, after you cut your pieces, you just squeeze it and look at that, those gorgeous pieces of avocado just coming right out. Lovely.
I totally encourage my students to play and experiment with what tastes good and what feels good in our body. So got pecans for this one. It's another kind of soft nut.
I know there are some people in our community that are allergic to nuts. So use seeds. I think pumpkins, ooh, actually pumpkin seeds would be really delicious in the salad. So pumpking seeds would be great, sunflower seeds, or just leave it out altogether because the deliciousness with the kale and the avocado, and then you're pretty much set right there. But then there's more. We've got sun dried tomatoes.
I'm going to grab probably, I would say like a quarter cup. And this is for the two heads of kale. And if you like sun dried tomatoes, go for it. Like add even more if you want. And then, I've only found them in oil. I don't know if sun dried tomatoes come plain packed or dry packed, but I always prefer them in oil. But that’s the only way I find them as well. And then now I'm just gonna make a few rough chops in there so that it's easy to pick up with a fork when we're eating this salad.
And now I do smell the salmon in the temperature that I like to smell it and that I like to eat it. So I'm going to go grab that out of the oven. So double check yours. If you haven't pulled yours out already. So I'm gonna go grab that before I get my hands dirty with the sun dried tomatoes. And I will turn the oven off, we can maybe cool things down in the kitchen. Oh yeah. And now we've got our crispy salmon. Back to this gorgeous kale salad.
We've got the kale, the lemon juice, the olive oil, sea salt, avocado. It says walnuts. We've got the pecans. You might want to use pine nuts or pistachios would be delicious on this one. Or like I said, the pumpkin seeds, sunflower seeds. We got that in there. The sun dried tomatoes. They're about to be in there. I said two heaping, spoonfuls of capers. I think there's three heaping spoonfuls of capers in this one. And then your preferred salad dressing. All right. So getting dirty again, just the way I like it. So sun dried tomatoes going in.
Now that we have all these gorgeous ingredients here, we're just going to grab some salad tongs, and mixy mixy. And because we already massaged our kale and it's full of the oil and the sea salt or the Himalayan pink salt. It's lovely because these ingredients that we just added, they stick to the sides of the kale. So, you know, when you often do just plain dry salads, “ugh” as my sister would say, you know how the ingredients often fall to the very bottom, and you have to go digging for the good stuff. With this gorgeous kale salad, the ingredients stick. So look at that. They're in there. So now the last thing, when we first started, I asked you to steam your cauliflower. So if you have go ahead and grab your food processor and/or a blender. And we're going to pulse this one, because I shared earlier, but last week I made this mashed cauliflower and I just did the blend and it came out like baby food and it was pretty gross.
We still ate it. But tonight it's our special night. It's going to be good this time.
All right. If you have your steamed cauliflower, put it in your food processor or your blender. And if you don't have either, no worries. I would find probably like a mixing bowl like this, and then you can literally just hand mash it because this is going to be kind of like our substitute mashed potatoes.
I love mashed. I love a good mashed potato. However, they are typically higher on the glycemic index, which, which is not great for our blood sugar. So that's why I really like to use the cauliflower because we're getting super low carb and super delicious. And super high in Vitamin C. So that's why I chose the cauliflower for this one.
So we've got the cauliflower. I'm putting in maybe a teaspoon of sea salt. I'm putting in, oh, actually earlier I put in maybe a tablespoon of the Miyoko's vegan butter, but you can go ahead and put a tablespoon of full fat butter, which makes it really delicious or um actually, olive oil would still be good in this one.
You can use the avocado oil, but it doesn't have a lot of flavor to it. So I would use your oils that have the flavor to kind of oomph up this mashed cauli. What else? Oh, garlic, you can either do the live garlic, which I do sometimes, but for this evening, this evening's dinner, I'm doing the garlic powder, doing maybe like a quarter of a teaspoon.
And let me read my recipe to make sure I'm not forgetting anything. Oh, so I didn't put pepper in the recipe, but I like pepper in my mashed cauliflower. So we've got the live pepper and there we go. So now, we're going to do some pulses. Again, I strongly recommend you do not do full blend. We're just gonna do the pulse.
And while we're pulsing, feel free to do a little pulse shoulder dance. Here we go. Pulse, pulse, pulse, and you can see some of it's kind of coming up to the side. Feel free to, Ooh. Wow. My hip started moving. I felt like I didn't even have control over that hip just started going. Alright I guess the hips are looking forward to this mashed cauli.
So some of it has come to the side. I'm just going to grab my spatula and push it down. And for some of you, it might be at kind of like the rice cauliflower consistency. And that would be great too, on this recipe. If you want to keep it as more of that rice texture, go for it. I'm going to go for more of the mashed consistency.
More Pulsing. Pulsing. Ooh, hips can’t stop.
Alright, there we go. So now, the best part of all, it's time to eat. All right. So let me grab my plate. I'm going to dig in for the base, and the base just means the bottom ingredient, for my newbies.
Hmm. It looks like mashed potatoes. I was gonna say, just like mom made. I don't think my mom was a big mashed potato maker back in the day. She made a lot of other amazing things.
And then, we're going to get some of that salmon. I have a spatula. Let me grab the salmon. So I don't burn my hands. I'm not going to bring the whole baked platter out, but I'm going to plate the salmon over the mashed cauli. Yum!
And then this kale salad. It's going to be like more than half the plate. One, because it does look so beautiful how all these greens on the plate, but then two, because it tastes so darn amazing.
And so again, there's no such thing as perfection with culinary nutrition, but the tastier it is, and the prettier it is, the higher chance it is that we're going to get it in our body. So that's why I like to have so much fun with this. We can see that it just looks gorgeous and it smells really good.
Let's taste it. Shall we taste it together? Before I dig in, let's see if there's any other comments.
All right. Looks like we're good. So I'm going to take a bite of the salmon and get a little scoop of that cauli. Oh, that was all good. And I happen to be really hungry right now. So that worked out well. And this is one of those meals that you can make extra, especially for my friends who aren't sharing a household with other people. And I hear the reason, I would say the reason that they don't cook often is because they're just cooking for themselves and I'm telling you this makes an awesome leftover lunch. This is going to be my leftover lunch tomorrow, just so you know, in addition to my dinner tonight. And so it was just one of those meals that you can cook if you're on your own, but you can also cook when you have a family, because everybody eats this one.
Hmm. And so, because of the seasonings we put into the kale salad, it's perfectly delicious the way is. But I will tell you, feel free to put on your favorite salad dressing as well. I typically put on a tahini dressing. And that's basically to tahini, some garlic, some live garlic, some more tamari, lemon and olive oil. And it's delicious.
So I think that's all I have. But don't forget to grab your free gift at michellefox.com/sugar.
So, yes, that's michellefox.com/sugar. For your complimentary guide on three of my favorite sugar substitutes. You're welcome.
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Keep showing up for yourself and know that you and your health matter, you deserve to live in a body and have a life that you love.
