Day 6! That's 1/5th of the way through the Whole30 program! That's math ya'll!
This morning brought another banana + coffee for breakfast. On days when my husband is at work I prefer a lighter breakfast. My husband, on the other hand, wakes up ravenously hungry, and we end up eating heavier fare on those days, so expect some more breakfast recipes as we go through the next few days.
Dinner tonight will be leftover soup from Day 1, and some steamed mixed vegetables. Nothing fancy there.
So today's recipe is lunch (although you could make it for dinner, or even breakfast if you wanted to).
The warm, earthiness of the beets is brightened by chunks of sweet orange, and salty, crunchy pistachios, then drizzled with fresh grapefruit juice and olive oil. It's a quick, tasty and satisfying meal, especially if you prepare your beets ahead of time, like I did. Make the beets the night before, then simply slice and heat in a skillet for a few minutes before topping your salad. Or just eat the beets cold. It will be great either way.
2 cups of chopped kale
1 orange, peeled and sliced
1/4 cup of pistachios
juice of 1/2 fresh grapefruit
1 Tbsp. olive oil
pepper to taste
You can roast the beets if you like, but the quickest way is to steam or boil them. Wash beets and remove leaves and stem. Steam for about 30-45 minutes, or until soft but not mushy. Cool slightly and remove skins (they should slide right off). Slice your beets into thin disks.
Meanwhile, place your kale into a large salad bowl and top with orange slices, pistachios, beets, grapefruit, pepper and olive oil. Due to the heartiness of kale, you can enjoy this right away or make ahead and it will keep for a day or so without becoming a soggy mess. Enjoy!