The Best Kale Salad You’ll Ever Have!

I love Kale!

But…not all of my clients get as exited about kale as I do, mainly because they are unsure how to prepare it and use it in recipes.

A lot of people can get turned off by the bitterness of kale. And yes…kale is definitely a bitter leafy green. But the bitterness actually helps to cleanse the liver! How great is that?

Kale is loaded with a ton of essential minerals, vitamins and antioxidants. Plus, it contains vitamin K. A vitamin essential for building your bones and keeping them strong!

In this recipe, I created a deliciously sweet dressing using raw honey. The honey helps to balance out the bitterness. Organic raisins are added for some extra sweetness and texture and heart healthy creamy pine nuts add delicious flavour and balance.

This recipe is SO easy to prepare and requires minimal ingredients. Its become a weekly staple in my house. In fact, I crave this salad frequently.

Hope you enjoy it as much as I do!

Watch my quick video as I show you how to prepare it.

1 large bunch black kale, washed and de-stemmed and broken up into pieces
1/4 cup pine nuts
1/3 cup thompson raisins
1/4 cup grated parmesan cheese

3-4 tbsp olive oil
1 tbsp raw honey
Juice of 1 lemon

Mix dressing ingredients in a bowl using a whisk. The honey is quite sticky, so it may require a few minutes of stirring and whisking.
Add all salad ingredients to a large bowl and add in dressing. Allow salad to sit for 5-10 minutes to allow the kale to slightly wilt and absorb the dressing.


Hail to the Kale 🙂


Samantha xoxo

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Festive Cranberry Quinoa Salad

Nothing beats a delicious and healthy side dish that is easy to prepare and is full of fall flavours!

This simple and elegant quinoa salad makes a great main dish or served along side chicken, fish or a holiday roasted turkey!

In this quick video below, I show you how to easily prepare this dish!




  • 1 cup cooked quinoa
  • 1/2 cup chopped celery
  • 1 bunch chopped green onion
  • 1/3 cup chopped pecans
  • 1/3 cup pumpkin seeds
  • 1/3 cups dried cranberries
  • Mustard greens
  • Chopped parsley

Dressing Ingredients

  • Juice of 1 lemon
  • 3 tbp olive oil
  • 1 crushed garlic clove
  • Herbs of choice (I used oregano)

Add all ingredients to cooled and cooked quinoa. Add dressing and mix well.


Health & Abundance,

Samantha 🙂

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Roasted Apple Quinoa Porridge and a Summerlicious Powerhouse Salad for Meatless Monday!

Happy Canada Day Everyone! Hope you are all enjoying your long weekend and basking in this beautiful sun! I spent my weekend up North in Coe Hill. It was so rejuvenating to be around lush trees and water and doing a whole lot of nothing! I got the opportunity to visit an organic farm and visit the cutest animals. I will be sharing my pictures and goodies from the farm with you next week. Traveling up north and being surrounded by trees means theres a good chance you’ll get eaten alive by mosquitoes! Here are my tips to ward off those pesky bugs and keep the itch away – http://bit.ly/pYwPgv. I hope you all had the opportunity to unwind this weekend and enjoy delicious meals with your family. I know for myself, meal planning on a hot and sunny long weekend needs to be SIMPLE!! Below, I’ve included 2 easy and delicious recipes that you can whip up in no time! Hope you enjoy!

Roasted Apple Quinoa Porridge

1/2 cup cooked quinoa
1 cup roasted apples – recipe here
1/4 cup walnuts
1/4 cup pecans
2 tbsp hemp seeds
1 tbsp MCT oil
1 tsp organic maple syrup
1 tsp ground cinnamon

Directions: Mix all ingredients together in a bowl. Feel free to add any type of nuts or seeds or fruit. Cacao nibs and goji berries would be a delicious addition to this porridge!


Powerhouse Salad
Why is this salad a powerhouse?? The amazing blend of greens provides a high dose of calcium, magnesium, vitamin K and vitamin C. Avocados and walnuts provide heart healthy fat and vitamin E. Pumpkin seeds are super rich in immune boosting zinc, and the incredible blend of sprouts supplies trace minerals,enzymes and plant based protein.


Handful of mixed organic greens- I used Earthbound Farm Organic Half and Half Mix. Handful of shredded kale – I used Organic SuperKALE salad slaw mix
Handful of sprouts- I used Uncle George’s El Supremo blend
Half an avocado, chopped
Half a cucumber, chopped
2 green onion, chopped
Handful of walnuts
2 tbsp pumpkin seeds
crumbled goats cheese, optional

Directions: Toss all ingredients together in a large salad bowl


2-3 tbsp olive oil
2 tsp balsamic vinegar
juice of half a lemon
1 tsp dried oregano
1 garlic clove, crushed

Mix all ingredients together and pour over salad. I like to infuse my dressing with garlic, so I typically let it sit for 20-30 minutes before serving.

Happy Meatless Monday!

Health & Abundance,
Samantha 🙂


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My Belated Meatless Monday Recipe- Mediterranean Quinoa Salad

OK quinoa lovers, I’ve got another easy and delicious quinoa recipe for you!! I brought this dish to a BBQ the other day and it was quite the hit! It’s super easy to make and is definitely a crowd pleaser; and let’s not forget, it’s healthy too!


1 cup vegetable broth
2 1/2 cups water
2 cups quinoa
Half cucumber, chopped
1 cup cherry tomatoes, chopped
1 red pepper, chopped
1/4 of medium sized red onion, diced
2 stems green onion, chopped
1 cup kalamata olives
1 cup goat’s feta, crumbled (optional)


1/4 cup olive oil
Juice of half a lemon
2 tsp red wine vinegar
1 garlic clove, crushed
Dried oregano and mint ( use according to preference)
Dash of herbamare (optional)

Mix all ingredients into a glass jar, shake and leave in fridge for 1 hr


Bring vegetable broth and water to a boil. Add quinoa, turn heat to medium- low and boil for 12-15 minutes, until quinoa is translucent in color.
Meanwhile, chop and dice all vegetables and add to a bowl. Once quinoa is cooled, add quinoa to veggies and stir. Garnish with olives and cheese, pour in dressing, mix and serve.

**Note- I used approx 1 1/2 cup of quinoa for this recipe and used the remaining for breakfast! I mixed chopped walnuts, sunflower seeds, chopped dried apricot, sprinkled some cinnamon and drizzled maple syrup over the quinoa to make a delicious Quinoatmeal! Yum!!


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Meatless Mondays, Week 2!

It’s week 2 of Meatless Mondays! Below, I’ve included my ultimate favorite recipe from the Planet Organic Market- Sweet Potato Salad! This amazingly delicious salad is the perfect dish to bring along to a spring or summer picnic (in the hopes that this rain will ever stop!) Sweet potatoes are loaded with fiber and full of vitamin C, A and B6! I hope you enjoy this delicious healthy recipe as much as I do!


8 cups sweet potatoes (yams), peeled and cut into 1 inch pieces

1 cup mayonnaise or vegenaise (vegan mayo)

1/2 cup raisins

1/2 cup pecans, unsalted and chopped

3/4 tsp ginger, ground

1/2 cup celery, 1/4 inch diced

1/2 cup red onions, diced

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

2 tsp lemon juice

To Prepare

Steam potatoes until fork tender (about 20-30minutes) then cool.

In a large bowl, combine all ingredients and toss gently with cooled, cooked potatoes. Chill in refrigerator before serving.

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