Heart BEET Salad

Heart Beet Salad

It’s often said that the way to a person’s heart is through their stomach.  I don’t know about you, but I find food to be a love language.

Valentine’s Day is right around the corner and we’re seeing love show up in many forms.  If you’re opting for a cozy home cooked meal over eating out this year, there are a variety of delicious options that nourish the heart, body and soul.  It’s nice to dress up and go out on the town, but there is something fun, flirty and heartfelt about staying home.  Cooking is a big part of our relationships and something we enjoy doing together or enjoying alone as we connect to the relationship with ourself.  It combines many things we love such as nourishing foods, community, connection and making memories.

I often choose a delicious steak (bison or beef), roasted red potatoes, green beans (or veggie of choice) and a salad.  I also love to sweeten up the menu with my Dark Chocolate Covered Strawberries

❤️ I welcome you to check out a magazine article that I co-created with a local magazine.  Sharing my full Valentine’s Menu here: A Date Night Dinner for Two

This Heart Beet salad is simple to make, packs a delicious punch of flavors and provides a variety of health-promoting properties.

Beets support the health of your heart, digestive system and brain.  They nourish the liver which supports detoxification.  Beets also help to eliminate inflammation, boost athletic performance and are low in caloric intake.  They are loaded with potassium, vitamins and antioxidants.

This Heart Beet recipe can pair with a protein for a main meal or compliment a main dish as a sexy side.  I invite you to enjoy the recipe as it’s shared or spice it up with a variety of nuts, seeds, cheeses or an added touch of red onion.

Heart Beet Salad

Heart Beet Salad

INGREDIENTS:

Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares or hearts using a heart shaped cookie cutter
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)

Optional: Red Radish Microgreens and Red Onions, thinly sliced

To Prepare the Beets:

Preheat oven to 425 degree

Gently toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Flipping half way through the cooking process.
Beets are fully cooked when a fork or knife can be pinched through them.

To Prepare the Salad:
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens.
3. Top the greens  with beets and  goat cheese.
5. Sprinkle nuts, if using and serve with dressing.

 

White Balsamic Dressing:

½ cup  Infused Olive Oil or Oil of Choice https://oliveandbasket.com

¼ cup White Balsamic Vinegar https://oliveandbasket.com

1 Tbsp raw honey

Optional: Salt and Pepper to taste

Dressing Directions:

In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste.  Depending on the desired sweetness.  Add the honey for desired texture and taste.  If using, finish with salt and pepper.  Shake or stir to combine ingredients before serving with the salad.  Leftovers can be stored in a mason jar or storage container.

ENJOY!

❤️ This Valentine’s Day, have fun “cooking up” a dash of  laughter, a spoonful of togetherness and heap of love while you make your own memories. ❤️

XOXO,

Kim

chocolate strawberries

Dark Chocolate Covered Strawberries

Happy Valentine’s Day! ❤️

This is such a sweet day and one to be shared with those we appreciate and love.  Though we should spread and share love (for ourself and others) everyday, this is a great day to reflect and appreciate those in our lives.

When It comes to sharing and spreading love, one of the things that I enjoy most is sharing moments and gifts from the kitchen.  I love cooking with my honey, making gifts from the heart and sharing food that nourished the body and soul.

If you’re still looking for a gift idea, want to plan a fun activity with the kiddos or you’re looking for a tasty treat to cook up this weekend, these strawberries are a great idea.  Not only are they delicious and healthy, but they are super simple to make.  I love to keep it simple in the kitchen.

I welcome you to try them for yourself and add any variations that you enjoy.  There are a variety of topping options.  Have fun with it and spread the love of sweet treats! ❤️

Wishing you a heartfelt day! ❤️

 

Dark Chocolate Covered Strawberries

Ingredients:

1 Container of Strawberries

1 Bag Dark Chocolate Chips

2 Tbsp Coconut Oil

Optional Toppings: Chopped nuts, shredded coconut, sugar free sprinkles, etc

Directions:

Line a platter or dish of choice with parchment paper.

Rinse and pat dry the strawberries.  Make sure they are thoroughly dried.

In a small pan, over low-medium heat, combine chocolate chips and coconut oil.

While cooking, continue stirring the chocolate combination until completely melted.

Dip dried strawberries into warm chocolate and place them on the prepared sheet.  If you choose to add toppings, do so while the chocolate is still warm.  Keep stirring while dipping until you’ve covered all of your strawberries.

Refrigerate until chocolate is set.  Once chilled, remove the strawberries from the parchment paper and serve on a platter of choice. Enjoy!

P.S. Looking for another healthy, tasty treat?  This is another one of my favorites! Bark Recipe: Dark Chocolate Coconut and Cranberry Bark

XOXO,

Kim

chocolate

Sweet and Healthy Valentine’s Chocolate

It’s the week of love and I’m sharing something sweet and chocolate with you all. When you think of Valentine’s Day, what’s the first thought that comes to mind?  Is it romance?  Maybe it’s a gorgeous bouquet of flowers.  Many times, we think of sweets and chocolates.  I am not much of a “sweet’s person” but I do enjoy some dark chocolate from time to time.  That’s one of the reasons why I love this Sweet and Healthy Valentine’s Chocolate recipe.  It’s simple to make, packs a sweet taste and provides healthy benefits.

Not only is it delicious, but it’s guilt free, easy to make and stores well.  One batch makes plenty to share too!  want more, double up the recipe. ?❤️

Instead of over indulging with a box of chocolates and hitting a sugar crash, try this cleaner and healthier option.  You may find yourself keeping these staples in your pantry.  I find myself making this recipe more than once a year.  In fact, I add peppermint to it during the holidays.  It makes for a yummy and festive treat or gift.

This recipe is very flexible, so add ingredients that spark your taste buds.  If you want some peppermint, throw in some peppermint extract.  If you want more crunch, chop up some raw or toasted nuts and add them into the melted chocolate mixture.

To learn more about the health benefits of Dark Chocolate, click here: 8 Awesome Health Benefits of Dark Chocolate

 

sweet and healthy valentine’s chocolate

INGREDIENTS:

1- 1/2  cups dark chocolate chips (I used extra dark and organic)

4 Tbsp organic coconut milk

1- 1/2 cups organic coconut oil (melted)

Handful of  shredded organic coconut (unsweetened)

Handful of dried organic berries (of your choice), chopped

*Optional: A pinch of Himalayan or Sea Salt

*Note:  Raw nuts (chopped) would be yummy in this recipe too!  If you decide to add peppermint, add 1 teaspoon peppermint extract to the melted chocolate.

DIRECTIONS:

Prepare an 8×8 inch glass baking dish with parchment paper.  The paper should cover the bottom of the pan and all four sides.

On your stove top, heat the chocolate in a double boiler (or sauce pan over a pot of simmering water).  Continue stirring while the chocolate melts.  Add in the coconut milk.  Stir until you have a thinner and creamy chocolate texture.  If you choose to add peppermint, salt or nuts, add it in now.

Spread the melted chocolate evenly across the bottom of the pan.  Freeze your chocolate until it sets.  I’ve discovered the freezer is a better (and less time consuming) option than the refrigerator.

When your chocolate is ready to come out of the freezer, start to melt your coconut oil in a clean dish.  Once heated, coconut oil turns into a liquid texture rather quickly.  If your oil still has some lumps in it, continue stirring until all of the lumps are gone.

Pour the melted coconut oil over your chilled chocolate.  It will spread very easily.  Sprinkle the shredded coconut and chopped berries over the melted oil.  Chill in the freezer or fridge until the oil sets.  It will have a pretty white top once it’s done.

Once both layers have chilled and set, remove them from the fridge or freezer.  You can add more coconut and berries, if you choose.  I like to do it while the oil is still warm because it molds the toppings into the bark.

Remove the bark from the pan and peel off the parchment paper.  Place your prepared bark on a cutting board and chop into pieces.  Serve and enjoy!

Note:  If you want to store your bark for longer shelf life, I recommend storing it in the fridge or freezer.  Room temperature may melt the bark and make it softer.  You can also use coconut butter instead of coconut oil.  Coconut butter is usually found in most health food stores.  You can also make your own.  To do so, blend an entire package of unsweetened shredded coconut in your food processor or high speed blender.  The flakes turn into a creamy, buttery texture.  Both options are delicious, so choose whichever one you prefer.

I’d love to hear your thoughts about this healthy, sweet treat!  If you have any suggestion about other ingredients that you like, I welcome you to comment below.

For additional health (and self love tips), check out my post here: http://kimwilson.me/love-yourself-to-better-health/

Happy Valentine’s Day, Beauties! ❤️

 

XOXO,

Kim

chocolate

Dark Chocolate Coconut and Cranberry Bark

When you think of Valentine’s Day, what’s the first thought to come to mind?  Are you thinking about romance?  Maybe it’s a gorgeous bouquet a roses.  Many times, I think of chocolates.  I am not much of a “sweet’s person” but I do enjoy some dark chocolate from time to time.  That’s one of the reasons why I love this Dark Chocolate Coconut and Cranberry Bark recipe.

Not only is it delicious, but it’s guilt free, easy to make and stores well.  One batch makes plenty to share too!  want more, double up the recipe. ?❤️

Instead of over indulging with a box of chocolates and hitting a sugar crash, try this cleaner and healthier option.  You may find yourself keeping these staples in your pantry.  I find myself making this recipe more than once a year.  In fact, I add peppermint to it during the holidays.  It makes for a yummy and festive treat or gift.

This recipe is very flexible, so add ingredients that you like.  If you want some peppermint, throw in some peppermint extract.  If you want more crunch, chop up some raw nuts and add them into the melted chocolate mixture.

 

dark chocolate coconut and cranberry BARK

INGREDIENTS:

1- 1/2  cups dark chocolate chips (I used extra dark and organic)

4 Tbsp organic coconut milk

1- 1/2 cups organic coconut oil (melted)

Handful of  shredded organic coconut (unsweetened)

Handful of dried organic berries (of your choice), chopped

*Optional: A pinch of Himalayan or Sea Salt

*Note:  Raw nuts (chopped) would be yummy in this recipe too!  If you decide to add peppermint, add 1 teaspoon peppermint extract to the melted chocolate.

DIRECTIONS:

Prepare an 8×8 inch glass baking dish with parchment paper.  The paper should cover the bottom of the pan and all four sides.

On your stove top, heat the chocolate in a double boiler (or sauce pan over a pot of simmering water).  Continue stirring while the chocolate melts.  Add in the coconut milk.  Stir until you have a thinner and creamy chocolate texture.  If you choose to add peppermint, salt or nuts, add it in now.

Spread the melted chocolate evenly across the bottom of the pan.  Freeze your chocolate until it sets.  I’ve discovered the freezer is a better (and less time consuming) option than the refrigerator.

When your chocolate is ready to come out of the freezer, start to melt your coconut oil in a clean dish.  Once heated, coconut oil turns into a liquid texture rather quickly.  If your oil still has some lumps in it, continue stirring until all of the lumps are gone.

Pour the melted coconut oil over your chilled chocolate.  It will spread very easily.  Sprinkle the shredded coconut and chopped berries over the melted oil.  Chill in the freezer or fridge until the oil sets.  It will have a pretty white top once it’s done.

Once both layers have chilled and set, remove them from the fridge or freezer.  You can add more coconut and berries, if you choose.  I like to do it while the oil is still warm because it molds the toppings into the bark.

Remove the bark from the pan and peel off the parchment paper.  Place your prepared bark on a cutting board and chop into pieces.  Serve and enjoy!

Note:  If you want to store your bark, I recommend storing it in the fridge or freezer.  Room temperature may melt the bark and make it softer.  You can also use coconut butter instead of coconut oil.  Coconut butter is usually found in health food stores.  You can also make your own.  To do so, blend an entire package of unsweetened shredded coconut in your food processor or high speed blender.  The flakes turn into a creamy, buttery texture.  Both options are delicious, so choose whichever one you prefer.

I would love to hear your thoughts about this sweet treat!  If you have any suggestion about other ingredients that you like, I welcome you to comment below.

Happy Valentine’s Day, Beauties! 

 

XOXO,

Kim