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Tuesday, January 21, 2020
  1. Healthy Tuna Noodle Casserole
  2. Healthy Vegetarian Meal Plan: 01-18-2020
  3. Pantry 2020 Basics
  4. Top 10 Tips for Cooking Dried Legumes
  5. What I Ate Wednesday + Day In the Life
  6. Brussels Sprout Kale Caesar Salad with Rosemary Croutons
  7. Healthy Vegetarian Meal Plan: Week of 01-11-2020
  8. Eat for your Dosha
  9. Keep it Moving
  10. No-Bake Chocolate Almond Butter Oatmeal Bars
  11. Apple Cider Vinegar for Digestion
  12. Healthy Vegetarian Meal Plan: Week of 01-04-2020
  13. Mediterranean Vegetable Pasta with Chickpeas
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  18. Vegan Lasagna Soup
  19. Sweet Potato Rounds with Goat Cheese, Roasted Grapes, and Pecans
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  28. 4 Diabetes Game Changers
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  30. Instant Pot Mashed Potatoes with Garlic and Cream Cheese
  31. Healthy Vegetarian Meal Plan: Week of 11-23-2019
  32. Wedding Planning: The Ring, Our Vendors, and More!
  33. Instant Pot Vegan Cream of Mushroom and Wild Rice Soup
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  37. Roasted Potato, Mushroom, and Lentil Kale Salad
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  40. Healthy Vegetarian Meal Plan
  41. What I Wednesday: FNCE in Philly!
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  44. Unearthing Evidence-Based Integrative Remedies to Stress
  45. Scribble Anxiety Away
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  56. Healthy Pumpkin Cheesecake Dip
  57. Simple Swaps for Your Zero Waste Journey
  58. Lessons on Food and Farming in Monterey, California
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  62. Here’s How to Live a more Colourful Life
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  97. What is CPR?
  98. What Is Dementia? Symptoms, Types, and Diagnosis
  99. Cushing Syndrome (For Parents)
  100. Do Memory Problems Always Mean Alzheimers Disease?
  101. Manganese
  102. Study Shows that Disrupted Gut Bacteria May Contribute to the Spread of Breast Cancer
  103. She Faced Breast Cancer At 16 With Little Help From Doctors. Now She’s Speaking Out On Behalf Of Black Women
  104. What Do We Know About Healthy Aging?
  105. Participating in the Arts Creates Paths to Healthy Aging
  106. Setting Goals to be More Active Slows Memory Decline in Older African Americans
  107. Study Shows Music Eases Pain and Other Symptoms for Patients Undergoing Breast Cancer Treatment
  108. 49-Year-Old Breast Cancer Patient Grateful She Didn’t Wait Until 50 for a Mammogram
  109. Teen’s Innovative “SMART Armour” Protects Breast Cancer Patients from Radiation
  110. New Drug Improves 3-Year Survival by 50% for Young Women with Stage IV Breast Cancer
  111. Young Mother’s Life Tragically Taken by Breast Cancer After She Refused Traditional Treatments
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  113. Lion With Skin Cancer Has Received Radiation Therapy In Hospital
  114. 3rd Grader Writes Note for Teacher Battling Breast Cancer to Read Right Before Treatment
  115. Skin Care
  116. Have Back Pain? These Are the Basic Spinal Structures You Need to Know
  117. The Final Word on Whether Alcohol Actually Has Any Health Benefits
  118. New One-Time “Seed” Treatment for Breast Cancer Being Used in Philadelphia
  119. Julia Louis-Dreyfus Talks About The Side Effects of Chemotherapy
  120. Teacher on Leave for Breast Cancer Treatment Forced to Pay for Her Own Substitute
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  130. Cuddle beds bringing some physical comfort to end-of-life patients – ABC News
  131. People who skip breakfast are five times more likely to die after a heart attack – Daily Mail
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  133. Scientists revive cellular activity in brain of dead pigs: report – Fox News
  134. High-Deductible Health Policies Linked To Delayed Diagnosis And Treatment – NPR
  135. After Breast Cancer Diagnosis, Technology Professor Teaches Computers to Read Mammograms
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This Roasted Potato, Mushroom, and Lentil Kale Salad makes the ultimate filling salad. A beautiful vegetarian main course that makes amazing leftovers!  Vegan and gluten-free.

Roasted Rosemary Potato, Mushroom and Lentil Kale Salad Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

If I were to be reincarnated as a salad and it happened to be twenty degrees outside, I would surely be re-birthed as this beaut.

It just speaks my language.

It’s kale, yes, but it’s the best version of kale. It’s not a vegetable you’ll want to ignore! We’re talking rustic and simple, cozy, elegant, and downright delectable salad that doubles as a full meal. Because there’s nothing worse than the veg option being a boring salad.

The world doesn’t need another boring kale salad!

This gem will impress herbies and carnivores alike. Like my vegan lasagna. The vegan-ness is simply an afterthought, overshadowed by its straight deliciousness.

Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

And if you’ve never had roasted potatoes nestled in a salad, you’re in for quite a treat. So much crispiness!!

Isn’t there something magical about rosemary…the way it smells? The way it tastes? It gives me all the fall feels.

If you’re one of those bad eggs that loathes rosemary, you can go eat some pumpkin pie bars while we all swan dive into the land of love lettuce that is this salad. But seriously…you can also just leave the rosemary out and it’ll still taste divine.

When I eat salad, I like it to be complete. I don’t want mixed greens with balsamic and cucumbers. I want fiber and protein and crunch and PIZZAZZ! This salad has sass. A salad after my own heart.

With high-protein lentils (I like the pre-cooked one from Trader Joe’s!), brain-boosting walnuts, earthy shrooms and taters, and aromatic rosemary, this dish is just dripping with all the fantastic adjectives.

Roasted Rosemary Potato, Mushroom and Lentil Kale Salad Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

When Hummusapien gives you a great excuse to eat potatoes and call it salad, you take it and you run with it. Run far, far away.

Byeee!!

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Description

This rustic Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad with tangy shallot dressing makes the ultimate filling salad. A beautiful vegetarian main course that makes amazing lunch leftovers!


Scale

Ingredients

For the roasted vegetables:

  • 3 small to medium russet potatoes, chopped
  • 1/4 cup chopped rosemary (optional, still tastes great without it!)
  • 12 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • Freshly ground pepper
  • 2 cups sliced mushrooms
  • 1/2 cup walnuts, chopped

For the salad:

  • 2 bunches kale (I like lacinato), stems removed and chopped into bite-size pieces
  • 1 cup cooked lentils (I used Trader Joe’s pre-cooked)

For the dressing:

  • 1/4 cup champagne wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsp Dijon mustard
  • 1/2 cup chopped shallot
  • 1/2 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400F. Place chopped potatoes in large bowl with rosemary, oil, salt, and pepper. Toss to coat then dump potatoes on baking sheet and spread in an even layer.
  2. Roast in oven for 45 minutes (or until tender), stirring halfway through. Remove from oven and add sliced mushrooms and walnuts. Bake for another 10-15 minutes, or until everything is browned.
  3. Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
  4. Dump kale into a large bowl. Add dressing and massage into leaves for about a minute (if using lacinato, massaging is not necessary) to break down kale. Add lentils and potato mixture. Stir to combine and season with salt and pepper to taste. Store any leftovers in the fridge–this salad tastes great the next day!

kale salad with mushrooms and roasted potatoes

kale salad with mushrooms and roasted potatoes

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