i know. i know. what a little bitch i was. slinking off into silence without a word or warning.

the truth was, i just didn't know what to say. 

for those who have no idea what I am talking about, let me catch you up on what you missed. 

january 2010 - started teaching myself how to cook and nftz was born

cooked a bunch of stuff and wrote about it

may 2011 - moved in with my parents and started utilizing their amazingly gorgeous kitchen

cooked some better stuff and wrote about it

july 2012 - met wesley

started making up my own recipes, made some good stuff, messed some stuff up and wrote about it

february 2013 - left the company i started working at when i was sixteen to spread my wings and fly. literally. part of my job was traveling the country selling. 

cooked, cooked, cooked, worked, worked, worked, cooked, worked, ate, ate, ate and wrote about it

november 2014 - got promoted to brand manager and quit writing because i was too overwhelmed by life and adulting and travel

ate, ate, ate, cooked, ate, ate, ate, ate, ate, cooked, ate, ate (eating is research right?!) and didn't write anything

january 2015 - GOT ENGAGED WTF

ate, ate, cooked… you get it 

september 2015 - got laid off. yup. hello #funemployment 

october 2015 - started yoga teacher training 

12.31.15 - sh*t got real and wes is now my hubs

so there you go. the last six years in a nutshell. 

which brings me to today. the end of a long but much needed newfoodtuesdayz hiatus. the beginning of chapter two of nftsz. the end of wannabe foodies. 

wes now works in management at green leaf chop shop, a popular health conscious dinning spot with multiple locations in california

i'm cooking for smaller parties, working events for a catering company and working on some of my own food products in the down time.

now we just straight foodies yo.

basically, our shared dreams are growing into our reality and part of my reality is sharing my food.

so i'm back baby. 

buckle up… 

xoxo
a

Obviously I am not the HEALTHIEST blogger, or eater for that matter. I like to think that while I do not necessarily eat healthy all the time, there is no doubt that I eat well.

Even though flavor is way more important to me than being as healthy as can be, I do try to add nutritious ingredients to my food whenever I can.

But for some reason, certain members of my family meet me with great resistance. Cough, the only other female in my house, cough. I’ve been trying to sneak kale into things for months now and every time I do I wish you could see the face that is made at me. It’s very twisty and dreary and usually followed by some dismissive sound.

So I just decided to stop tying to hide it and give it to the people in a simple and honest form. Pretty sure I didn’t change the heart and mind of my mother, but I thought this was down right scrumptious.

You will need…

2 small bunches of kale, cleaned and roughly chopped into bite-sized pieces

3 tablespoons lemon juice

¼ cup olive oil

3 tablespoons apple cider vinegar

2 shallots, thinly sliced

2 tablespoons honey

1/3 cup salted macadamia nuts, roughly chopped

¼ finely grated parmesan cheese

Salt and pepper to taste

Start by tossing the kale together with the lemon juice and set it aside to soak, tossing ever so often for about 1 hour.

While the kale is soaking up the lemon juice, whisk together the vinegar and honey in a bowl. Add in the shallots and season well with salt and pepper. Set aside until the kale has soaked for an hour.

When the kale is ready, whisk the olive oil in with the shallots and vinegar.

Pour the shallots and oil and vinegar over the kale and toss well.

Toss in the parmesan and nuts and serve. 

Love and Beer Floats

Angela  

Kale Salad with Shallots and Macadamia Nuts

Ingredients: 

• 2 small bunches of kale, cleaned and roughly chopped into bite-sized pieces
• 3 tablespoons lemon juice
• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 2 shallots, thinly sliced
• 2 tablespoons honey
• 1/3 cup salted macadamia nuts, roughly chopped
• ¼ finely grated parmesan cheese

The How To: 

Salt and pepper to taste

Start by tossing the kale together with the lemon juice and set it aside to soak, tossing ever so often for about 1 hour.

While the kale is soaking up the lemon juice, whisk together the vinegar and honey in a bowl. Add in the shallots and season well with salt and pepper. Set aside until the kale has soaked for an hour.

When the kale is ready, whisk the olive oil in with the shallots and vinegar.

Toss in the parmesan and nuts and serve. 

Pour the shallots and oil and vinegar over the kale and toss well.