Sharing a copycat recipe for one of my favorite restaurant salads of all time: the Tuscan Kale Sald from True Food Kitchen. 

Hi friends! How are you? I hope you’re having a lovely morning so far. Today, I’m heading to F45 and the chiropractor (bless it) and then we’re meeting up with friends for pizza and bowling.

For today’s post, I wanted to share one of my all-time favorite simple salad recipes.

If you’ve ever dined at True Food Kitchen, you know the magic that happens when fresh, seasonal ingredients are combined with intentional flavors and a wellness-focused approach. It’s one of my favorite spots for a casual meal out, especially because their menu is filled with gluten-free, vegetarian, and vegan options that are flavorful and nutritious. They prioritize nutrient-dense produce from organic growers and it’s a frequently spot for us. 😉 One of the first dishes I ever ordered there was the True Food Kitchen Tuscan kale salad, and I’ve been hooked ever since.

This isn’t your average sad side salad. The True Food Tuscan kale salad is savory, bright, perfectly textured, and full of flavor. It hits all the right notes: bright lemon, sharp garlic, the warmth of red pepper flakes, and that nutty, umami hit from grana padano or parmigiano reggiano cheese. It’s crave-worthy and simple enough to recreate at home. Today, I wanted to share a version of the True Food Tuscan Kale Salad Recipe that you can easily whip up in your own kitchen.

True Food Tuscan Kale Salad Recipe

Let’s talk about what makes this salad so special. While many kale salads rely on heavy dressings or tons of toppings to make the leafy greens palatable, this one takes a minimalist approach that’s all about balance and technique. The secret? Letting the salad sit at room temperature after massaging the kale and dressing it with oil, lemon juice, garlic, and seasonings. This softens the kale and deepens the flavor. Add the grated cheese and bread crumbs just before serving for that perfect crunch and salty bite.

Whether you’re a seasoned kale lover or

Make-ahead vegan green bean casserole! While turkey tends to get all of the attention, I’m a HUGE fan of a good ol’ green bean casserole. They’re simple yet savory and are among the many healthy dishes you can prepare for any meal or gathering. Sometimes at Thanksgiving, it’s a rare vegetable amongst the indulgent spread, and it feels good to eat a vegetable. 😉 Plus, it’s super easy to sneak even more veggies into this recipe (it’s great with added mushrooms and spinach) and this dairy-free side dish doesn’t use ANY of the canned stuff. You can also make this recipe ahead, which makes it super convenient for busy weeknights and special occasions.

Are you getting excited for turkey day?! I can’t wait! I would love to hear what you’re cooking this year! Today I’m excited to share a vegan green bean casserole you can make ahead of the big day. Be sure to check out the bottom of this post for more of our go-to Thanksgiving recipes!

Make-Ahead Vegan Green Bean Casserole

This make-ahead vegan green bean casserole can be assembled in less than 20 minutes and baked the day of your event or gathering. All you have to do is sauté some mushrooms and garlic, make a simple roux, and stir in the remaining ingredients. As a non-vegan who loves vegan recipes, this one is a home run. It’s super simple and so delicious! Pin this for your next Thanksgiving feast.

Ingredients

– 8 oz sliced mushrooms

– 4 cloves of garlic, minced

– salt and pepper to taste

– 1/4 cup all purpose flour and 1/2 cup vegetable broth

– 2 (14.5oz) cans of green beans. You can also use fresh green beans if you would like. Just trim, boil for 5 minutes, and blanch in cold water.

– 1/2 cup coconut cream (if you don’t want this to have a slight coconut flavor, use 2 tablespoons Kite Hill cream cheese and 1/3 cup almond milk, or other non-dairy milk). We’re making our own vegan version of cream of mushroom soup.

– Salted crispy onions (make sure they’re vegan and/or gluten-free if needed)

Sharing 10 sides to go with your salmon dinner. 

Salmon is not only delicious but also incredibly healthy, making it a popular protein source in many households. Its versatility and ease of preparation mean it can be cooked in numerous ways to suit different tastes and occasions.

Whether you grill, bake, or pan-sear salmon, the right side dishes can elevate its rich flavors, creating a more balanced and satisfying meal.

Today, I’m sharing a roundup of 10 healthy sides that complement salmon perfectly, helping you create a delightful dining experience.

10 Healthy Sides For Salmon

1. Roasted Brussels Sprouts

Roasted Brussels sprouts pair perfectly with salmon, providing a crunchy and slightly sweet contrast to the fish’s rich flavor.

Ingredients:

1 lb Brussels sprouts, trimmed and halved

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/4 cup grated Parmesan cheese (optional)

Instructions:

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Toss the Brussels sprouts with olive oil, salt, and pepper.

Step 3: Spread them evenly on a baking sheet.

Step 4: Roast for 20-25 minutes until they are golden brown and crispy.

Step 5: Optional: Sprinkle with Parmesan cheese before serving.

2. Garlic Parmesan Roasted Cauliflower

This garlic Parmesan roasted cauliflower is a fantastic side dish that complements salmon’s savory flavors.

Ingredients:

1 head cauliflower, cut into florets

3 tbsp olive oil

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 425°F (220°C).

Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic, salt, and pepper.

Step 3: Spread the cauliflower on a baking sheet.

Step 4: Roast for 25-30 minutes until tender and golden brown.

Step 5: Sprinkle with Parmesan cheese and serve hot.

3. Quinoa Salad with Vegetables

A refreshing quinoa salad is a perfect side dish for a salmon dinner, adding a light and healthy touch.

Ingredients:

1 cup quinoa, rinsed

2 cups water

1 cucumber, diced

1 bell pepper, diced

1/4 cup red onion, diced

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese (optional)

3 tbsp olive oil

2 tbsp lemon juice

Salt and pepper to taste

Instructions:

Step 1: Cook the quinoa according to package instructions and let it cool.

Step 2: In a large bowl, combine the quinoa, cucumber, bell pepper, red onion, and parsley.

Step 3: In a small bowl, whisk together the olive oil, lemon juice, salt,

Imma bout to show you the way to my heart.

How To Cook Grilled Artichokes

Artichokes are one of the first foods that the Pilot and I would make to go along with our dinners. When we first started dating, money was tight so instead of going out to eat, we’d share an ahi tuna steak and cook two artichoke hearts as our fancy dinner at home. The Pilot is kind of the artichoke king and over time, he’s shared the method to cook them perfectly. They can seem like an intimidating veg – they’re covered in battle spears for goodness sake – but they’re a simply-prepared and nutrient-dense side.

Here’s the step-by-step artichokes recipe!

How to Prepare Artichokes

Artichokes need a bit of a trim before you cook them. You’ll pull off the artichoke leaves, trim the top and the stem, and scoop out the chokes.

After trimming, place the artichokes in a bowl of cold water with a squeeze of lemon juice to prevent browning. You can also rub lemon juice on the cut areas of each artichoke, but I find it much easier to just dunk them in lemon water.

Now it’s time to cook them!

How to Cook Artichokes

Read more

This is a delicious, healthy, and EASY side dish- perfect for Thanksgiving and the holiday season. If you’re looking for a no-fail side dish, this is the one. It’s gluten-free, Paleo, high in nutrients, and tastes amazing.

Hi friends! How’s the day going? Hope you’re having a wonderful morning. Yesterday was a whirlwind of fun: Anne and I filmed 3 of the Winter Shape-up videos with Grant. It was so great to catch up with Anne, and also see Grant again. He’s the mastermind behind many of my YouTube videos and also Soli Beat. We cranked through pure strength, strength + HIIT, + warmup video for the challenge. I’m so excited!!

After filming, Anne and I headed over to Fig Tree to grab lunch. I always get scared-stoked to tell visitors about Liberty Station and all it has to offer. “So it has the best coffee shop, a hot yoga studio, a Trader Joe’s, market, brewery, juice bar, basically everything you could wish for.”

I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that happened immediately.

With kombucha:

Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We hobbled out of there because after filming workouts + sitting for a while, the soreness started to kick in. #buckleup

Last night, one of the worst things that could have happened during Spin happened. (When I got home, I told the Pilot that THE WORST THING HAPPENED while I was teaching and he thought I peed during class so no. Apparently, it was not the worst thing that could happen haha.)

I had to connect to Bluetooth for the music, and once I finally got it connected, I went to start my playlist, and… nothing. It was a blank white screen. I p