keeks in the kitchen: kale salad edition

f18d1a3844221233f396cd820ddda228

As a dancer, being injured poses a lovely little collection of daily frustrations (3 consecutive months out of the studio really does a number on your psyche…whenever I hear classical music it’s an odd battle between tendu-ing and crying).  Hailing from the same genus as preserving those temporarily useless toe calluses and sleeping in the frog stretch several nights a week to remind your hips what torture turn out feels like, staying fit is one of the most important concerns an injured dancer can have.

Without the intense cardio that comes with 6 hours of rehearsal, maintaining that strong dancer’s bod is often even tougher than anticipated- and believe me, no one was expecting it to be easy over here!  With just a few short weeks left before the start of the season (who’s excited?!), I’m vowing to stick to a diet of healthy greens and protein.

So here’s my recipe for a delicious kale salad, packed with essential vitamins, proteins, and fiber to keep you feeling and looking good…

DSC02754

Start with some greens.  For this salad I chopped up some romaine and mixed it with kale, my new favorite superfood.DSC02760

Next I added a little steamed, shelled edamame.  These low-calorie little green soybeans are the perfect punch of protein!DSC02763

Chickpeas, aka garbanzo beans, are always a good addition to any salad, loading it up with their fiber, protein and healthy fats. DSC02765

To top it off, I added some juicy golden raisins, chopped walnuts and a bit of shredded carrot.DSC02768

Bon appétit!

keeks in the kitchen: quinoa salad improvisation

DSC00909

Last night, I decided to make quinoa salad, as part of my continued effort to develop skills other than pirouetting while I am on my ballet hiatus.  I didn’t have a particular line up of ingredients in mind, just a plastic cup full of uncooked quinoa and a fridge full of veggies!  So I got to work, and here’s what I came up with…

1 cup of quinoa (I used this cooking tutorial)

1/3 cup shredded carrots

1/2 can black beans

1/2 chopped red bell pepper

1/2 chopped red onion

1/2 cup chopped baby spinach

1/4 cup chopped cilantro

For the dressing, I used this amazing recipe (also where the inspiration for the salad itself came from), omitting the ginger and using agave instead of honey.  This dressing is AMAZING you guys, and I’m not the biggest fan of peanuts or anything remotely tahini-flavored.  This quinoa came out delicious!  Can’t wait to eat a little bowl of it for lunch today!

DSC00914

Bon appétit!