Last week I spent a while up in Chicago searching for an apartment. And after looking into about 15 different places, I finally discovered one that I truly love! It’s super vintage and will match most of my furniture which I’m pumped about. But would you like to know the very best part about my new place? It has a DISHWASHER. Hallelujah!

I’ve spent the past year washing each and every dish and it was literally my headache. Also, this house building allows me to possess felines, which OMG YES I’m going to be a cat lady and I can’t freaking waitttttt. I keep begging Tony to create me to the pet humane society simply so I can’t pet all of the sweet little pets.

This salad is first class guys. Like therefore DAMN tasty. I in fact tried to recreate it from one of my favorite salads from Whole Foods. It’s known as Kale and Brussels Sprout slaw which is INCREDIBLE. All of the Entire Foods workers in Minneapolis understand me because I’m within nearly every day time ordering this salad. In fact they probably understand me because I shop there nearly twice each day and pace the aisles but whatever.

Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds


1 large number Tuscan kale, stems removed (about 5 mugs)

1/2 cup dried cranberries

2/3 cup grated parmesan

For the dressing:

Salt and freshly ground black pepper


Clean both Brussels sprouts and kale. Trim the sprouts and slice them in two lengthwise then cut the sprouts to give you great ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a big bowl, after that make the vinaigrette.

To make the vinaigrette: combine essential olive oil, garlic clove, vinegar, dijon mustard, lemon juice and salt and pepper inside a medium dish, whisking to combine. Add to salad combination and therapeutic massage the vinaigrette in to the kale for two a few minutes. This will help to make the kale much less bitter and soak in the flavors. Add cranberries, tossing once again to mix. Cover salad and place salad in refrigerator a minimum of an hour or more to overnight. This helps the flavors soak in and breaks down the kale. I discover that the salad is definitely better the very next day!

While salad is marinating or before offering, preheat oven to 350 levels F. Add sliced up or chopped almonds to a baking sheet and place in range for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.

Once prepared to serve, add toasted almonds and parmesan to salad; toss to mix then serve in salad bowls. Garnish with more parm or almonds if preferred. Serves 6.

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