This weekend I went to the farmers market in my hood to pick up some pulots and mini heirloom tomatoes! I was also there to try and complete my first photography assignment for the class I just started. The end of summer produce looked great, but I do need more practice changing all my settings. Here’s a few of my favorite pics!
I’m well into my second month of boot camp and my healthier eating and though the pounds shed are not that high (yet) I can definitely see the results! The most motivating thing is of course when friends tell you- “you look awesome” or “you lost weight!”. Once I hear things like that I am even more motivated to eat right! This is one of those salads that can serve as a meal, with some soup or even a pumpkin cheddar muffin.
While my outdoor photos seem to be improving, I still struggle taking my food pictures indoors at night. Hopefully I’ll figure that out soon….
Kale Cauliflower Salad
adapted from Heat Oven to 350
1/2 head of cauliflower, grated
1 cup mini heirloom tomatoes, halved
1 stalk green onion, chopped
2-3 cups of kale
1 garlic clove, minced
2 Tbsp. lemon juice
1/2 tsp sea salt
2 Tbsp olive oil
parmesan cheese, grated
1. Discard the tough stalk of the kale and finely chop the kale leaves. *I used the pre packaged kale from Trader Joe’s!*
2. In a bowl combine kale, tomatoes, green onions, and grated cauliflower. In a small bowl combine lemon juice, olive oil, pepper, sea salt and garlic. Mix well and toss with kale and cauliflower mix.
3. Season the salad with pepper and grate some parmesan cheese over the salad.
This salad was yummy and definitely filling. I took it into work the next day and the kale held up well, but I think the cauliflower let out a stinky smell. So that’s a warning if you are self conscious or have co workers with sensitive noses. I am definitely going to start making this to bring to parties cause I think it holds up really well!