I’ve had this recipe ready for you guys for a while. It’s been quite the roller coaster around here since the diagnoses of my Type One Diabetes. I’m learning, I’m growing and I’m thankful for recipes like this Autumnal Kale and Quinoa Salad that has helped me eat like a champ.
I think that was the hardest part of my diagnosis. Since I know that I like to keep a good diet. I believe in portion control and whole foods. I believe in meeting your recommended fruit and vegetable intake everyday. And yet, here I am. So the logical person in me says “You know you couldn’t control this from happening to you” the illogical person in me says “Karlee, you can control everything if you just believe”.
I’m working on this. I’m working on swallowing my pride when the nurses try to tell me about nutrition like I’m Gilbert Grapes mom. I’m trying to smile when people don’t know the difference between type one and type two and assume I just ate all the desserts on my blog and now I have “The Diabeetus”.
Pride man… it will kill you.
But I’m thankful for these things: I already had a somewhat healthy diet before so this transition really hasn’t been that hard. The hardest part is reaching my recommended carb count and watching people eat Halloween candy. Not to mention feeling like POOP.
“People Order Our Patties”… A little Spongebob humor for ya’ there.
As I said before, this salad has been a lifesaver. It has amazing super foods in it that help prevent the development of type two Diabetes and give good carbohydrates.
It’s like a diabetics super foods dream. It’s like I knew I was diabetic when I developed this recipe. CRAZY. Although carbohydrates turn into glucose in our bodies, that doesn’t mean I take it out of my diet. Our body lives on that stuff. So, when I was sick and didn’t know why, it was because my body wasn’t producing enough insulin for me to digest the sugars that my body needs to make energy.
I need carbs to live. Whereas before I lived for carbs.
The best part about this salad is that I’ve made it with so many other things like Avocado and roasted red peppers. Lately, I’ve taken the honey out of the recipe but if you are not in my shoes, bring on the honey. It makes this salad pop in ways you cannot imagine.
Eat a fun sized Twix for me and enjoy your Weekend. Love to you all!
Autumnal Kale and quinoa saladPrint Recipe
- 1 pound kale, roughly chopped
- ¼ cup rosemary-infused olive oil
- 1 cup uncooked quinoa
- 1 small sweet potato
- ½ cup feta cheese
- ¼ cup roasted almond slivers
- 1 pomegranate, seeded
- 1 orange
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon honey
Cook the quinoa according to package directions.
Preheat oven to 400 degrees. Peel and slice the sweet potato and place on a baking sheet with a drizzle of olive oil and a pinch of salt. Place in the oven for 15-25 minutes depending on the thickness of the slices. They are done once the slices are soft.
Chop the kale and place in a large serving bowl. Massage the olive oil into the leaves for a few minutes and set aside.
Roll the orange between your hands and a cutting board until the orange is softened. Cut in half and squeeze out all the juice into a small bowl with the apple cider vinegar, salt, honey, and rosemary, and whisk together.
Once the quinoa has cooled slightly, toss with the kale, sweet potatoes, pomegranate seeds, feta, slivered almonds, and orange juice dressing.