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Beet and Goat Cheese salad

Photographer: Antonis Achilleos                                                           Prop Stylist: Lindsey Lower                                                           Food Stylist: Margaret Monroe Dickey
Ingredients
Ingredient Checklist
1 pound red beets, trimmed
1 cup balsamic vinegar, divided
2 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
¼ cup chopped toasted walnuts
Directions
Step 1
Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
Step 2
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
Step 3
When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
Step 4
Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.
Tips
To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.

Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

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Ingredients
Ingredient Checklist
1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach, roughly chopped
1 medium Honeycrisp apple, diced
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans
Directions
Step 1
Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Step 2
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

Brussels Sprouts Salad with Crunchy Chickpeas

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Ingredient Checklist
1 (9 to 10 ounce) package shredded or shaved Brussels sprouts
4 cups chopped kale
1/2 cup Tahini Sauce with Lemon & Garlic (see Associated Recipes)
1 cup roasted chickpea snacks with sea salt
1 medium avocado, pitted and quartered
Method
Step 1
Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
Step 2
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Step 3
Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.
To make ahead
Refrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.