Kale Salad with Apricots, Avocado, & Parmesan
Ingredients:
6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannelloni or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper
Directions:
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).
Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.
(via 1healthyhappyfitnessblog)
Here’s the science behind why strength training is important.
Muscle is more metabolically active than fat. What does that mean? It means that muscle requires more energy (calories) at a resting state (when you’re just sitting around) so it actually allows you to burn more calories while doing nothing.
Cardio burns calories while it is being performed and shortly after but that’s about it. So if you want to speed up your metabolism build more muscle!
(Source: kaittea, via 1healthyhappyfitnessblog)
For this edit, I took information from one place : source
(Click the images to enlarge)
(via 1healthyhappyfitnessblog)
