I was given iron supplements when I left the hospital after Shea’s birth…and I was scared. I’d heard the horror stories of what can come of iron supplementation, even with water and fiber galore.
I believed the horror stories to be true and knew them to be true within a few days first hand. I suffered through 3 weeks of iron before throwing in the towel and vowing to include more iron in my diet. Call me crazy, but meat and leafy greens have not been my go-to foods from a taste or convenience perspective. I’m working more along the lines of “quick and easy” these days.
So when Kristen was in town visiting last week, we did dinner right. Mr. Prevention came home to the 4 gals (Kristen and I…plus Shea and Lily) all in the kitchen, slaving away while rocking out to Kristen’s iPod mix of country favorites. Quite the sight.
We had planned our Pinterest-inspired meal with a little bit of health in mind…and plenty of iron for me.
This recipe was well-worth replacing the jar of tahini from 2012 that my mother-in-law discovered when cleaning out my pantry. I’ve always struggled with what to do with tahini other than make hummus, and now I have a great, go-to recipe.
I chose “dinosaur” kale in this recipe versus the traditional curly kale which I find to have a somewhat unpleasant texture, though either work well (and are packed with iron). The massaging works beautifully to breakdown the fiber in the kale and Brussels sprouts and to create a perfect fall salad. I could even picture this at a Thanksgiving feast. Beautiful in color, too!
- 1 bunch Lacinato ("dinosaur") kale, washed and finely chopped
- 12 oz Brussels sprouts, washed and finely sliced
- ⅓ cup slivered almonds
- ⅓ cup shaved Parmesan
- ¼ cup tahini
- 2 Tbsp white wine vinegar
- ¼ tsp salt
- 2 tsp pure maple syrup
- pinch of red pepper flakes
- ¼ cup water
- In a large bowl, combine the chopped kale and sliced brussels sprouts; toss well.
- In a 2 cup liquid measuring cup or small bowl, whisk together the ingredients for the dressing; pour over the kale and brussels sprouts and using your hands, massage the dressing into the salad to distribute thoroughly and to tenderize the vegetables.
- Sprinkle the salad with the almonds and Parmesan and toss just before serving.
Not a whole lot on the agenda today. Most days we keep super busy, but today may be a good day to hold down the couch and have a Walking Dead marathon 😉