Reveille Recipe: Eat More Greens! Gail Migliozzi's Massaged Kale Salad.

Greens - So what exactly ARE those? Think spinach, collards, broccoli, Swiss chard, red/green leaf romaine lettuce, mustard greens... the list goes on but you can stop at kale today. Our Camp Reveille Health & Wellness Coach, Gail Migliozzi, sent us her delicious Massaged Kale Salad with Toasted Nuts recipe, we can't wait to try this one and get in our daily dose of greens! 

Massaged Kale Salad with Toasted Nuts 

from Gail Migliozzi 

Anyone looking for a healthy lunch or a great delicious side salad for dinner? Well, I've got you covered with my super easy Massaged Kale Salad. Its nutritious and will dress up any holiday gathering. You will be the hit of the party and people will be bombarding you for the recipe!

I hope everyone enjoys my Messaged Kale Salad, and remember, eat more greens! They're healthy for you and having them daily can improve health and vitality!

Ingredients:

* 2 bunches of kale (about 1 lb), rinsed and dried, tear leaves off in small pieces or thinly slice crosswise (remove ribs/stems!)

* Juice of 2-3 small lemons

* 2 Tbsps olive oil

* 2 Tbsps maple syrup or honey (or one of each is yummy)

* 1/4 cup lightly toasted pine nuts or almonds

* 1/4 cup dried cranberries, cherries (chopped), or currants

* 1/3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top salad with

* Sea salt to taste

* Freshly ground black pepper to taste

Directions:

1. Place the thinly sliced kale in a large bowl and toss with the lemon juice and olive oil (add more of either thing if you feel like there's not enough to cover everything.) Massage the mixture with your fingers until all of the kale is well-coated and looks a bit darker in color. Let sit for a half hour minimum (or not, if you're in a hurry!)

2. Add the rest of the ingredients and toss to coat. Give it a taste and adjust the seasonings, if needed. 

3. Top with the shaved cheese and serve! 

Beth Bielat's Roasted Root Salad Reveille Recipe

Anyone who has been to Reveille knows Beth Bielat, she is our very own Energizer Bunny!  Beth is the head of our fitness program, she founded LifeBreath and leads sessions at Reveille, and she is an inspiration to so many. She seems to have endless energy and spirit and we always look to her for tips on how to stay healthy, active, and engaged in life. Beth shared one of her favorite fall recipes with us and we are thinking about adding it to the Thanksgiving menu!  If Beth says it’s yummy and healthy, we’ll try it! 

Beth's Roasted Root Salad

Roasted Root Salad

Cut up equal amounts of:

Carrots

Parsnip

Celery Root

Rutabaga

Baby spinach

Pinch of Thyme

6 Garlic cloves

1 Tbs. Olive Oil

Preheat 350

Clean peel vegetables

Cut into 2/2 in. dice and toss in garlic, chopped Thyme, olive oil and salt and pepper.  Place on a baking sheet, cover with tin foil, and roast in oven until tender ay 350.  Towards end of roasting, take off foil. While still hot, stir in baby spinach.

Reveille Recipe's straight from our Reveille Office!

To kick off our Reveille Recipes feature we thought it would be fun to share some of our very own favorite autumn recipes straight from the Camp Reveille offices!  After talking about some of our "fall favorites" in the office we all started to get hungry, so we promised to each make our recipe and bring it in to share with the office... yumm! 

What are some of your favorite fall recipes? 

Joan's Corn Pudding 

OK, so I must give credit where credit is due - I got this recipe from my daughter Lindsay.  We made it together one thanksgiving and it quickly became a family favorite!  It is now a household go-to for every holiday or family get together and it is ALWAYS a big hit.  We even think ahead and make two so we have plenty of leftovers the next day! 

(for Thanksgiving I double or triple these amounts)
1 can creamed corn
1 can kernel corn (drained)
1 pkg. Jiffy corn mix
1/2 cup sour cream
1 stick butter (melted)
2 beaten eggs

Preheat oven to 350 and grease the bottom of an 8 x 8 pan.
Mix both cans corn, 1 package Jiffy corn muffin mix, 1/2 cup sour cream, and melted butter.  Then add beaten eggs to mixture.  Mix thoroughly using wooden spoon.  Pour in pan or glass dish (Pyrex).  Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding.  (You can pre-mix the ingredients and pour in pan to set aside until you're ready to bake!) 


Lindsay's Autumn Salad

I love incorporating new and unexpected ingredients into salads to keep healthy meals interesting, hearty, and flavorful.  I pick a theme or season and build a salad around the flavors.  One chilly fall evening I was craving butternut squash, but I was also in the mood to have a well rounded and healthy dinner.  I combined the two concepts to create this yummy fall salad!  I sometimes serve this over a thin piece of grilled or lightly breaded chicken for a full meal. 

1 package of pre-cut butternut squash cubes, available in the vegetable section seasonally (Or you can peel and cut your own - I like them about a half an inch to an inch in size)  Some examples of brands: Marketside, Trader Joe's, or Green Giant. 
salt & pepper
cinnamon
maple syrup (optional)
1 bag of pre washed arugula
1 package of cherry tomatoes
parmesan cheese shavings or feta cheese crumbles (whichever you prefer)
pine-nuts (you can substitute with any nut you like: almonds, walnuts, even pumpkin seeds)
pomegranate seeds or dried cranberries 

Preheat oven to 400. 
Place the butternut squash on a sheet pan. Drizzle with olive oil and toss to coast all the pieces.  Add salt, pepper, and a little cinnamon.  You can also add maple syrup if you want a sweeter more caramelized result.  Roast the squash for 15 - 20 minutes, stirring (or turning) once to get an even roast.  
While the squash is roasting, prepare the rest of the salad.  Slice the cherry tomatoes in half and combine with arugula in a bowl.  Add pomegranate seeds and parmesan shavings. 
In a pan, toast the pine-nuts for a couple of minutes until they just start to brown and you can smell them.  When cooled, add them to salad. 
When butternut squash is browned and tender, remove and partially let cool before adding to the salad. 
I serve this with a drizzle of good balsamic vinegar or a balsamic vinaigrette.  Other popular dressings with this type of salad are champagne vinaigrette or cider vinaigrette.  If you're feeling ambitious  you can even make your own dressing! 


Elaine's Whole Wheat Pizza 

Pizza is on of my favorite foods! But lets face it, if your trying to be healthy you probably think you have to steer clear of the yummy cheese, sauce and dough...but you don't!  Here is one of my favorite healthy pizza recipes that allows you to skip the guilt after you enjoy!  I make this pizza year-round, changing up the toppings to utilize the seasons fresh produce. 

Whole wheat pizza dough (you can buy at the store pre-made)

Tomato sauce

Low fat Mozzarella 

Ground turkey cooked first

Sliced tomatoes

Onions

Olive Oil

Garlic
Fall Veggies: squash, yellow and orange peppers, caramelized onions, brussels sprouts, arugula

Preheat oven to 450. 

Roll out pizza dough.  Spread on olive oil just to coat.  Add tomato sauce on and then sprinkle mozzarella.  Add cooked ground turkey, or if making vegetarian, simply skip.  Cook sliced onions in olive oil and garlic.  Add tomato slices.  Add your fall veggies (or any veggies you like). *If you're using arugula, wait until pizza comes out of the oven to spread on top.  Bake 8-10 minutes or until crust is golden brown. 

Ali's Apple Pie
Every year I look forward to going apple picking with my family because with freshly picked apples comes a freshly baked apple pie!  Everyone deserves a little seasonal treat now and then, right? 



Apple Pie
Pie Crust
1 cup of sugar
1 teaspoon of brown cinnamon 
4 tablespoons of all purpose flour 
A dash of salt
7 apples (or 6 cups) of thinly sliced and peeled apples 
2 tablespoons of butter or margarin 

Crumbled Top
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup softened butter/margarin
1/3 cup flower 

Preheat the oven to 425 degrees.
In a large bowl combined your sugar, cinnamon and flower (mix well)
After you mixed your sugar, cinnamon and flower add your sliced and peeled apples. Toss lightly to combined. Once your apples are tossed evenly add your apples to your pie crust. Dot with butter on top. 
Now for your crumble pie topping. In a medium size bowl mix your white sugar, and brown sugar with your softened butter/margarin. Keep adding flower until its becomes crumbly. Once you have crumbs, sprinkle to cover the top of your apple pie (which is already in your pie crust) 
Bake for 45-50 min or until your apples are tender and your crust is a golden brown. (If you find your top is burning before your pie is done, place a piece of tin foil of the pie to prevent your crumbs from burning) 

What are some of your favorite fall recipes?