This recipe appears in the current issue of Southern Living. It isn’t complicated and is full of nutritious ingredients. Enjoy!

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Kale and Sweet Potato Salad with Chicken

2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon kosher salt, divided
6 Tablespoons olive oil, divided
1 1/2 cups cubed sweet potato
1 teaspoon finely chopped rosemary, divided
1/2 teaspoon black pepper, divided
4 (5 oz) boneless, skin on, chicken breast
1 teaspoon salted butter
1 teaspoon light brown sugar
1/4 cup chopped pecans, toasted
8 ounces kale leaves, thinly sliced (about 7 cups, loosely packed)Whisk together lemon juice, mustard,

Whisk together lemon juice, mustard, honey and salt. While whisking drizzle in the olive oil until the dressing is emulsified. Correct the seasoning to your taste and set aside.Preheat oven to 425 degrees F.

Preheat oven to 425 degrees F. Toss together sweet potatoes in 1 tablespoon of the olive oil, 1/2 teaspoon chopped rosemary and 1/4 teaspoon salt and pepper to coat. Spread in a single layer on one end of a large rimmed baking sheet.Rub chicken with another tablespoon olive oil and place on the other end of the baking sheet skin side up. Sprinkle with 1/2 teaspoon rosemary, 1/4 tsp

Rub chicken with another tablespoon olive oil and place on the other end of the baking sheet skin side up. Sprinkle with 1/2 teaspoon rosemary, 1/4 tsp salt and 1/4 tsp pepper.Roast contents of

Roast contents of pan until the sweet potatoes are tender. (Stir potatoes half way through roasting), and chicken is golden brown and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes. Let sweet potatoes and chicken cool.Meanwhile, melt butter in a small skillet over medium. Add sugar and cook, stirring constantly until dissolved, about 1 minute. Add pecans, and cook, stirring until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat and spread the pecans in a single layer on a sheet of parchment paper. Cool completely.

Meanwhile, melt butter in a small skillet over medium. Add sugar and cook, stirring constantly until dissolved, about 1 minute. Add pecans, and cook, stirring until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat and spread the pecans in a single layer on a sheet of parchment paper. Cool completely.

Cut chicken into 1/2 inch slices. Combine the kale and sweet potatoes in a large bowl. Drizzle with half the dressing and toss gently to coat. Divide mixture among 4 plates, top with sliced chicken and candied pecans. Drizzle chicken with remaining dressing and serve.These nicely filling salads will keep you satisfied and each serving contains 487 calories, 31 grams of protein, 15 grams of carbs, 2 grams of fiber and 34 grams of fat.

These nicely filling salads will keep you satisfied and each serving contains 487 calories, 31 grams of protein, 15 grams of carbs, 2 grams of fiber and 34 grams of fat.

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One of my favorite new cookbooks is Sarah Britton’s “My New Roots”. She takes natural whole foods and makes dishes that are irresistible in flavor while also being good for you.

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Oyster Mushroom Bisque Serves 3-4

Scant 1/2 pound oyster mushrooms (or mushroom of your choice)
1 tablespoon coconut oil or ghee
3 medium onions, chopped
2 large leeks, washed thoroughly and white parts thinly sliced
fine sea salt
1 teaspoon fresh thyme leaves plus sprigs for garnish
4 garlic cloves, minced
freshly squeezed juice of 1/2 lemon
1 quart vegetable broth
2 cups cooked white beans (if using canned, drain and rinse before using)
freshly ground black pepper
2 tablespoons cold pressed olive oil

Clean mushrooms with a damp paper towel to loosen and remove debris. Chop the mushrooms that are large and leave the smaller ones intact

Heat the coconut oil or ghee in a large pot and add the onions, leeks, a good pinch of sea salt and the thyme. Cook for 5 minutes over medium heat, until this onions and leeks are soft. Add the garlic to the pot and stir.

Sprinkle the lemon juice into the pot and stir to loosen any browned bits. Stir in the mushrooms and cook on medium heat for about 5 minutes until the mushrooms are soft.

Meanwhile, combine the vegetable broth and beans in a blender and blend on high speed until creamy
When the mushrooms are cooked, remove a few from the pot for garnish. Add the broth and bean mixture to the pot, stir well and simmer for 5 minutes.

Ladle the soup into the blender and blend on high speed until completely smooth. Add water or more broth to thin if desired.

Season the soup with plenty of fresh ground black pepper and with sea salt to taste. Ladle the soup into bowls and garnish with the reserved cooked mushrooms, a drizzle of olive oil, and a small sprinkling of thyme leaves. Serve hot

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I found this recipe in my latest issue # 30 of Origin Magazine. This salad is chock full of protein but light enough not to weigh you down.

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Apple Pecan Quinoa Salad

Serves 2 Prep time 18 minutes

Salad

1/4 cup quinoa uncooked
3 cups fresh spinach
1 apple chopped
1/2 sweet onion chopped
1/4 cup chopped pecans (toasted if desired)

Dressing

1 tablespoon chia seeds
1 tablespoons coconut oil, melted
2 tablespoons red wine or rice wine vinegar

Cook quinoa as directed by its package
While quinoa cooks prepare dressing by mixing chia seeds, coconut oil and vinegar. Taste and correct seasoning with salt and pepper and herbs if desired
Once quinoa is cooked, combine the quinoa, spinach, apple, onion and pecans. Pour salad dressing over all and toss to combine.

Nutritional Info:

For 1 serving

330 calories
20 grams fat
35 grams carbs
9 grams fiber
10 grams sugar
8 grams protein
0 mg cholesterol
44 mg sodium
655 mg potassium

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