Finally spring break arrived and, besides going to Texas, I had time to relax and celebrate the end of marathon training and the end of the quarter at the college where I teach. Now without my two part-time “jobs”, I have a lot of time in my hands, so I did laundry, took the dogs for a walk in Tahoe, read a bit, and started cooking: kale salad with tahini dressing, panquecas (Brazilian crepes), carrot cake, chicken fajitas…

Slick and Parker

Lots of new recipes, which means lots of eating are being done. Unfortunately, lots of pounds are being gained too. First of all, I’m still consuming over 2,000 calories a day as if I were still training. Portion control is the hardest thing for me and after a whole 40 days without eating cookies for lent, I’ve been going over a whole packet of them a day. Secondly, the marathon caused some stress on my right foot and it hurts to run or walk too much, causing me to be a couch potato for the next two weeks. Not saying I’m not enjoying watching “Dancing with the Stars” though. Well, actually, I’ve been quite active socially instead…

Enough updates. Let’s get to the healthiest dish I made last week. Here’s the recipe for the kale salad, adapted from Rachael K., who is a personal chef in Reno. Tahini is a little too strong for some people, but it has quickly become my new favorite dressing!

Kale Salad with Tahini

Kale Salad with Tahini Dressing

1 tbsp. lemon juice

1 tsp. minced garlic

2 tbsp. tahini (sesame seed paste)

2 tbsp. plain yogurt

½ tsp. cumin

1 tbsp. olive oil

4 cups kale

1 apple julienned

4 tbsp. sliced almonds

In a mixing bowl, mix the garlic, lemon juice, tahini, yogurt, and cumin. Season with salt with needed.

In a separate bowl, shred or slice the kale leaves and add the olive oil. Rub the leaves with oil to soften them. Combine the kale with the dressing and stir. Add the apple and almonds.

Makes 2 servings of 280 calories each.