The other morning as I slipped on my boot and pulled up the zipper, I swear that it felt tight. It’s one thing to not fit into your ‘skinny clothes’ after the holiday season, but things take on an ominous tone when your shoes feel tight. Shit. Just. Got. Serious.

The thing I love (food), converts into the thing I hate (fat). Yep, I have added a winter layer of pounds. At this point, it’s not at DEFCON levels, but it’s time to clean up my act. All those indulgent winter practices need to be dialed back and the free for all eating must be tempered. Yes, it’s back to the green as I like to say; green juices for breakfast and lunch, clean eating for dinner. And if anyone is a ‘juicer’ out there, you most likely have an abundance of kale in your refrigerator. I recently became obsessed with massaged kale salads. This particular recipe combines my favorite green with tricolor quinoa for the ultimate power salad.

Massaged Kale and Quinoa Salad

• 1 bunch of curly kale, stalks removed and discarded, leaves thinly sliced
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt
• 2 teaspoons honey
• Freshly ground black pepper
• 1-2 cups of cooked and cooled quinoa
• Small handful toasted, unsalted pecans
• One firm avocado, sliced.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Add the quinoa and the pecans to the kale; then pour the dressing over and toss. Add the sliced avocado on the top and serve.