about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Time To Get Moving.

Every year on Black Friday I say I am not going to buy anything, and then inevitably I get lured in by online deals that sound too good to pass up.  This year was a little different than most.  Instead of looking at electronics and clothes, I found myself shopping on Diapers.com and buying holiday onesies.  Life has changed!

One of my purchases arrived yesterday…the Balboa Baby sling!

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How the HECK does this thing work?  I have really been wanting a sling – something easy and quick to put on when we’re out running errands or grocery shopping.  I manhandled him for about five minutes trying to find something that was comfortable for both me and Cullen, but I felt awkward and he looked squished and miserable.  The sling was a bust.

I’m not giving up completely yet, and might try watching some online videos of how to wear it better, but I’m so frustrated that the sling wasn’t a better solution!

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In the meantime, it’s back to the Moby wrap.  (Hi Indy!)

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I put him in the Moby this morning and headed downstairs to enjoy our latest arrival…it’s here!

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We got our treadmill this past weekend, and it has already been put to good use.  Casey spent the weekend creating this whole setup so that we can watch TV down there while we run.  We had an old desktop computer we weren’t using, so he mounted our monitor like a TV.  It looks just like a treadmill at the gym – awesome!

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And now Cullen and I have a place to walk indoors.  He LOVES the motion of the walking, and the white noise of the treadmill puts him to sleep almost instantly. 

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I have my postpartum checkup where I (crossing fingers) should be cleared for exercise next week.  At that point I plan to turn some of my walks into runs, and get moving again!  I did a very slow jog to test out the treadmill after it arrived, and it was a quick reality check that my return to running is most likely going to be tough and sloooow.  Between my car accident and pregnancy, I haven’t really run in almost a full year!  Looking forward to changing that very soon…

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Until next week, I plan to continue my daily walks – outside as much as possible when the weather cooperates, and indoors when necessary.

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It’s nice to finally be feeling much more like my old self again.  Even better, now I have a new sidekick!

Sesame Kale & Tofu Salad.

I don’t know about you, but after the festivities of last week, I’m starting to think I might actually smell like pumpkin pie spice.

With the holiday behind me, I’m feeling extra motivated to eat a lot of fresh and healthy food this week.  To me, nothing screams “health food” more than a salad full of greens.

I’m actually not a big fan of cooked kale.  Tragic, right?  I eat cooked greens because I know they are good for me, but I always turn my nose up just a little bit.  Sort of like a little kid questioning what mom is making for dinner.  Except that I am mom now, so the battle is really only between me and my willpower.

This raw kale salad is totally different though. 

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The sesame flavor is incredible, and I love the bright color and delicious crunch from the cabbage.  Veggies, protein, and good fats from the dressing – this salad is a nutritional powerhouse, and just what I needed to feel healthy and refreshed this week.

Sesame Kale and Tofu Salad

by Emily Malone

Prep Time: 1 hour

Ingredients (4 servings)

  • 1 bunch kale
  • 1/2 head red cabbage
  • 1 block firm or extra-firm tofu
  • 1/4 cup sesame oil
  • 1 tablespoon tahini
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or liquid aminos
  • 2 tablespoons orange juice
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt (plus more to taste)


Using a tofu press or a few heavy cookbooks, press and drain a block of firm or extra firm tofu.

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In the meantime, wash kale and remove greens from stems. Rip into bite sized pieces and add to a large mixing bowl.

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Cut head of red cabbage in half and slice very thinly with a knife or a mandolin. Be careful!

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In a separate bowl, combine sesame oil, tahini, soy sauce, rice vinegar, and orange juice and whisk until well combined.

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Pour dressing over the salad and prepare to get messy. Roll up your sleeves and using both hands, work the dressing into the greens and cabbage. You want to toss and squeeze the greens gently until they begin to wilt a bit and absorb the dressing.

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Once the salad seems to have wilted and marinated a bit (probably 3 to 5 minutes of tossing), go ahead and cube your tofu into bite sized pieces and add to the salad. Sprinkle a tablespoon of sesame seeds on top, and season to taste with salt.

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The salad will taste best if you allow it to sit for at least 30 minutes at room temperature, and better if you give it longer.

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Serve by itself as a salad, or as an accompaniment to something like a big steaming bowl of brown rice!

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This salad is both healthy and filling, and absolutely delicious. 

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For baby-related posts, check out this week’s Babble

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