Tag Archives: kale

Colorful Kale Rainbow Lemon Salad

It’s summer so salads are hitting the spot! im in love with the vibrant colors available in our produce! Farmers markets are killin it right now 🙂 This salad is totally simple and healthy but also delicious. Lots of textures and crunch heft to kee you full.

You need:

1/3 cup shredded red cabbage

1-2 cups shredded curly kale

Lemon juice of 1 lemon

1/3 can chick peas

1 large carrot shredded 

1/2 cup steamed or roasted beets

1/3 cup steamed or roasted butternut squash

Sprinkle of Parmesan

1/4 Avocado
Combine all ingredients and enjoy for an awesome lunch!


Greek/Italian Kale Salad

Ever notice how well Greek/Italian flavors blend? I made a kale salad using leftover ingredients for my fancy pizza, but with a lemon juice dressing and some sliced cucumber that suddenly made it seem greek! Add some crumbled goat cheese, and bada bing, what a lunch salad!!
You need:
3 cups cut kale

1/2 cucumber chopped

1/4 red onion sliced

black olives, artichokes, mushrooms to taste

3/4 lemon juiced

Dash goat cheese crumbles

1 steamed potato chopped

Dash oregano
Just combine all ingredients and enjoy!

Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!











Garlic Dino Kale Chips

Wash and de-vein 1/2 large bunch dinosaur kale. Tear into desired chip sized pieces. Lightly spray cookie sheet with oil spray of choice, place in a single layer, lightly spray again over the top of the kale, then sprinkle on desired seasonings. I simply used garlic powder. Then bake at 325 F for 15min! Enjoy and store in a sealed container and ziplock. Easy peasy good for you!

olive oil spray
garlic salt
1/2 large bunch dinosaur kale

other suggested toppings:

-nutritional yeast

-sea salt/pepper

-finely crushed walnuts







Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!