All Hail Kale!

Those who know me, know that I love kale.

Here are some of my favorite recipes from Whole Foods Market.

Kale Carrot & Avocado Salad

Ingredients:
  • 1 bunch kale, stemmed and finely chopped
  • 2 cups grated carrots
  • avocado, peeled and pitted
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons sesame seeds, toasted
  • 1/2 teaspoon reduced sodium soy sauce
Method:
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.
Nutritional Info:

PER SERVING:

  • 160 calories (60 from fat)
  • 7g total fat
  • 0.5g saturated fat
  • 0mg cholesterol
  • 115mg sodium
  • 23g carbohydrate (6g dietary fiber, 3g sugar)
  • 6g protein

Roasted Kale Chips

Ingredients:

  • 1 bunch kale
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt and spices to taste
Method:

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add spices and salt, toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and enjoy.

Booster Challenge:

No booster challenge here – try some kale if you’d like.  If not, move on to another greed vegetable that’s more appealing.