Tag Archives: kale

Grilled Tomato & Kale Salad

Grilling tomatoes & kale puts a totally new twist on a traditional kale salad, it’s vegetarian, gluten free & perfect as a summer side dish or entree!

Grilled Tomato & Kale Salad Recipe

Since it’s summertime and all I want to do is grill everything, that’s exactly what I did this week! From Caribbean Jerk Meatballs to Korean BBQ Grilled Salmon (I seriously can’t stop eating this dish!) to this Grilled Tomato & Kale Salad recipe, it was a grilling kind of week at my house!

Read the full post here!

Gluten Free Cooking with ALDI

Gluten Free Cooking With ALDI

Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!

When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free!  I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!

Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:

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Pineapple Mango Kale Salad

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Vegan Pineapple Mango Kale Salad Recipe

April is Earth Month, so what better time to celebrate the almighty Earth that gives us the plants and trees, which grow the delicious food we eat every day!

To celebrate Earth Month, I’ve partnered up with Earthbound Farm to create an organic kale salad that is so delicious, and good for the planet!

Read the full post here!

Roasted Garlic & Kale Vegan Mashed Potatoes

Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!

Garlic Kale Vegan Mashed Potatoes

When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life, until now that is!

By cooking the potatoes in Silk Unsweetened Soy Milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!

Read the full post here!

Roasted Butternut Squash Spinach Kale Salad

Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.

Roasted Butternut Squash Kale Salad Recipe

If one of your goals in 2016 was to eat healthier, while still enjoying super flavorful food, then I have just the salad for you!

When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor, and this salad is just that!

From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one kale salad that is anything but boring!

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Kale Apple Slaw

Kale Apple Slaw Recipe

With summer and swimsuit season in full swing, I’m always looking for ways to make new recipes a little bit lighter and healthier, while still totally delicious!

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Tomato Kale Polenta Skillet

Roasted Tomato and Kale Polenta Skillet

The three most commonly asked questions I get asked as a professional food blogger:

  1. How do you make money?
  2. What’s your favorite recipe?
  3. How do you keep coming up with new recipes?

To answer these questions:

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Kale Pesto

Homemade Kale Pesto

I’m a HUGE pesto fan and a recently converted Kale fan! For the sake of full disclosure I will admit that I’m a somewhat finicky kale fan.  I don’t enjoy it raw.  It’s too bitter and I’m not a huge fan of the texture either, but I do love it steamed and now I also love it as pesto!

I first made this delicious, healthy pesto sauce for my Kale Pesto Spaghetti with Goat Cheese and Sun Dried Tomatoes recipe, but now use the sauce all the time on my favorite pastas and pizzas!

Homemade Kale Pesto Sauce

I recently served it with Three Cheese Basil Raviolis and Pistachio Basil Crusted Tilapia. So delicious!

Kale Pesto Ingredients

Ingredients (makes 1 1/2 cups)

  • 4 cups kale (chopped)
  • 6 cloves garlic (crushed)
  • 1/4 cup cashews
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup parmesan

Begin preparing the pesto by adding the kale, garlic and cashews to a blender or food processor.

Homemade Kale Pesto Recipe

Blend for 30 seconds.

How to make kale pesto

Next add the salt, pepper, olive oil and water and blend until all the ingredients have been incorporated.

Finally add the parmesan cheese and pulse for 5-10 seconds to combine.

Kale Pesto Recipe

Now you have all the health benefits of kale, such as cancer prevention, lower cholesterol and lower blood pressure in a delicious sauce!

Fresh Kale Pesto Recipe

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.*

This recipe has 4 cups of the good stuff in it! That’s a lot of vitamins 😉

Fresh Kale Pesto Recipe

*Source: http://www.webmd.com/food-recipes/features/the-truth-about-kale

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: Omit the parmesan cheese to make this recipe paleo (and vegan).

Kale Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 1/2 cups

Ingredients

  • 4 cups kale (chopped)
  • 6 cloves garlic (crushed)
  • 1/4 cup cashews
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup parmesan

Instructions

  1. Add the kale, garlic and cashews to a blender or food processor.
  2. Blend for 30 seconds.
  3. Add the salt, pepper, olive oil and water.
  4. Blend until all ingredients have been incorporated (30-60 seconds).
  5. Add the parmesan cheese and pulse for 5-10 seconds.
  6. Serve with pizza, pasta or your favorite dish.
http://whitneybond.com/2013/03/03/kale-pesto/

Kale Artichoke Pasta

Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!

Ingredients (serves 2)

  • 8 oz penne pasta
  • 3 tbsp olive oil (divided)
  • 4 oz kale
  • 1/4 cup water
  • 8 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 14 oz can artichoke hearts
  • 2 cloves garlic (crushed)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 cup parmesan and romano cheese

Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid.  On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.

Next add the greek yogurt, salt and garlic to the melted cream cheese.

Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.

Add the artichoke hearts to the pasta sauce.

Stir to combine then add the cooked kale.

Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.

Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!

Yummy!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free pasta.

BLT Caesar Wrap

Kale Bacon Caesar Wrap

Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!

I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!

BLT Caesar Wrap Ingredients

Ingredients

  • 1 large flour tortilla
  • 2 tbsp caesar dressing
  • 2 cups kale
  • 1 tbsp olive oil
  • 3 slices cooked bacon
  • 1/2 cup tomatoes (sliced)
  • 2 tbsp parmesan cheese (shredded)

Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Next, add 1/4 cup of water and cover the skillet, steam for 4-5 minutes.

Meanwhile, spread the dressing into the middle of a tortilla.

BLT Caesar Wrap Recipe

Next add the cooked kale and bacon on top.

Bacon and Kale Wrap

Top with the tomatoes and parmesan cheese.

BLT Caesar Wrap Recipe

Wrap it up and dig in!

Kale Bacon Wrap

Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!

BLT Caesar Wrap Recipe

♣ Vegetarian Option: Omit the bacon or substitute veggie bacon strips to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free tortillas to make this recipe gluten free.

BLT Caesar Wrap

Total Time: 10 minutes

Yield: 1 wrap

BLT Caesar Wrap

Ingredients

  • 1 large flour tortilla
  • 2 tbsp caesar dressing
  • 2 cups kale
  • 1 tbsp olive oil
  • ¼ cup water
  • 3 slices bacon
  • 1/2 cup tomatoes (chopped)
  • 2 tbsp shaved parmesan cheese

Instructions

  1. Cook the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes.
  2. Add 1/4 cup of water and cover the skillet, steam for 4-5 minutes.
  3. Meanwhile, spread the dressing into the middle of a tortilla.
  4. Next add the cooked kale and bacon on top.
  5. Top with the tomatoes and parmesan cheese.
  6. Wrap it up and dig in!
http://whitneybond.com/2012/03/24/whats-for-lunch-blt-caesar-wrap/