Healthy Gluten-Free + Dairy-Free Recipes. When the kale craze began gaining momentum a few years ago, I was thrilled.
It’s one of my favorite ingredients and I eat it almost every single day. But like all good things, kale has become so old hat that many people I meet these days seem to be asking the same question: got any good ideas for using kale? I’m sick of green smoothies. For those of you fighting kale fatigue, this post has your name all over it! I offer you 50 different ways to eat one of the world’s most nutritious vegetables. Peaches n’ Green Smoothie from Choosing Raw Chocolate Sweet Potato Smoothie from The Daily Dietribe Brilliantly Beet Smoothie from The Balanced Platter Apple Pie Smoothie from Diet, Dessert, and Dogs Green Smoothie from Lexie’s Kitchen Vitamin C Plus Green Smoothie from She Let Them Eat Cake Apple Ginger Kale Juice from Whole Family Fare Sweet & Green Juice from Healthful Pursuit Quinoa with Spring Vegetables & Walnut-Kale Pesto from Gluten-Free Girl Pan-Fried Corona Beans & Kale from 101 Cookbooks.
Project Kale: Pumpkin Mac & Cheese. Although I took a momentary flashback to summer the other day with the Macaroni Salad, I am whole-heartedly into fall.
So for the next couple of weeks, during my favorite month of the year, I will share with you some awesome, whole-foods, plant-based pumpkin recipes. Hooray! First, let's chat about this wonderful fall classic - the pumpkin. Low in fat and calories, but high in antioxidants, vitamins (including a ton of vitamin A), minerals, beta-carotene, fiber, carotenoids....this vegetable (well, technically a fruit) is not only delicious, it's incredibly nutritious!! Also, fun to carve. So to kick off the next couple of weeks of recipes dedicated to the pumpkin, I wanted to do something different. Fun. Unexpected. I wanted to take a classic recipe and vegan-ize-it, whole-foods-it, and pumpkin-ize-it. Creamy and delicious, you would never know this "cheese" sauce was healthy. I've always been a big fan of add-ins to my mac & cheese for added texture.
And perfect. And guess what? Budget Bytes: kale & chickpea soup $6.12 recipe / $0.77 serving. I know hot soup may seem characteristically out of place, especially since I’m posting it on the unofficial first day of summer.
But, at my work place it’s a perpetually cold 65 degrees every single day and a warm bowl of soup is still much appreciated mid-day. I love this soup because it’s light, and packed full of veggies with all of their varied flavor and TEXTURE. Plus, as you may already know, I’m in love with kale… and I love chickpeas only second to kale. Anyway, I kept this soup simple. I seasoned with bay leaf, oregano, and just a touch of curry powder to add a slight “sweetness.” Serve this soup with some hearty bread and you’ve got a really great, albeit light, meal! Kale & Chickpea Soup kale & chickpea soup Total Cost: $6.12 Cost Per Serving: $0.77 Serves: 8 Ingredients Instructions Dice the onion and mince the garlic.
Notes **I used vegetable base plus water to make 6 cups of broth. Step By Step Photos Rinse the kale well under running water. And then you’re good to go!