kale

Avocado Kale Salad

If you’re not massaging your kale- you’re missing out!

Eating kale raw is bitter and extremely chewy. When you massage it with a little olive oil, it ‘cooks’ it slightly, breaks down the enzymes and makes it more palatable, easier to chew and easier to digest (which means you’re body will be able to pull in more nutrients.)

Don’t stop at olive oil. In this Avocado Kale Salad recipe I use avocado, lemon juice and herbs to soften the kale and impart amazing flavor.

This Avocado Kale Salad stays fresh in the fridge for days too- total bonus for meal prep days.

Happy Eating
~Monique

Avocado Kale Salad

1 large bunch of kale
1/2 ripe avocado
3 tbls extra virgin olive oil
1 shallot, half minced, half thinly sliced
1 lemon, zested and juiced
1/4 cup chopped fresh herbs (basil, thyme, oregano, parsley)
Toppings: Pomegranate seeds, toasted almond slices and pepitas

Smoosh the avocado with a fork in the bottom of a large salad bowl. Add in the olive oil, lemon juice, herbs and minced shallot, mix well.

Tear the kale off the spine and into bite sized pieces, toss in the salad bowl. Use your hands to massage the kale with the avocado mixture. The kale will begin to soften and almost looked ‘cooked’.

Top the salad with the pomegranate seeds, sliced shallots, toasted seeds, lemon zest and flaked salt. Store in the fridge for up to 5 days.

Notes:

I mix and match all herbs for the best flavor. It may sound weird, but a little fresh mint actually adds a fun zip!
Choose a couple different kales (like purple and dinosaur) for more interesting texture.

Spring Stir Fry with Cauliflower Rice

What can’t cauliflower rice do? I love it in this super simple stir fry. In this dish I actually use a mixture of coconut and olive oil. Feel free to choose just one, but I like the added richness the olive oil gives to the lighter coconut oil while the coconut oil keeps the olive oil from overheating.
Happy eating,
~Monique

Spring Cauliflower Rice Stir Fry

1 small shallot, sliced thin
1/2 tbsl coconut oil
1/2 tbls olive oil
1/2 cup frozen edamame
1/2 cup pea pods
2 cups kale
3/4 cup cauliflower rice
2 tsp liquid or coconut aminos
2 tsp sriracha
½ a lime, juiced
½ tsp salt
¼ tsp pepper
1 or 2 sliced green onions

Heat the oils in a large skillet over medium high heat. Add the shallots and saute for a minute. Toss in the edamame and pea pods, let sit and saute until just getting golden on one side.

Add the kale and the cauliflower rice and toss well. Let cook, stirring often until the kale is wilted and the rice is warmed through. Add a 1/4 cup of water to deglaze the pan and soften the rice.

Stir in the liquid aminos, sriracha, lime juice, salt and pepper. Remove from heat and top with fresh green onions.

Kale and Butternut Squash Egg Bowl

Prep Time
5 Minutes

Cooking Time
10 minutes

Ingredients
one big slice of onion, quartered
1 cup butternut squash, cubed
1 tbls coconut oil
1 cup kale
1 minced garlic clove
Optional toppings: avocado and sprouts

Directions
Melt the coconut oil in a medium to small skillet. Add the onion and squash, cook 5-7 minutes until the squash is begins to soften, tossing well. Add in the kale and garlic and toss well. Cook another 2 minutes to wilt the kale.

Push the mixture to the sides of the pan making a hole in the middle for the egg. Add a dab of oil if the pan is too dry. Crack the egg into the pan, cover and cook egg as desired.

Top with good pinch of coarse sea salt, black pepper, avocado and fresh sprouts.

Lemon Kale Stuffed Spaghetti Squash

Ingredients
1 spaghetti squash (oil, salt and pepper)

1 tbls olive or coconut oil or ghee

2 cups sliced leeks

4 cups curly kale (about 4 leaves), torn into bite-size pieces

1/2 cup water

1/2-1 tsp aleppo or red pepper flakes

3 garlic cloves, minced

1/2 tsp Himalayan pink salt

juice of 1 lemon

small handful of fresh parsley

small handful of fresh mint

Parmesan cheese

1/4 cup toasted pine nuts

Directions
Roast the spaghetti squash: preheat the oven to 400 degrees. Cut the squash in half lengthwise, scoop out the seeds. Drizzle with olive oil and season well with salt and pepper.

Place cut side down on an oven-proof pan, roast until squash is fork tender (40-60 minutes depending on the size of your squash.) Use a fork to release the long spaghetti squash strands.

Start the kale when the squash is nearly done:

Heat the oil over medium high heat. Add in the leeks and saute until just tender and edges begin to brown. Add in the kale and toss well. Continue to cook to wilt kale. Add in 1/2 cup water- this will help the kale to cook, simmer and steam.

Once the water has evaporated, add in the garlic, salt and pepper flakes, toss well and cook for another minute. Use the lemon to deglaze the pan. Remove from heat and toss in the fresh parsley and mint.

Fill the spaghetti squash with the kale mixture, be sure to include any juices in the pan. Top with toasted pine nuts and Parmesan cheese. Enjoy!