Simple and Delish Kale Salad

1 bunch of fresh, organic kale

1 lemon

1Tbsp extra virgin olive oil

1 tsp paprika

coarse sea salt

Chop the kale and place in a large salad bowl.  Squeeze the lemon juice over the kale.  Add the olive oil and sprinkle paprika and sea salt to taste.  Mix the salad so that the kale is evenly coated with the other ingredients.  Serve as a side salad with dinner or a sandwich.

*Reference: Whole Foods salad bar!


Sun-dried Tomato, Artichoke + Kale Scramble

2 organic free range eggs

1Tbsp chopped sun-dried tomatoes

1/4c marinated artichoke hearts, chopped

1 medium kale leaf, chopped

1/2 tsp coconut oil

In a small bowl, beat eggs then add sun-dried tomatoes and artichoke hearts.  In a frying pan on medium heat, melt coconut oil.  Add kale to the frying pan and sautee until the kale is wilted.  Add egg mixture to the frying pan and scramble!  Serve for breakfast with a fruit salad.


Kale chips

1 bunch of organic kale

1 Tbsp extra virgin olive oil

sea salt, to taste

optional: seasonings of your choice (garlic powder, nutritional yeast, any other dried herbs or spices, Braggs)

Pre-heat oven to 375F.  Chop kale into “chip-sized” peices.  Mix in a medium bowl with olive oil, salt, and any other seasonings.  Make sure all the kale pieces are evenly coated.  Evenly spread the kale pieces on a cookie tray.  Bake for 10 minutes or until crisp, but before they become charred!


Kale Popcorn

1/4c popcorn kernels

1.5 Tbsp olive oil

1 small handful of kale chips (recipe above)

Cook popcorn kernels with oil in a covered pot over medium heat.  Shake frequently until kernels have popped.  In a food processor or with a mortar and pestle, grind up the handful of kale chips into a powder, and sprinkle over the popcorn.  Add nutritional yeast, garlic powder, or parmesan cheese (not casein free!) if you desire.

*GF/CF if made without parmesan cheese

Sweet + Delicious Green Smoothie

1 large ripe banana

1 cup chopped organic kale

1 cup almond milk / rice milk

1/2 cup frozen strawberries or blueberries, or both!

1 Tbsp ground flax seeds

1 Medjool date, pitted and chopped into small peices

Add banana, ‘milk’ and kale to blender and blend on high until kale is sufficiently blended.  Add berries, ground flax, and date and blend again until smooth.  Serve as a snack, breakfast smoothie, or freeze it into popsicles.