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Shredded Kale and Brussels Sprouts Salad

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, grated
  • 1 teaspoon honey
  • ¼ cup olive oil
  • sea salt
  • freshly ground black pepper
  • 3 cups finely shredded Lacinto kale
  • 3 cups finely shredded Brussels sprouts
  • 3 cups finely shredded red cabbage
  • ¼ cup sliced almonds or pumpkin seeds

For the dressing:

In a small bowl, whisk together the lemon juice, mustard, shallot, garlic and honey. Slowly stream in the olive oil while whisking the dressing until well combined. Season the dressing with salt and pepper. Adjust the lemon juice or honey to your personal taste if necessary.

For the salad:

In a large bowl, toss together the shredded kale, Brussels sprouts, cabbage and toasted almonds. Add a few tablespoons of dressing and toss well. Taste and add salt and pepper or more dressing if desired. Sprinkle the almonds or pumpkin seeds over the top and serve.




Lemon Chicken with Kale and Brussels

This meal was a breeze to make in a single pan and it comes out so juicy, sweet and tangy!

Ingredients:

  • 3-4 boneless chicken breast, cut into thirds
  • 2 cups kale, chopped
  • 1 cup shredded brussels sprouts
  • 1/3 cup sweet onion, diced
  • 1 lemon, juiced
  • 1-2 tablespoons capers
  • 2-3 tablespoons extra virgin olive oil
  • Spices: garlic powder (1 tsp), paprika (1/2 tsp), kosher salt & black pepper

Directions:

  1. In a large bowl, season chicken breasts with salt, pepper, garlic powder, paprika. Add a drizzle of olive oil and juice of half a lemon. Coat both sides with seasonings.
  2. In a large non-stick pan, heat 1 tablespoon of olive oil on medium heat. Add diced onion, wait for it to sizzle for 1 minute, then reduce to low heat. Let onions caramelize for 5-7 minutes.
  3. Increase heat to medium and add the chicken breasts. Cook on medium or medium high for a few minutes until one side of the chicken reaches a nice golden brown. Flip the chicken and reduce heat to medium-low.
  4. Add the kale and brussels sprouts to the pan and season with salt and fresh ground pepper. Add the juice of ½ a lemon. Let cook for about 5 minute or until the vegetables are tender and the chicken is cooked all the way through.
  5. Sprinkle with capers all over, to taste. Enjoy!



Kale and Apple Salad with Goat Cheese

Ingredients

1/2 bunch Kale, stems removed and leaves torn into bite-size pieces
4 large radishes, thinly sliced
2 cups spinach
2 apples of your choice, cored and thinly sliced
1/2 cup pomegranate seeds
3 oz fresh goat cheese, crumbled

Dressing
Whisk together 1 small chopped shallot, 1Tbsp apple cider vinegar, 1 tsp Dijon mustard, 3 Tbsp Extra Virgin Olive oil, sea salt and pepper to taste.

 




Super Healthy Kale Salad

This makes for a super healthy salad that you can prepare in advance and enjoy for a couple of days. I adapted it from Crazy Sexy Kitchen by Kris Carr & Chef Chad Sarno. You can serve it solo, with your favorite cooked grain, or wrapped in nori. When I have guests, I like to serve it wrapped in a cucumber slice and topped with sprouted sunflower seeds. Its a fancy and super healthy start to your meal!

    • 1 bunch kale, any variety, chopped (you can all mix varieties)
    • 2 cups diced bell peppers, red, yellow, and orange
    • 1/2 cup chopped parsely
    • 1 1/2 avocados, pit removed and chopped
    • 2 tablespoons flax oil
    • 2 tablespoons lemon juice
    • sea salt, to taste
    • pinch of cayenne, to taste
    • sprouted sunflower seeds

In a bowl, combine all the ingredients. Massage and mix with your hands to “wilt” the kale and cream the avocado. Serve and enjoy!




Kale & Lentil Soup

Feel free to substitute your favorite vegetables. This vegan, gluten-free soup is one of the easiest ways to chock your diet full of antioxidants.

    • 8 cups vegetable broth
    • 6 cups water
    • 1 1/2 cups red lentils, rinsed
    • 2 carrots, diced
    • 2 onions, diced
    • 1 bunch kale, stem removed, roughly chopped
    • 2 cloves garlic
    • ½ teaspoon red pepper flakes (optional)
    • 1 tablespoon parsley
    • ½ lemon, zested
    • 1 teaspoon turmeric
    • Salt and pepper to taste

Add vegetable broth, water, carrots, onions, kale and garlic to a large pot. Bring to boil and lower heat immediately. Cook until tender, about 10 minutes.

Stir in rinsed red lentils, red pepper flakes, parsley, lemon zest, turmeric, salt and pepper. Cook on low heat for 5 more minutes.