Kale With a Side of Fries » » Dairy Free http://oldsite.kalewithasideoffries.com with Tracey Lemle, Certified Health Coach Mon, 20 Nov 2017 19:08:27 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 Greens Soup http://oldsite.kalewithasideoffries.com/greens-soup/ http://oldsite.kalewithasideoffries.com/greens-soup/#respond Fri, 16 Dec 2016 15:48:32 +0000 http://oldsite.kalewithasideoffries.com/?p=923

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I love this soup for so many reasons but mostly because it’s super easy and really good! A wonderful juice shop in NYC made this soup for a holiday party I had this year and it was such a hit with healthy eaters and especially non healthy eaters alike. I knew this would be a recipe I had to share, especially with temps dropping and people needing warm, nourishing meals. Enjoy!

 

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Greens Soup
Author: 
Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon evoo
  • 2 cloves garlic, sliced
  • 1 (3-inch) piece of ginger, peeled and minced
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric 3 tablespoons water
  • zucchini, sliced Salt to taste
  • 2 cups vegetable stock
  • ½ small head broccoli, cut into florets 1 bunch kale, stems removed
  • 1 large handful watercress
  • 1 large handful parsley leaves Juice and zest of 1 lime Freshly ground black pepper Handful of hemp seeds Chopped parsley, to garnish
Instructions
  1. Heat evoo in a large pot and sauté garlic and ginger until tender.
  2. Stir in ground coriander and turmeric.
  3. Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring.
  4. Season with a pinch of salt then add stock.
  5. Let simmer 3 minutes, then add broccoli and kale, and leave to cook 4 minutes.
  6. Remove from heat, then stir in the watercress, parsley, and lime juice.
  7. Transfer to a blender and blend until smooth.
  8. Serve with lime zest, pepper, parsley & hemp seeds.

 

]]> http://oldsite.kalewithasideoffries.com/greens-soup/feed/ 0 Butternut Squash & Kale Salad with Tahini Dressing http://oldsite.kalewithasideoffries.com/butternut-squash-kale-salad-with-tahini-dressing/ http://oldsite.kalewithasideoffries.com/butternut-squash-kale-salad-with-tahini-dressing/#respond Thu, 01 Dec 2016 14:35:10 +0000 http://oldsite.kalewithasideoffries.com/?p=915

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Butternut Squash & Kale Salad with Tahini Dressing

 I made this recipe for my family pot luck Thanksgiving this year. It was a huge hit! It takes all of the colors and flavors of fall and puts them in one salad. While it has a lot of ingredients and directions, this recipe is easy to make and doesn’t require you to be standing in the kitchen dicing and chopping for very long. Enjoy!

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Butternut Squash & Kale Salad with Tahini Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Salad
  • 1 medium butternut squash (about 1½ pounds), peeled, halved, seeded, and cut into ¾-inch cubes OR purchase 1 large package of pre-cut squash
  • 1 red onion, halved and thinly sliced
  • 2 tablespoons extra virgin olive oil (evoo)
  • Himalayan pink salt
  • black pepper
  • 2 bunches flat kale
  • ¼ cup pine nuts, toasted
  • ¼ cup pomegranate seeds
  • Dressing
  • 3 to 4 tablespoons tahini
  • Juice of 1 lemon
  • 1 small garlic clove, minced
  • Himalayan pink salt
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
  2. Pre heat oven to 425F
  3. Add squash to a large baking sheet and spread evenly
  4. Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
  5. Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
  6. Once roasted, cool squash for at least 1 hour
  7. Strip the kale leaves and cut into strips or small pieces
  8. Add kale to a large bowl
  9. Massage kale with a sprinkle of salt and evoo to loosen leaves
  10. Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
  11. Once cooled, add squash & onions to the bowl.
  12. Add pine nuts and pomegranate seeds
  13. Drizzle dressing on salad and voila!

 

]]> http://oldsite.kalewithasideoffries.com/butternut-squash-kale-salad-with-tahini-dressing/feed/ 0 Apples & Collard Greens http://oldsite.kalewithasideoffries.com/apples-collard-greens/ http://oldsite.kalewithasideoffries.com/apples-collard-greens/#respond Thu, 29 Sep 2016 21:41:02 +0000 http://oldsite.kalewithasideoffries.com/?p=890

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Hello fall! I’m obsessed with this side dish. It brings in the amazing flavors of ripe, fall apples and keeps it sweet using cinnamon even with a slightly bitter green. This is super east to make and is packed with nutrients. You will love this one!

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Apples & Collard Greens
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Prep time: 
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Total time: 
Serves: 2-3
 
Ingredients
  • 2 apples, sliced in thin pieces
  • 5 cups collard greens, rinsed and chopped
  • 1 tablespoon coconut oil
  • ½ tablespoon cinnamon
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
Instructions
  1. Heat coconut oil in pan over low heat.
  2. Add collard greens and toss to coat in coconut oil.
  3. Turn heat to medium and cover pan letting greens simmer for about 10 minutes.
  4. Combine apple cider vinegar, cinnamon and salt in a small bowl.
  5. Add apples to bowl and coat with mixture.
  6. Once greens are tender, add apples to the pan. Stir.
  7. Turn heat back to low, cover and let simmer for 5-7 minutes.

 

]]> http://oldsite.kalewithasideoffries.com/apples-collard-greens/feed/ 0 Super Seed Breakfast Bowl http://oldsite.kalewithasideoffries.com/super-seed-breakfast-bowl/ http://oldsite.kalewithasideoffries.com/super-seed-breakfast-bowl/#respond Mon, 21 Mar 2016 15:09:37 +0000 http://oldsite.kalewithasideoffries.com/?p=740

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One morning I was fooling around in the kitchen trying to create something new and different for breakfast. I usually have a smoothie because it’s the fastest and easiest option, but I had time to sit and enjoy so I wanted to embrace it! I threw together all of my favorite seeds (including pomegranate, such a powerful taste!) and voila! This super seed breakfast bowl was born. Filling, nutrient dense and delicious.

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Super Seed Breakfast Bowl
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • ¼ cup almond milk
  • 2 tablespoons chia seeds
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon shredded coconut
  • Cinnamon to taste
Instructions
  1. Mix all ingredients into a bowl
  2. Stir well
  3. Add more milk to taste

 

]]> http://oldsite.kalewithasideoffries.com/super-seed-breakfast-bowl/feed/ 0 Nightshade & Lentil Hash http://oldsite.kalewithasideoffries.com/nightshade-lentil-hash/ http://oldsite.kalewithasideoffries.com/nightshade-lentil-hash/#respond Wed, 03 Feb 2016 13:41:48 +0000 http://oldsite.kalewithasideoffries.com/?p=730

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My latest obsession: nightshade veggies & lentils. It warms me up when it’s cold and the combo is perfection! I created this recipe based on 2 of my favorites and decided to combine them. The eggplant, tomato & onion combo is so delicious and the lentils are a great winter staple. This recipe can be used as a main dish or a side dish.

*nightshade vegetables: eggplant, tomatoes, potatoes & peppers

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Nightshade & Lentil Hash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup lentils
  • 1 small eggplant, diced
  • 2 small tomatoes, diced
  • ½ yellow onion, diced
  • 4 tablespoons parsley, chopped
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons evoo
  • Garlic powder to taste
  • Onion powder to taste
  • Salt & pepper to taste
Instructions
  1. Make lentils according to package
  2. In a saucepan, use 2 tablespoons evoo until pan is hot
  3. Sauté eggplant for about 5 minutes on medium heat. Cover
  4. Once eggplant starts to soften, add in tomato, onion & 2 tablespoons parsley. Cover for 3-5 minutes
  5. Add remaining evoo, apple cider vinegar, garlic & onion powder, salt & pepper
  6. Add in lentils and stir
  7. Use remaining parsley on top when serving

 

]]> http://oldsite.kalewithasideoffries.com/nightshade-lentil-hash/feed/ 0 Sweet Potato Latkes http://oldsite.kalewithasideoffries.com/sweet-potato-latkes/ http://oldsite.kalewithasideoffries.com/sweet-potato-latkes/#respond Tue, 08 Dec 2015 21:50:54 +0000 http://oldsite.kalewithasideoffries.com/?p=685

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It must be Hanukkah, I have my pre-school menorah and sweet potato latkes! This recipe is such a crowd pleaser, I barely even needed apple sauce to dip the latkes in. Even if Hanukkah isn’t your holiday, wow your next party with these healthy deliciousness!

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Sweet Potato Latkes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 latkes
 
Ingredients
  • 1 medium sweet potato, peeled & shredded
  • 2 eggs, beaten
  • 1 white onion, diced
  • 2 tablespoons almond meal/flour
  • 1 teaspoon salt
  • 4 tablespoons coconut oil
Instructions
  1. Peel sweet potato (or gently pulse in food processor), and dice onion
  2. Add sweet potato, onion and beaten eggs to a medium mixing bowl
  3. Mix in the almond flour and salt and mix well
  4. Take 2 tablespoons of the coconut oil and heat on medium in large pan
  5. Using your hands, scoop handfuls of the latke mix onto the pan to make small patties
  6. Press down using spatula so it's very thin
  7. Cook for approx. 2-3 minutes, then flip. Make sure both sides of crispy
  8. Serve with apple sauce and enjoy!

 

]]> http://oldsite.kalewithasideoffries.com/sweet-potato-latkes/feed/ 0 Greenberry Smoothie http://oldsite.kalewithasideoffries.com/greenberry-smoothie/ http://oldsite.kalewithasideoffries.com/greenberry-smoothie/#respond Mon, 09 Nov 2015 17:37:33 +0000 http://oldsite.kalewithasideoffries.com/?p=669

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I love smoothies! This greenberry smoothie is packed with vitamins, protein, cancer prevention properties, promotes heart health, etc etc. So much goodness is just one glass will keep you going in the morning or when you need a pick-me-up snack.

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Greenberry Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup coconut water or almond milk
  • 2 big handfuls of dark leafy green (kale, spinach, swiss chard etc.)
  • ¾ cup frozen mixed berries
  • ½ frozen banana
  • 2 tablespoons ground flax, hemp or chia
  • Ice (optional)
Instructions
  1. Put all ingredients into a Vitamix (or blender of choice)
  2. Blend and enjoy!

 

]]> http://oldsite.kalewithasideoffries.com/greenberry-smoothie/feed/ 0 Banana “Ice” Cream http://oldsite.kalewithasideoffries.com/banana-ice-cream/ http://oldsite.kalewithasideoffries.com/banana-ice-cream/#respond Mon, 09 Nov 2015 16:02:55 +0000 http://oldsite.kalewithasideoffries.com/?p=665

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I’m not a huge dessert person but when I want something sweet, it has to be really good. Making this Banana “ice” cream is the easiest and most delicious thing ever!  I always keep frozen bananas in my freezer just in case the mood strikes and I need something sweet!

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Banana "Ice" Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 frozen bananas
  • 1.5 tablespoons nut butter (optional)
  • Sprinkle of coconut flakes
  • *Vitamix preferred for this recipe
Instructions
  1. Add bananas and nut butter to Vitamix
  2. Use ice cream setting and start blending
  3. Top with coconut flakes and enjoy!
  4. *Tip: Blend twice to get mixture extra creamy and ice cream-like

 

]]> http://oldsite.kalewithasideoffries.com/banana-ice-cream/feed/ 0 Butternut Squash Soup http://oldsite.kalewithasideoffries.com/butternut-squash-soup/ http://oldsite.kalewithasideoffries.com/butternut-squash-soup/#respond Wed, 04 Nov 2015 20:21:30 +0000 http://oldsite.kalewithasideoffries.com/?p=658

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Butternut Squash Soup 2

 It’s finally soup season! Even though it’s still pretty warm in NYC, I’m embracing November and all the root veggies that come with it. I love butternut squash and this creamy (but dairy free) soup hits the spot on a chilly day. Add some hemp seeds for protein and you’ll be totally satisfied.

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Butternut Squash Soup
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 butternut squash (whole or pre-cut)
  • 1 cup coconut milk
  • 1 cup chicken or bone broth
  • 1 yellow onion, diced
  • 2 tablespoons coconut oil
  • 1 teaspoon nutmeg (or more to taste)
  • 1 teaspoon garlic
  • 1 tablespoon hemp seeds
  • Salt & pepper to taste
  • Pinch of fresh thyme (optional)
Instructions
  1. *If using pre-cut butternut squash, skip down to step 5
  2. Cut top and bottom off butternut squash and use a knife to cut/peel skin off
  3. Cut longways in half and scoop out seeds
  4. Cut squash into small cubes
  5. In a large pot, melt the coconut oil and add diced onion
  6. Saute 5 minutes and add squash
  7. Saute an additional 5 minutes until squash starts to soften
  8. Add coconut milk, broth, garlic, nutmeg, thyme, salt & pepper and bring to simmer
  9. Simmer about 20 minutes until squash is very soft
  10. Pour entire pot into a blender or Vitamix and puree until smooth
  11. Sprinkle hemp seeds in each bowl for added protein and texture

 

]]> http://oldsite.kalewithasideoffries.com/butternut-squash-soup/feed/ 0 Avocado Baked Eggs http://oldsite.kalewithasideoffries.com/avocado-baked-egg/ http://oldsite.kalewithasideoffries.com/avocado-baked-egg/#respond Wed, 04 Nov 2015 18:21:23 +0000 http://oldsite.kalewithasideoffries.com/?p=651

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2 of my most favorite things: eggs and avocado! This recipe is so easy and changes up your regular morning breakfast routine. Wow guests and friends with this recipe as it’s perfect for entertaining since the cook time is just 15 minutes.

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Avocado Baked Egg
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 Pastured eggs
  • 1 Avocado
  • ¼ Lemon
  • Pinch of sea salt/pepper
  • Pinch of turmeric - optional
  • 1 Teaspoon chia seeds - optional
Instructions
  1. Preheat oven to 425
  2. Cut avocado in half - try to be as even as possible
  3. Scoop out avocado, leaving some left on the rim
  4. Place avocado on a baking sheet
  5. Crack one egg into each side of the avocado
  6. Add lemon juice, salt, pepper (and turmeric & chia seed if using)
  7. Bake for 15 minutes or until yolks are set
  8. Optional: Take scooped out avocado and make a mash to eat with your baked eggs!

 

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