Kale With a Side of Fries » » Lunch Recipes https://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 Quinoa & Yellow Squash with Lemon-Basil Dressing https://oldsite.kalewithasideoffries.com/quinoa-yellow-squash-with-lemon-basil-dressing/ https://oldsite.kalewithasideoffries.com/quinoa-yellow-squash-with-lemon-basil-dressing/#respond Wed, 02 Aug 2017 13:57:42 +0000 http://oldsite.kalewithasideoffries.com/?p=1028

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Quinoa & Yellow Squash with Lemon-Basil Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 cup quinoa
  • 6 tablespoons extra virgin olive oil
  • ½ red onion, diced
  • 1-2 medium sized yellow squash, cut in ½ slices
  • ½ teaspoon pink salt
  • 1 large lemon, zested and juiced
  • 1 teaspoon pink salt
  • ½ teaspoon pepper
  • 3 tablespoons basil, chopped
  • 1 tablespoon oregano, chopped
Instructions
  1. In a large skillet heat 3 tablespoons olive oil on medium heat.
  2. Add the onion and cook for 5-7 minutes until soft and translucent.
  3. Add the sliced yellow squash to the same pan and season with salt.
  4. Cook about 5 minutes.
  5. Meanwhile, in a jar or bowl, combine the lemon zest and juice, salt, pepper, last 3 tablespoons of olive oil, chopped basil and oregano.
  6. Once the quinoa is fully cooked, add to a large bowl.
  7. While still hot, pour the lemon dressing over and toss.
  8. Add the cooked squash and combine.

 

]]> https://oldsite.kalewithasideoffries.com/quinoa-yellow-squash-with-lemon-basil-dressing/feed/ 0 Greens Soup https://oldsite.kalewithasideoffries.com/greens-soup/ https://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.

 

]]> https://oldsite.kalewithasideoffries.com/greens-soup/feed/ 0 Butternut Squash & Kale Salad with Tahini Dressing https://oldsite.kalewithasideoffries.com/butternut-squash-kale-salad-with-tahini-dressing/ https://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!

 

]]> https://oldsite.kalewithasideoffries.com/butternut-squash-kale-salad-with-tahini-dressing/feed/ 0 Citrus Carrot “Rice” https://oldsite.kalewithasideoffries.com/citrus-carrot-rice/ https://oldsite.kalewithasideoffries.com/citrus-carrot-rice/#respond Sun, 27 Sep 2015 13:36:22 +0000 http://oldsite.kalewithasideoffries.com/?p=635

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After countless Cauliflower “rice” recipes, I decided to try another veggie. Carrot & orange pair so well together and create such a light but flavorful combination. This dish is perfect for this time of year because it hints at summer but definitely works as the temperatures are cooling down.

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Citrus Carrot "Rice"
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • 3 Carrots
  • Juice of 1 orange
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon oregano
  • 3 tablespoon extra virgin olive oil
Instructions
  1. Wash & peel carrots, cut into small pieces
  2. Place carrots into food processor and pulse until made into rice-like "bits"
  3. In a small bowl, add juice of the orange, ginger and 2 tablespoons of evoo - mix and set aside
  4. In a sauce pan, heat with 1 tablespoon evoo and add carrot "rice"
  5. Add in oregano and continue to stir
  6. After 3-5 minutes, and carrots look like they're softening up, add in citrus dressing
  7. Stir for just one minute, remove from stove
  8. Can be served hot or cold

 

]]> https://oldsite.kalewithasideoffries.com/citrus-carrot-rice/feed/ 0 Massaged Kale & Avocado Salad https://oldsite.kalewithasideoffries.com/massaged-kale-avocado-salad/ https://oldsite.kalewithasideoffries.com/massaged-kale-avocado-salad/#respond Thu, 19 Mar 2015 22:23:52 +0000 http://oldsite.kalewithasideoffries.com/?p=522

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I used to be the worst salad maker ever! I would make a salad and bring it to the office and be so bored when lunch-time came around. Am I the only person who waits for an acceptable hour to eat lunch because I’m just so excited? Well I quickly stopped bringing homemade salads because it was always such a disappointment.

If you can relate, then I have your quick fix and you’re going to be wishing lunch-time to come even faster! My Massaged Kale & Avocado Salad is so good but almost more importantly, so easy that you won’t believe it. Feel free to add in additional protein (salmon, grilled chicken, walnuts, pumpkin seeds etc.) to keep you full longer but don’t be fooled by the short ingredient list, this salad has it goin’ on.

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Massaged Kale & Avocado Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 bunch kale, ribs removed
  • 2 avocados, cut into pieces
  • 1 clove garlic, minced
  • 1 tablespoon red onion, diced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon pink himalayan sea salt (or more to taste)
Instructions
  1. In a large bowl, add garlic, olive oil, apple cider vinegar and salt
  2. Add cut up kale and massage well with your hands for about 1 minute (or until kale starts to soften)
  3. Add in onions and avocado and continue to massage ingredients together

 

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