Kale With a Side of Fries » » Dinner Recipes

Quinoa & Yellow Squash with Lemon-Basil Dressing

Tracey Lemle — Wed, 02 Aug 2017 13:57:42 +0000

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Quinoa & Yellow Squash with Lemon-Basil Dressing

Author: Tracey Levy

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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

In a large skillet heat 3 tablespoons olive oil on medium heat.
Add the onion and cook for 5-7 minutes until soft and translucent.
Add the sliced yellow squash to the same pan and season with salt.
Cook about 5 minutes.
Meanwhile, in a jar or bowl, combine the lemon zest and juice, salt, pepper, last 3 tablespoons of olive oil, chopped basil and oregano.
Once the quinoa is fully cooked, add to a large bowl.
While still hot, pour the lemon dressing over and toss.
Add the cooked squash and combine.

The best burger!

Tracey Lemle — Fri, 30 Jun 2017 20:26:11 +0000

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The best burger!

Author: Tracey Levy

Prep time: 5 mins

Cook time: 18 mins

Total time: 23 mins

Serves: 4

Ingredients

1lb grass-fed ground beef
2 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
¾ tsp black pepper

Instructions

Preheat your oven to 400F.
Line a baking sheet with parchment paper.
Combine all the ingredients in a large bowl, and mix with clean hands to combine. Don’t overwork the meat because it’ll end up making for tougher meat.
Gently roll meat into 4 burger patties
Bake for about 15 to 20 minutes or until the meat is cooked through - I find 18 minutes to be perfect but every oven is slightly different!

Greens Soup

Tracey Lemle — Fri, 16 Dec 2016 15:48:32 +0000

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: Tracey Lemle

Recipe type: Lunch or Dinner

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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

Heat evoo in a large pot and sauté garlic and ginger until tender.
Stir in ground coriander and turmeric.
Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring.
Season with a pinch of salt then add stock.
Let simmer 3 minutes, then add broccoli and kale, and leave to cook 4 minutes.
Remove from heat, then stir in the watercress, parsley, and lime juice.
Transfer to a blender and blend until smooth.
Serve with lime zest, pepper, parsley & hemp seeds.

Butternut Squash & Kale Salad with Tahini Dressing

Tracey Lemle — Thu, 01 Dec 2016 14:35:10 +0000

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: Tracey Lemle

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

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

Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
Pre heat oven to 425F
Add squash to a large baking sheet and spread evenly
Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
Once roasted, cool squash for at least 1 hour
Strip the kale leaves and cut into strips or small pieces
Add kale to a large bowl
Massage kale with a sprinkle of salt and evoo to loosen leaves
Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
Once cooled, add squash & onions to the bowl.
Add pine nuts and pomegranate seeds
Drizzle dressing on salad and voila!

Nightshade & Lentil Hash

Tracey Lemle — Wed, 03 Feb 2016 13:41:48 +0000

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: Tracey Lemle

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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

Make lentils according to package
In a saucepan, use 2 tablespoons evoo until pan is hot
Sauté eggplant for about 5 minutes on medium heat. Cover
Once eggplant starts to soften, add in tomato, onion & 2 tablespoons parsley. Cover for 3-5 minutes
Add remaining evoo, apple cider vinegar, garlic & onion powder, salt & pepper
Add in lentils and stir
Use remaining parsley on top when serving

Turkey Meatballs

Tracey Lemle — Fri, 15 Jan 2016 14:47:30 +0000

The easiest and most delicious meatballs! I used turkey in this recipe but can easily be switched out for red meat as well. This little balls are packed with protein and full of flavor. Try serving with zucchini “pasta” for a full take on pasta and meatballs!

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Turkey Meatballs

Author: Tracey Lemle

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4-5

Ingredients

1 pound organic ground turkey
¼ cup quinoa
2 scallions, minced
½ carrot, chopped finely
1 lime, juiced
1 teaspoon ginger, minced or grated
1 teaspoon parsley
1 teaspoon cilantro
Salt & pepper to taste

Instructions

Preheat oven to 350F
Combine turkey and quinoa in large bowl
Add scallions, carrot, parsley, cilantro, ginger, lime juice, salt & pepper
Mix together well
Roll entire mixture into your choice of size balls
Place balls on parchment paper lined baking sheet
Bake for 10-20 minutes until meatballs no longer pink in the middle

Sweet Potato Latkes

Tracey Lemle — Tue, 08 Dec 2015 21:50:54 +0000

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: Tracey Lemle

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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

Peel sweet potato (or gently pulse in food processor), and dice onion
Add sweet potato, onion and beaten eggs to a medium mixing bowl
Mix in the almond flour and salt and mix well
Take 2 tablespoons of the coconut oil and heat on medium in large pan
Using your hands, scoop handfuls of the latke mix onto the pan to make small patties
Press down using spatula so it's very thin
Cook for approx. 2-3 minutes, then flip. Make sure both sides of crispy
Serve with apple sauce and enjoy!

Sweet Potato Mash with Nut Crumble

Tracey Lemle — Mon, 23 Nov 2015 23:55:04 +0000

This dish is perfect for a holiday dinner! You will shock even the biggest health skeptics as this is indulgent but completely healthy and pure. I used white sweet potatoes but orange work the same. Happy Thanksgiving!

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Sweet Potato Mash with Nut Crumble

Author: Tracey Lemle

Recipe type: Side Dish

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients

4-5 large sweet potatoes
1 cup rolled oats
1⅓ cups chopped pecan halves
⅓ cup almond flour
3½ tablespoons ghee
4 tablespoons coconut oil
5½ tablespoons pure maple syrup
1½ teaspoons pure vanilla extract
2 teaspoon cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon himalayan sea salt

Instructions

Preheat oven to 375F
Peel and chop sweet potatoes into large chunks.
Place sweet potatoes into a large pot, cover with water, bring water to a boil, reduce heat to medium, and boil for about 15 minutes or until the potatoes are fork tender. Drain.
Lightly grease a 2.5 quart (10 cup) casserole dish with ½ tablespoon of coconut oil.
Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond flour, 1 teaspoon cinnamon, and ¼ teaspoon salt.
Pour on 2 tablespoons melted coconut oil, 2 tablespoons ghee, and 2½ tablespoons maple syrup. Stir until combined and set aside.
Take soft sweet potatoes and put into a large bowl, prepare to mash
Mash potatoes with the 1½ tablespoons ghee and 1½ tablespoons coconut oil until smooth. Stir in the 3 tablespoons maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
Spoon mash into dish & sprinkle nut crumble on top
Bake for 20 minutes

White Bean & Spinach Salad

Tracey Lemle — Tue, 04 Aug 2015 17:04:47 +0000

When heading to a BBQ earlier this summer, I needed a healthy and delicious salad to bring and this definitely hit the spot. It wasn’t too healthified that others couldn’t enjoy but didn’t have any sugar or junk in it for those trying to eat really clean. Beans are packed with protein so this filled me up and kept me away from snacking on too many chips!

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White Bean & Spinach Salad

Prep time: 20 mins

Total time: 20 mins

Serves: 4-6

Ingredients

4 packed cups spinach
1 (15-ounce) can cannellini beans (rinsed and drained)
½ small red onion, thinly sliced
½ pepper chopped (optional)
1 large lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Himalayan sea salt & pepper to taste

Instructions

Chop up spinach into smaller pieces
Combine spinach, beans, onion in a large bowl
Zest lemon onto salad
Squeeze entire lemon on salad and mix well
Add in EVOO, salt & pepper to coat

Kiwi & Kale Gazpacho

Tracey Lemle — Fri, 19 Jun 2015 13:45:04 +0000

I didn’t grow up being a cold soup kinda girl. I loved soup but just couldn’t get on board with “summer soups.” Luckily in the last few years I’ve started to try different gazpacho’s and realized that I’ve really been missing out!

I saw a version of this green gazpacho in a cookbook recently and just had to try it. While you might be used to tomato based gazpacho’s, this one is high in nutrients and low in calories with both kiwi and kale having high counts of vitamin C. Did you know that eating kale is beneficial for maintaining healthy skin, hair and strong bones, as well as helping with digestion and lowering the risk for heart disease? Like the sound of all of that? Give this summer gazpacho recipe a try!

Kiwi & Kale Gazpacho

Serves 4

Ingredients:

~ 5 cups steamed kale

~ 2 kiwis, peeled and cut in quarters

~ 1 green bell pepper, cored, seeded and cut into pieces

~ 2 cloves garlic, cut into pieces

~ 1 small jalapeno, quartered and seeded (optional)

~ 2 tablespoons extra virgin olive oil

~ 2 tablespoons sherry vinegar

~ Himalayan sea salt to taste

Directions:

~ Place all ingredients in a food processor and process until smooth

~ Cover and refrigerate for about an hour before serving