Kale With a Side of Fries » » 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 Eggplant Fries https://oldsite.kalewithasideoffries.com/eggplant-fries/ https://oldsite.kalewithasideoffries.com/eggplant-fries/#respond Fri, 20 Oct 2017 20:05:44 +0000 http://oldsite.kalewithasideoffries.com/?p=1062

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]]> On Friday we eat fries…and fries we will eat!

Today while I was in my spin class, the instructor asked me what kind of fries will I be posting today to ring in the weekend? I realized in that moment that I hadn’t planned for this week and spent the next few minutes thinking about what was in my fridge that I could turn into fries. While the recipe is a concoction I created randomly, it’s a delish way to utilize eggplant and came out perfectly. Happy FRY-day!

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Eggplant Fries
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 eggplant
  • 1½ cups almond flour
  • 2 eggs
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 400F
  2. Prepare a bowl with the eggs, whisked
  3. Prepare a mixing bowl size bowl with the almond flour, garlic powder, salt & pepper - mix together
  4. Cut up eggplant into "fry" like pieces
  5. Dip eggplant piece by piece into the egg and then immediately into the almond flour mixture
  6. Place pieces on parchment lined baking sheet
  7. Bake for approx. 35 minutes - flipping larger pieces midway through

 

]]> https://oldsite.kalewithasideoffries.com/eggplant-fries/feed/ 0 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
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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 Lime Broccoli https://oldsite.kalewithasideoffries.com/lime-broccoli/ https://oldsite.kalewithasideoffries.com/lime-broccoli/#respond Fri, 30 Jun 2017 20:29:55 +0000 http://oldsite.kalewithasideoffries.com/?p=1023

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Lime Broccoli
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Serves: 4
 
Ingredients
  • 1 head broccoli, florets cut into small pieces
  • ½ tbsp olive oil
  • Zest of 1 a lime
  • Juice of 1 lime
  • Pinch of sea salt
Instructions
  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
  3. Toss all the ingredients together on the sheet and roast 20-25 minutes or until crisp and tender. Finish with additional lime juice if you wish

 

]]> https://oldsite.kalewithasideoffries.com/lime-broccoli/feed/ 0 The best burger! https://oldsite.kalewithasideoffries.com/the-best-burger/ https://oldsite.kalewithasideoffries.com/the-best-burger/#respond Fri, 30 Jun 2017 20:26:11 +0000 http://oldsite.kalewithasideoffries.com/?p=1019

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The best burger!
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Prep time: 
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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
  1. Preheat your oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Gently roll meat into 4 burger patties
  5. 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!

 

]]> https://oldsite.kalewithasideoffries.com/the-best-burger/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 Apples & Collard Greens https://oldsite.kalewithasideoffries.com/apples-collard-greens/ https://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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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.

 

]]> https://oldsite.kalewithasideoffries.com/apples-collard-greens/feed/ 0 Super Seed Breakfast Bowl https://oldsite.kalewithasideoffries.com/super-seed-breakfast-bowl/ https://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

 

]]> https://oldsite.kalewithasideoffries.com/super-seed-breakfast-bowl/feed/ 0 Nightshade & Lentil Hash https://oldsite.kalewithasideoffries.com/nightshade-lentil-hash/ https://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

 

]]> https://oldsite.kalewithasideoffries.com/nightshade-lentil-hash/feed/ 0 Turkey Meatballs https://oldsite.kalewithasideoffries.com/turkey-meatballs/ https://oldsite.kalewithasideoffries.com/turkey-meatballs/#respond Fri, 15 Jan 2016 14:47:30 +0000 http://oldsite.kalewithasideoffries.com/?p=721

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

 

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