Kale With a Side of Fries » » Sides 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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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 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 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
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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.

 

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