Kale With a Side of Fries » » gluten free recipe

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!

Save Print

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!

Save Print

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!

Apples & Collard Greens

Tracey Lemle — Thu, 29 Sep 2016 21:41:02 +0000

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!

Save Print

Apples & Collard Greens

Author: Tracey Lemle

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

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

Heat coconut oil in pan over low heat.
Add collard greens and toss to coat in coconut oil.
Turn heat to medium and cover pan letting greens simmer for about 10 minutes.
Combine apple cider vinegar, cinnamon and salt in a small bowl.
Add apples to bowl and coat with mixture.
Once greens are tender, add apples to the pan. Stir.
Turn heat back to low, cover and let simmer for 5-7 minutes.

Super Seed Breakfast Bowl

Tracey Lemle — Mon, 21 Mar 2016 15:09:37 +0000

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.

Save Print

Super Seed Breakfast Bowl

Author: Tracey Lemle

Prep time: 3 mins

Total time: 3 mins

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

Mix all ingredients into a bowl
Stir well
Add more milk to taste

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

Save Print

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!

Save Print

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!

Save Print

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!

Save Print

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

Greenberry Smoothie

Tracey Lemle — Mon, 09 Nov 2015 17:37:33 +0000

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.

Save Print

Greenberry Smoothie

Author: Tracey Lemle

Recipe type: Smoothie

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

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

Put all ingredients into a Vitamix (or blender of choice)
Blend and enjoy!

Banana “Ice” Cream

Tracey Lemle — Mon, 09 Nov 2015 16:02:55 +0000

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!

Save Print

Banana "Ice" Cream

Author: Tracey Lemle

Recipe type: Dessert

Prep time: 1 min

Cook time: 3 mins

Total time: 4 mins

Serves: 2

Ingredients

2 frozen bananas
1.5 tablespoons nut butter (optional)
Sprinkle of coconut flakes
*Vitamix preferred for this recipe

Instructions

Add bananas and nut butter to Vitamix
Use ice cream setting and start blending
Top with coconut flakes and enjoy!
*Tip: Blend twice to get mixture extra creamy and ice cream-like