You’re KALEing me smalls!

Hey fellow foodies!!

Isn’t it funny how in the last 5 years Kale has taken over the United States?! I mean, I’m pretty sure this vegetable that looks like a sea creature has been around for awhile but today it’s all the craze.

I feel like everywhere I look I see Kale. Kale smoothies, Kale salads, Kale Juice, Kale Chapstick, Kale Ice Cream!! Okay… maybe not the last two, but seriously, I wouldn’t be surprised.

Does anyone even like Kale?? I know I didn’t when I first tried it. For a lot of people, making the jump to a healthy lifestyle and healthy eating is really hard, and if the first thing you eat is kale, then it won’t be any easier. It can take awhile to get used to; I don’t mind it now, but there are a couple things you can do to help dilute the bitterness of kale or distract yourself from the “nastiness” you may have experienced.

3 things I love to do with Kale are:

1. Kale Smoothie {I made a video of this one check it out!}
2. Kale Chips
3. Kale Salad

 

Kale Smoothie

Ingredients

• 1 tsp. Vanilla
• 2 oz Avocado
• 1 cup Kale
• 1/2 Frozen Banana
• 1/2 tsp. Cinnamon
• 1/2 cup Almond Milk

Directions

1. Blend all ingredients in a blender and enjoy! Wanna see it made?! Click HERE!

 

Kale Chips

Ingredients

• A bunch of kale ripped up into chip sized pieces (remember they get smaller)
• Olive oil
• Garlic salt
• Ziploc bag
• Cookie Sheet

Directions

1. Preheat oven to 350F degrees. Put all your kale pieces in the ziploc bag.
2. Pour a little olive oil in the bag (just enough to coat all the kale)
3. Dump a little garlic salt in there (you can always add more later if you like more salt)
4. Seal the bag and give it a good shake until the oil and salt are evenly on the kale.
5. Dump the kale out on the cookie sheet and spread it out evenly.
6. Bake in the oven for about 15-20 minutes. The kale should be dark brown around the edges with just a little bit on green in the middle. When you try one you will know if they have cooked long enough.
7. WARNING: keep an eye out on your kale because the chips aren’t good if they’re burnt.
8. EAT! WARNING 2: Kale chips do not keep overnight so eat them all up or toss em!

Kale Salad

Ingredients

• 2 bunches kale, stems removed
• ½ cup grated Parmesan cheese
• ½ cup slivered almonds
• For the dressing:
• 2 Tbs fresh squeezed lemon juice
• ¼ cup extra virgin olive oil
• ½ teaspoon garlic, grated
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ⅛ teaspoon pepper

Directions

 

Thanks so much for reading and following my blog! Subscribe to my YouTube channel to see what else I’m cooking up in the kitchen. You can also follow me on Twitter , Instagram or Snapchat for more craziness!! Love y’all!

 

If it made you smile, share it!