eat. more. KALE!

It's Friiiidayyyy!!! Yeah baby! On tap this weekend is a 10K up in Vermont, and a little Mom's Day celebration on Sunday. But first, in honor of all green super foods, I give you kale three ways. 

1. Kale Chips

This is probably the easiest and healthiest snack ever. If you have a bunch of kale (like not a bag of kale), then you will first need to remove the leaves from the stems. In the past I've stuck with using a knife to de-stem my kale, but this looks like a much easier way.

This time around, I had a bag of chopped kale from Trader Joe's. Some pieces still had stems, so I removed those by hand. Preheated the oven to 400 F. Added the chopped pieces to a bowl, sprinkle with olive oil, salt, pepper, and garlic powder (yum!) and mixed well. Spreaded kale evenly on a baking sheet. Baked for about 15 minutes, took a break about halfway through to flip so it cooked evenly. After that... it found it's new home in my belly :)

2. Kale Quinoa Salad

Super easy. Super delicious. Heat olive oil in a pan and add your selected veggies (any veggies!). I chose mushroom and the leftover eggplant slices, chopped into smaller pieces. Cook down. Then add kale, and saute for another 5 minutes or so. Add veggie mixture to cooked quinoa and mix well. The end! Healthy, simple, and easy side dish.

3. Toasted Kale Dijon Topping

So I had kale chip crumbs leftover from my early evening snack. How can I use them? Waste not, want not. Then it hit me-- toasted kale breadcrumbs! So I added the kale chip crumbs to a small saute pan with a bit of almond meal and started toasting. A little bit of djjon mustard and coconut milk added, and a spreadable topping emerged. A dollop on top of baked salmon was the perfect touch.

J-Hay and I have been trying to incorporate more kale into our daily life... we're hoping to absorb some of its superpower! :)