Cook time approx: 25 minutes
- 1lb Shrimp, peeled and deveined
- 1 bunch kale, stems removed and torn into pieces
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup EVOO
- 3 large garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
1. Heat over to 375 degrees.
2. Put all ingredients for Chermoula in a big bowl, mix well. Add shrimp and toss to coat.
3. Lightly grease 9 x 13 baking dish with EVOO. Lay kale leaves in a layer on baking dish. Sprinkle with EVOO.
4. Dump shrimp on top of kale and arrange in layer. Drizzle any remaining Chermoula on top.5. Place in over and bake for 20-25 minutes, until shrimp is pink. Serve.
I’ve been wanting to make my own zucchini noodles for a while now and I finally gave in and decided to buy the Paderno Spiralizer. Definitely one of the best purchases for my kitchen. You can use it to shave or spiral most vegetables and fruits, and although I can’t wait to try other vegetables, I know I’ll mostly be using it to make zucchini noodles– the best paleo pasta. Substitute zoodles for any pasta dish.
Once I had the noodles spiralled I decided to make a simple dish with sautéed kale, garlic and onions. I pre-sautéed the kale mixture then added it to the zoodles when they were finished cooking.
- 2 zucchinis per person (for a simple non-meat dish)
- 1 tablespoon olive oil per 2 zucchinis
- salt + pepper
1. Heat olive oil over Medium-High heat in sauté pan.
2. Add zoodles, salt and pepper. Cook for 2-3 minutes, stir occasionally. Zoodles are done.
Ingredients (4-6 servings)
- 2 heads of kale
- 2 onions, chopped
- A handful of flat-leaf parsley, just the leaves
- 1/4 cup olive oil
1. Remove stems from kale, place aside. Chop kale then chop stems. Place all into large pot or dutch oven.
2. Add all other ingredients and 1/4 cup water.
3. Cook over low heat for 30-40 minutes stirring occasionally.
Serve as a side dish or over chicken, pork, rice or pasta.
- 2 large bunches of kale, torn into 1-2 inch pieces **make sure kale is dry before cooking
- 3 tablespoons EVOO
- sea salt
1. Preheat over to 350 degrees.
2. Spread kale on baking sheet. Drizzle with olive oil and sprinkle with salt.
3. Bake for 10-15 minutes (check after 10)
- 2 lbs turkey or chicken sausage meat (remove if in casing)
- 2 garlic cloves, minced
- 1 bunch kale , cut into thin strips
- 1 onion, chopped
- 4 celery stalks, sliced thinly
- 4 carrots, sliced thinly
- 8 oz quartered mushrooms (optional)
- 30 0z. Cannellini beans, drained and rinsed
- 8 cups fat free chicken stock
- 4 cups water
- 2 pinchs dried red pepper flakes
- olive oil
- salt and freshly ground pepper to taste
- shaved parmesean cheese (optional)
1. Place 8 quart pot over Medium High heat. Add sausage meat and cook until browned. When cooked through add garlic, onion, carrots and celery. Sauté for approx. 5 min until onions are soft.
2. Add mushrooms, chicken stock, water, red pepper flakes, salt and pepper. Cook for 5 min then turn heat to low, add beans and cover. Cook for 10 min.
3. Then stir in kale, cover and cook for another 20min.
4. Serve with cheese and crusted bread.
Cook time: Approx. 20 min
Ingredients (serves 3)
- 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
- 2 heads of kale or swiss chard (rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide)
- 1 large onion (chopped)
- 1/2 cup low sodium chicken broth
- 3 tbs chopped garlic
- red pepper flakes
- salt, pepper, olive oil
1. Heat large skilled in high heat. Add oil. When oil is hot add mushroom, salt and pepper. Cook mushrooms approx. 10 min until browned. Transfer to bowl.
2. Add broth to skillet. Add greens and cook until wilted. Transfer to mushroom bowl.
3. Turn stove to medium-high. Add oil. Add onions and cook until browning, approx. 5 min. Add garlic and red pepper flakes. Then add mushrooms and greens. Heat through and season with salt and pepper.
Ingredients (serves 2)
- 8 Jumbo Sea Scallops (patted dry)
- 3-4 cups kale (washed, de-stemmed, cut into strips)
- 2 cloves minced garlic
- 1 tbsp butter
- 2 tbsp balsamic vinegar
- olive oil, salt, pepper
1. Turn burner to High. Salt and pepper scallops. Add butter to skillet.
2. When butter is melted add scallops. Cook for 2.5 minutes on each side. Do not touch scallops while they are cooking. Remove scallops when cooked.
3. Turn heat down to medium. Add oil, then garlic. When garlic starts to brown add kale. Cook until it starts to wilt. Add vinegar and salt to taste.
I made this quinoa salad to last the whole weekend. I ate it for dinner with steak, then for breakfast with eggs and later for lunch in a salad. It goes with anything. I doubled the recipe so we could all use it for leftovers.
Ingredients: (serves 4-6 as side dish). Double recipe for dinner party or leftovers.
- 1 cup uncooked quinoa (any kind: red, black, regular)
- 8 oz chicken stock
- 2 sweet potatoes
- 1 bunch kale, chopped
- 1/2 red onion sliced
- 1/2 cup dried cranberries
- balsamic vinegar
- olive oil
- salt, pepper
Put kale on top
1. Put oven to 400 degrees.
2. Peel (optional) and chop sweet potatoes into bite size pieces. Add to large bowl. Chop onion into chunks. Separate layers. Add to same large bowl. Oil, salt and pepper the vegetables and mix together. Place on roasting pan. Put into oven for 30 min.
3. Toss chopped kale with balsamic vinegar, salt and pepper. Put kale in oven when vegetables have been in for 15 min.
4. Cook quinoa. Replace half water needed with chicken stock.
5. When quinoa is done set aside to cool. Remove vegetables from oven when kale starts to wilt and potatoes are cooked through. Let cool.
6. Mix together kale, vegetables, cranberries, 3 tablespoons balsamic vinegar. Salt and pepper to taste.
I’m completely obsessed with Sweet Corn this summer and this salad is the perfect healthy way to enjoy the vegetable as either a side dish or a snack.
- 1 package chopped kale, or 1 bunch kale
- 1 ripe avocado
- 3 ears of corn
- mashed or chopped garlic
- olive oil, salt
- lime (optional)
1. Put chopped kale into large bowl. Use your hand to mash avocado with kale leaves. (A bit messy but softens the kale leaves.)
2. Cut kernels off of corn.
3. Add garlic and 1 tablespoon oil to skillet (medium-high heat.) Sauté until garlic starts to brown. Add corn. Sauté until corn starts to char.
4. Mix corn into kale. Sprinkle with sale. Sprinkle with lime juice (optional)
This is my cousins recipe and it is delicious. Baby kale is just a little bitter and has a great taste especially when mixed with the Brussels Sprouts. The roasted almonds add a nice crunch and the tangy dressing compliments the cheese perfectly. A great side salad especially when paired with a pasta dish.
Ingredients (serves 6)
- 2 packs baby kale
- 2 lbs Brussels sprouts
- 2 large shallots (minced small) – approx. 1/4 cup
- 2 lemons juiced – approx. 1/3 cup lemon juice
- 3 tablespoons Dijon mustard
- 1 cup Parmesan Cheese (grated)
- raw almonds – approx. 1/2 cup
- olive oil, salt, pepper
shred brussel sprouts
roast almond piece
lay on paper to remove oil
1. Shred Brussels Sprouts with knife.
2. De-stem kale, add to large bowl with sprouts.
3. Make dressing: mix lemon juice and shallots. Whisk olive oil in slowly to emulsify. Salt and pepper.
4. Dress salad. Salad can sit for minutes or hours dressed.
5. Grate parmesan cheese.
6. Chop almonds into pieces. Roast almond pieces in oil until browned. Leave nuts on paper towel to remove excess oil. Salt.
6. Put nuts and cheese on salad. Mix up with metal tongs.