kale
Category
5 Minute Kale Avocado Pesto
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5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce.
Print Recipe 5 Minute Kale Avocado Pesto 5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce. Ingredients- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Sauce Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
- In a food processor blend all ingredients until it reaches desired consistency.
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.17
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 4.17
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
Curry Fusion Kale Chicken Saute
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Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in!
Print Recipe Curry Fusion Kale Chicken Saute Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in! Naturally gluten free, dairy free, and paleo! Ingredients Kale Saute- 8 cups kale chopped
- 1-2 tablespoons coconut oil for sautéing
- avocado oil greek dressing I use Primal Kitchen
- 2 cups sweet potatoes cubed (about 2 sweet potatoes)
- 1-2 tablespoon olive oil for cooking
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper powder
- 4 boneless skinless chicken thighs or small chicken breasts
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
- homemade paleo tzatiki optional
- 1 cup baby tomatoes sliced in halves
- 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Kale Saute
- 8 cups kale chopped
- 1-2 tablespoons coconut oil for sautéing
- avocado oil greek dressing I use Primal Kitchen
- 2 cups sweet potatoes cubed (about 2 sweet potatoes)
- 1-2 tablespoon olive oil for cooking
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper powder
- 4 boneless skinless chicken thighs or small chicken breasts
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
- homemade paleo tzatiki optional
- 1 cup baby tomatoes sliced in halves
- 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)
- In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
- For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
- Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.
Instant Kale Pesto To Die For!
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Easy kale pesto that will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes.
Print Recipe Instant Kale Pesto To Die For Easy kale pesto will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes. Ingredients- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
Rating: 3.31
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 16
Rating: 3.31
You: Rate this recipe! Ingredients
- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
- Pulse ingredients in a food processor until it reaches desired consistency. Store in fridge for up to one week.