If you’re looking for creative ways to cut some sugar this month, a great place to start is by upping your intake of nutrient-dense ingredients like kale. We’ve all heard that leafy green veggies have tons of nutritional benefits, such as iron and vitamins A and C, and kale is certainly no exception.
Food blogger and writer Carina Wolff of Kale Me Maybe shows us some recipes that are quick and easy, and make nutrient-dense and balanced eating taste magical.
With only eight ingredients, you can make this protein- and veggie-packed quinoa bowl with a sprinkle of sesame seeds. This recipe calls for canned tuna, but we say, make the most of last night’s grilled salmon and use leftovers instead, if you have some.
Craving comfort food but committed to cutting out what doesn’t benefit you? Look no further than this vegan mac and “cheese” recipe made with butternut squash, nutritional yeast, coconut milk, and veggie broth. And of course, it’s loaded with sauteed kale so you can getcha greens, too.
Frittatas are the solution to any day you’re lacking inspiration, and more importantly, time. By throwing all of your nutrient-rich veggies in a skillet, then adding eggs and topping with more veggies, you have a breakfast, lunch, or dinner that basically cooks itself.
For those days you’re craving pizza (every damn day) but don’t want to leave your home to make it happen, flatbreads are always the answer. You’ll find the kale in the super-delicious kale and walnut pesto, but you can make it even more kale-icious by swapping out the arugula topping. Although, we love the sharp bite of arugula, too. Why not both?
Zoodles (aka zucchini noodles) are an easy-to-make pasta alternative and a great way to eat more of the green squash when you’re sick of grilling it. Top the veggie swirls with a five-ingredient kale pistachio pesto that’s so good you’ll want to eat it with a spoon. Pair it with a simple grilled salmon fillet for a well-rounded meal.
Put a fancy touch on your classic grilled cheese recipe by adding kale and sweet potatoes, and grilling it in a waffle iron. Opt for bread with low (or no) added sugar, and swap the cream cheese for hummus if you prefer a dairy-free spread.
This Mediterranean tabbouleh salad is made for meal prep. While this recipe uses almonds, currants, and kale, you can personalize it with your favorite spices and proteins, such as chickpeas or edamame. Double the recipe for a nutrient-rich option for lunch all week long.