Here, a healthy recipe developer shares five easy kale meal ideas.
Kale is one of those foods thats long been beloved by healthy eatersright up there with oatmeal and smoothies.
Theres a reason why this specific key in of greenhas such a glowing health halo.
But being the Queen B of greens is a double-edged sword.
Kales popularity means that many healthy eaters are also a little burnt out on eating it.
Healthy recipe developer andEat With ClaritybloggerClaire Caryis here to revive your love for kale.
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Like virtually all meal prep experts, she also recommends getting your protein squared away on Sunday too.
Add all ingredients for the pesto to a food processor and process until smooth.
Taste and add any extra basil, salt, cheese or lemon juice as desired.
Bring a small pot of water to a boil.
Once boiling, reduce heat to low and use a slotted spoon to add in the eggs.
Bring the heat back up to a boil and cook anywhere from seven to 14 minutes.
Seven minutes will yield a soft-boiled egg, 14 will be hard-boiled.
While that is cooking, mince the garlic and add to a pan with the olive oil.
Saute for about two minutes, until garlic is slightly brown.
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Store the rest of the pesto in a glasssalad dressing bottlein the fridge for up to a week.
Store the remaining cooked kale in an air-tight container in the fridge for up to one week.
Store your leftover quinoa in an air-tight container in the fridge as well.
Store in a bowl with a paper towel over it to keep the moisture in.
Place in the fridge.
The only cooking required for this meal is boiling a serving of your pasta of choice.
Eat it hot or enjoy it cold like pasta salad.
Add a serving of leftover cooked garlicky kale to a skillet or wok with a little bit of oil.
Add in any other chopped veggies you have on hand and cook until softened.
Then, add in two eggs and quickly scramble them in the pan.
Massage one cup of pre-chopped kale with a serving of leftover kale pesto in a bowl.
Let it sit for a few minutes to let the kale wilt and soften.
Then, chop up half of one of your roasted chicken breasts and add it to the bowl.
If you have any croutons on hand, add a handful of those as well for crunch.
Chopped tomatoes also taste really good in this wrap, if you have any to include.
When the sweet potato is done cooking, split it and stuff the inside with the quinoa-kale mixture.
Then drizzle the dressing on top and enjoy.
Join Well+Goods Cook With Us Facebook Group for more healthy meal ideas.
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