We’ve all been hearing about how kale is so good for you and necessary in your diet and theres a good reason for this! Kale truly is the “queen of the greens” for many reasons.
For me the best part of kale is the wide variety of vitamins that I find are deficient in my diet. It is extremely high in beta carotene, vitamin K, vitamin C and calcium. However, the biggest one is iron. As someone with severely low iron who doesn’t love beef, kale is a saviour.
Not only is it rich with vitamins, but kale holds fibre and powerful cancer protecting antioxidants. This makes it the perfect detox food to clean your body of toxins!
Since simply eating raw kale on it’s own probably isn’t your cup of tea, here’s two recipes I use to get all of these wonderful nutrients:
-1 bunch kale
1 teaspoon sea salt
1 tablespoon olive oil
Preheat oven to 350 degrees F. Remove the kale leaves from the stem with scissors and tear the leaves into chip size pieces. Wash the kale and dry in a salad spinner. Place kale on a cookie sheet. Drizzle the kale with olive oil and sea salt. Bake for 10-15 minutes or until lighty brown and crispy. Enjoy!
-1 cup coconut water
– 1 banana
– 1/2 cup frozen pineapple
-1/2 cup kale
-1 tsp chia seeds
-1 tsp spirulina
-1 tsp fish oil
-1 tsp all natural peanut or almond butter
Add all ingredients in a blender and blend until smooth. Add water if needed. Enjoy!
What’s your favourite way to eat kale?
Finding the perfect healthy pancake recipe has been a long-time struggle, especially since I’ve cut back on eating grains and dairy. So, over the past week I’ve been experimenting with different recipes and ingredients and have finally made the perfect pancake, YAY!
I have been using both almond flour and coconut flour in my recipes, and have found that the batter was always extremely watery and the pancakes were thin and hard to flip, no matter how much extra flour I added. I figured it was just because of the almond and coconut flour, until i made these ones. These one’s are very simple to make and turned out fluffy and delicious.
Healthy Grain-Free Pancakes:
-1 cup milk: I used organic cows milk because that’s all I had but I assume almond or coconut milk will also work
-2 teaspoons vanilla extract
-1/2 cup coconut flour
-1 teaspoon baking soda
-pinch sea salt
Combine all ingredients in a bowl. When the coconut flour is put in, it may be chunky, so just continue stirring until smooth. Pre-heat to medium heat and grease pan with coconut oil. Cook until lightly brown and top with your favourite fruit or some melted dark chocolate! Enjoy!
It’s strawberry season and I’ve been picking like a madwoman! Since the moment my last exam finished I’ve been looking forward to one of the best parts of summer-strawberry picking! I went at last on Sunday and picked a ridiculous amount.
Since me and family couldn’t possibly eat all of them, my mom decided to make a delicious, SUPER healthy, grain-free strawberry crisp and I just needed to share the recipe. So, here it is:
-4 cups fresh strawberries (blueberries would probably also work great)
-1/2 t. cinnamon
-1/2 teaspoon sea salt
-1/4 teaspoon baking soda
-1 cup almond flour
-1 cup unsweetened shredded coconut
-1 cup cashews (or any nut of choice)
-1/2 cup coconut oil (melted)
-1/4 cup raw honey
1. Preheat the oven to 350F.
2. Wash strawberries and place them in baking dish. Sprinkle the cinnamon on top.
3. Mix almond flour, sea salt and baking soda in a large bowl. Mix in the shredded coconut and cashews.
4. Melt coconut oil in a small pan over low heat, and add honey until it’s slightly melted (only enough for it to mix in).
5. Stir your melted mixture with the almond flour mixture, then pour the entire mixture over the strawberries.
6. Bake for roughly 30 minutes or until topping is golden brown.
7. Cut into squares and enjoy!
I’m well aware that the whipped cream was not so healthy, but it was necessary!