Do you struggle to eat healthy? Are you trying to find easy and simple ways to get all the veggies you need, without buying processed foods? I understand exactly how you feel. Hi, I’m Kristyn and I recently started a food blog called Dash of Herbs. I have been struggling with my weight and my relationship with food for years. So, what better way to try to tackle my struggles than starting a food blog dedicated to healthy, Weight Watcher friendly, unprocessed food?
Now, I know what you might be thinking. You are probably sitting there reading this and are giving the computer screen the stink eye…or saying something snarky under your breath. I get it. I didn’t think I could make food that actually tasted good, and that was healthy for you. But let me tell you, you can! It’s totally possible. The recipe I am sharing with you today is husband approved – and he hates kale.
I said kale. The magic superfood that we all love to hate. I wasn’t a fan of it either, for a long time…that was until I figured out how to not have it taste so bitter. The secret? Roast it and make it into a salad. Add a few extra greens and some carrots and tomatoes – and add a delicious dressing with my favorite ingredient – lemon juice. And voila…you have a wonderful gluten free salad chock full of kale and superfood goodness.
Find me here for more recipes similar to this one:
- 2 handfuls of kale
- 2 cups mixed greens
- olive oil
- ½ t garlic, minced (about 2 cloves)
- cherry tomatoes, halved
- 1 carrot, chopped
- ½ lemon, juiced
- 1 T Parmesan cheese, grated
- Preheat oven to 350 degrees
- In a medium bowl, mix the kale, olive oil and garlic together until fully combined. Place on a small baking sheet and bake in the oven about 5-7 minutes, or until the kale starts to look bright green and roasted.
- Remove from the oven and set aside.
- In a medium bowl (you can use the same one you used for the kale mixture), mix together the mixed greens, cherry tomatoes and carrots.
- Add salt and pepper if needed.
- Take a little bit of olive oil and use to mix with the salad.
- Add in the roasted kale and mix to combine.
- Add in your lemon juice and stir to combine.
- Finally, sprinkle the Parmesan cheese to each plate and serve immediately.
Krystin’s recipes have truly become some of my favorite. I’ve made her honey and balsamic brussel sprouts several times. She is certainly someone to follow if you are looking for great recipes!