It’s no secret that kale is one of the top super foods – it’s an excellent source of vitamins, minerals, and antioxidants, plus it’s extremely low in calories and carbs. But, not everyone loves kale just plain, so today we’re Getting the Skinny with Molly on 3 new ways to incorporate kale into your diet!
Recipes adapted from Fifty Shades of Kale by Drew Ramsey, MD and Jennifer Iserloh
Kale Pesto with Toasted Walnuts
Makes 8 servings
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
¼ cup extra virgin olive oil
¼ cup toasted walnuts
4 cloves garlic, chopped
½ cup grated Parmesan cheese
In a food processor, combine kale, basil, and salt. Pulse 10 to 12 times, until leaves are finely chopped. With the food processor running, drizzle in olive oil. Scrape the sides of the processor. Add walnuts and garlic and process again, then add the cheese and pulse to combine.
Per serving (¼ cup): 139 cals, 2 grams sat fat, 3 grams carbs, 0 sugar, 1 gram fiber, 4 grams protein
Makes 3 cups
2 cups packed chopped kale
½ teaspoon sea salt
2 garlic cloves, chopped
1 cup light canola mayonnaise
Zest and juice of 1 lemon
In a food processor, combine kale, salt, and garlic. Process until finely chopped . Add mayonnaise, lemon zest, and juice, and process until smooth.
Per serving (2 tablespoons): 45 cals, <1 gram sat fat, 0 carbs, 0 sugar, 0 fiber, 0 protein
Makes 2 servings
2 teaspoons Swerve Confectioner’s Style Sweetener
4 ounces white rum
½ cup packed torn kale leaves
½ cup packed mint leaves, plus 2 sprigs for garnish
Juice of 2 limes (about ¼ cup)
Combine all ingredients in a blender and blend on high speed. Pour over two glasses filled with ice. Garnish with mint sprigs and serve immediately.
Per serving: 165 calories, 0 sat fat, 8 grams carbs, 2 grams fiber, 0 sugar, 1 gram protein