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Ginger Turmeric Aromatic Rice

50 mins

Grape and Blueberry Protein Smoothie

10 mins

Pesto Spaghetti Squash with Sautéed Shrimp

1 hr 5 mins

Rutabaga Hash with Chiles and Crispy Bacon

30 mins

Gluten Free Pan-Fried Chicken

20 mins

Brussels Sprout Chopped Salad with Pears, Gorgonzola, and Warm Bacon Vinaigrette

25 mins

Louisiana-Style Chicken Soup

55 mins

Jicama and Turnip Slaw

10 mins

Roasted Celery Root and Carrots with Parsley and Dill

45 mins

Charred Summer Vegetables

30 mins

Naturally Sweetened Lemonade Margaritas

5 mins

Chocolate Hemp Seed Smoothie

5 mins

Easy One-Pot Seafood Paella

1 hr 10 mins

Boozy Roasted Cherry Dark Chocolate Chunk Coconut Milk Ice Cream (vegan)

1 hr 10 mins

Raw Cauliflower “Couscous” with Kale and Cabbage

15 mins

Cherry Walnut Smoothie

5 mins

Turkey Pastrami Reuben with Mustard Aioli

18 mins

Tzatziki Sauce

40 mins

Hearty Chicken Soup with Rice and Kale

1 hr

Mango Matcha Smoothie

5 mins

Spanish Cauliflower Rice with Kale

35 mins

Let Them Eat Kale! is Published!

Roasted Vegetable Teriyaki Bowls

1 hr 10 mins

Green Bean Salad with Walnuts and Feta

18 mins

Shrimp and Avocado Tacos with Pineapple Salsa

20 mins

Blanched Kale Salad with Sesame Dressing, Figs, and Avocado

9 mins

Zesty Cucumber Salad with Pine Nuts

15 mins

Easy Green Curry Paste

10 mins

Beet Pesto Pizza with Kale and Goat Cheese

1 hr 30 mins

Vegan Pad Thai

30 mins

Dark Chocolate Chickpea Brownies

30 mins

Strawberry Overnight Oats

15 mins

Cobb Salad with Green Goddess Dressing

40 mins

Mayo-Free Green Goddess Dressing

5 mins

Fireside Chats with Julia – Episode 2

Southwest White Bean Veggie Burgers with Black Bean Salsa

35 mins

Southwest Black Bean, Corn, and Avocado Salsa

10 mins

Kale Breakfast Bowls

15 mins

Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese

15 mins

Seared Ahi Tacos with Mango Avocado Salsa

20 mins