My Top 5 Kale Recipes

So I decided to share with you my top 5 favorite ways to eat kale! It’s pretty bitter and most people are unsure of ways it can be made delectable, so I hope this helps! 🙂

1.Kale Berry Salad

For this all you will need is kale and any kind of berries. I recommend frozen blueberries because you can get more for less money and they last longer. Also, when you thaw them they create a sort of sauce which is great in acting as a “dressing” for your salad. Rinse your kale and remove the leaves from the stems. Place frozen blueberries in a bowl and microwave until thawed (usually 30-60sec). Pour berries over rinsed kale leaves and enjoy!

Whats great about this recipe is that it’s easy to make, yummy and insanely good for you! Of the top 10 superfoods kale is number 2 and blueberries are number 1. The berries in this recipe help to counter the somewhat bitter taste of kale. 

2.Enhanced Kale Berry Salad

If the above recipe sounds too bland for you, this one is sure to thrill your taste buds! Oh and of course it too is super healthy. 

For this you will need: Cottage cheese (whatever percent you like), Kale, strawberries, blueberries (not frozen this time), walnuts or almonds, cinnamon and honey, agave or 100% pure maple syrup. 

First, take one serving of cottage cheese (I believe it’s 1/2 a cup) and put it in a layer on the bottom of a bowl. Next, slice up 1/4 a cup of strawberries and layer them on top of the cottage cheese. Now, rinse your kale (1/2 -1 cup)and remove the leaves from the stems and place the leaves on top of the strawberries as your next layer. Put your blueberries on top of the kale (about 10-15 blueberries). Roughly chop up your walnuts or almonds (1-2 tbsp) and sprinkle them on top of the blueberries. Put just a dash or two of cinnamon on top and lastly a drizzle of either honey, agave or 100% pure maple syrup !

This is a delicious, filling (for me) and super healthy meal, I love it for lunch! The berries, cinnamon and honey (or whichever option you used for this step) add a sweetness that mutes the kale’s bitterness while the cottage cheese gives a nice savory touch. You also get a nice crunch from the nuts! 🙂

Nuts are number 9 on the list of the top 10 super foods, specifically almonds and walnuts 😉

3.Add Kale to a Scramble 

This is an easy one! While my last two recipes centered around muting the kale’s bitterness this one embraces the madness (Hannibal reference)! I Personally don’t eat eggs so this recipe is my TOFU scramble, feel free to use eggs instead though.

You will need: Extra firm tofu (or eggs), 2 cloves garlic chopped, 1/4 of an onion chopped, juice of half a lemon, olive oil, paper towels or a dish towel, salt, pepper, 1/4 of a red bell pepper chopped, 1/2 cup kale rinsed and removed from stems, 1/4 cup chopped mushrooms (any kind) and 1 tomato (I use roma).

So first off, you’re going to need to compress the tofu. Place tofu on a plate wrapped in either paper towels or a dish towel then top that off with a stack of 7-10 plates (this will compress the tofu so it cooks right, otherwise it will be mushy).

While the tofu is compressing, cut up all of your vegetables and heat 1 tbsp olive oil in a non stick pan. Put the chopped onion and garlic in the pan and let them get lightly browned. Take your tofu and crumble it into the pan with the garlic and onion. Cover pan. Once your tofu has lightly browned add in the lemon juice, your vegetables, salt and pepper. Stir and cover the pan. Let this cook for about 5min. If it starts to look like it’s drying add in 1/2 cup water. Stir again, cover and let cook for 5 more min. You’re all done!

This is a great savory dish that I love to have for breakfast and it’s a great way to load up on veggies!

4.Green Smoothie

This is a good recipe if you’re in a hurry or on the go and as the last recipe, a great way to load up on veggies!

You can literally use any fruits or veggies you want in this. As a base I recommend kale (1-2 cups) and 1/2 an apple. The kale and apple go well together but from there it’s up to you! What’s great about green smoothies is that you can experiment to find what combinations you like the best 🙂  So here is a basic green smoothie recipe I like to use 🙂

You will need: 1-2 cups kale rinsed and removed from stems, 1/2 an apple (any kind), juice from 1/2 a lemon, 1/2 cup ice, 1 banana, 3 celery stalks and 1 cup spinach. Chop all your fruit and veggies, toss ’em in the blender with your ice and blend away! Easy. Simple. Done.

As stated before I encourage you to experiment with green smoothies to find what you like best! 🙂

5.Kale Chips

Ohhh boy my favorite!! XD I L-O-V-E kale chips! They’re insanely delicious, amazing for you and easy to make! My first post on here was my kale chip recipe so below I am just going to post the link, ENJOY!

Well that’s it folks! My top 5 favorite kale recipes.I hope you enjoy them as much as I do 🙂


Racism, Sexism, and Hannibal: Eat The Rude


Eat This

I’m an American actress and I play Beverly Katz on NBC’s HANNIBAL created by Bryan Fuller. (Spoiler Alert coming right now!!!) And she dies in episode 4 of Season 2. That episode got a lot of positive reviews, but it also incited an on-line storm of vitriol directed to Fuller himself for killing off Katz, or more specifically, for being racist and sexist. I caught wind of this myself via Twitter from our beloved Fannibals. And I thought maybe it’d be productive to talk about rather than ignore it.

Fuller cast me in a role that I didn’t think I had a chance in hell of getting. I rarely if ever see minorities, women, minority women, let alone Asian women, get to play characters like Beverly Katz. I rarely if ever see characters like Beverly Katz period. And her last name is Katz for Christ’s sake. Pretty open-minded, non-racist, pro-feminine…

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Kale Chip Recipe

Hello World! 😀

SO. For my first post I feel it’s only appropriate I post my kale chip recipe, it’s quite simple, super delicious and VERY good for you!


Kale, Foil, Extra Virgin Olive Oil and optional toppings! I like to use salt, pepper and nutritional yeast but they’re just as tasty plain or with just a dash of salt.


  • Preheat oven to 350 Fahrenheit
  • Remove leaves from kale stems
  • Rinse off kale
  • Dry kale in a kitchen towel (if you don’t they won’t cook properly)
  • In a medium-sized bowl, put 1 tbsp of olive oil
  • Place the kale in the bowl with the oil and mix it up with your hand until all the kale is nicely oil coated
  • Line a cookie sheet with foil
  • Place the kale on the cookie sheet without overlapping and as you do so, rip the kale into chip size pieces but keep in mind they will shrink! So don’t make them too small.
  • Now you can put your topping on (or not if you want plain chips) i sprinkle a little salt and pepper followed by nutritional yeast.
  • Place the kale in the oven.

Oven cooking times vary so just check them every 5 min. In my oven they take 14 min to cook and I check them at the 7 min mark. However, I always burn them when I make them at my Nana’s house -_- They’re done when they are no longer soft and have a nice crunch to them. They are not a strong chip, so they do crumble easily but it’s not really a problem 🙂