kale recipes | breakfast of champions

Samaya eats kale


“Kale!” exclaimed Samaya, my friend’s daughter, when she was asked what she wanted for breakfast this morning. Smart girl.

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kale recipes | one pot kale & quinoa pilaf

This recipe is dedicated to my sister Beth, who recently decided to go gluten free.  YGG!  She’s an amazing chef and sassy event planner.  She can help you style the best child’s birthday party you’ve ever thrown.  Check out her website here: Kind of Fancy

News of her new eating habits went like this via text: “Hey I’m going to try gluten free. What the hell can I eat?  Do you have any recipes?”  I wanted to text back, “Everything else!”  I’ve been mainly gluten free since I moved back to the US from Europe in 2010 (it was a circumstantial diet change for me…I just couldn’t palate the bread here after eating it in Europe for a year and a half) and love discovering new recipes and eating gluten free in a natural, whole foods kind of way.  Not just picking up packages of processed food that read “Gluten-Free”.  Let’s be honest, most of that is gimmick.  I found the following recipe on Food52 (see the original recipe here) and it is simple with a short ingredient list & really easy to prep and make.  Not to mention, combining kale & quinoa…well, talk about a superfood meal!  *Note about quinoa; cook it just like you would rice, 1 part quinoa to 2 parts water.  You can even make it in a rice cooker if you have one.  So check out the recipe for One Pot Kale & Quinoa, here is what you’ll need:


  • 2 cups salted water
  • 1 cup quinoa
  • 1 bunch lacinato kale, washed and chopped into 1″ lengths
  • 1 lemon, zested and juiced
  • 2 scallions, minced
  • 1 tablespoon toasted walnut oil (can substitute olive oil)
  • 3 tablespoons toasted pine nuts
  • 1/4 cup crumbled goat cheese
  • salt and pepper


  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 15 minutes, then turn off the heat, top with kale and re-cover.  Allow to steam for 5 more minutes, then take off the heat and stir kale & quinoa together.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Bon appetit!

You can also check out Food52′s great tips on how to prep kale here


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kale recipes | new local distributors!

Our cookbook is now available at two new places in Washington state!

Janell’s Gluten Free Market in Everett


He Said She Said Shop in Mukilteo

Pick up a copy for a great holiday gift for a loved one or for yourself!

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