I can’t even explain how excited I am that winter is finally winding down and spring is officially here… at least I think its here. I’m sorry for my lack of posts lately. I have been really trying to detach at night when I get home from work and spend as much time with my little guy as I can. Sometimes I can’t believe how big he is and how fast this now 2 years, 3 months have gone. I also recently saw a new homeopathic Chinese medicine doctor and healer so have been focusing on continuing to heal my autoimmune disease. In addition I am proud to say I have gotten up at 4am for 3 weeks straight to get my workouts in! It feels so great to finally be getting my groove back. For all you working Mom’s out there I would love to hear how you fit your workouts in. I feel like if I don’t get them in first thing in the morning it just doesn’t happen. I have been warming up with about 15 minutes of rebounding and then following the PiYo program. I plan on writing a review of PiYo once I complete it. So far I am really loving it but taking it a bit slower and repeating some of the videos until I feel ready to move to the next level. I have really been more tuned into my body and what it needs lately. I think that is one of the best things you can do regardless of if you have a chronic illness or not. If you listen, your body will tell you what it needs!
Now onto the recipe! Kale is by far one of my favorite veggies. I have loved it even before they were selling kale t-shirts and farmers market totes. If you have not noticed kale has pretty much become a trend right along side brussel sprouts. I think what makes kale so incredibly versatile is that you can prepare it in a number of ways raw as well as cooked. The leaves are great thrown into smoothies, as a salad (massage with a bit of olive oil to soften) or as crunchy kale chips. If you use just the leaves be sure to reserve the stems for juicing. I am also a fan of roasting it in the oven or in this case sauteing it with yummy ingredients until soft. Recently I started giving my 2 year old kale and so far he loves it. Every mothers dream come true right? If you give it to your smaller kids please make sure you are finely chopping it so its easy for them to swallow. If kale is not your thing you can substitute any other hearty green such as collard greens. Also, to make Autoimmune Protocol compliant leave the almonds off. Hope you enjoy this Kale dish as much I do. Enjoy!
- 1 bunch kale
- 2 Tbsp Dijon mustard (I like Annie’s)
- 1 Tbsp red wine vinegar
- 2 Tbsp + 1 tsp grade B maple syrup
- ¼ cup raw almonds
- 1 cup filtered water
- ½ red onion
- 3 cloves garlic
- 2 Tbsp olive oil
- On a parchment lined baking sheet place raw almonds and cover with 1 tsp maple syrup. Stir to completely cover almonds.
- Bake for around 5 min at 350 degrees.
- After almonds are removed from oven allow to cool and then chop with a large knife.
- Wash kale and remove leaves from stems. Reserve stems for juicing or throw away.
- Peel and chop red onion.
- Peel and finely chop garlic.
- In a pot heat olive oil and add onion and garlic.
- Saute, stirring often until soft and translucent.
- Add water to pot along with mustard, maple syrup and vinegar.
- Bring to a boil and add kale.
- Stir to cover all kale with liquid.
- Continue to cook on medium high for about 10 min or until liquid is reduced in half.
- Plate and sprinkle maple almonds on top of kale.