Kale Anyone? Dinner is Served.

Good morning, yogis!

My favorite recipe and why I'm completely obsessed...

I could seriously eat this for every meal. Every. Single. Day. I am a classy lady, but I swear I lick my plate. There's just something about the comforting flavors of this dish that all come together so deliciously. And bonus, it's gluten free!

I first tried this meal when my best friend Amy came to visit me from Arizona. So maybe I find comfort eating it because it reminds me of her and what a great time we had that weekend! I spent five years living in beautiful Arizona and met some of my very best friends there. Amy is like my family, and such a good friend that she insisted on cooking for me on her vacation.

But I swear even if you don't have a friend that this reminds you of, and even if you don't love kale as much as I do. Even my brother-in-law who refers to me as his 'hippy sister' and refuses to eat kale loved this. I think that's saying something. I know you will be as obsessed as I am. Please forgive the abstract quantities because I feel the foods can be modified to your enjoyment. For example, if you don't like spice, omit the red pepper flakes.  If you hate mushrooms, by all means skip them! I like extra veggies so I double what's written below. You get what I mean so I'll stop the build up, I'll shut up, and satisfy your mouth watering already!

Here are the ingredients. Remember to switch things out if they're not your jam!

Brown rice pad Thai noodles - most packages are 4 servings so alter accordingly
Bundle of kale - I like the kind that's thick, dark green, and has a big rib (dino kale)
Shiitake mushrooms
Can of chickpeas
Head of broccoli or package of broccoli
Olive oil
Ricotta cheese
Parmesan cheese
One lemon
Red pepper flakes
Garlic powder or fresh chopped
Salt and pepper to taste

Step 1- Preheat oven to 375 degrees.

Step 2- Rinse and dice the mushrooms and the broccoli in chunks and place in mixing bowl.

Step 3- Drain and rinse chickpeas and add to the bowl.

Did you know that if you rinse beans until the bubble are gone you'll reduce gas after consuming? You're welcome.

Step 4- Drizzle olive oil (about 1/4 cup. Make sure everything is covered), a splash of water (helps broccoli cook through), and garlic, salt, pepper, and red pepper flakes to taste and mix together. Pour ingredients on cookie sheet and bake for 15 minutes. This helps you save a bowl!

Step 5- Boil pot of water on stove top.

Step 6- Start to ‘rib’ kale ('rib' in laymen's terms just means to cut out the crunchy hard part in the middle). Cut in chunks and place in same bowl.  Add half amounts of the spice ingredients you mixed over the first batch of veggies. Once the oven timer goes off, add kale to cooking veggies and resume baking for 10-15 minutes. Keep an eye on the kale so it doesn't burn!

Step 7- By this time your water should be boiling so add the noodles and cook according to package. Don't over cook rice noodles! They will turn to mush! Rinse when done.

Step 8- The best step. On one side of the plate, dish out the noodles. Drizzle some EVOO and salt then sprinkle parmesan. On the other side of the plate, dish roasted veggies. Squeeze the lemon over everything and then toss a scoop of ricotta on the top. Now you're all done; be prepared for magic.

Now I know some people are not fans of mixing their foods on the plate, but please try to make an exception. The roasted flavor of the veggies, mixed with the spice of the bell pepper flakes and the creaminess of the ricotta. Then add the saltiness of the parmesan and the acidity of the lemon. Wow!

Nutritionally this recipe is a gold mine! Chickpeas give protein. Brown rice noodles are the complex carbohydrate (substitute quinoa or skip it if you’re really cutting out carbs). Kale and broccoli supply a ridiculous amount of nutrients: fiber, iron, vitamin a c and k, omegas, and antioxidants. Can you understand the obsession?!

Plating!

Plating!

Health & lots of love, 

Jenny