Tag Archives: kale

Simple yet Tasty Kale Chips

Apr 18 2012

INGREDIENTS:

-kale
-seasoning of your choice (sea salt, cayenne pepper, chipotle seasoning, italian seasoning, etc.)
-Extra Virgin Olive Oil (spray works great)

DIRECTIONS:

Take kale off the stems and lie on a baking sheet. Sprinkle EVOO or use EVOO spray to make it easy. Sprinkle with seasoning of your choice. Bake at 325-375 for 7-12 minutes till just brown on the edges. If desired, you can turn on broil for a few minutes to get extra crisp. Enjoy!!!

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Salad Tip: Using Kale

Feb 22 2012

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Kale Longevity Wraps

Feb 12 2012

Ingredients:
-4-5 leaves Dino Kale
-2 leaves of Rainbow Chard
-6-8 leaves of Dandelion
-1 cup arugula
-2 large collard greens
-2 Persian cucumbers, sliced into thin sticks
-Microgreens or Alfalfa Sprouts
-Nori Sheets
-1 tsp Sea Salt
1/4 cup olive oil

Sauce:
-1 avocado
-1/4 greek yogurt
-1/2 fresh lime

Ingredients:
Cut kale, chard, dandelion,  and arugula to a mixing bowl. Add salt and olive oil and toss generously. Set aside.

Mix Sauce ingredients together in a bowl and set aside.

Remove stem from collard leaves. Place one piece of the collard leaf (shinny side down). Cut nori sheet in half and place on the collard leaf. Spread avocado sauce one the nori shed. Place a handful of kale mixture over top. Place sprouts and cucumber “sticks” over top, lengthwise across the short side. Tightly roll the collard up over the filling to the end. Do the same with remaining ingredients. With remaining Kale mixture, use as a side salad.  Enjoy!

** Can be used as an appetizer, side or entree by adding protein of your choice to the wraps.**

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Chicken Mustard Green Wrap WIth Kale Salad

Apr 28 2011

CHICKEN MUSTARD GREEN WRAP:
-1/4 c. shredded almonds
-2 tbsp fresh cilantro
-2 tbsp fresh parsley
-1/4 cup shallots
-juice of 1 lemon
-5 oz chicken breast, cooked and cubed
-1/4 cup olive oil
-1/2 tsp cumin
-3 garlic cloves, minced
-1/4 cup purple onion, diced
-1/2 tsp coriander
-1/4 cup sprouted peas
-1 jalapeno, finely minced
-black pepper, to taste
-3 large Mustard Green Leafs

Mix all ingredients in large mixing bowl until fully marinated in olive oil. Lay Mustard Green Leaves flat, fill with chicken mix and gently wrap.

KALE SALAD:
-1/2 cup fresh kale, chopped
-1/4 cup beets
-1 large carrot, shredded
-1/4 cup scallions
-1/2 bell pepper, color of your choice
-1/4 cup sesame oil
-2 tbsp sesame seeds
-2 tbsp fresh basil
-1 tsp oregano
-juice of 1 whole lemon
-3 garlic cloves, minced
-1/4 cup apple cider vinegar
-sea salt to taste (optional)

Add kale, beets, carrots, scallions, bell peppers, sesame oil, sesame seeds, basil, lemon, garlic, apple cider vinegar, sea salt and oregano in big mixing bowl. Mix well and serve.

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Erin's Garlic Sesame Kale and Tilapia

Apr 28 2010

INGREDIENTS
1 bunch kale
1 t olive oil
3 garlic cloves, minced
1/8 t cayenne
2 t sesame oil
2 t sesame seeds
sea salt and pepper

DIRECTIONS:

Cut kale off the stems. (You don’t have to do this but it takes away a LOT of the bitterness.) Then cut in fairly equal size pieces. Put in salad spinner and wash and spin dry. If you don’t have a salad spinner don’t worry about it. Just wash really well in cool running water and shake dry.

Heat olive oil over medium heat. Add garlic and cayenne and stir for about a minute. Add kale and stir again. Add 2-3 tablespoons of water. Stir again. Cover with lid. Let steam for about a minute or 2 until desired texture. Pour all into a bowl. Pour sesame oil over and sprinkle sesame seeds. Toss all together. Season with salt and pepper to taste. Again the salt takes away some of the bitterness. ENJOY!

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Garlicky Kale

Mar 3 2010

Ingredients
2 pounds kale, about 2 bunches
4 tablespoons extra virgin olive oil
4 or 5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
sea salt to taste
freshly ground black pepper

Directions:

1. Remove stems from the kale and chop the leaves coarsely. Wash and drain well but do not dry.

2. Heat a large sauté pan, add 3 tablespoons of the olive oil and enough kale to cover the bottom of the pan, and cook over high heat while stirring to rotate the leaves. Add more kale as the leaves wilt. When all the kale has been added, season with sea salt, cover and reduce the heat to medium.

3. Cook, stirring occasionally; the cooking time will depend on the maturity of the kale. Young kale will be tender after 4 to 5 minutes. It may be necessary to add a splash of water if the leaves begin to scorch. When the leaves are tender, remove the lid and allow any excess water to cook away.

4. Remove the kale to a warm bowl and set aside. Add the remaining tablespoon of olive oil to the pan along with the garlic and red pepper. Sauté just until you smell the aroma of garlic.

5. Sprinkle the garlic and red pepper over the kale and toss with a splash of vinegar. Adjust the sea salt and pepper to taste.

6. Serve warm or at room temperature.

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Simple Kale & Garlic Saute

Feb 28 2010

Ingredients:

1 tsp. low sodium soy sauce
1 tsp. water
1 tsp. olive oil
4 cloves garlic
1 large bunch of kale, washed and cut into 1 inch pieces

Instructions:

-Stir together soy sauce and water and set aside. Pour olive oil into large skillet over medium heat. Saute garlic for 1 minute, stirring constantly.
-Scoop chopped kale over garlic and pour soy sauce water mix and pour over kale. Immediately cover with lid and cook for 3 minutes. -Remove lid and stir well, mixing garlic and kale evenly.

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