You know how you try really hard to eat good-for-you foods all week? And then the weekend comes and you’re all “Eff that, I wanna swim a pool of caramel and dry off with a slice of pizza.”? Let Them Eat Kale has been my Monday “Oh God why did I eat that??” saving grace. Every recipe is packed full of the ultimate super food- Kale! Because the name of the book didn’t give that one away, right?
Before the book even made its way to my door step, I had this Spanish Cauliflower Rice with Kale (from the cookbook, but also posted on Julia’s blog) for lunch. Two weeks in a row. And you can’t judge me because it’s basically like I was eating salad. Salad’s warm, way more delicious cousin. When the book arrived, Josh and I took turns flagging recipes we wanted to try. And then I promptly ignored all of his wishes and dreams and made the two recipes I was most excited about.
First up, Barbeque Black Bean, Kale, and Sweet Potato Veggie Burgers. There’s “barbeque” in the title, so are there any surprises that I jumped on this? Not only is BBQ sauce mentioned in the title, it’s tucked right inside that delicious sweet potato burger right alongside the kale. I accidentally doubled the amount of kale when I made these, but they still held up! The recipe says it makes 6 burgers, but I got 9 — bonus! I especially love that there was chopped green onion in these and I’m not even sure why that’s so good. I don’t normally make veggie burgers at home, but they’ll definitely be making a reappearance.
I made the Huevos Rancheros Bake for dinner and will be having the left overs for breakfast (like literally at the time this post goes live. Magic!). For as much as I love Mexican food, I’ve somehow managed to never have tried hueveos rancheros. Kale, black beans, corn tortillas, salsa, eggs — and then covered in some shredded cheddar after we took photos — basically all of my favorite things. Also, the baked egg was perfect. Why have I never baked an egg? (Other than hardboiled, that is)
Besides the fact that this cookbook contains my three new favorites, I love love love that most (if not all) of the recipes are gluten free. A good portion are dairy free (I even noticed one recipe uses my #1 cheese swap, nutritional yeast) and vegetarian. There’s some helpful info in the front too about kale and it’s benefits. Apparently I’m not supposed to be eating raw kale very often because I have hypothyroidism — I’ve been including it in green juice multiple times a week, so that’s a good thing to know! Now, if I could just get a cookbook dedicated to every ingredient I love, I’d be all set. But first, let’s get you set up with kale-y goodness — enter the giveaway below! [The Rafflecopter might take a second to load]