I seriously crave kale. Not sure if that is a ‘dietitian thing’ but it really is one of my favorite salad ingredients.
Isn’t this kale gorgeous?
Today…I have a kale recipe for you….but first let me fill you in on why I made this recipe…
Last Friday, my daughter Chelsea had her wisdom teeth out….all 4 impacted teeth. Ouch! 🙁
So…as any good Mom would do {I like to think I am a good Mom 🙂 }….I drove her back home to her apartment in Manhattan. I was busy with my little girl. Icing, warm compressing, whipping up lots of soft foods for her tender mouth.
She had a rough time. 🙁 I thought I would be back in Boston time for clients on Thursday….but it was not in the cards. Chelsea and her mouth were not ready for me to leave. So I stayed an extra night.
On the bright side, I enjoyed spending lots one on one time with my daughter–laughing, hugging and encouraging…watching lots and lots of TV together {something I NEVER do!}
But…I also enjoyed a little taste of NYC–gotta indulge in all the yummy food when you’re in the Big Apple.
My fav from this trip…a quinoa and kale salad with Dijon dressing…from the restaurant The Smith So…I created my own version for you to try.
This recipe is really simple and quick to whip up….especially if you use Trader Joe’s frozen microwavable quinoa. I added a few sliced almonds and chopped dried cranberries (limited to fit the low FODMAP diet). Check it out….
Ingredients
- 1 bag frozen microwavable quinoa from Trader Joe's (or sub in 2 cups cooked quinoa)
- 1 bunch kale, washed and cut in thin pieces
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries, chopped
- Dressing:
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 heaping teaspoon Dijon mustard (I use Maille)
- Salt and pepper, to taste
Instructions
- Microwave or cook up quinoa, set aside.
- Add chopped kale, almonds and cranberries in bowl.
- Whisk dressing and drizzle over kale.
- Fold in warm (not hot) quinoa.
- Season with salt and pepper, to taste
- Enjoy warm or cold.
OH…and as a reminder…please tune into the twitter chat on Monday night 7 PM EST US for updates of FODMAPs with two of the Monash researchers studying FODMAPs, Jaci Barrett and CK Yao! Hashtag for the twitter chat is #fodmapchat My twitter handle is @KateScarlata_RD follow me!
Half-Crazed Runner
I have done this with spinach or stringbeans. I will try it with Kale – thanks!
Geneviève
Good day Ms. Scarlata!
I discovered your website about a week ago and am in love with it. I am totally new to Low-Fodmap diet (2 weeks) and I find your recipes awesome. I made many of them already and they are all delicious. Can’t wait for the new cookbook 😉
I am looking into making my own bread and am looking into purchasing a bread machine. Is there any you would suggest that are fodmap friendly? At the same time, do you have any bread recipes I could try?
I thank you in advance,
Geneviève
Well Balanced - Food - Life - Travel
Geneviève, I love the idea of a bread machine–as so many of the low FODMAP breads are frozen and not super tasty. I don’t have much experience making low FODMAP bread though…so I can’t help you out w/ recipes at this time! If you find any recipes–check back and please share with other blog followers.
Lora
I just heard a story on NPR about a new book called How Can It Be Gluten Free from the America’s Test Kitchen folks and they have some new bread recipes and recommended the King Arthur GF Blend that Kate does, along with their own blend. I haven’t tried it but sounded like they worked the science out about how to get it to taste good like they do with all their other recipes.
Well Balanced - Food - Life - Travel
Lora–I saw this book recently–and it is on my list to purchase soon!