We’re suckers for anything and everything kale – especially if the recipe can be executed with the greatest of ease! This “kale slice” by Our Body Book contributor Claire Power fits the bill perfectly, marrying our love of leafy greens with our desire to fool-proof our kitchen concoctions – throw everything into a cake tin, stick in the oven, and you’re good to go. In a season filled with jam-packed schedules, we’re more thankful than ever for no-brainer recipes like this one. Make this simple yet satisfying kale recipe (which reminds us of a clean green fritatta or quiche!) to jump-start your day with a protein-packed punch…
All hail to kale! Kale charged its way into the superfood spotlight and has now become a mainstay in salads, soups, smoothies, and even as chips. Today, we’re adding it to our frittatas, or in this case, as food and health blogger Claire Power of Power of Wellness calls it, the “Kale Slice.” This recipe is high in protein, fiber, good fats and nutrients. It is paleo, gluten free and dairy free, but you can add grated cheese if you wish.
Makes one “slice”
2 cloves of garlic
1/2 cup almond meal
1/2 cup almond milk
1 cup of kale or 5 stalks
Dried or fresh herbs ( I used parsley, thyme, oregano)
5 organic or free range eggs
1/3 cup nutritional yeast or grated cheese
2 tbsp pumpkin seeds
1 tsp of Himalayan salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp of cayenne pepper or fresh chillies
Preheat your oven to 400 degrees. Line a cake tin with baking paper.
Chop the garlic finely. Add in the almond meal, almond milk, eggs, herbs, spices and salt to your garlic. Add nutritional yeast or cheese and 1 tbsp of pumpkin seeds.
Line the cake tin with the washed and cut kale and pour the egg mixture on top of the kale. Top with some pumpkin seeds. Cook for 40 min or until set.