Japchae noodles, sesame kale, and a cabbage carrot mixture rolled in gluten-free rice wrappers for a healthy, plant-based meal!

This crispy cavolo nero recipe is the perfect side. Served with garlic and lemon and baked in under 10 minutes.

This Kale Quinoa Salad with Roasted Squash and a homemade Maple Vinaigrette is so hearty, healthy and delicious!

This soup is loaded with fresh veggies, potatoes, kale, and Italian sausage.

Copycat Cracker Barrel Kale and Brussels sprouts salad. Shredded veggies, crunchy pecans, and sweet Craisins drizzled with maple vinaigrette

Enjoy a full, satiating meal in one bowl! This vegan bowl is loaded with lemony tofu, kale chips, avocado, and tahini dressing.

Kale chips get beautifully crispy in the air fryer. And they’re so easy to make!

This AIP Kale Pesto Pasta with Chicken takes just 10 ingredients and about 20 minutes from fridge to table. An excellent AIP weeknight meal!

This Spicy Peanut Quinoa Bowl with Sweet Potatoes and Kale is healthy, filling, and perfect for meal prep!

Healthy colorful winter salad with kale and citrus fruit.

Cruciferous Crunch Salad with Honey Mustard Vinaigrette will bright your day! It’s packed with seasonally fresh winter produce.

Cabbage and kale slaw tossed with quinoa, Gala apples and a lovely walnut vinaigrette.

This one-pot, 30 Minute Rustic Zuppa Toscana is hearty, creamy and loaded with spicy Italian sausage, kale, and potatoes.

This Easy AIP Roasted Acorn Squash with Kale Pesto is rich and nutty, yet healthy and nourishing, making it an ideal cozy winter side dish!

This kale citrus salad is topped with crispy miso sesame crusted chickpeas and drizzled with a blood orange miso dressing. Yum!

This one-pot orecchiette recipe is loaded with fennel, kale, and sausage. It’s an easy recipe that any Italian grandmother would love!

A delicious and wholesome salad. Perfect for lunch and meal prepping. Vegan and gluten free.

One-Pot Gnocchi with Sausage is a 20-minute meal starring pillowy store-bought gnocchi and chopped kale tossed with fresh citrus.

This vegan mustard tempeh bowl is loaded with quinoa, sweet potatoes, avocado, apple, marinated tempeh, and a mustard dressing.

Ribollita is a traditional Tuscan soup, which is thickened with stale bread. My version is vegetarian and includes kale and white beans.

This kale salad is loaded with veggies and juicy mango. it’s tossed in delicious peanut dressing.

With pearled couscous, chickpeas, crisp veggies, and an easy harissa-tahini dressing.