Tuscan Kale and Shrimp Wrap

My tuscan kale and shrimp wrap may sound fancy, but it’s easier than you may think!

Turns out it is possible to have a decedent lunch as a new mom.

This lunch literally look me 5 minutes to make, and I will definitely be adding this into my lunch rotation.

Ingredients:

Organic tuscan kale (2 cups/ 2 handfuls)

Wild caught shrimp (already cooked, deveined, and no shell) - serving size approx. 8 large shrimp, 16 small/medium shrimp

Avocado oil

Mayo / Vegan mayo / Olive oil

Salt and Pepper to taste

Quinoa wrap

Low sodium chicken broth

Directions:

Thaw shrimp in a bowl of room temp water.

Wash and trim kale, cook in a small pot on medium/low heat with 1 ounce of low sodium chicken broth and a dash of avocado oil.

Cook kale for approximately 3-4 minutes until it begins to wilt, then turn off the stove and remove it from heat.

Drain the water from your shrimp - be sure they are all thawed.

Place shrimp in a bowl and add 1 tsp of mayo / vegan mayo / olive oil (your choice!) to the shrimp. Sprinkle in salt and pepper to taste, and mix together.

Add kale to wrap and top with shrimp, and enjoy!

It’s really that simple.

On days that I’m covered in spit up, breastmilk…and let’s be honest who knows what else lunches like this bring me back to life and make me feel like an adult again.

This tuscan kale and shrimp wrap is loaded with fiber, protein, Vitamin A, Folate, ALA and Omega-3 fatty acids. It is sure to power you up and help you get through the afternoon!

Hope you enjoy!

Kale Chip Recipe!

Sharing one of my favorite Fall recipes! This is always a crowd favorite..and best part kids love it too!

Kale Chips

Ingredients:

1 bunch of kale

1 tablespoon of olive oil

1 teaspoon of sea salt and pepper mixed

Instructions:

Preheat oven to 350 degrees F

Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the stems from the leaves, and tear the leaves into bit size pieces.

Wash kale and dry completely.

Drizzle olive oil, salt and pepper onto kale.

Bake 10-15 minutes, edges should be brown but not burnt.

Tip: Add shaved parmesan cheese or your favorite spices to these chips for fun new flavors!

Kale…What’s All the Hype?

Kale is “the new beef.” “The king of greens.” “A nutritional powerhouse.” 

Is kale really as good as they say? Decide for yourself.

1. Kale is low in calories, high in fiber, and nutrient dense. One cup of kale contains 36 calories and 5 grams of fiber. Kale aids in digestion and elimination due to its high fiber content, making it an excellent detox food. Kale is packed with vitamins, folate, magnesium, iron, calcium, and antioxidants.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for our health and aids in the formation of hemoglobin, cell growth, and proper liver function.

3. Kale is high in Vitamin K. Consuming a diet rich in Vitamin K can help protect our bodies against certain cancers. Vitamin K is essential for bone health and blood clotting as well.

4. Kale is packed with powerful antioxidants. An antioxidant rich diet can help protect our bodies against certain cancers, particularly the antioxidants carotenoids and flavonoids.

5. Kale is a great anti-inflammatory food. One cup of kale is packed with 10% of the recommended daily allowance of omega-3-fatty acids. These fatty acids have been proven to fight inflammation in the body, including arthritis, asthma, and autoimmune conditions.

6. Kale is high in calcium. Per calorie, kale contains more calcium than milk. Calcium aids in bone loss prevention and helps our bodies maintain a healthy metabolism.

How will you include kale in your diet? Click here to check out kale recipes from Lean and Green Body!

Kale Chips

Ingredients:

• 1 bunch of organic kale
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of pink Himalayan sea salt and pepper mixed

Directions:

1. Preheat oven to 350º F
2. Line a cookie sheet with parchment paper.
3. With a knife or kitchen shears, carefully remove the stems from the leaves and tear the leaves into bit size pieces.
4. Wash kale and dry completely.
5. Massage kale with olive oil, salt, and pepper.
6. Bake 10-15 minutes. Edges should be brown, but not burnt.

Tip: Add shaved parmesan cheese or your favorite spices to these chips for fun new flavors!

Massaged Kale Salad

Ingredients:

• 2 heavy handfuls (2-3 cups) of organic raw kale leaves

• 1 tsp. of extra virgin olive oil

• 1 organic lemon, juiced

• 1 tsp. of sea salt

• 1/4 cup of grated parmesan cheese (optional)

Instructions:

1. De-stem the kale leaves from the stem by simply placing your index finger and middle finger (in the shape of a claw), and “claw” down the center of the leaf to de-stem while simultaneously pulling the leaf away from you with your other hand.

2. In a large bowl, combine the de-stemmed kale leaves with the olive oil, lemon and sea salt.

3. Lightly pour an additional 1 tsp. of olive oil onto your hands to coat.

4. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage.

5. Continue massaging for about 2-5 minutes or until the leaves are softened, the leaves will also turn a more vibrant green.

6. Add parmesan cheese if you desire.

7. Use this as a salad base or add toppings of your choice for a complete meal in a bowl.