Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.


What You'll Need:

1 c filtered water

2 Tbsp tomato paste 


1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 


2-ish c brown rice or quinoa pasta


OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  

Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  

Serves 4! 

Four Bean Salad

This dish comes together in minutes, and is a perfect balance of healthy fats, protein and fiber.  Our toddler loves it, too!   Courtesy of my sweet Aunt Sharlene. 


4 cans beans, any variety, drained and rinsed (I usually do chickpea, black, kidney and green)
1 chopped purple onion or 1 large shallot
1 chopped sweet bell pepper (red, yellow or orange)


2/3 c balsamic vinegar

1/3 c olive oil
Healthy squeeze of honey

Serves 8.

Kale & Sweet Potato Salad

This salad inspired by a meal delivery service.  We've lightened it up a bit! 

Never had a kale salad?  This one for the win!  They key to making raw, rough kale greens to die for:  Tear leaves from center stem into small chunks, massaging (yes, like rolling in your fingertips) as you drop them into your salad bowl.  Discard the center stem.  You're in business! 


What You'll Need:

1 bunch dinosaur or lacinato kale, torn from stems

2 sweet potatoes, baked

1 cup shredded cabbage


1 can (15oz) chickpeas, rinsed and drained 

1/4 tsp black pepper

1/4 tsp paprika 

1/4 tsp cayenne pepper

1/2 tsp brown sugar 

1/2 tsp olive oil 


juice of 1 lemon

1 Tbsp tahini (sesame seed paste)

1/2 Tbsp white miso paste

2-4 Tbsp warm water 


2 tsp sesame seeds

Bake sweet potatoes @375 for about 30 minutes, or until a fork slides out easily.  {PRO tip; this can be done up to 3 day ahead of time to save on prep time!)

Meanwhile, prepare kale, using tear & massage technique, in a large salad bowl.  Toss with cabbage.

Drain & rinse chickpeas.  In a medium bowl, toss with spice blend and olive oil.  Once coated, toss with salad.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor.  Add water to desired consistency. 

Cube baked sweet potatoes, add to big 'ol salad bowl. 

Before serving, toss salad with prepared dressing, top with sesame seeds.


Serves 2 as a main, 4 as a side.