Who in the hell eats kale?

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Guilty.

I was the strange one that decided to change years worth of horrible eating habits, right around one week before Christmas.  Of course, those 48 hours of torture I put myself through, raging with irritability every other minute, when my junk food cracked out brain imagined how good a cronut from five daughters bakery would be, all of a sudden made me so aware of the damage I was doing to my body.

Within those 48 hours under the water board, I was gluten free, dairy free, and every other kind of ‘free’.  I heard of kale before.  In fact, I faintly recall a cartoon show on sprout (a kids  network;  a staple in our house) that dedicated a whole 30 minutes of programming, to honor and persuade kids (and adults, I’m sure) to enjoy eating kale; that’s probably the only reason I picked up a bushel of kale in Whole Foods.  What a catchy toon, that kale song.

That was the first time I tried kale.  I heard it was bitter, but I dug into a bowl full of those green crispy leaves with a fighting mind, fighting the urge to disconnect the communication between my brain and the impulse to spit out something far from the taste of a delicious pad Thai or 5d cronut (yum).

It turned out to be not that bad.

Weeks of giving into eating traditional holiday food has passed, and now I’m back on the kale band wagon.  Once again, I’m back at it, crunching away and geared up with my fighting mind, but now, I’ve come up with a better way to stay firm on the kale track.

Its time to take the taste of kale to another taste level.  So, I came up with a little recipe for a dressing to make my kale salad taste like heaven.

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I’m no chef, and I just recently conjured up enough confidence to try my recipes, other than boiled noodles, on close friends of mine, so bravely making this vinaigrette up on the whim (posting it on Instagram stories before tasting it-geez) is new for me.

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1 lime, 1 avocado, a handful of blueberries, and a dash of balsamic vinegar later, I created a kale bath masterpiece; Blueberry-avocado vinaigrette.  Enjoy!  And never forget that Kale is #foodforpeaceofmind. Eat kale daily 💚

Blue-Avo Vinaigrette

1/2 lime squeezed

1 avocado

1/2 cup balsamic vinegar

1/2 cup blueberries

+ blend

____________

= put 1-2 tablespoons over a handful of kale, toss, + eat! (Keeps for about a week, stored air tight in fridge)

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2 Comments

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  1. I have a love & hate relationship with Kale. I will check out your and emulate your Blue-Avo dressing recipe. It sounds oh-so-yummy and the antidote to the bitter taste.

    Like

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