FRY day is looking CRISPY! Took a break for some MAPLE-SESAME KALE chips, CILANTRO-GARLIC SMASHED POTATOES and CILANTRO-LIME SALMON! I have been in the kitchen all morning. Trying to cross some things off my to do list before leaving for Utah on Wednesday. I mentioned I’ll be speaking at the Everything Food Conference so if you’re going definitely come say hi! This kale and potato combo is going to be on repeat…I make both in larger batches because they stay well. I keep the kale in jars. I love my greens in any form, but crispy kale just hits the spot when you’re looking for some crunch. Sprinkled some gluten free cracker crumbs from @germinal.organic on top of the kale for that little extra 👌 and a little tahini on those potatoes. I hope you all had a fabulous week. What are your plans this weekend? styling inspo: @sara.haven •
1️⃣ Salmon marinated in equal parts of lime juice and coconut aminos then a couple tablespoons of fresh cilantro and some salt/pepper, seared for 2 minutes on medium high then flipped and baked for about 9 minutes on 400.
2️⃣ Potatoes: mini potatoes boiled for about 20 minutes until soft (you can also microwave for 3 minutes…but I don’t like using microwaves), then let them dry on a paper towel. Carefully smash them with your palm and brush with olive oil, sprinkle with salt, pepper, minced garlic and cilantro and roast in cast iron for about 25 minutes (flip if you want both sides crispy). drizzled with tahini.
3️⃣ Kale: 2 cups stems removed, cut up into pieces then tossed with 1 teaspoon oil, salt, pepper, 1 teaspoon tamari soy sauce, 1 teaspoon maple syrup, and 2 teaspoons sesame seeds…bake for about 10 minutes on a cookie sheet or a cast iron pan at 400 (watch them so they don’t get too crispy). Sprinkled with some @germinal.organic cracker crumbs. •
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