We have been home for five days. I am so happy to sleeping in my own bed. Today was the first day, I felt like I wasn’t on vacation any more. My son, Landen, has been waking up between 3:30 and 5 am so my sleep schedule is majorly off. I haven’t once felt guilty about my daily naps. 😉 To help our bodies settle back in PST, we have been keeping things really low key…like the kids are dressed and fed = successful day – low key.
One thing I haven’t been low key about though is our eating. It’s always tricky whenever you are traveling and on vacation. This trip, I made a conscious decision to keep the meals that I cooked or ordered when eating out as close to my normal eating habits as possible. That’s right. No fries, salads for dinner instead of the gf pasta, etc. I knew there was going to be plenty of opportunities to indulge during the meals that others cooked for us. I was right. Sugar and empty carbs were not in shortage. Everyone had a new allergy-free recipe they wanted us to try. I love that my family and friends go the extra mile and are so accommodating, but by the end of two weeks, my gut was protesting.
The last day, of our trip I whipped up kale with spinach and sauteed it to per-fec-tion. No joke, the bloating feeling I had all morning subsided and instead I felt light instead of heavy.
This Sauteed Kale with Lemon and Ginger is so easy to whip up that I have eaten it a few times in the last days. My kids love it and my husband inhales it.
So, if you are feeling like your digestive track needs a little extra TLC or you just want a super food dish that is light, easy and perfect for summer than this recipe is for you. If you already love KALE than this recipe that blends fresh lemon juice, garlic, sea salt, pepper and ginger will.blow.your.mind. So easy and so good.
Sauteed Kale & Spinach Salad with lemon
Author: Allison Kuslikis
6-7 cups kale (1 large stalk)
6 cups loosely packed baby spinach
1/2 lemon cut in 4 wedges
2 tbsp. coconut oil melted
1/4 tsp. ground ginger
1/8 tsp. ground garlic
sea salt to taste
pepper to taste
Pull the kale leaves off of the stem and tear into bite size pieces.
Massage the coconut oil into the kale leaves until well mixed.
In a large pan, saute kale and spinach on medium heat. Cover pan with a lid to speed up cooking time but stir periodically.
Once kale and spinach leaves are almost completely wilted add ginger, garlic and salt & pepper to taste. Cook kale and spinach for 1-2 more minutes.
Serve greens in desired bowl with a wedge of lemon. Juice the entire wedge of lemon on sauteed kale and spinach before serving.
Calories per serving: 169.92 kcal
Fat per serving: 14.51 g
Saturated fat per serving: 11.89 g
Carbs per serving: 9.71 g
Protein per serving: 5.04 g
Fiber per serving: 4.42 g
Sugar per serving: 1.93 g
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.