Kale Salad with Brussels Sprouts and Cranberries


  • 1 bunch of kale, stems removed, thinly sliced

  • 15 Brussels sprouts

  • Handful of dried cranberries

  • Pinch sea salt


  • 3 Tbs oil

  • 2 Tbs creme fraiche or heavy cream

  • 1 Tbs maple syrup

  • 1 Tbs sherry vinegar

  • 1 tsp sesame oil

  • 1 small shallot, finely chopped

  • 1 clove garlic, finely chopped


  1. Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.

  2. Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.

  3. In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.


  1. Mix all ingredients in a jar and shake until combined.

  2. Pour over salad and serve!

Kale and Onion Flip Omlette


  • 6 eggs

  • 2 Tbs heavy cream

  • 150 g of cheese, grated (any kind of cheese you like – feta works nicely)

  • 2 medium onions, chopped

  • about 3 cups sliced kale

  • 4 Tbs butter

  • salt

  • ground black pepper


  1. In a medium skillet, melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.

  2. Add the remaining 2 tablespoons of butter, the kale and season with salt. Cook the kale for an additional 5 minutes, stirring often.

  3. Meanwhile, whisk the eggs with the cream and season them with salt and pepper.

  4. Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.

  5. Add the cheese on top, and pour the eggs over and cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.

  6. Flip over onto a plate, slice, and serve!

Kale Pizza Crust


  • 1 1/4 cups frozen kale, thawed

  • 3 large eggs

  • 1/2 tsp sea salt

  • 1 tsp garlic powder (optional)


1.      Place the thawed kale in a colander and place a large mixing bowl nearby.

2.     Take heaping fist-fulls of kale in your hands and squeeze thoroughly to drain the water. Transfer the squeezed kale to the mixing bowl. Repeat with the remaining kale.

3.      Beat the eggs then pour into the mixing bowl with the kale. Add the sea salt and garlic powder. Mix well until well-combined.

4.     Preheat the oven to 375 degrees Fahrenheit and line a 9.5” x 7” baking sheet with parchment paper.

5.      Transfer the kale mixture to the parchment paper-line baking sheet. Use your hands to firmly press the kale mixture into the baking sheet, forming a firm even layer.

6.     Bake for 30-35 minutes or until edges are golden brown and the crust feels firm to the touch.

8.      Remove the kale pizza crust from the oven, raise the oven temperature to 400 degrees Fahrenheit and add your favourite toppings. Bake the pizza for another 10-15 minutes at the higher temperature or until the cheese is melted and starting to bubble.

9. Allow the pizza to cool 5 minutes before slicing and serving.

Kale Chips


  • kale

  • 2 tsp olive oil

  • pinch of salt

  • pinch of garlic powder


1.      Preheat the oven to 300 degrees Fahrenheit.

2.     Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.

3.      Rip the leaves off the stems and away from the chewy veins of the kale into chip sized pieces.

4.     Drizzle the olive oil over the kale. Sprinkle the sea salt and garlic powder over top and gently massage the mixture into the folds of the kale leaves using your hands.

5.      Arrange the kale pieces on a unlined baking sheet.

6.     Bake for 10 minutes. Rotate and the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes. Watch the pan closely for the last 7-8 minutes to prevent over browning.

7.       Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving so they can crisp up even more!