This recipe was inspired by one I found on my favorite blog, 365 Days of Kale. This blog is written by Diana Dyer, a registered dietician who is also a multiple-time cancer survivor. The blog is filled with accurate nutritional information, inspiration, and practical advice. She provides numerous recipes for kale and other types of vegetables in the brassica rapa family. My dietary needs don't allow me to eat most of them without modifications, but it has been definitely worth my time to adjust them to my situation. This recipe is a great example of what I did with her recipe for Sweet Potato Kale Patties, which contained too many small pieces of vegetables that would likely create intestinal blockages for me.
2 cups cooked and drained kale
2 cups cooked sweet potato cubes
1/4 sweet red pepper, steamed and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/2 cup Egg Beaters or equivalent amount of egg whites
1 cup cooked quinoa
Puree the kale, sweet potato, red pepper, garlic powder, and onion flakes in a blender with the egg whites. Transfer to a bowl and stir in the cooked quinoa. Place the mixture in a lightly oiled baking dish and bake at 375 degrees for about 30 minutes.
Alternatively, the mixture can be fried in a small amount of coconut oil in a fry pan on the stove.
Servings per recipe: 4
Serving Size: About 2/3 cup
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 178 mg
Total Carbs: 31 g
Dietary Fiber: 5 g
Protein: 5 g