Happy New Year and cheers to the first post of 2016! As friends and family look to kick off the new year with healthier habits and Whole 30 and other healthy habit resolutions abound (myself included!), I’m happily whipping up new recipes to stay creative in the kitchen and bring new flavors and colors to my plate. Today, I’m excited to share with you a Dairy Free Kale Pesto recipe which is free of nuts, eggs, dairy, nightshades, soy — you get the point. It’s basically just REAL FOOD! — lots of veggies, flavorful spices (such as garlic and sea salt), and avocado which make the Dairy Free Kale Pesto exceptionally rich and hearty. I am loving this sauce on everything from baked sweet potatoes to cauliflower rice as it adds a salty, tangy flavor with the added benefit of tons of veggies. Also, it takes less than 10 minutes to make, so it’s an easy and hassle-free way to punch up a quick weekday meal.
It’s week one of the Autoimmune Protocol (AIP) for me, so this Dairy Free Kale Pesto has been a huge help in adding loads of flavor to my meals as I navigate how to best cook with this new approach. (I love regular pesto and needed a nut-free alternative and an easy way to incorporate tons of veggies throughout the day, which is what inspired this recipe!) If you’re familiar with AIP, you may know that it’s pretty restrictive (and a tricky transition in the beginning) to ensure that anything inflammatory is removed from the diet, in order to help heal the body, reduce inflammation, and address nutrient deficiencies. This includes eggs, all dairy, grains, beans, sugar, coffee, nightshades (which include certain spices too), nuts, and seeds. For more info on AIP, visit Dr. Sarah Ballantyne’s blog, The Paleo Mom, which sheds light on the science behind the protocol. I personally decided to pursue it in an effort to see if I can better understand what foods work best for my health. So far, it’s day three and I’m already looking forward to sharing a post with helpful tips for others following (or considering) an AIP approach. Oh and in the meantime, I’m enjoying my daily Sparkling Berry Mocktail to get an extra collagen boost and because obviously, it’s super tasty.
Katie and I are busy planning many exciting new projects for 2016 which we can’t wait to share with you — make sure to subscribe to our newsletter to stay in the loop! Let us know in the comments below (or over on Facebook and Instagram) if there are certain recipes or fitness tips you’re most interested in seeing this year. We’d love to hear from you!
- 5 cups of kale, washed and chopped (stems removed)
- 1/2 cup olive oil
- 1/4 tsp sea salt (add more to taste, if desired)
- 1 clove of garlic, crushed
- Juice of 2 medium-sized lemons
- 1/2 one large avocado
- In a blender, combine all ingredients. Blend on high for 1-2 minutes, until the pesto is smooth.
- If desired, add another pinch (or two) of sea salt.
- I opted to omit basil but if a more traditional pesto flavor is desired, basil can be added in alongside the other ingredients.
More delicious sauce recipes!