It’s National Eat All Your Veggies Day!

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(Photo by Christopher Furlong/Getty Images)

(Photo by Christopher Furlong/Getty Images)

Happy National Eat All Your Veggies Day, folks! Today’s the day to gobble up all your veggies and then some!

So what’s this day really all about? It’s a day where you’re encouraged to eat vegetables at every meal and even for a snack. Consider yourself a vegetarian for a day. It’s also a day to help promote healthy eating habits, especially for children. Maybe expose your kids to new vegetables if they’re tired of their carrot & celery sticks.

There are tons of great vegetables out there that many are afraid of trying just because they simply don’t know how to prepare them. Let’s take a look into one of those veggies, shall we?

All hail to the kale! Check out some of these easy and super nutrient packed kale dishes!

KALE CHIPS
One of the easiest ways to prepare kale is turning that leafy green into chips. It’s almost a fail proof recipe, but I have been known to accidently burn my chips before, so keep your eyes on the oven folks.

Chips
Kale
Salt & Pepper
Olive oil

Preheat your oven to 400°F. Wash & rinse your kale. Place the kale on a baking sheet. Spray olive oil or slightly dribble the olive oil over the leaves evenly. Add salt & pepper to your taste. Cook for 15 minutes. And then enjoy!
If you want, try doing garlic salt instead of regular kosher salt for additional flavor.

KALE SALAD
If you’re feeling ambitious, and want to try something delicious I suggest this Kale salad with a lemon vinaigrette. This salad packs a lot of flavor and crunch! I’m drooling just thinking about it. It’s perfect for a spring day like we’ll be experiencing all weekend, so head to the market and pick up these ingredients.

Salad
4 cups of chopped kale
1 avocado died
1/2 cup chopped pecans
1/2 cup of cooked quinoa
1/2 cup of pomegranate arils
1/3 cup of goat cheese, crumbled
1/2 cup olive oil
1/2cup apple cider vinegar
zest of 1 lemon, Meyer lemon if you prefer
3 tablespoons of fresh lemon juice

To make the dressing, whisk together the olive oil, apple cider vinegar, lemon juice & zest in a bowl. Set aside. To make the salad, put the kale in a large bowl. Add the avocado, pomegranate, quinoa, pecans and the cheese. Top it off with your dressing and toss gently. Serve and enjoy.

Click here to view more kale recipes!

-Amy Determan, CBS Radio St. Louis

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