I'm starting a new series to post our favorite recipes by season called Cooking Seasonally!
We're fighting for our best health by being proactive about our diets. Gut health is a huge way to boost immunity, and to make eating our fruit and veg more fun, we focus on eating seasonally. This gives our kids a wide variety of produce to try and makes it special since we look forward to what's in season. I love sharing this tradition around the table as we learn to try a wider variety of fresh produce.
November has some of our favorites (apples, broccoli, pears, cabbage, and kale to name a few) - want the whole list? Sign up for my Newsletter: https://mailchi.mp/6fa9c696734d/fasterwaywithrobin
Here are two of our favorite kale recipes:
Kale Salad from Urban Organic Gardener - we also add in other seasonal veg (here we have shredded carrots and broccoli)
Tuscan Bean Soup:
What you need:
2 lbs lean turkey breakfast sausage (mild Jennie-O)
1 c shredded carrots
6 stalks celery, chopped
1/2 c onion, diced
4 cloves garlic, minced
2 cans of cannellini beans with liquid
6 c chicken broth
2 c kale
Brown Rice Pasta Spirals (Tinkyada)
What you do:
1. Simultaneously brown meat in large pot (reserve on a plate) and in a separate pot, cook pasta according to directions.
2. Add veg to meat pot at med-hi heat, stir to saute and then lower heat and cover with lid for ~5 minutes or until veg starts to soften. Add in garlic and cook 1 minute more.
3. Add in meat, beans, stock and bring to a boil then simmer. Add in pasta and kale a few minutes before you are ready to serve.
This is such a clean and cozy crowd pleaser and tastes amazing as leftovers. You could sub leftover turkey for the sausage after Thanksgiving!
Want my whole seasonal produce list with more recipes? Don't forget to sign up for my newsletter!
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