HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
I might have a slight obsession with kale… and I say the word ‘slight’ loosely, as in… giant, haha. I am always trying to reinvent my kale salad recipes, and they almost always include strawberries and chickpeas, but this salad is embellished with pomegranate seeds + nut clusters + “parmesan” crusted chickpeas topped with pink tahini dressing. Talk about getting a makeover! I mean, who doesn’t want pink dressing? This salad is kalein’ it!
** Vegan Parmesan Cheese recipe is from Minimalist Baker
** Cashew Sesame Nut Cluster recipe is from Dishing Up the Dirt
** Tahini Maple Dressing is adapted from Minimalist Baker
cashews
sesame seeds
nutritional yeast
salt
garlic powder
tahini
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At the risk of sounding like an enabler, nah, you’re not obsessed. I think *I* may have a problem, and need to form a Kale Salad Makers Anonymous: “Hello, my name is Becky and I can’t stop making kale salads” kind of problem. But in the scheme of things, this type of obsession/problem is a good one to have. And I am printing several of the kale recipes to add to my ever-growing collection. I especially look forward to the kale and mushroom grilled cheese with Bourbon pear jam. I have a pear that my daughter brought home from school, and every day it looks at me and I look at it, and we both “know”. So, yeah. l am almost dizzy with delight, looking at the recipe bar at the top of the page since they are all kale! I shall work my way through them, and I mean it, too. No threat, just promise :).