A little story behind the recipe…
Okay, before I get to the recipe, I must first point out that I am not one that usually tries diet fads. Not. One. Bit. I am a strong believer to making lifestyle changes. Though, some diets, are definitely worth trying, they’re few and far between though. I learned about, “The Elimination Diet”, a long with a lot of other diets(there are SO MANY!), through the school I went too, Institute of Integrative Nutrition . I debated and debated on giving it a shot, since I knew that my body had been having reactions to certain foods.
I bought the book 2 -3 months ago, read it, agreed with it, and a week or 2 later after I read it, I decided to dive in.
Though, I can’t give a full review of it yet, since I’m still on the journey to figure out what foods I truly should avoid, I’m loving it so far.
The Elimination Diet in a nutshell
Cut out all foods that causes allergenic reactions(nightshade vegetables, soy, dairy, gluten, corn, processed and sugary foods, certain meats, citrus fruits, nuts and nut butters.)
Phase 1: 2 days of purely juices/smoothies
Phase 2: Two weeks of meals without ANY of the allergenic foods
Phase 3: Introduction phase of one food at a time every 2-3 days, possibly more, depending on how your reaction is to those certain foods.
They also HIGHLY recommend of taking note of how you feel physically/mentally/emotionally once you eat the certain foods.
I already don’t consume meat or dairy, I know though, that my body is having a reaction to something(or more) else. I’m on a mission to find what that food is.
They have a weekly schedule of meals listed in the book, but since most of the recipes consist of meat, I kind of have to improvise. I use some of their recipes, usually though, I create my own, “Elimination Diet” approved meal.
Which, leads me to creating recipes like this….
First and foremost, this is by far, one of my all time favorite entrees I’ve came up with so far! Why is that? Well, it maybe because I’ve included it as one of my meals during the week the past 3 weeks! Yeah, that never happens!
It’s just so beautiful!
And yet, so simple to make and daggum DELICIOUS!
You know those meals that when you take a bite you say, “Oh my gosh! This is good! Man! Wow! MMM!” Yeah, this is one of those meals. Plus, if you’re not a fan of kale, you can switch it out for spinach instead, I’m sure it’ll be just as good. I love using the kale though, because of the chewiness of it and it makes me savor every bite a little longer with every chew. 😉
Enjoy as a side dish or as an entrée!
Here are the ingredients that you’ll need
Easy Peasy Kale Quinoa
Gluten, dairy, grain, and meat free!
Cook and Prep Time Together: 30-35 min
3/4 cup of dry quinoa
1 to 1 1/2 cups of water
1/4 sweet onion diced
1 – 2 garlic cloves diced
3/4 cup chickpeas(another word for them is Garbanzo beans)
1/4 cup of Roasted and lightly salted sunflower seeds(optional)
2 cups of kale destemmed, chopped, and rinsed(or spinach instead)
1 tsp onion powder
1 tsp garlic powder
salt to taste
Pour 1/4 cup of water OR 1 tbsp of olive oil in a pot and add the diced onion and garlic cloves, cook until they’re translucent.
Then, add the quinoa and water and cook for 15-20 min(stir every few minutes so it doesn’t stick to pan) or as it’s said on the box. Once the quinoa is cooked, add the kale and mix until it’s wilted and a dark green. Add the chickpeas, sunflower seeds, and mix in the seasonings.
Dish into a bowl and enjoy!
Note: You don’t have to add the Sunflower Seeds, I do though for a crunch, taste, and some extra protein. 😉