Today’s STM feature comes from Leigh J., in Daytona Beach, FL. Leigh writes, “I use a local business down here in Daytona Beach that delivers organic produce weekly. This week, I got red kale in my basket. Seeing as how I have never eaten red kale, I searched for some recipes. I came across one that sounded yummy, but definitely needed modifications before it could become Whole30 approved. My boyfriend (who does not eat Whole30…work in progress) LOVED this and said he could eat it every day for breakfast. Lastly, I couldn’t thank you two enough for how I have been feeling lately. I’ve been gluten-free (due to gluten intolerance) for the past three years, but since finding you, I have quit all grains (even the gluten-free ones), and I feel INCREDIBLE. I’ll never go back to how I ate before!” We’re always looking for a way to cram more veggies into breakfast, and kale is one of the most nutrient-dense veggies on our shopping list, so this recipe is a win-win. Thanks to Leigh for the submission. Serves 4-6 Ingredients: Directions:Steal This Meal: Egg and Kale Breakfast Quiche
Steal This Meal: Egg and Kale Breakfast Quiche
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