Dressing Ingredients:
¼ cup balsamic vinegar
2 tbsp Dijon mustard
1 tbsp honey
¼ tsp pepper
1 tbsp olive oil

Kale Salad Recipe Ingredients:
1 bunch or six cups of chopped kale
½ shallot thinly sliced
2 cups sliced fresh strawberries
¼ cup sliced almonds

In large mixing bowl, beat vinegar, mustard, honey and pepper with whisk. Beat in olive oil; blend until smooth. Add kale and shallot; toss until kale is thoroughly coated. Gently mix in strawberries and almonds. Divide evenly among 4 serving plates. Serve immediately and enjoy.

The kale recipe makes 4 servings. The nutritional information is for 1 serving.
Calories 170
Total Fat 8.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.6 g
Total Carbohydrate 21.6 g
Dietary Fiber 5.9 g
Sugars 8.9 g
Protein 5.5 g

The post Strawberry Kale Salad Recipe – HASfit Kale Recipes – Kale Salad Recipes – Kale Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Ingredients:
6 cups organic kale
2 tbsp olive oil
2 tsp fat free parmesan cheese
Salt to taste (optional)

Kale Chip Recipe Directions:
Preheat your oven to 300 degrees. Start by chopping or tearing the kale leaves from the stems and cut into 2-3 inch pieces. Place your kale in a bowl and drizzle the olive oil over the kale leaves and begin massaging each kale leaf with the olive oil. Once completely coated, place the kale on a baking sheet creating an even layer of kale. Keep in mind, the leaves will shrink in size once placed in the oven. Bake for 18 to 20 minutes. Once removed from the oven sprinkle the kale with the fat free parmesan cheese. Enjoy your crunchy nutritious snack!

Nutritional Information is for 1 serving. This recipe makes 3 servings.
Calories 100.8
Total Fat 3 g
Total Carbohydrate 14.8 g
Dietary Fiber 5.2 g
Sugars 3.3 g
Protein 6.3 g

The post Parmesan Baked Kale Chips Recipe – HASfit Kale Recipes – Kale Chip Recipe – Healthy Snacks appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Vegan Recipe Ingredients:
1 8oz package of Tempeh
2 cups of organic kale
2 cups of organic spinach
½ cup of vegetable broth
1tsp of red pepper flakes or to taste
3 tbsp of extra virgin olive oil
Salt

For the tempeh marinade:
Juice of half a lemon
1 chopped clove of garlic
1 tbsp of tamari sauce
1 tbsp of extra virgin olive oil

For the spice rub, 1 tsp of the following:
Garlic powder
Dried oregano
Ground thyme
Ground cumin
½ tsp of paprika
¼ tsp of cayenne
¼ tsp of ground pepper

Tempeh Recipe Directions:
Remove whole tempeh patty from packaging and place in a sandwich bag or dish that you wish to marinate the patty in. Add to the dish or the bag the juice of half of a lemon, the chopped garlic, tamari sauce and extra virgin olive oil. Mix and coat the tempeh completely with the marinade. Refrigerate the tempeh for 20 minutes or up to overnight for best results.

To create the spice rub, in a bowl, combine all the spices and mix well. Remove your marinated tempeh from the refrigerator and add half of your spice rub to one side of the tempeh and massage into the patty. Flip your tempeh and add the rest of the spice rub and continue to massage in the spices. Once you have your tempeh covered with the spice rub, place the tempeh into a pan with 2 tbsp of olive oil that has been heating on a medium heat. Proceed to pan fry the tempeh on each side for 3-5 minutes, adding an additional tablespoon of olive oil if need be.

Steamed spinach and kale recipe:
Add ½ cup of vegetable broth to a saucepan or pan and place on a medium high heat. Once the broth begins to lightly boil, add the kale and spinach to the broth along with a pinch or two of salt and the red pepper flakes, stir and cover. Stir the kale and spinach frequently as this is a fast process, 4-5 minutes!

Once the kale and spinach turn a deep green and the majority of the broth has evaporated, remove the veggies from the heat and add any additional red pepper flakes or salt as desired. Plate your blackened, fried tempeh with spicy steamed greens to create a tempeh salad and ENJOY!

Nutritional information is for 1 serving. The recipe makes 2 servings.
Calories 265.1
Total Fat 12.8 g
Saturated Fat 2.6 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 3.4 g
Total Carbohydrate 19.8 g
Dietary Fiber 3.3 g
Sugars 2.3 g
Protein 24.3 g

The post Blackened Tempeh Recipe w/ Spicy Steamed Kale & Spinach – HASfit Vegan Recipes Vegetarian appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.