Recently I was cruising on the Low FODMAP diet for about three months and I must admit it was a huge challenge for me at the beginning. The diet is very limiting, you begin by eliminating foods such as gluten, dairy (which I was already off of), garlic, onions, cauliflower, corn, soy, beans, apples, avocados, broccoli. You get the full picture. With much determination and lots of dedication, I became a Low FODMAP soldier.
Picking the right ingredients & simple meal preps were enough to beat those tummy aches, bloating, indigestion & food sensitivities impressively.
Geared up for the healing journey, I grabbed my ‘Tote bag’ for a walk through the fresh local market as my mind wrestled to remind me to avoid garlic, onions, cauliflower, corn, beans, apples, avocados, broccoli; the baskets filled with bright leafy greens fit my need perfectly. This is how the inspiration for this recipe came to life.
Everyone seems to be talking about green smoothies, vegetables juices and superfood shakes, and no wonder- people are discovering that green leafy vegetables help boost their immunity, curb unhealthy cravings, and are super nutritious. Plus, the green leafy veggies don’t cause gut fermentation making them an excellent choice when on Low FODMAP diet.
Kale might not be on your favorite vegetable list yet. But I believe we change that (bold statement, I know). There are so many ways to spruce up this nutrient-packed veggie.
I use a variety of techniques to make kale taste good. They involve balancing the bitterness with sweeter flavors and modifying the tough and fibrous texture to make it easier to eat.
Here is how you can incorporate more kale into your diet
- Sauté Kale with vegetables that have sweeter flavor profile to cancel the bitterness.
- Fresh or frozen kale can be added to soups and stews near the end of the cooking process for a boost of color and nutrients.
- To soften the texture & add flavor when eating raw kale, rub the leaves with oil or lemon juice.
- When having Kale fresh in salads, flavor it with lip-smacking dressings such as Caesar, tahini, or even green curry!
- Kale chips are a fun way to enjoy it in bulk! Even kids love it!
Ok, you get the point. Incorporating green leafy vegetables into your diet is not only essential to your health but also easy to do.
This whole recipe comes together in about 15 minutes, starting with shredding the cabbage. I used a mandolin to get that uniform shred. But don’t worry if you don’t have a mandolin you can easily shred the cabbage with a knife. I then added the chopped kale and the balsamic vinegar to get that great flavor.
Make this salad when you’re craving something healthy yet filling for dinner. It’s ideal for preparing ahead of time and bringing along to work or running errands
This recipe is so easy, so fresh and so delicious. I think you’re going to love it. It’s:
& Super delicious
If you try this recipe, make sure to let us know! Leave a comment, rate it, and don’t forget to tag a photo #plentifulkitchen on Instagram. Enjoy!