Source http://www.sonima.com/food/recipes-food/kale-tacos/
If you’re looking for a quick weeknight dinner, then consider your search over. These tacos are delicious and super easy to prepare in no time. The key ingredient, millet—a gluten-free grain similar to quinoa—is nice and tender, which makes these tacos hearty enough for a main meal without weighing you down. You can make the millet up to two days in advance to save time and then re-heat on the stovetop with a drizzle of extra-virgin olive oil and a pinch of sea salt. The orange bell pepper and whole fennel seeds make the tacos taste naturally sweet without any extra sugar. In fact, if you want to tame your sweet-tooth, try tossing these great ingredients into any recipe to satisfy your craving without causing your blood sugar to spike.
Cutting back on corn, too? No problem. Swap out the taco shells for large leaves of Bibb or romaine lettuce, kale, Swiss chard or collard greens. If you chose kale or collard green, I suggest you lightly steam or blanch them in boiling water on the stovetop before serving. This makes your leaves easier to chew! Sometimes raw leafy greens, such as kale and collards, can be a little bit rough on your digestion when they’re raw, so a little hot water will soften them right up.
Meat Alternative:
In place of, or in addition to, the millet, poach four organic chicken breasts in a large pot with chicken broth, sea salt and freshly ground pepper for 25 minutes over me…
Source http://www.sonima.com/food/recipes-food/kale-tacos/
If you’re looking for a quick weeknight dinner, then consider your search over. These tacos are delicious and super easy to prepare in no time. The key ingredient, millet—a gluten-free grain similar to quinoa—is nice and tender, which makes these tacos hearty enough for a main meal without weighing you down. You can make the millet up to two days in advance to save time and then re-heat on the stovetop with a drizzle of extra-virgin olive oil and a pinch of sea salt. The orange bell pepper and whole fennel seeds make the tacos taste naturally sweet without any extra sugar. In fact, if you want to tame your sweet-tooth, try tossing these great ingredients into any recipe to satisfy your craving without causing your blood sugar to spike.
Cutting back on corn, too? No problem. Swap out the taco shells for large leaves of Bibb or romaine lettuce, kale, Swiss chard or collard greens. If you chose kale or collard green, I suggest you lightly steam or blanch them in boiling water on the stovetop before serving. This makes your leaves easier to chew! Sometimes raw leafy greens, such as kale and collards, can be a little bit rough on your digestion when they’re raw, so a little hot water will soften them right up.
Meat Alternative:
In place of, or in addition to, the millet, poach four organic chicken breasts in a large pot with chicken broth, sea salt and freshly ground pepper for 25 minutes over me…
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