It’s been a. Very. Long. Week. (Notice the whole single word thing? Yeah…I did that for extra emphasis. Didn’t want you to miss my point. I would’ve used caps, but didn’t want you to feel like I was yelling at you.)
I’m choosing to blame the weather for this incredibly long week. Rain AND 40 degrees? This just isn’t working for me. I mean it is April, isn’t it? I need to see a little sunshine. And soon.
Add to that the Badger’s rather disappointing loss Monday night, and I’m really feeling a strong need for a Friday.
Have I mentioned that it’s been a long week? I thought so.
In an effort to give myself a boost, I’ve been loading up on everything and anything green.
I’ve been pounding Vega One shakes with bananas, kale and almond milk for breakfast.
Kale has taken center stage in my lunches as well. One of my favorites has been leftover roasted veggies and tofu placed upon a bed of kale. Stick it in the microwave for a couple of minutes to wilt the kale, drizzle with turmeric tahini sauce and you’ve got a delicious warm salad.
Tonight I looked in the fridge trying to decide what to make for supper. The challenge was real, my friends. I’m getting to the bottom of the barrel. Or perhaps I should say the bottom of the veggie drawer. The only items left? Kale, carrots, celery, and 1/2 an onion. (And a couple of artichokes…more on that later.)
Eggless Salad would be yummy…but, alas…no bread!
And that’s when I became inspired. Presenting Kale Flatbread…
This was so incredibly delicious! Soft and warm…ready to give my Eggless Salad a big hug.
Adapted from this recipe by Angela Liddon of Oh She Glows.
- 4 c. kale (washed)
- 2 cups spelt flour
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 3/4 cup boiling water
- 2 tablespoon extra virgin olive oil