Check out some of these recipes! Kale is known as a super food because its high in iron vitamin k, calcium antioxidants which fights cancer.

Every month you can come to this page and find new recipes for healthy meals and juices. Here you will find three featured recipes and a list of many other great recipes that you can try.


Kale is also a good fighter of inflammation which causes heart diseasethere for kale is excellent for your heart it improves your immune system and contributes to healthy eyes. Don't wait to include is power house food in your diet here are some recipes to get you started.

Every month the recipes will be added to our online recipe library. Check that page to find these recipes and more.

Featured Recipes

Ann's Oven Fried Chicken Meal

Ann's Oven Fried Chicken   

  • 2 1/2 pounds of chicken wings (about 24 wings)

  • 1 cup of flour

  • 1 tablespoon of Adobo

  • 1 tablespoon of paprika

  • 1/4 teaspoon of cayenne pepper

  • 1 tablespoon canola oil

  • Cooking spray


Preheat oven to 400° F (200° C)

Spread oil on a cookie sheet. 


In a large bowl, mix together the flour, Adobo, paprika and cayenne pepper. 


Coat each chicken wing with flour mixture. 


Arrange floured chicken on the oiled cookie sheet. 


Spray lightly with cooking spray.

Bake in oven about 1 hour or until golden brand and crispy.

Baked Sweet Potatoes   

  • 5 lbs of sweet potatoes, washed

  • 1 teaspoon of olive oil


Preheat oven to 400° F (200° C)

Rub each potato with a little oil. 


Place potatoes on a baking sheet. 

Bake for 1 hour or until potatoes are soft.

Garlic Collard Greens   

  • 1 bunch of collards, wash and coarsely chopped (about 12 cups)

  • 3 cloves of garlic, minced

  • 1/4 cup olive oil

  • 1/4 teaspoon crushed red pepper flakes

  • 1 teaspoon of sea salt

In a large skillet, add oil and heat on medium heat.

Add salt and crushed red pepper flakes.

Add the garlic and simmer for about 5 minutes. 


Add 1/3 of the collards and toss in pan until all the collards are coated with oil. Repeat two more times until all collards are in the pan.

Cook on low heat about 1 hour until collard greens are tender.

Yellow Squash and Onions   

  • 7 yellow squash, sliced

  • 2 onions, chopped

  • 1/4 cup olive or avocado oil

  • 1/4 teaspoon crushed red pepper flakes

  • 1 teaspoon of sea salt

Heat the oil in a large pot on medium heat.

Add salt and crushed red pepper, stir and cook for 2 minutes. 


Add onions, stir with a large spoon and cook 10 minutes. 


Add 1/3 of the sliced squash to the pot and mix with the cooked onions. Repeat until all the squash is in the pot. 

Cover pot and reduce heat to low. Cook for 30-40 minutes until tender.

Simple Roasted Butternut Squash

  • 1 butternut squash, peeled, seeded and cut into bite sized pieces

  • 2 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • Salt and black peper


Preheat oven to 400° F (200° C)

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. 


Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. 

Recipe by

Previous Recipes

Kale Apple Lemon juice   

  • 5 to 6 kale leaves

  • 2 medium green apples

  • 1/2  lemon or lime,  peeled


Fill a large bowl with water. 

Add 1 tablespoon of apple cider vinegar, kale and apples to the bowl. 


Soak for 3 to 5  minutes. 


Remove kale and apples form water and rinse. 


Shake water off kale or dry it in a salad spinner. 


Juice the kale, followed by the apples then the lemon or lime.


Garlicly Kale


  • 1 bunch of kale

  • 3 cloves of garlic, chopped fine

  • 1 tablespoon of olive or avocado oil

  • 1 teaspoon of sea salt

  • 1/4 teaspoon crushed red pepper

  • 1 tablespoon of organic apple cider vinegar

Fill a large bowl with water and add 1 tablespoon of organic apple cider vinegar.


Soak 3 to 5 minutes.Take the kale out of the bowl. Rinse kale and remove the stems. Chop the kale into bite size pieces.

Heat oil in a large skillet on medium high heat.


Add salt and crushed red pepper and cook for about two minutes.


Add garlic and cook another 2-5 minutes stirring constantly.


Cook kale 10 to 15 minutes until kale is tender.

Kale Chips 


Preheat oven to 350

  • parchment paper

  • 1 bunch of kale

  • 1 to 2 tablespoons of olive oil

  • 1 teaspoon of sea salt

  • 1 tablespoon organic apple cider vinegar


Soak the kale in a large bowl of water, add 1 tablespoon of apple cider vinegar and soak 3 to 5 minutes.

Rinse the kale and remove excess water in a salad spinner.


Remove the stems and tear the kale in bite size pieces.


Add kale into large bowl with a lid.


Pour oil into the bowl, add salt. Cover the bowl with lid and shake.

Cover cookie sheet with parchment paper and transfer kale onto cookie sheet.

Bake for 15 minutes until edges are brown but not burnt.

Homemade Chunky Apple Suace 

Preheat oven to 350

  • ​16 small apples or 8 large apples, peeled, cored and cut into small pieces

  • 1 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/4-1/2 cup water


Add all ingredients into a pot on high heat.


Stir ingredients, cover pot and reduce heat to low.


Simmer, stirring occasionally


Cook  for 1 hour until apples are soft and texture chunky.


Makes about 2 cups.

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