If you like kale as much as I do, you will want to give this dairy and gluten free fennel, chickpeas, and kale salad a try. The roasted fennel and garlic taste incredible, and turmeric adds extra health benefits.

INGREDIENTS

• 1 fennel bulb
• 1 can chickpeas 
• 3 garlic cloves (I roast the whole head of garlic)
• 1 tsp turmeric
• sea salt
• 2 tbsp olive oil
• large bunch of curly kale
• fresh coriander to garnish, optional

Dressing:

• 1 tsp fresh ginger, peeled and grated
• 2 tbsp olive oil
• ¼ lemon, juiced
• pinch of sea salt

1. Toss fennel (cut into wedges), drained chickpeas, and garlic with 1 tsp turmeric, sea salt and 1 tbsp olive oil.
2. Bake at 390°F (200°C) for about 30min, stirring occasionally.
3. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min, stirring occasionally.
4. Toss everything together and drizzle with the salad dressing. Garnish with fresh coriander.
5. Enjoy!

This was shared by a member,  Thanks for sharing Norma!
Nutty Harvest Honeycrisp Kale Salad
Serves 4 (they say 2 but it serves 4)
Total Time: 45 mins
Ingredients (I eliminated this step and went to the nut place at Pike Place Market and got some spicy ones!)
SMOKY HONEY PEPITA CLUSTERS

• 1/2 cup pepitas
• 1/2 tablespoons coconut oil
• 2 to 3 tablespoons honey
• 1/4 teaspoon smoked paprika
• pinch of salt

SWEET AND SPICY TOASTED PECANS (I have also used the Trader Joe's pecan "Spicy and Sweet")But this is a delicious nut idea!

• 1/2 cup pecans
• 1 1/2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground nutmeg

CINNAMON SHALLOT VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 shallot diced
• 1 garlic clove minced
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

SALAD

• 4 to 6 cups chopped tuscan kale
• 2 honeycrisp apples thinly sliced
• 3 ounces freshly grated sharp white cheddar cheese (it really didn't need any!)

Instructions 
SMOKY HONEY PEPITA CLUSTERS

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
• Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

SWEET AND SPICY TOASTED PECANS

• Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

CINNAMON SHALLOT VINAIGRETTE

• Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

SALAD

• Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!

Nutrition
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

From:https://www.howsweeteats.com/2017/09/fall-kale-salad-harvest-honeycrisp-apple/

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It's a video on how to make a yummy cherrie citrus using spinach and coconut water!

Soupa Toscana 
Serves: 8 servings

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 mins (instapot 10 min)
Ingredients

• 2 tablespoons  olive oil 
• 1 1/2 lbs  chicken sausage (used the paleo basil from costco)
• 1  large sweet onion  (diced) I used my chopper
• 4-6  garlic cloves  (minced) garlic press just makes it so much easier!
• 1 teaspoon  dried Oregano 
• 5-6  medium sweet potatoes  (diced into 1/4 inch thick pieces)
• 6 cups  chicken broth  (low sodium)
• 1  bunch of kale  (stems removed and chopped)
• 1 cup  milk with the sweet potatoes one and milk with regular ones
•  Salt and pepper  (to taste)

Garnish:
1/4 cup  parmesan cheese  (shredded)
 
Instructions
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1. Turn the Instant Pot to Sauté mode, and when it reads Hot, add the olive oil.
2.  Add the diced onion, minced garlic and oregano, stir to combine. Cook for 2-3 minutes.
3. Add the sausage and brown it for about 2-3 minutes, stirring occasionally, until you get a nice golden brown color on the outside.
4.  Add two cups of chicken broth to deglaze the pot, stir well and make sure to scrape the bottom of the pot, to get any sausage pieces that stuck to it.
5.  Add the diced potatoes and pour in the remaining 4 cups of broth, stir to combine.
6.  Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
7. Cancel Sauté mode, close the lid, set the steam release knob to Sealing and set to Manual (or Pressure Cook), and choose 5 minutes High Pressure or select Soup mode, click on adjust and select High (for High Pressure) and adjust the time to 5 minutes. It may can take several minutes for the IP to come to pressure as it contains a lot of liquid.
8. After cooking cycle ends, allow a 10 minute Natural Pressure Release, after that manually release the rest of the steam.
9. Once all the steam has been released, open the lid, and add in the kale, stir well. Cover and let heat through for 2-3 minutes to soften the kale. If you want the kale more cooked, select Sauté before covering the pot for 2 minutes.
10. Stir in the milk, taste and adjust for salt and pepper.

Serve and enjoy!
Old recipe and new after
Calories: 490 or 194
Carbohydrates: 31 or 24.6
Protein: 18 or 7 (I used 3 of the paleo basil chicken sausage but you can use more
Fat: 32  Saturated Fat: 11 or 6
referenced : https://sweetandsavorymeals.com/instant-pot-zuppa-toscana/