Kale marinara (grain-free and guilt -free)

“What the Kale?” Swapping kale for pasta

It’s that good. The secret is using baby kale leaves, they are tender and you don’t have to remove the stems. I bought mine bagged at my favorite supermarket Berkeley Bowl in Berkeley, California.

Pasta is the first thing to go on a grain-free diet.

Paleo peeps pine for pasta in the beginning. The secret is substituting pasta for veggies and heaping on your favorite sauce, veggie marinara….bacon cream sauce….bring it on.

Good pasta substitutes are:

  • Spaghetti squash
  • Zucchini cut into spiral (zoodles)
  • Broccoli slaw
  • Asian noodles (made from roots & the soluble fiber of yams, ie: Shirotake or Quest).
  • DIY grain-free pasta

Here is a radical concept for pasta replacement. Greens. Ooooooh. Baby kale. Aahhhhhh.

Baby kale makes a great palate for zesty marinara sauce, sausage and cheese. And you can feel really good about yourself for stocking up on, nutrient powerhouse , kale.

Lets put it this way, Kale is as close to a superhero as a vegetable can get. It’s that powerful. And pretty in right now. Trader Joes can’t keep their bagged kale in stock.



Ingredients $9.00 (2 Servings)

  • Baby kale leaves 0 units
  • Tomato sauce 0 units
  • 6 ounces of ground beef 0 units
  • garlic and onions chopped 0 units
  • Optional: grated cheese 0 units
  • Salt 0 units
  • 2 eggs (pastured is best, organic also works) 0 units


Saute garlic and onion in olive oil/butter/coconut oil

Add in meat and cook a few minutes. Add in pasta sauce and cook down for 5 minutes.

Scramble eggs in a different pan and add in to pasta sauce.

Add in the kale leaves last and cook until wilted.

Salt, sprinkle with cheese and serve.


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