![\"\"](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/08\/Grilled-Kale-ShesCookin.com_.jpg?ssl=1\" "\\"Grilled")
<\/a>Tired of the usual kale salad? Try grilling kale – you will love how crispy the charred edges are – kind of like eating kale chips, and the tangy yogurt dressing is deliciously cool and refreshing with a satisfying nutty crunch from toasted hazelnuts.<\/p>\n
Jump to Recipe<\/a><\/p>\n It’s a darn good thing that I’ve always been committed to cooking healthy, nutritious meals for my family since Day 1, because now it’s a life or death call to action. If I hadn’t been interested in health and nutrition since I was a teenager eating brewer’s yeast (what teen does that?), been eliminating processed foods, sugar, and salt from our diet for over a decade, and making home-cooked meals nearly every night, then the recent turn of events would seem like an almost insurmountable task.<\/span><\/p>\n (To qualify the overused and often misused words “healthy and nutritious”, I mean balanced meals that include protein, carbs with fiber from whole grains and lots of fresh vegetables – many from our garden – and fruits with very few foods from a can, box, or jar.)<\/span><\/p>\n But let’s get to today’s recipe which I found online at L.A. Times Food<\/a> after reading a very interesting article on how restaurants are cutting back on salt and hoping you won’t notice it<\/a>. I was looking for a creative recipe for the kale that I picked up when shopping for ingredients for my Farmers Market Makeover entry<\/a> and this was a unique take on kale salad. I loved how crispy the charred edges were – kind of like eating kale chips, and the tangy yogurt dressing was deliciously refreshing with a satisfying crunch from the hazelnuts.<\/a>
<\/span>The reason why it’s a darn good thing is it’s making the adaptation to my husband’s cardiologist-mandated strict low-sodium diet a little less brutal than if we were in the habit of drive-through breakfasts, fast food lunches, or takeout dinners on a regular basis. And, it’s still been tough because, although I diligently read labels, its amazing how insidious sodium is until you’re trying to consume less than 2,000 milligrams a day! A few slices of deli turkey (920 mg) with low-cal mayo (125 mg) between two slices of whole wheat bread (320 – 160 for each slice) with NO cheese, sounds pretty healthy, but has a whopping 1365 mg of sodium, nearly all of his daily recommended allowance of 1500 mg, and that’s just lunch! Fortunately, I discovered Low-Sodium Ezekiel bread<\/a> which has 0 sodium <\/strong>and The Don is enjoying avocado, tomato, and cucumber veggie sandwiches several days a week.<\/span><\/p>\n
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