#WCW: Beyonce in that Kale Crewneck
Wave your hands side to side, put it in the air!
Bey’s iconic Kale sweatshirt worn in her legendary 7/11 music video is what inspires our #WCW #DynamicDuo post today: a little dance and a lot of detox.
Watch: 7/11 by Beyonce
As we enter the spring and summer months, this is the perfect meal for a cleanse, made with whole, real ingredients. Made with a mouthwatering carrot top pesto and roasted vegetables.
1 tsp Basil, Dried
3 Carrots, Large Purple rounds
1 15 oz Can Chickpeas
1 lb Fingerling potatoes, rounds
1/2 tsp Garlic powder
3 Handfuls Lacinato kale, Thin
1/2 Lemon, Juice from
1 tsp Parsley, Dried
3 Sprinkles Thyme, Dried
Pasta & Grains
1 cup Brown rice, Cooked
Baking & Spices
1 1/4 tsp Pepper
1 1/4 tsp Salt
1 Sesame seeds
Oils & Vinegars
1/4 cup Olive oil, Extra Virgin
1 Generous Drizzle Olive oil
Tops of 1 Bunch Carrots
Preheat oven to 425 degrees F.
Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.
In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
Serve in bowls and top with sesame seeds.