Confession from the nutritionist: nachos are one of my all-time favorite foods. I have always thought of nachos as somewhat healthy (minus the chips and pasteurized cheese), but that might just part of the justification process when I do indulge in them. Beans, vegetables, herbs, grass fed meat.all healthy, nutrient-dense food! This recipe brings the nachos full circle to ensure that… they are a healthy staple that should be included in every family’s meal rotation. Swapping chips for kale is a nutrition no-brainer. With Superbowl right around the corner, what better time is there to experiment with making your perfect nacho plate?

Amazing Kale Nachos

Ingredients:

• 2 bunches of lacinato or dinosaur kale
• 1 tablespoon olive oil
• Can of beans such as black, northern, or kidney, rinsed
• 4 scallions (green onions), chopped white and light green parts only
• 3 oz green or black olives, sliced
• salsa (fresh or canned)
• a small handful of fresh cilantro leaves, lightly chopped (optional)
• vegan cheese sauce (see recipe below) or raw shredded sharp cheddar/parmesan
• cooked grilled chicken breast, ground meat, etc (optional and grass-fed preferably)

Directions:

1. Preheat oven to 350.
2. Wash kale and remove leaves from stems. Place on baking sheet lined with parchment paper (use two pans if necessary). Brush kale with olive oil.
3. Bake for about 10 minutes, until crisp, being careful not to overcook.
4. Place kale on plate and top with beans, scallions, olives, salsa, cheese, meat (if using) and any other toppings desired!

Vegan cheese sauce

(so amazingly cheese-like)*

Ingredients:

• 3/4 cup unsweetened plain almond milk (and more as needed to thin out)
• 6 tsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
• 1 tbsp ghee or non-dairy butter spread
• 1 tsp any flour (I used whole wheat)
• 2 tsp dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp salt and black pepper, to taste

Directions:

1. In a small pot, melt the non-dairy butter over medium heat.
2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
3. Add milk and flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
4. Add mustard, garlic powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. Store in an air-tight container for up to 5-7 days.

*recipe adapted from Oh She Glows