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1 bunch kale, finely chopped
1 large carrot, shredded
4 hard-boiled eggs, sliced
1/8 tsp sea salt
¼ cup olive oil
2 tbsp rice vinegar
1 tbsp finely grated ginger
2 tsp low-sodium tamari (or soy sauce)
2 tsp lime juice
2 cloves garlic, minced
1 handful cilantro, chopped
(per serving) 233 calories, 22 g fat, 12% sodium, 5% carbohydrates, 7% fibre, 8.5 g protein, 11% calcium, 14% iron
Why? Because it’s good for you.
A favourite meal to carry us through the cold winter days is a hearty soup, and this recipe contains the amazing “queen of greens,” kale. Make a big pot for additional meals and lunches the following day.
This Slow-cooker Bean and Bacon Soup has been adapted from a recipe by Linda Larson at busycooks.about.com.
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