An inexpensive way to make eating raw vegetables fun with this flavorful 6-ingredient keto kale pate and spread that’s low-FODMAP. No garlic or nuts!
I’m thankful to have a handful of very close girlfriends that motivate me to be the best version of myself, help me see the world in a new way, and inspire me to do good for myself and those around me. Lesley (we call her Sprout) is one of these friends for me. Every time I see her, I leave feeling refueled and inspired.
During my last visit, she reminded me of my love for keto herb pate (remember my Sweet Almond Pate from 4 years ago?). Every meal, Sprout served a bowl of fresh-cut veggies with oodles of mason jars filled with nut-free keto spreads adorned with little spoons. We were free to fill our plates with zucchini sticks, carrot sticks and cucumber rounds, then slather them in the various keto vegetable spreads she’d made fresh that morning.
My vegetable intake skyrocketed that week! All I wanted to do was eat raw vegetables slathered in keto herb pate. And it goes beyond that. This keto pesto-like spread is great as a topping for keto roasted vegetable and keto meat bowls, a dip for plantain chips or added to scrambled eggs.
Lesley graciously agreed to let me me share this keto recipe with you. She rarely measures anything; she has a knack for knowing exactly how to make something without needing to measure, so it took me a bit of time to recreate the keto recipe when I came home. After a couple of versions, this is the closest I could get to the real thing.
- Add chopped kale and 1 tablespoon olive oil to a cast iron pan and heat on low, covered, until slightly crispy, about 7 minutes.
- Transfer to your high-powered blender or food processor with “S” blade.
- Add remaining ingredients. Blend until smooth, using the blenders’ tamper to push the ingredients down to the blade.
- Spoon into a mason jar and store in the fridge for 4-5 days.
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Begin by sauteing the kale in a cast iron pan with a tablespoon of olive oil. You could also use avocado oil here (and it’s more heat stable). Saute until crisp.
Meanwhile, you could add the remaining ingredients into the blender.
Once the kale is done, add it to the jug of your blender. Turn on and blend until smooth. I like it a little chunky, so I didn’t let it get too smooth.
This keto kale pate is one of many keto spread recipes I’ve created for my newest keto book, Fat Fueled. Coming October 2015.
From in-depth keto plans and support for eating high-fat, keto with thyroid imbalances, adrenal fatigue, anxiety, pregnancy, fertility… addressing keto rash, brain fog, plateaus, workouts, fasting, training, 4 strategies (with keto meal plans) on carb ups, superfoods, weight loss, weight gain, complications/frustrations, and the most exciting: intuitive eating with high-fat, keto living.
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Your body wants to be healthy, it wants to look good and be balanced. By getting out of our head and letting our body flow through the Fat Fueled program, we provide ourselves with the resources we need to create a life (and body) that we love while sliding into keto fat-burning mode and totally becoming a lady boss ;)