Roasted Potatoes, Carrots and Kale with Garlic & Greek Yogurt

Making food is a passion of mine. Ever since I was a little kid so it seems only natural that passion would extend to my children. Well, perhaps not just yet, but that wont stop me from creating wholesome and delicious recipes that will introduce them to a variety of flavors and textures. Food is something we will surround ourselves with our entire lives, and I want my children to know a variety of fruits, vegetables, meats, legumes and more are part of a well-balanced diet.

Roasted Potatoes, Carrots and Kale with Garlic and Greek Yogurt

Makes 9, 4 tbsp servings

1 medium potato, washed and roughly chopped with skin on (healthy vitamins andIMG_1007 fiber!)
1 medium carrot, washed and roughly chopped (again skin on!)
2 cloves garlic, whole
4 tbsp olive oil
2-3 cups of kale, washed and chopped
1 tbsp olive oil
1/4 cup water
1/2 cup Full Fat Greek Yogurt

When roasted veggies and kale are cool place in blender with water and yogurt. Purée until smooth. Portion out. Freeze for up to one month or will stay fresh for 2-3 days in the refrigerator.

Preheat oven to 375
Place potatoes, carrots and garlic on a baking sheet. Toss with 4tbsp olive oil.
IMG_0316Bake for 35 minutes. Heat sauté pan on High. Add oil and wilt kale for 2-3 min. Remove and set aside.

When all ingredients are cool place into blender with water and yogurt. Purée until smooth. Freeze for up to one month, or will stay fresh for up to 3 days in the refrigerator. IMG_1033

I warn you: it’s delicious. You know you wanna try it!

 

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