If you've been following my blog up to this point you'd probably guess that I'm a sweets-obsessed alcoholic.. mango habanero margaritas? lemon cheesecake tarts? But alas, this is not {entirely} true.
I do love my sweets and my drinks but my husband, Jeremy, eats a gluten-free, dairy-free, anti-inflammatory diet and the kids and I are right there with him most of the time.

In January 2013 Jeremy was diagnosed with rheumatoid arthritis and I got started researching what could be done through diet and nutrition to help him. What I found was an eye opening idea of reducing inflammation by eating anti-inflammatory foods. All foods have an 'Inflammation Rating' - a measure of how inflammatory or anti-inflammatory they are to our bodies. You can search and find these IF Ratings online here but the short and sweet version is to eat a diet high in seafood, hot peppers, garlic, onions, orange and dark green leafy veggies. You do not need to eat only anti inflammatory foods but by balancing the good and the bad you can achieve a primarily inflammation neutral diet.
This research also aligned very closely with the paleo lifestyle and what I've learned about eating the right foods for my blood type. With all three nutritional lifestyles telling me the same thing I knew that there was something valuable to be learned.  After having Jeremy on a strict anti inflammatory diet for only 6 months his blood tests revealed that his arthritis markers were so low that he's not even considered arthritic {pretty amazing, right?!}
But anyway, I digress, What you need to know is that I believe it's about balance.. If you eat healthy most of the time you can afford the little indulgences like sweets and drinks every once in awhile.

This roasted kale and mushroom dish is a great example of a quick, easy, HEALTHY dish you can make any day of the week.

It is based off a recipe for Roasted Mushroom Salad with Spinach and Chorizo from Rick Bayless' Mexican Everyday cookbook. My favorite thing about this cookbook is that he teaches techniques and gives lots of 'riffs' off the original recipe - something that I also try to do.

Gather Ingredients
Chop 1 package of bacon into 1/4" pieces. Slice 1 onion. Slice 4 cups of any mushrooms you prefer {this is great with any wild mushrooms such as chanterelle or oyster but I also really like crimini and shiitake}. Peel 4 cloves of garlic, and only chop one. Wash two bunches of kale, remove stems and roughly chop.

Also grab 1 lime, dried oregano, olive oil and salt and pepper for the dressing.

Preheat oven to 425 degrees.

Spread bacon and onion evenly on a baking sheet. 

Add mushrooms, 3 whole garlic cloves and salt and pepper.

Roast about 20 minutes until bacon is fully cooked. Stir when halfway done {after about 10 minutes}
While bacon mushroom mixture is in oven prepare dressing...
 Juice one lime, add 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/2 teaspoon salt and whisk.

{or, have a special little helper do it for you}

.... and sauté kale:
Heat large pan over medium high heat, add 1 tablespoon of olive oil and 1 clove of chopped garlic....

... when fragrant {about 30 seconds later} take your chopped kale..

.. and add to the pan with the garlic. Cook about 3 minutes until bright green. Add lime-oregano dressing and toss to coat.

By this time your bacon should be nice and crispy, mushrooms roasted and onions golden brown - remove mixture from oven.

Serve by topping the warm dressed kale with the roasted onion-mushroom mixture.

I also like to add a fried egg and serve with some yummy crusty bread {after wrangling it from my son's hands - hehehehe}. It makes a great dinner, or breakfast. I've even made it over a camp fire for a healthy change from the typical camp breakfast.

Do you have a healthy go-to camping recipe that is a nice change from hot dogs and marshmallows? If so, leave me a comment and let me know!

Roasted Kale and Mushroom Salad Recipe
by Tristin Rieken at ONEarmedMAMA.com


  • 1 package bacon, chopped into 1/4" pieces
  • 1 onion, sliced
  • 4 cups mushrooms, any combination of any variety, sliced
  • 3 whole garlic cloves, peeled
  • 1 garlic clove, chopped
  • 2 bunches kale, stems removed and chopped
  • juice of 1 lime
  • 1/4 teaspoon dried oregano
  • salt and pepper
  • 2 tablespoons olive oil


  • Preheat oven to 425 degrees
  • Spread bacon and onion on baking sheet. Add mushrooms, 3 cloves of garlic and salt and pepper.
  • Roast mixture about 20 minutes or until bacon is fully cooked. Stirring once after 10 minutes.
  • Make dressing by whisking lime juice, oregano, 1/2 teaspoon salt and 1 tablespoon olive oil
  • Heat a large pan over medium high heat
  • Add 1 tablespoon olive oil and 1 chopped garlic clove to the heated pan.
  • When garlic is fragrant, after about 30 seconds, add kale and cook until bright green, about 3 minutes.
  • Toss the cooked kale with the oregano-lime dressing.
  • Serve by topping the kale with the roasted onion-mushroom mixture. Top with a fried egg {if desired}.

Yield: 4 servings.

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