*this recipe makes 2 portions 🙂

Ingredients:
1 bunch of radishes
1 cup baby carrots
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt & pepper to taste
2 cups mushrooms, chopped
2 garlic cloves, chopped
1/4 medium onion, chopped
3 tablespoon algae oil (or olive oil)
1 bunch of kale, remove stems and tear into small pieces

Instructions:

1. preheat oven to 400 degree F, line a baking sheet with foil.
2. wash the radishes and separate the leaves (don’t discard the leaves), cut each radish in half and put in a medium sized bowl along with the baby carrots.  Drizzle on 1 tablespoon oil and season with thyme, rosemary, salt and pepper, toss to distribute and coat evenly then put on the baking sheet in a single layer. Let roast for 25-30 minutes.
3. in the same bowl you just seasoned the radish and carrots in, add the kale pieces and the radish stems.  Drizzle 1 tablespoon of oil and using your hand mix and squeeze the lettuce until evenly coated and set aside.
4. in a large saucepan over medium heat add the remaining tablespoon of oil.  Add the onion, garlic and mushrooms, stirring frequently 3-5 minutes until tender and browned, remove from pan and set aside.
5. in the same sauce pan you cooked the mushrooms add the kale and radish mix.  Let cook, stirring frequently for 2-3 minutes until bright green and slightly wilted.
6. distribute the kale mix between 2 plates and then top with the mushrooms/ onion mix.
7. once the radishes and carrots are done (can be easily pierced with a fork) distribute them onto the kale/ mushroom salad and enjoy!

Macros per portion:
Calories: 205
Carbs: 18.1 g
Net Carbs: 11.1 g
Fat: 14.2 g
Protein: 4.2 g