Since going vegan, my go to food has been kale. Kale is a leafy green vegetable belonging to the cabbage and broccoli family, and it is packed with vitamins and minerals such as Vitamin A and Vitamin C. It is also a great source of calcium and potassium.

At first sight, kale is seen as more green and leafy compared to your typical salad choices. It has a different taste to romaine and iceburg lettuce, yet it is a great change to a usual salad dish. Kale is crunchier and provides a different new alternative to switch up your vegetable plates.

Not only does kale pack tons of nutrients, but it helps to detox your body as well. It helps to boost your immune system and even your cardiovascular health.

Being a thick, leafy green, kale also fills you up faster and it helps keep your digestive system in check. With only thirty-six calories in a cup, this vegetable can help keep calories in check while also providing essential and necessary daily nutrients.

Kale is so simple to add to any meal. Simply mix it with rice, a stir-fry, stews, even on top of a pizza to increase the nutritional value of any meal. It could even be added on any sandwich instead of the usual lettuce options. Even make a kale salad wrap with hummus or salsa to switch up your usual sandwich meals.

Typically, I eat kale as a salad with avocado, peppers, almonds and olive oil. I also snack on kale chips, which come in a wide variety of flavors, such as nacho, barbeque and ranch. These can be found in the organic section of Wegmans and are a great nutritional option instead of eating chips.

You can even make your own kale chips by removing the stems of kale and using only the leaves. Simply put the leaves in a pan, drizzle with olive oil, sesame seeds and sea salt. Bake in the oven at 350 degrees for ten to fifteen minutes, and then you have a healthy, vitamin packed snack for the next week. To keep the chips at their best, just simply store them in a tight zip-locked bag or reusable container.