Kale chips are easy and delicious!! Follow the simple steps below and enjoy this healthy, crispy, snack!
PREP: 10 mins COOK: 10 mins READY IN: 20 mins
1 Bunch Kale
1-2 Teaspoons Salt
1 Tbsp Olive Oil
(Feel free to use other spices too! Pepper, paprika, chili flakes, dill, etc. you pick!)
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale.
Throw the kale in a large gallon plastic baggie and drizzle kale with olive oil and sprinkle with seasoning salt. SHAKE SHAKE SHAKE what your mama gave ya while shaking the bag to cover kale in olive oil and salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
This is another one of my favorites from Ambitious Kitchen! Perfect for a chili cook off this summer! Or just any lunch or dinner 🙂 This recipe is loaded with FIBER and PROTEIN, enjoy!
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
Spoon chili into bowls and add yogurt sauce on top. Enjoy!
This is so delicious! A great recipe to make for dinner with friends or a significant other! Enjoy 🙂
Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette
1 1/2 cups organic black rice
1/2 teaspoon salt
1 large ripe mango, diced
1 small ripe avocado, diced or sliced
1/4 cup roasted almonds
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
For the Vinaigrette:
1/4 cup freshly squeezed lime juice (about 3 limes)
1 1/2 tablespoons olive oil
1 teaspoon honey (agave nectar if vegan)
1/4 teaspoon Kosher salt
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper to taste
lime wedges, to garnish
Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
*Original recipe by Ambitious Kitchen – my favorite food blog!!
I have to admit I was skeptical of this recipe as I plopped very gooey blobs of this cookie dough onto the cookie sheet, BUT THEY TURNED OUT SO GOOD!!!
This peanut butter cookie recipe has NO BUTTER, and NO FLOUR, and still turns into a perfectly textured, very delicious treat! It does have a lot of peanut butter and some brown sugar, so it’s definitely not perfectly healthy but it is a better option for sure.
I mean look at the perfect cookie! MMMM! I didn’t put chocolate chips in it, but I’m sure you could add that if you wanted to. Below is a picture of the dough. It is very gooey and even hard to shape into balls and put on the cookie sheet. But don’t be discouraged, they’ll turn out beautifully. Give this recipe a try! 🙂
1 cup creamy or chunky peanut butter
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (gluten-free if desired)
1 teaspoon baking soda
Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla, I just used a fork to get it nice and mixed up. Mix in dry ingredients
Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart – this step is tricky because the dough is so sticky, do your best!
Bake cookies for 8-10 minutes and remove right when the cookies start to turn golden brown. Don’t overcook! The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
This beautiful looking salad was incredibly quick and easy to make! It was actually a spur of the moment recipe because I really need to go grocery shopping and I kind of just threw a bunch of things together, but it ended up being delicious! Try it out 🙂 or use it as a base for your own hodge-podge salads!
Green Leaf Lettuce (Spinach would be delicious too)
1 Grape Fruit
2 Tbsp Balsamic Vinegar
1-2 Tbsp Grapefruit Juice (squeezed out of the rinds)
This granola recipe is SOO good! I made it for several people this hear for a perfect little holiday gift. This is perfect in some yogurt, on top of a smoothie, or just by itself as something delicious to much on. Easy and delicious!
3 cups rolled oats
1 cup slivered almonds
1 cup cashews (halved or quartered)
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tbsp dark brown sugar
1/4 cup plus 2Tbsp maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1) Preheat oven to 250 degrees
2) In large bowl combine the oats, nuts, coconut, br sugar
3) In separate bowl, combine maple syrup, oil, and salt
4) Combine both mixtures and pour onto 2 sheet pans
5) Cook for 1 hour and 15 min. Stirring every 30 mins to achieve an even color
6) Remove from oven and let cool for at least an hour or two.
7) Eat or save for later in a sealed container so it doesn’t get stale. Yum!
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Happy weekend everyone! Hope you all are having a great one! I just went to hot yoga, recovered with an AMAZING 90 minute massage and then started baking! I’m trying out many new recipes today (*hint a lot of the recipes include something that rhymes with smumpkin… any guesses? haha). If the recipes turn out well I will post them later tonight or tomorrow!
But for now, I needed a snack while baking and whipped up this little beauty. Fresh strawberries in a dip made up Greek yogurt, vanilla, and cinnamon. MMM! So simple. Took me about a minute to prepare – Plop a few spoonfuls of nonfat Greek yogurt into a little bowl, dash in a few shakes of cinnamon, and add a few drops of vanilla – Done! Easy!
So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!
I stole this pic from Ambitious Kitchen 🙂
2 1/2 cups oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves (optional)
1 cup canned pumpkin
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
1/2 cup brown sugar
1 coconut oil
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!