Kale Chips

This is an idea that has been floating my head for awhile- I have had a few friends tell me about the idea and I have seen it a few times in cookbooks or cooking sites, and well, I am just now getting around to posting it! It's super easy, takes little effort, and is an easy way to incorporate dark green veggies into your diet- NOT TO MENTION that my child ate almost the whole plate herself- they have the crunch and crispy flavor of a potato chip- your little ones will probably like it too!

Raw Kale with Grape Seed Oil and Sea Salt

Baked Kale or "Kale Chips!"

Ingredients:

1 bunch kale, rinsed & patted dry

2 TBSP grape seed oil

1/2 tsp sea salt

Directions:

I rinsed my kale then chopped it into 3 inch pieces (you can chop or tear it) then I through mine in my salad spinner. I removed the tough stems before putting them in a bowl with the oil and salt. Toss them well and then lay them on a cookie sheet to bake for 20 minutes on 325. Bake them for 12ish minutes, then with a pair of tongs, turn them over and bake for another 8- 10 minutes until the edges are browned and the leaves are crispy. Serve them immediately as an appetizer or a side, they don't stay crunchy for too long, so gobble them up quick!

Cauliflower & Brussel Sprouts....

I adapted this recipe from one I previously posted on Roasted Brussel Sprouts- it's nothing fancy, just threw in another veggie with it- this time it was cauliflower and it was delicious! I quartered my brussel sprouts (because they were huge!) and then cut the cauliflower into small chunks and tossed them all with some Grape Seed oil, 3 cloves of garlic, and s & p. I roasted them on a cookie sheet lined with parchment paper on 4oo for about 15- 20 minutes. Then I served them with a drizzle of balsamic over the top- they were delicious! Great combination and great way to introduce more veggies to your pallet!

Delicious Raw Broccoli Salad

Finally A Broccoli Salad with NO MAYO!!!

I have to confess, broccoli isn't my favorite veggie even though I really wish it were because of its great health benefits. If I were really honest, I would 'fess up and tell you, it's in the bottom 3 of my favorites. BUT there is hope on the horizon, I concocted this new recipe that I love so much, I think I could make it once a week!

Ingredients:

3 crowns of broccoli, chopped

1 Granny Smith Apple, chopped

1/2 cup sunflower seeds, toasted

1/2 cup raisins

1/4 of a red onion, diced really small

Dressing:

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

2 TBSP brown sugar

2 tsp Tarragon Vinegar

1 lemon, juiced

Directions:

Prepare all your ingredients by washing and chopping them where needed. I used raw sunflower seeds, so I toasted them on the stove top by adding a 1/2 tsp Grape seed oil in a skillet with the sunflower seeds. I continually turned them until they were toasty brown and added a sprinkle of sea salt to them.... they were so YUMMY! Then I made the dressing, whisked it together and poured it over top, tossed it and served it immediately. This salad doesn't do well to serve it the next day because the apples get mushy, so eat it right away!

Spicy Eggplant

This was so yummy, I could have eaten the whole dish! This recipe tops the charts, I am sure you will love it... the pictures don't do it justice! It is fast and easy to make, it maybe took me 15 minutes!! Great flavor and some spicy kick to heat things up. Serve it over a bed of brown rice.

Ingredients:

1 large eggplant, chopped

1 bell pepper, chopped

1/2 red onion

3 cloves garlic

3 TBSP soy sauce

3 TBSP rice vinegar

1/4 - 1/2 tsp red pepper flakes

3 TBSP grape seed oil

Directions:

Heat your grape seed oil in a hot frying pan with your red pepper flakes (I used 1/2 tsp and it was pretty spicy, next time I would use 1/4 tsp- but if you are a lover of spice, heat it up to 1/2). After that has a minute to heat up, add your chopped eggplant and let it cook for about 3-4 minutes, turning it every minute or so. Next add your chopped bell pepper and onions and minced garlic cloves and cook that for another 3 minutes, turning it as well. Last add your seasonings. Let it simmer for 5 minutes and either leave on low or remove from heat until serving. I let mine sit for about 30 minutes before eating, and everything was really well marinated and juicy... umm umm!