Kale Chips Recipe

This is the best and easiest kale chips recipe, ever!


Kale chips are so easy to make and really delicious. Kale chips are a great snack and loaded with vitamins and essential healthy fats. I’m hypothyroid and not supposed to have raw kale, so kale chips are the perfect way for me to eat kale! Here’s how you make ’em:

  1. Preheat your oven to 350 degrees F
  2. Remove the stems from your kale leaves and break the leaves into however many pieces you want — not too small though, they will shrink in the oven
  3. Take all your pieces and put them into a ziplock bag
  4. Lightly grease a baking sheet with coconut oil
  5. Add a little bit of salt, I like Real Salt, and organic extra virgin olive oil into the bag
  6. Shake the bag very well so everything gets a nice coat
  7. Spread the kale leaves on the baking sheet and bake for 10 minutes

This is what my kale looked like before I put it in the oven:



And this is after:


See how they shrink? It’s okay to have some big pieces. I kind of had pieces of various sizes to mix it up. I recommend doing a pinch of salt and 1 tbsp of olive oil if you make a batch that covers the whole pan, like I did. I used a little too much salt but they were still sooo good, especially if you’re a salty snacker.

That’s it! Easy, quick and delicious. These will curb any salty snack craving in a seriously satisfying way. Prep, cook and clean up should take you a total of 15-20 minutes. Not bad! Try ’em out and let me know what you think.

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good


Egg Muffins Recipe

The other night, I needed a quick and easy dinner. I tacked on a second workout before leaving work, so when I got home I wanted a no-fuss dinner. Lightbulb! Egg Muffins! Protein, vegetables, and a little coconut oil… perfect.


This really worked out great. I mixed everything, threw it on the oven, took a shower, waited 10 more minutes and was then sitting down to dinner. No fussing, no 20 minutes cooking in the kitchen, and no grazing around while I starved. I got my shower done, into my PJs, dried my hair a little, and ding! dinner was done. Clearly, these are designed for breakfast, but I like to break the rules of being conventional. Food is food. Eat what is good and what works for you, who cares if it’s a “breakfast food” or “dinner food” or anything else.

You can serve these by themselves, with another vegetable, a side of brown rice/quinoa mixed with mushrooms or if you have kids, add some organic shredded mozzarella cheese into the mix and pair this with a fun smoothie like organic milk/peanut butter/frozen banana and you’ve got yourself a pretty cool dinner! These are super healthy and a time saver.

How to make:

  • Whisk 2 whole organic antibiotic free eggs in a large bowl (# of eggs typically yields # of muffins; I did 2 eggs and got 2 muffins)
  • Finely dice any vegetables you want (tomato, cucumber, broccoli, peppers, kale, spinach, onion, etc.) and add to the whisked eggs
  • Add flavor with organic minced garlic, Real Salt, pepper + any seasoning you enjoy (don’t be afraid of adding too much flavor; less is NOT more in this case)
  • Optional: add organic shredded cheese into the mix
  • Whisk and spoon into muffin tins greased with coconut oil (adds amazing flavor, too!)
  • Bake at 350 degrees F for at least 30 minutes (watch for edges to brown and test with a toothpick)

I drizzled a little organic ketchup on mine and enjoyed every bite. Hope you try these out on your busy mornings, afternoons, or nights! They’re great to play around with because you can truly add whatever you want. Explore, play with your food, and enjoy!

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good

Is there an organic egg shortage? Read this article by my blogging friend, Lindsay Dahl, to learn more and find out what we can do about it! 

If you enjoyed this post, you may also enjoy this post for a delicious egg souffle by my blogging friend, Ribas with Love.

Peanut Butter Snow Bites

I love convenient, delicious foods. Who doesn’t? My Peanut Butter Snow Bites are just that: convenient, delicious, nutritiously packed, fun, easy, and quick. These are for the ultimate nut butter fan. I used organic peanut butter, but you could really use any kind of nut or seed butter. For those of you with nut allergies, try sunflower or pumpkin seed butter! As always though, read the ingredients–minimal ingredients are best.

I created these peanut butter creations because I wanted something that I could snack on that could be paired with a piece of fruit or a nutribullet smoothie, so I knew I needed my snack to include a few things: a source of energy, some superfoods, protein, and healthy fat. I also wanted something that I would crave. I usually crave nut butter or dark chocolate. For some reason, those two things are my idea of amazing, delectable treats. My snow bites have both of those things, while still being totally nutritious. Just look at these beauties:


They look too good to be true, but I promise you they are nutrient packed and complete a balanced snack when paired with fruit or a fruit + veggie combo, like a nutribullet smoothie 🙂


  • 1 cup organic rolled oats
  • Cinnamon
  • 2 tbsp organic golden ground flaxseed
  • 1 tbsp organic chia seeds
  • 2 tbsp Enjoy Life chocolate chips
  • About 1/2 jar organic peanut butter, almond butter, or other nut/seed butter
  • Coconut flakes (a nice pile to roll the bites in)

Yields 8 large snow bites or 16 smaller bites. I made 8 large snow bites and either ate half or split it with my boyfriend. I could only fit 8 in my freezer, but if you have the room you could get 16 bites out of this recipe! They would be smaller, but perfectly portioned.


  1. Combine dry ingredients (everything except the nut butter) in a large bowl and mix together with a spoon
  2. Add the nut butter in by the spoonful until you have enough to hold together all the dry ingredients (should be close to 1/2 a jar) You might have to scoop, mix…scoop more, mix, etc.
  3. Use your hands to thoroughly mix the dry ingredients into the nut butter until you have 1 large mound
  4. Break off pieces of the mound and roll into smaller bites. Size is totally up to you!
  5. Roll bites in coconut flakes and place on pan covered with wax paper
  6. Freeze bites for 30 minutes
  7. Eat and enjoy 🙂

Store in an air-tight container in the fridge. 

I loved these and am totally going to make them again. They are the perfect thing to have on-hand for the whole week. These would be great for kids because you really taste the peanut butter more than anything else, yet you get nutrition from the oats, chia seeds, flaxseeds, and the peanut butter! Enjoy Life chocolate chips are my go-to brand for chocolate chips because they are soy, nut, and dairy free; great for those with allergies and those who avoid soy (like me). I think you could also taste a hint of nuttiness from the flaxseed which I really enjoyed, and Chris said he could taste the coconut coming through, too. Mmmm 🙂 Basically, they taste great and should go over well with the kiddies or any nut butter lover! Plus, you could easily pack them up and take them with you to school or work. If there’s a fridge handy, you can take them anywhere!

Whether you stash them at home or take them with you for a pick-me-up, I just hope you try these out! I’d love to hear what you think and see if you use a different nut butter. I was originally going to use almond butter, but I didn’t want to use so much and have it be gone so quickly 🙂 Comment or post a picture on instagram with #runningongood or @runningongood so I can see! Enjoy xoxo

Homemade Dark Chocolate

I love chocolate. And lately I’ve been trying to be more creative in the kitchen, wanting to create more recipes and make things at home that I usually buy at the store. Putting two and two together, I decided to make some homemade chocolate. It was a beautiful success. I was nervous about the taste, particularly if it would be too bitter but was pleasantly surprised at how great it tasted and how easy it was to make.

The best part? It is cheaper than buying chocolate at the store. The ingredients I used to make my chocolate are things I always have in my house, two of which I have had for months and probably will continue to have in the months to come. How is using multiple ingredients cheaper than buying 1 chocolate bar at the store? You don’t have to keep purchasing these ingredients as often as you would be buying those bars of chocolate.

To make my chocolate, I used:

  • Raw Honey
  • Organic Extra Virgin Coconut Oil
  • Organic Raw Cacao Powder
  • Real Salt


  • Organic Raw Almond Butter
  • Organic Coconut Flakes, finely shredded


  1. Melt 2 tbsp coconut oil and 1 heaping tbsp raw honey in a small glass bowl sitting in hot water, stirring occasionally
  2. Remove dish from water when the oil and honey are completely melted and formed a liquid mixture. Add a pinch of Real Salt, 4 tbsp raw cacao powder, and stir with a fork–almost like whisking an egg
  3. Ready to freeze when smooth

I froze half of my chocolate for 10 minutes in a small Pyrex dish, then added some almond butter, topped it off with the remaining chocolate, sprinkled on coconut flakes and froze for another 30 minutes to make an almond butter cup.

I would recommend lining whatever you pour your chocolate into with wax paper, unless you are using a chocolate mold. Using a chocolate mold, simply pour your chocolate into the mold sections and freeze like an ice tray. Allow the chocolate to freeze for 30 minutes before removing and eating. You could also double or triple the recipe, top however you like, and use a pan lined with wax paper to freeze the chocolate. Then cut it into squares or bars. Get creative! I plan on using a chocolate mold more often for perfectly sized servings.

The chocolate is incredibly creamy and almost fudgy with an amazing dark chocolate taste from the cacao powder. This is the perfect treat or snack, especially when balanced out with nuts or a nut butter. I hope you try out this chocolate recipe. Let me know 🙂

For tips on how to save money with this recipe and these ingredients, continue reading below. 


On the ingredients: I always have coconut oil in the house. That is something that I buy every few weeks, depending on how fast I go through it because I use it for multiple things: in recipes, coffee, and as a non-stick tool in cooking. Wait…coffee? Yes, that was not a typo! In fact, I’m quite addicted to coconut oil coffee. I can no longer make coffee any other way. If you want to try my coconut oil coffee, click here for the recipe!

As for the other ingredients: the honey, the cacao powder, and the salt… these things will last you months. I purchased my cacao powder and the salt at the same time back in September. It’s now January, meaning I haven’t had to buy salt or cacao powder in 4 months! That’s music to my money-saving ears. The raw honey I actually just purchased. However, it doesn’t spoil and there’s no way I am making it through an entire jar in less than 4 months unless I do some big-time baking and use a ton in one shot. Not likely. So, I have 3 out of my 4 ingredients for the next few months without having to repurchase. I would much rather buy 3 ingredients that are going to last me 6 months than repeatedly buy chocolate bars at the store for $2-3 a pop. That adds up! That’s roughly $12 a month and $144 a year spent on chocolate bars. No, thank you. Plus, you can use these ingredients for so many other things. Salt and honey are so versatile in cooking and baking, and cacao powder can be used to spice up your oatmeal, smoothies, pancakes, yogurt, and baked goods. Money well spent.

I use an online shopping tool, iHerb to buy my more expensive things. iHerb always gives you a lower price than the store and shipping is free if you spend $40, which I always do. I use this to bulk up on staples: superfoods, cacao, honey, salt, coffee, among other things. Bonus: I can help you save $10! Use the code: CRK955 at checkout and you will receive $10 off your first order. Explore the site and see if it could be useful to you.

I really hope you give this recipe a try and come to enjoy making more home-made goods. I, too, am in the process of exploring my kitchen and the world of possibilities that it holds. If you like this post and want to be notified about up-coming posts, please ‘Follow’ Running on Good 🙂

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good 🙂

If you enjoyed this post, you might also enjoy these deliciously related posts from my blogging friends:

  1. Coconut Maple Freezer Fudge from Cheerfully Imperfect
  2. Primal Chocolate Coconut Amaze-balls by Cheerfully Imperfect
  3. Superfood Cacao from Ribas with Love


Pleasantville Farmer’s Market

Yesterday morning I visited the Pleasantville Farmer’s Market and had an amazing time! I sampled some great food: sun-dried tomatoes, pickles, pickled mushrooms, pesto, and a few nut butters. I purchased zucchini, cucumbers, tomatoes, white peaches, Tabbouleh salad, pickled mushrooms, chocolate hazelnut butter, and a cranberry pecan roll! Most of the things I bought are organic, but absolutely everything is extremely fresh, good quality, and delicious.

I love everything about farmer’s markets. It is such a warm, friendly, happy, and tasty place. I strongly suggest getting to a farmer’s market before the summer is over and they disappear for the fall/winter or move indoors. Farmer’s Markets also support the local community and farms, which is always a nice thing to be apart of. There’s still time! Get out there! 🙂

Pictures from the Pleasantville Farmer’s Market:



Berry Picking!

It’s berry season! Today Chris and I went blueberry and blackberry picking. Berries are great for snacking, baking, topping breakfasts or desserts, in smoothies, and on salads. They are packed with vitamins, fiber, antioxidants, and phytochemicals. They are a true superfood and great for weight management, lowering blood pressure, preventing cancer, and improving heart health. Berries are also a low-glycemic index food, so for those of you concerned about sugar, you need not worry!

Apple picking is a popular pick-your-own go-to and just around the corner, but berry picking is just as fun! And you get to snack as you pick. So give it a try before the season is over. You may even be inspired to throw some of your fresh berries into muffins or pancakes! Picking fresh fruit is fun and can inspire you to explore some fun things with food!


Tomato, Basil, Mozzarella Skewers

Brought these skewers to work yesterday! My family served these at the last two parties we had, and they are so simple and delicious. They are usually drizzled with balsamic vinegar, but I wanted them plain. Either way, they are a great little snack. These are made with grape tomatoes, basil, and fresh mozzarella balls. Assemble on a toothpick and you’re done! Can’t get much easier than that.