Kale Chips Recipe

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

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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:

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And this is after:

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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

Honey Roasted Cashew Quinoa

Last night I was in dinner heaven. I was able to prep, cook, and get my dinner on the table in 30 minutes, and it was the best dinner I’ve made in a long time: Honey Roasted Cashew Quinoa.

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Honey roasted cashews are sweet and nutty, satisfying everything food is meant to satisfy: your mouth, your body, and your brain.

This meal is also very versatile; you can substitute different nuts or a seed if someone has a nut allergy (pumpkin seeds would be great), another vegetable, and another base: brown rice, chicken, quinoa pasta, brown rice pasta, or do both: brown rice and chicken. Or if you’d like to turn this into a side, skip the quinoa and just make the vegetable and nut or seed mixture to serve as a side to baked chicken. You could bake chicken breasts in coconut oil, like in the previous post, and serve it with the honey roasted cashews and broccoli.

This was made with simple ingredients, was fast and easy to put together, and tasted like I spent a lot more time cooking it than I actually did.

Ingredients:

  • 1/4 c Quinoa
  • Broccoli florets
  • Raw cashews
  • Coconut oil
  • Pure honey
  • Real Salt
  • optional: another spice/flavor; I did a pinch of pumpkin pie spice

Procedure:

  1. Preheat oven to 350 F
  2. Bring quinoa to a boil in 2/3 c water and let it simmer on low-medium heat
  3. Lightly grease a baking sheet with coconut oil and place broccoli on one half of the baking sheet
  4. Pour about a tbsp of pure honey into a small dish, like a small pyrex, and add a pinch of pumpkin pie spice or other spice and a pinch of Real Salt
  5. Add raw cashews to the honey mixture and toss until fully coated                                  IMG_2565
  6. Spread cashews on the other half of the baking sheet                  IMG_2567
  7. Bake broccoli and cashews at 350 for 15-20 minutes (or until the edges of your broccoli start to brown)
  8. Keep an eye on the quinoa, stir occasionally and remove from heat when water has boiled away; careful not to burn; plate when done IMG_2569
  9. When broccoli and cashews are done baking, remove from the oven and mix them all together, coating the broccoli and cashews in the hot honey on the panIMG_2571
  10. Add to the plated quinoa and enjoy!

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Mmmmm. This was like homemade Thai food 🙂 It’s balanced with good carbs, healthy, fats, and protein so you are covered nutritionally, and the combination of flavors are perfect. I really hope you give this recipe a try because you will not regret it! And with a meal this balanced, sweet, and delicious, you won’t even be thinking of dessert; you may actually be thinking of this meal for days. If you’re in a dinner rut, this will quickly pull you out!

Stay safe and healthy, xoxo

Steamed Mushrooms and Zucchini

After having a meal-sized snack this afternoon, I toned it down with a very light dinner. It was simple, tasty, nutritious, and quick. It was steamed mushrooms and zucchini (organic–zucchini is one of the “dirty dozen”, high GMO foods) with minced garlic and a drizzle of Bolthouse Farms Balsamic Vinaigrette dressing.

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I simply steamed the mushrooms and zucchini together in a steamer along with the minced garlic and waited for them to be a consistency that I liked. When it was on my plate I drizzled on a touch of dressing and that was it! You could add a tiny pinch of salt and pepper or any other seasoning that you like and think would work well. I chose not to because I had a little salt on my popcorn earlier and decided the dressing and garlic was enough flavor for me. But you decide! You may choose to drizzle on some olive oil, instead. If so, you can sprinkle on some salt, pepper, and maybe some onion powder or red pepper flakes.

A mushroom and zucchini base is a great thing to work with in the kitchen because the flavors are very mild, therefore you make the flavor with what you choose to add. Decide on a flavor scheme and give it a go! I go very light and simple with my dishes, you may need a little more flavor and that’s absolutely fine. Don’t be afraid to test some flavors out. Just be wise: start out with a little and use flavors you are familiar with and trust. You can use this dish as a small, light meal like I did, or you can make it a side dish to a protein-rich food like baked chicken. It is very versatile!

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.

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Kale Chips Recipe (and Sweet Potato Chips)

Hey all! I’ve been MIA for the past few weeks, but I’m back 🙂 Here’s a new recipe that is great for summer–kale chips! They are so easy, and the method can be used to make many things into chips with a few small adjustments. So this is a great recipe to keep because it is so versatile.

For the kale chips, all you need is:

  • a bunch of kale (washed, dried, stems removed or cut)
  • about 1 tablespoon of oil (I prefer and recommend coconut oil or any other high heat oil, like safflower or grapeseed)
  • 1 tablespoon of sea salt
  • Optional: 1 tablespoon of cracked pepper, chili powder, or seasoning of choice

All you need to do is:

  • Preheat oven to 350 degrees F
  • Wash, dry, and trim kale
  • Layer a baking sheet with a very thin coating of oil or line with parchment paper
  • Whisk oil and seasoning in a bowl; throw in kale and toss using tongs
  • Spread kale on baking sheet (let excess oil drip into bowl before placing on baking sheet)
  • Bake for 10-15 minutes (you want the kale to be browned and crispy but not burnt, so keep an eye on it)

Voila! The whole process should take less than 30 minutes.

You can also use this method to make potato chips! The best kind? Sweet potato chips. Ingredients will remain the same, with the exception of using sweet potatoes instead of kale. All you need to do is make a few small adjustments in the preparation:

  • Preheat oven to 400 degrees F or 450 (sweet potatoes are thick and hard so a higher temperature is necessary)
  • Slice sweet potatoes into chips (I like to leave the skin on)
  • Whisk oil and seasoning, throw in chips and toss (you maybe need a little more oil and seasoning if you use 2 or 3 potatoes; 1 tablespoon of oil and seasoning to 1 potato)
  • Spread on baking sheet and bake for 30 minutes or until chips are browned and crispy (again, watch for browning and you may need to test for crispiness. If you wish to bake longer, be my guest! Don’t be afraid, just watch for burning)
  • When done, let cool and serve

Homemade chips of any kind are a great alternative to store bought chips–no unnecessary ingredients or preservatives. Kale chips have the added bonus of getting you your greens, too! What’s better than eating chips and knowing you’re eating well? Kale is a superfood packed with nutrition, and sweet potatoes are good complex carbs, providing sustainable energy for your active days.

Summer is around the corner, and healthy snacks are a must with all the barbequing, parties, and down time that comes with it–especially for kids. With school out and more free time, kids may be reaching for more snacks. Be prepared for trips to the pool, beach, park, or elsewhere with healthy, home-packed snacks, and you can have more of a care-free summer!

A Full Day’s Meals: Breakfast, Lunch, and Dinner

Dinner:

Chris and I made dinner last night! We made chicken and mushrooms, stuffed tomatoes, brown rice, and spinach. It was so good and super easy too. photo

For the chicken and mushrooms, I used this recipe from Taste of Home. I just searched around for a recipe on google until I found one that I liked. The brown rice was cooked as directed on the package, the spinach was sauteed in extra virgin olive oil and pesto from a local market on low heat, and the stuffed tomatoes were simply gutted and filled with a few ounces of white sharp cheddar cheese and pesto. I usually do a little spoonful of pesto, the cheese, and a bit more pesto on top. You can get creative with your tomatoes. You can mix the insides with the pesto and put it all in, layered with the cheese, add some seasonings, whatever you feel like doing! I really like the pesto and cheese, so I didn’t want to stuff more into the tomatoes. photo

Saute the spinach until it’s dark and wilted. Adding the pesto to the spinach was delicious, I highly recommend it. The chicken and mushrooms bake as directed in the recipe, and the tomatoes bake at 350 for at least 15-20 minutes. I didn’t time my tomatoes, I just kept an eye on them and waited for the cheese to melt and the skin to start peeling.

Breakfast:

For breakfast this morning I had a cup of Kashi Go Lean Crunch with Unsweetened Almond Milk and a cup of blueberries/strawberriesphoto

Yum!

Lunch:

For lunch I had a cup of three bean salad from the same market we bought our ingredients for dinner last night. Everything is homemade and so fresh! It’s great to take advantage of local markets.photo

I love three bean salad! I’ve made my own before and it is so easy! You can find the recipe in my older posts (my recipes). You can also google recipes and search around until you find one you like. I like using olive oil, apple cider vinegar, pinto beans, black beans, garbanzo beans, chopped onions, and chopped bell peppers. The recipes are really to get oil and vinegar measurements. Aside from that, you mix everything in a bowl and let it chill for at least an hour. I love tossing three bean salad into a real salad full of greens and other veggies. It’s a great way to get some protein in your salad and the oil and vinegar add great flavor so you can use little or no dressing. You can also have a small cup as a side to another dish. There are so many options. I paired this with a small banana and a few Stacy’s baked multigrain Pita chips.

Always remember you can make your food what you want it to be. Learn, explore, and get creative! 🙂

Sensible Side: Quinoa with Vegetables

Sensible Side Dish: Quinoa and Vegetables!

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This is quinoa with peas, carrots, garlic powder, and chile powder. Mixing herbs or vegetables into quinoa is a great idea for a dinner side dish. Pair with a lean protein and another vegetable and you got yourself a healthy and delicious dinner! Season and dress as you like!