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


Simply Juicy Baked Chicken

Want to bake the juiciest, most delicious chicken and do it all (prep and cook) in 30 minutes? Just use coconut oil!


PLEASE ditch the can of cooking spray. PAM, canola oil, or any other vegetable oil is no good. They are highly processed and do not help your body in any way. For safe and delicious cooking, use coconut oil. You could also use palm oil. Olive oil is another fabulously healthy oil, but should never, ever be heated. Heating olive oil causes it to go rancid, making it easily susceptible to oxidative damage, which means it can produce free radicals in your body. If you’re saying, “What?! Olive oil is good for you!” you are correct, but it is only meant to be used at room temperature. So, please, please STOP cooking, baking, frying, or any other type of cooking that you do with olive oil. Free radicals are the seeds for disease. Eat your vibrant fruits and vegetables to get your antioxidants and stop cooking with olive oil. NOW.

Now that you’re only buying extra-virgin olive oil, using it at room temperature, and extra-virgin non-refined cold-pressed coconut oil, to use for all types of cooking, we can get back to this delicious chicken….

What you need:

  1. Organic, lean chicken (I used tenders)
  2. Extra-Virgin, cold-pressed coconut oil
  3. Choice of spices (I used black pepper and oregano)


  • Lightly grease a baking sheet with coconut oil (I scoop out about a tsp and rub it on the pan with my fingers)
  • Rinse and place chicken on the pan
  • Season it with your spices
  • Bake at 350 F for 25 minutes

Done! It is so simple, and I promise you the coconut oil makes your chicken taste better. I’ve never had a dry piece of chicken when cooking it this way. It is amazing. I got a Facebook message yesterday from someone who tried it and loved it! Her husband “was amazed” at how she cooked the chicken, and she did nothing different except use coconut oil. I’m telling you, try it! My mom is now hooked on it, too. She also likes to rub the oil into her hands because she has insanely cracked skin. There are so many uses and benefits of this amazing oil!


If you would like to read more about the dangers of cooking with olive oil and free radicals here are two articles that get the point across pretty well:

  1. “The Ugly Truth About Vegetable Oils” Thank Your Body (scroll down to the header: “Good Fats for Cooking”)
  2. “How Antioxidants Work” WebMD

The smoking point and cooking with olive oil topic is very controversial. I would rather be safe than sorry, so I never cook with olive oil. I prefer to use coconut oil and palm oil. If you are interested in looking into these oils, a very good brand is Nutiva. Here are the links to some FAQs:

  1. Coconut Oil FAQs
  2. Red Palm Oil FAQs

Stay safe and healthy, xoxo