kale chips

Like the cooks at Denny’s, I sometimes find myself with some extra kale in the fridge. And unlike the cooks at Denny’s I want to do more with it than garnish eggs. I had been meaning to make kale chips for a few years, but was a little nervous. Why? I’m not sure, I like kale on its own, I like spinach in smoothies and I certainly don’t mind trying new things. The only problem?  Not having enough. I’ll need to use two bunches of kale in the future to ensure I have enough of this healthy snack.

Kale Chips

  • 1 bunch kale, cut into 2×2 inch squares
  • 1 Tbsp olive oil
  • salt, pepper, nutritional yeast and red pepper flakes

Pre-heat oven to 375° F. Toss kale with olive oil and season as desired. I did a plain batch with salt and pepper and a batch with nutritional yeast and red pepper flakes. Bake for 10 minutes until kale is crisp.

Clean Eating Cookies

I picked up a Clean Eating magazine to do a little research for Camp Endeavor and because I’ve heard a lot about this book/diet/magazine and never looked into it. I was actually expecting a very high protein, veggies and fruit diet (no carbs or sugar) but it was much more balanced than I thought! I might even subscribe to it!

Since my last baking success, I’ve been on the lookout for new recipes like never before. Bread is next but I needed one more success before tackling something so scary. I have a serious fear of yeast people. I also had been on the lookout for a “healthier” cookie. This cookie fit the bill and I actually had all of the ingredients on hand (which means it is a very short and basic list). The cookies did not disappoint. But then again, what’s disappointing about chocolate and peanut butter?

Almond Butter Chocolate Chip Cookies adapted from Clean Eating

  • 1 cup unsalted almond butter (I used peanut butter because I was out of almond)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 oz dark chocolate, chopped into pieces

Pre-heat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes and let cool 15 more minutes.

curried pecans

If you have any of these left after a party, I’m sure they would make a great addition to a salad with some greens, apple and blue cheese. The likely hood of actually having any left? Not very good. These addicting morsels are perfectly sweet and salty, with the mysterious flavor of curry that will keep people guessing.

I’m not sure where the original recipe came from, but my Mom has been making them for years and often gives packages away as gifts. They are always a hit and will be making the party round with me this year!

Curried Pecans

  • 1 lb. pecans
  • 1 egg white
  • 1/2 cup sugar
  • 1 Tbsp salt
  • 2 Tbsp curry powder

Pre-heat oven to 250°. Spray pan with cooking spray and roast pecans for about 10 minutes. Meanwhile, beat egg white until foamy and mix dry ingredients together. Toss pecans with egg whites and when evenly coated, toss with dry ingredients until all pecans are coated with curry and sugar mixture.

Bake for about 45 minutes, stirring every 15 minutes. Let cool before serving.

in my cupboard: kombucha


I finally get kombucha. It is an acquired taste, much like coconut water and olives were to me. And the other afternoon when I actually enjoyed kombucha, it really left me feeling good. Maybe it was a placebo effect, maybe I was just in a good mood, but this is a habit I could get into. Like I really need another expensive food/health habit…so for the time being it will remain a treat and I’ll stock up when it is on sale. ;)

My favorite flavors so far are the divine grape and guava goddess. I haven’t had the straight-up kombucha yet – give me a few more bottles with fruit first!

While the benefits of kombucha can be argued (can’t everything?) a few of the health claims taken from GT Kombucha website are that the Synergy Kombucha contains:

  • probiotics (for healthy digestion and immune system)
  • enzymes (which aid in digestion)
  • polyphenols (antioxidants)
  • organic acids (help promote homeostasis)

Do you love or hate kombucha?