Kale Chips

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Kale is the QUEEN of healthy greens. Loaded with vitamins and minerals,  it is one of the most nutrient dense foods on the planet. In particular, kale is very high in antioxidants Vitamin A, Vitamin C, Vitamin K;  in addition to minerals iron, calcium, and manganese.  Not only is this leafy green chalked full of antioxidants, but even has omega-3 fatty acids to help fight inflammation! One cup offers 5 grams of fiber and only 36 calories.

Crispy Baked Kale Chips

Ingredients:

  • 3 cups chopped kale
  • 1 Tablespoon extra virgin olive oil (or 1 even coat of olive oil spray)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic or onion powder

Directions:

  1. Preheat oven to 275 degrees F.
  2. Using a knife, cut a kale bunch  (already washed & dried) into smaller bite size pieces. You may also use  a bag of already precut kale.
  3. Lay a sheet of parchment paper on a rimmed baking sheet.
  4. Spread kale into a single layer on the baking sheet.
  5. Drizzle olive oil (or  use olive oil spray, such as Trader Joe’s), and sprinkle with sea salt and other seasoning.
  6. Bake for 10 minutes, then turn tray. Bake for an additional 10 minutes. Watch carefully as to not allow kale to burn.
  7. Let cool 3 minutes and enjoy!

Be sure to enjoy these kale chips within 24 hours as they lose crispiness quickly!

 

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Pumpkin Spice Donut Holes

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Hurray for Fall and Pumpkin Spice and Everything Nice! These easy Pumpkin Donut Holes are a nice treat  to enjoy with hot coffee or tea on these cool fall mornings.

Processed with Snapseed.
Processed with Snapseed.

 

Ingredients:

  • 1/2 cup organic pumpkin puree
  • 4 large eggs
  • 1/2 cup Pure Maple Syrup
  • 7 Tbsp. butter or coconut oil; melted
  • 2 tsp. vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar
  • 3 tsp. pumpkin spice
  • 2 tsp. ground cinnamon
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with 12 cupcake liners or a mini tin  (for munchkin size) with 24 liners.
  3. In a large mixing bowl, combine all of the DRY ingredients.
  4. In a separate mixing bowl, combine all of the wet ingredients listed. Mix well.
  5. Now add the wet mixture to the dry mixture and combine until evenly mixed.
  6. Pour batter evenly into lined muffin tin.
  7. Bake for  approximately 10-14 minutes (depending on your oven). Toothpick inserted into centers should come out clean.
  8. Allow to cool for at least 1 hour.
  9. When ready to serve, combine extra ground cinnamon and coconut sugar in a small bowl. Peel donuts from cupcake holders and roll into the cinnamon mixture until covered. (You may also just leave the cupcake liners on)
  10. Eat & enjoy!

*Note, these are best kept for up to 2 days. Try storing in a container with a paper towel to help absorb excess moisture. “Redust” with cinnamon coating if needed before reserving.

 

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Grain-Free Banana Bread Muffins

Banana Bread Muffins (Yields 12)

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Ingredients

  • 4 medium ripe bananas 
  • 4 free-range organic eggs
  • 1/2 cup coconut flour
  • 1/3 cup almond butter
  • 4 tablespoons grass-fed butter, melted (may substitute coconut oil)
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder                                                                                   
  • 1 teaspoon baking soda
  • 1/4  teaspoon sea salt

Directions image21

  1. Prepare a muffin tin with cupcake liners
  2. Preheat your oven to 350 degrees.
  3. Chop bananas and combine with all remaining ingredients in a blender or food processor.
  4. Pulse or blend on medium speed until all ingredients are well combined.
  5. Pour mixture into prepared muffin pan, filling each about 3/4 of the way full.
  6. Place in preheated oven and bake for approximately 20-25 minutes or until golden brown on top. 
  7. Remove from oven and let cool. 
  8. Store in sealed container at room temperature or in refrigerator.

        Enjoy!

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