Kale Chips

I first heard about Kale chips from reading KathEats. It took me several months to work up the courage to try out these faux “potato chips.” The first time I tried them I HATED them! However, I tried them again and the second time was the charm! I have been addicted to Kale chips for the past four months. They are my favorite lunch addition.

Kale Chips could not be easier (or cheaper) to make! You need three ingredients:

Kale

Cooking Spray or Olive Oil

Seasoning of Choice

1)      Preheat oven to 350 degrees and grease a baking sheet

2)      Wash kale and make sure to DRY COMPLETELY! Tear kale into pieces (be aware that they shrink a LOT during baking, so do not make the pieces too small), spray or douse with oil and sprinkle with seasoning

3)      Bake for 12-15 minutes

4)      If you are like me, proceed to squirt a good deal of ketchup and DEVOUR!

Lately, I have been loving “Cavender’s” Greek seasoning. You can find it in the spice aisle of the grocery store.

However, when I feel like having “cheese” Kale chips, I use nutritional yeast. It is very nutty/cheesy and a wonderful non-dairy seasoning that is full of amazing B vitamins.

While, I know ketchup is not “paleo,” I just cannot give it up. I have tried and it just is not possible! I do, however, make sure not to use the HFCS ketchup.

Do these taste like potato chips—no. I am not going to lie to you. But there are incredibly yummy and I feel like they have that wonderful “snacky” quality! Also, I love that you can get SEVERAL servings of vegetables at one time, not to mention a hearty dose of fiber.

Have you tried Kale chips? What is your favorite healthy snack food?

Be sure to check back tomorrow as the amazing Meredith tagged me with the Blissful Blogger award where I get to share 7 facts about me. This is my first blogging award so I am VERY excited! :)

Perfect Paleo Pasta

I am married to an Italian and he loves his Italian comfort food. I also have always been a fan, as well. In fact, spaghetti with meat sauce used to be my Birthday dinner of choice. When I became a vegetarian I switched to Pomodoro sauce, and always made sure to have it covered with cheese. While I always got a stomach ache after eating pasta, I figured I must have simply over-indulged. Little did I know that my intestines had a FIERCE aversion to grains.

Enter the joy of Spaghetti squash.

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If you have never cooked with this amazing fruit (yes, squash is a fruit, not a vegetable), you are missing out. I have loved spaghetti squash for years and each fall I re-discover its glories; however, it is now the most perfect paleo pasta! When I saw one at the market the other day, I placed it in my cart with gleeful anticipation.

While I, sadly, had no meat on hand, I decided to make a batch of marinara sauce. If you have never made homemade pasta sauce—you are missing an amazingly easy and delicious experience. Here are the ingredients, minus the onion and red pepper flakes. 

I always keep a bag of frozen onions in my freezer because I HATE chopping onions because I can never get the smell off of my hands. They no longer make me cry, but Bath and Body Works is definitely not rushing to market an onion lotion anytime soon!

It was seriously as easy as 1, 2, 3:

1)      Saute onion and garlic in olive oil for 5 minutes

2)      Add all other ingredients

3)      Simmer for 15-20 minutes. Done and Done.

Voila! You are left with a pan full of tomato goodness. 

I seriously eat this by the spoonful. It is amazing both hot or cold. And it is excellent over spaghetti squash (or pasta!).

Recipe for Sally Anne's Quick and Easy Marinara

1/2 cup Onions (chopped)

2 cloves of Garlic (minced)

2 tbsp Olive Oil

Giant Can of Crushed Tomatoes
1 (14 oz) can diced tomatoes

1/2 can of Tomato Paste  

2 tbsp fresh basil (chopped)

1 tsp oregano

1/2 cup chopped zucchini

Several dashes of Red Pepper flakes

Several dashes of salt

1) Saute onion and garlic in oil over medium heat (5 minutes)

2) Add in all other ingredients

3) Simmer for 5 minutes of medium heat and once bubbling, simmer on low heat for 10-15 minutes

What is your favorite go-to dinner? Have you tried spaghetti squash?

 

Paleo Pumpkin Smoothie/Milkshake!

I am a person who LOVES anything and everything autumnal. I love fall. I realize that it is merely August; however, Back-to-School season is in full swing, and new fall collections have hit all of my favorite stores—thus, to me, it is as good as fall! 

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I actually stocked up on fall decor today. I have decided to GO BIG this year and have foliage, scarecrows, and pumpkins GALORE!

One of my favorite things about autumn is pumpkin everything! I love pumpkin decorations, pumpkin carving, and pumpkin foods of any and all varieties.

This will be my first fall as a paleo eater. Almost all of my savory soups, stews, and dishes will be easy to adapt paleo standards. However, my favorite pumpkin goodies are desserts—more specifically—Pumpkin ice cream and milk shakes. I LOVE pumpkin milkshakes with all of my heart, but I do not like what they always used to do to my tummy. I ALWAYS had agonizing stomach pain after partaking in my favorite seasonal dessert, but never connected the dots! 

However, this shall be a problem no more! Today I struck gold. I created a pumpkin (coconut) milkshake smoothie that is nutritious, filling, and paleo! It is a perfect pre or post workout snack as it contains a nice blend of fat and carbs. Or if you have a hankering for something sweet--I promise this will cure any craving!

Paleo Pumpkin Smoothie

1 frozen banana

1 cup unsweetened coconut milk

½ tsp ground cinnamon

½ cup pumpkin (fresh or canned)

Garnish with coconut and cinnamon

1)      Place everything in a blender and blend away (about 1 minute)

Seriously, this smoothie tastes like such a treat! It fulfills all of my great pumpkin expectations.  Plus, unlike my old pumpkin milkshakes, this one does not come with a crippling stomach ache! YAY!

If you like pumpkin, you MUST make this ASAP!

Are you a pumpkin fan? What is your favorite autumnal food?