Here’s a great alternative to chips that you could serve this weekend! They make a great crunchy snack and fit in with any group of appys!
Wash your kale well, especially if it’s organic! Cute little bugs don’t really go so well with this recipe.
Place your (very) dry kale into a bowl and prepare to get a little messy.
Take about a teaspoon of organic nut butter… this time we used raw (homemade) almond/sunflower seed butter.
And, about a teaspoon of Maison Orphee organic coconut oil….it really is the best. YUM!
With the tips of your fingers, gently massage the nut butter and coconut oil onto the kale… the chips turn out much better if they are all coated.
Then, sprinkle in a little bit of red star nutritional yeast and toss about.
Bake them in the oven… temperature should be on the lower side, maybe 250-275. Check on them a couple of times and within 15 minutes you should have yourself a lovely little bowl of crunchy, healthy, good for you chips that make the perfect snack. 🙂
Salt is optional. 🙂
Happy, healthy eating y’all!
My four year old calls them quesapias… 🙂 So cute and oh so simple!
Two corn tortillas, two generous pinches of Daiya cheese (any flavour – they’re all great!), a few slices of tomato and a handful of chopped cilantro.
One pinch of the Daiya (vegan) cheese onto one tortilla, evenly spread out… place the tomatoes on top of the cheese… sprinkle the cilantro on and top with the remainder of Daiya… YUM! Seal the deal with the second tortilla and place in a moderate oven for five-ish minutes.
If you like things spicy, add a few crushed red chili peppers………. add a few slices of avocado on the side.
Maybe lunch AND dinner! 🙂
Happy, healthy eating y’all!
This is an unsweetened version, but for those that need a little sweetness … it’s an easy fix! 🙂
What you’ll need…
- 2c of GF oats (if you use ‘regular’ oats you want to use the slow cooking ones!)
- 1c of let’s do…organic unsweetened shredded coconut
- 1c of chopped walnuts or almonds
- 1/2c of sunflower seeds
- 1/2c of hemp seeds
- 1/2c of chia seeds (and/or really any seeds you like!)
- a generous amount of ground cinnamon
- 1c of water
Mix all of the ingredients together (in that order), mix with your hands to make sure everything is well combined and pour all of it onto one or two baking sheets. Bake this in a 325 degree oven for about 45 minutes … stirring halfway through. If you like your granola super crunchy, it may need a bit more time in the heat.
Yay, granola! 🙂
We added in some dried cranberries, but the options are endless. Remember, most milk is slightly sweetened but if you need a little extra sweetness, try adding a banana or raisins or dice an apple or a drizzle of honey ……… options are endless! 🙂
Happy, heathly eating y’all!
Now that the food processor AND the spice grinder have decided they no longer want to participate in the kitchen I’m going to have to be creative! 🙂
But I still ‘heart’ cuisinart!
These are actually pretty simple to make.
Make the caramel sauce first… find this recipe on our blog.
Let the caramel cool and add in about a cup of almonds – or whatever edible nut you like.
Scoop three or four of the almonds and some caramel onto a parchment lined cookie sheet… place them on the sheet almost like you’re going to bake cookies.
Put them in the freezer for about half an hour. This way, the caramel is firm and when you roll the almonds and caramel in the melted chocolate the chocolate will firm up PDQ!
Melt some beautiful dark chocolate and a little bit of coconut oil in a stainless steel bowl over a pot of simmering water and roll the nut/caramel combo in the goodness until completely coated. Place them back on the parchment and sprinkle a little bit of sea salt on the top and they’re done!
Probably best to keep them in the fridge until you’re ready to share them! 🙂
10 more sleeps!!