Crispy Kale Chips

Ahh... kale chips.  My FAVORITE snack.  These are perfect for those afternoon hunger pains, or for munching on while fixing dinner.  They are a fabulous pairing to any kind of sandwich.  These babies are so crunchy, you won't even miss potato chips.  Because lets face it, that's everyones favorite part about potato chips anyway.  I literally make them several times a week for a quick snack.  Any chance to pump more greens in my body, I'll take it.  

That being said, the benefits of eating kale are astronomical.  Not only is kale high in vitamin a, vitamin k, vitamin c, and iron, but it also is filled with powerful antioxidants and is a great anti-inflammatory.  It's also a great detox food and high in calcium.  Have I convinced you yet?  EAT. MORE. KALE. BRO.

Crispy Kale Chips

ingredients

1 bunch of kale- washed, thoroughly dried, and torn into one-inch pieces

olive oil

salt to taste

directions

Preheat the oven to 350 degrees.  Line 2 sheet pans with parchment paper.

Evenly spread a couple handfuls of the kale pieces on each of the sheet pans.  Lightly drizzle with olive oil.  LESS IS MORE.  If you add too much oil, your chips will get soggy.  Sprinkle with salt, and toss kale together with your hands, evenly coating all the pieces.  Spread the kale back out, making sure not to crowd the pieces so they have room to crisp up.  

Bake for 10-12 minutes or until crispy.  Allow kale chips to cool completely before removing from the sheet pans.  This allows them to stay crunchy. 

Katelyn's note: This recipe uses about half a bunch of kale.  I prep the whole bunch of kale, store it in a ziplock bag in the fridge, and then I have it ready to go for whenever I need it.  

Recipe by Katelyn of Pisa Cake

Healthy Double Chocolate Brownie Cookies

Where has the time gone?!  I cannot believe it has been months...five to be exact, in which I haven't posted a single recipe.  This past May, (which also happens to be my last blog post) my husband and I decided to sell our house, pack up our little three member family and move into a condo.  A gorgeous condo.  I'm literally in love.  So much so, that I just sit around and gaze at it for hours.  So you see, there's no time for cooking or blogging!  Kidding.  

In all seriousness, we needed a change.  My husband works loooong hours during his busy season which comes twice a year for him, and yard work and household maintenance was not on the top of our list of fun activities to do on the very few days he has off.  But this move totally through my blog life for a loop.  I had brand new appliances to get adapted with, and new kitchen to get accustomed to.  It's crazy how much those details matter when developing recipes and trying out some new finds floating around on the web.  Seriously makes a difference.

But don't you think for one second that I have forgotten you.  Oh no!  I have dozens and dozens of recipes that I cannot wait to share with you.  So hold on to your seat belts my fellow foodies, it's going to be delicious ride!

Double Chocolate Brownie Cookies

YEILD:14-17 cookies

ingredients

1/2 cup spelt flour (or whole wheat pastry flour)
1/4 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/4 plus 1/8 tsp baking soda
1/4 cup plus 1 tbsp xylitol or granulated sugar
1 tsp pure vanilla extract
5 tbsp coconut oil
1-2 tbsp milk of choice if needed
1/2 cup mini chocolate chips

directions

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment paper or a silicon baking mat.  

In a medium size bowl combine spelt flour, cocoa powder, baking powder, salt, baking soda, and xylitol or sugar. 

In a small bowl stir together the wet ingredients.  Add the wet mixture to the dry and stir until just combined.  Fold in the chocolate chips.  

Using a tablespoon measure, scoop the cookie dough onto prepared cookie sheet.  For crisp cookies bake right away.  For softer cookies chill in fridge for 30 minutes before putting them in the oven.  Bake for 10 minutes.  The cookies will look underdone when they come out.  Allow for cookies to set for at least 10 minutes before removing them from cookie sheet.  

Recipe adapted from Chocolate Covered Katie