Tag Archives: gluten free

June 5, 2012 · 3:20 pm

Maui Cashew-Pesto Kale

Sometimes inspiration for healthy dishes happen to me when I least expect it.

Like in the middle of vacation. In Maui.

In the middle of cocktails, in the middle of laying on the beach, in the middle of a great book.

You never know.

We had stopped at this roadside juice bar for a bite to eat to take to the beach. A raw, vegan, laid back kind of place that only my family thinks is a normal stop in the day. None of us are raw, vegan or even vegetarian eaters, but these types of places never disappoint {whether its for the people watching or the food, in my opinion}.

And so, there we were. Among the dreadlocks and natural fiber clothing, in our swim suits and sunglasses.

And, there it was.

A little pesto–macadamia nut kale salad that caught my eye. Raw. Vegan. Intense, as salads go. And yet, pretty damn refreshing looking after a morning of hiking in the warm weather. Yet light enough to lay in a bikini for the rest of the afternoon, if you know what I mean.

Let’s just say that I ate it–quickly and with no complaints. And then, just because I wanted to make sure; I went back and bought another one. And I ate that one too.

All in the name of research, of course. For you all.

So immediately, when I got home, you better believe that I tried to re-create that little plate of goodness. And then you also better believe that it’s what I’ve been eating for lunch almost everyday since.

Yes, it’s been almost 3 weeks. But who’s counting?

Without the cheese, this pesto is a little bit lighter and cleaner for a lunch bite that tastes way more indulgent than it really is.

Plus kale automatically makes you feel good about yourself when you put it in your shopping cart.  And, once it’s made, it keeps in the fridge for a 3-5 days, making it perfect for big batch making and lunches on the go.

You really can’t go wrong here, is what I’m trying to say.

Cashew-Pesto Kale:

Ingredients:

2 bunches green kale, washed, de-stemmed and torn into pieces

Cashew-Pesto:

3/4 cup raw cashews

4 oz fresh basil (the large container)

3 TB nutritional yeast (look in the bulk section @ the store. lots of b vitamins here)

Juice of 1 ripe lemon

1 clove garlic

sea salt + pepper

baby tomatoes or sweet onions (optional for color & flavor)

Directions:

1. In a blender, add basil leaves, nutritional yeast, lemon juice, cashews, garlic and spices. Blend with a small bit of water if you need it.

2. Add kale pieces to a large bowl and dry thoroughly with a paper towel. Drizzle a tiny amount of olive oil over the leaves, then add as much pesto as you’d like. Rub with your fingers so each piece is coated well.

Keeps well in the fridge for 3-4 days, and tastes best after marinating for a day to soften the leaves.

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April 29, 2012 · 4:54 pm

Organic Turkey & Bell Pepper Fajitas

Does that look strangely like a taco salad to you?

Well, you’re right.

Upgraded, of course.

It’s nothing radically creative, I know.

All those juices are flowing full force into the rest of my life. And yes, I promise I’ll stop being so mysterious in the coming weeks. You guys will be PUMPED, so just hang tight.

In the meantime, let’s appreciate this amazing fact. I have been eating this, literally, for 2 weeks straight. And I still love it. That’s how I know it’s a good thing. And that’s coming from a girl that doesn’t really like leftovers.

Let’s count the reasons.

It’s fast {10 minutes}, filling {so much clean and real protein here}, healthy {my version} and there’s only one pan to clean. What more do you need?

Well, there’s one more, big thing.

Infinite meal variations from one dish.

Yeah, baby.

Let’s see. Add a can of black beans, salsa and chopped romaine and you’ve got a fajita salad {my favorite}. Add some iceburg lettuce and you’ve got some nice looking lettuce wraps. 100% organic corn tortillas can make a healthy taco bar, or adding some brown rice or qunioa makes for a great little fajita bowl. And, if you want to get fancy, add some avocado, lime juice or cilantro. Or you can add it in to a veggie stir fry or homemade tomato sauce to serve over your spaghetti squash. Or in your scrambled eggs.

Now we’re talking.

Goodbye MSG laced taco seasoning packets and mystery taco meat. Hello, 100% frozen organic ground turkey breast and a blend of simple spices that you can feel good about.

Organic Turkey & Bell Pepper Fajitas:

Ingredients:

1 lb organic ground turkey {So important to do organic meat. Worth the extra price, trust me}

1 red bell pepper

1 green or yellow bell pepper

1 onion, sliced {optional. I didn’t use in mine}

Sarah’s Clean Taco Seasoning:
1 TB garam masala
1 TB cumin
2 tsp oregano
1/2 tsp cayenne pepper
sea salt
pepper

Directions:

1. In a wide skillet, heat a bit of olive oil on med-high heat. Add ground turkey and move around so every part makes contact with the pan (4 min or so).

2. Add chopped pepper and onions. Stir around until peppers and onions are cooked and the turkey is browned. Add your seasoning and taste. Alter the seasonings to your liking and spice level.

3. For my fajita salad, add over chopped romaine with black beans, salsa, avocado and lime juice.

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April 8, 2012 · 7:13 pm

Coconut-Almond Macaroons

There are some HUGE things happening around here.

But today, I’ll keep it short and sweet.

As long as you promise to stay tuned in the coming week.

Deal?

Deal.

These delicious little bites are traditionally made for dessert, although the crumbs on my keyboard this Sunday morning made me wonder why anyone would want to wait that long if they didn’t have to.

From a health perspective, these baby macaroons are actually better for you than any pastry or muffin recipe I know of {let alone any cereal and most oatmeal dishes}, as they are made without added sugar, flour, or dairy. In other words, the perfect little accompaniment to brunch or a a sweet morning treat, without an ounce of guilt.

Just make them, you won’t be sorry.

Coconut-Almond Macaroons:

4 cups shredded coconut

1/2 cup slivered almonds, chopped finely

4 egg whites

1/4 cup honey

3 tablespoons coconut oil

2 teaspoons vanilla extract

1 teaspoon sea salt

Directions:

1. Preheat oven to 350. Line 2 baking sheets with parchment paper or spray with olive oil.

2. In a bowl, whisk egg whites and honey together first. Add the coconut, coconut oil, chopped slivered almonds, vanilla and sea salt and stir to combine.

3. Form small balls with your hands, squeezing out any excess liquid. Space out on a baking sheet:

4. Bake for 22-25 minutes or until golden brown.

Store in a tupperware container on the counter for up to 3 days, or in the fridge for up to 5 days.

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March 8, 2012 · 6:49 pm

Sweet, Slow Roasted Tomatoes

I’ll admit it first, before you read another word.

This is not a quick recipe, although it’s twice as easy {meaning it could almost be considered not even a recipe, it’s so simple}. And versatile.

Well, they are worth it, any way you frame it.

Sweet, slow roasted tomatoes.

Sun-dried tomatoes. Warm tomatoes.

It’s fitting, really. I don’t know about you, but tomatoes mean warmth to me- the warm summer sun on my face, my toes, my shoulders. Sitting on our sun porch in Rome, popping them into my mouth as I watched all the Italian ladies scowl in their head-to-toe black fashion, the hanging laundry fluttering in the wind and the peppered and fast Italian conversations of our neighbors next door floating about. Being small, eating tomato sandwiches on toast- always with a sprinkle of salt, Mom said {just like her mom taught her}, before our summer bike rides, picnics or beach days. And now, the smoky smell of heirlooms from the farmers market, waiting for their starring moment in my own summer gazpacho recipe.

Heavenly.

And yet, it’s March.

Can you blame me?

At least we can pretend in the meantime. It’s time to turn those poor-excuses-for-tomatoes in the grocery stores into something better, something warmer and sweeter-like summer itself. Just to pump us up, like a practice round. Just so we can be really ready when it comes {repeat in head, over and over}.

All you need are baby tomatoes, olive oil, sea salt and an low heated oven. And maybe a little lazy weekend day.

Ingredients:

Recipe adapted from My Father’s Daughter:

Baby grape or cherry tomatoes (I used 1 large carton, but wished I did 2-3)
Extra virgin olive oil
sea salt

Directions:

1. Preheat oven to 325. Wash tomatoes and pat dry. Add tomatoes to a heavy baking sheet. Drizzle with olive oil and toss to coat each tomato with your hands. Sprinkle with sea salt.

3. Roast for 3-5 hrs. You can set the timer, run your errands, do whatever you need to do and come back to them later in the day without much work.

4. Add to a bowl and mash a bit with a fork for more of a sauce consistency, or keep whole.

These slow roasted baby bites are perfect in so many ways- on top of your turkey burgers or cheeses as a tapenade, mixed into a stir-fry, a garnish for twice baked potatoes, a sauce for spaghetti squash or pasta, to add depth in soups {decadent tomato soup anyone?}, as a twist in your pesto, or my personal favorite, alone and right out of the fridge. If you make a big batch, you can freeze them in smaller containers or by using the ice cube tray method like your pesto cubes.

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March 1, 2012 · 6:04 pm

Let’s get real. 14 best freezer & pantry meals for busy people:

Let me preface this post with the fact that I LOVE fresh food {as if that is not obvious}.

I really would prefer it, hands down, to any prepared or frozen foods for so many reasons- for the taste, experience, ambiance, and better nutrition in some cases.

But, let’s be real.

Sometimes, that is not always practical.

Even for me. The healthy food blog writer.

But, being busy doesn’t have to mean that you need to rely on fast food, delivery pizzas or frozen meals with millions of ingredients and preservatives. Yes, even if they are low calorie and brag about how healthy and “lean” they are on the front.

People. There is a better way.

Even if you are short on time.

You all  know by now that I think the listed ingredients are the most important thing to look at, especially on packaged food. Can you recognize all of them? Does it sound like something you could make yourself if you tried? Is the list relatively short?

If you can’t pronounce or recognize the ingredients, how do you think your body does?

How do you think you’ll start to feel if those foods are staples more often than you’d like to admit?

Exactly.

Not worth it.

With those guidelines in mind, here are my picks for better food, fast. Not the other way around.

Sarah’s Top Freezer Food Picks:

1. Ezekiel Sprouted Corn Tortillas:

Why: Sprouted forms of all grains are easier to digest and not inflammatory like many other grains/grain products are. Corn is naturally gluten-free and a good change-up for people who can eat wheat, but probably over-consume it anyways. Please, please get your corn and corn products always organic to avoid GMO’s.

What you can make: gourmet quesadillas (see my recipe here), healthy taco night, enchiladas or homemade corn chips.

2. Ezekiel Sprouted Grain Bread:

Why: Same as above, nutritionally speaking. Ezekiel sprouted grain bread has sprouted legumes as sprouted grains, giving it a nice dense texture and nutrient dense profile. Tip: it’s much better toasted than not. Find in the freezer section of the grocery store, and keep it in yours until you’re ready to use it.

What you can make: Grilled panini’s and sandwiches, toast with eggs, or a PB+ banana+ or AB+ raw honey for sweet toast.

3. Frozen Vegetables:

Why: Just as nutritious as fresh because the veggies are often frozen right after they are picked.

What you can make: You can boil, roast, steam or saute any frozen veggies with garlic, olive oil, sea salt and pepper for a easy dish, or do a stir fry (with or without meat) and cover with tomato sauce. I love roasted green -beans you can’t even tell they were frozen after they are cooked and caramelized on the hot pan.

4. Applegate Farms Organic Italian Chicken & Turkey Sausage, Roasted Red Pepper Chicken Sausage, Chicken-Apple Sausage,  Organic Turkey Burgers & Wellshire Apple-Chicken Patties:

Why: All organic, clean meat in a convenient pre-cooked packaged. Delicious flavors and nothing weird in the ingredients (nitrates, preservatives, etc).

What you can make: These are perfect for slicing and sauteing plain, adding to soups, quinoa/ whole grain dishes, omelettes, or in stir fry’s. The turkey burgers would be great on their own or with some Ezekiel toast, avocado, tomato, lettuce and mustard or other clean condiments.

5. Blake’s Sheppard’s Pie:

Why:  A great, healthy 1 pot (ah hem, 1 box) comfort food meal. It’s like a pot pie without the flour and wheat component. The ingredients are all real, pronouncable and good foods without weird oils, thickeners or additives. The ingredients listed contain: mashed potatoes, organic ground beef and veggies.

What you can make: Dinner or lunch on the go.

6. Organic Bistro: Wild Salmon & Rosemary, Orange & Cranberry Brown Rice Pilaf or Asian Style Coconut Lemongrass Organic Chicken with Brown Rice:

Why: Another healthy 1 box meal. The salmon is wild, the chicken is organic, and the rice is brown, without processed sauces.

What you can make: Dinner or lunch on the go.

7. Nature’s Highlights Brown Rice Pizza Crust:

Why: With 2 ingredients and free of gluten and wheat, this is a great alternative to a regular pizza crust. It has a great, crunchy thin texture so you can have your pizza without feeling weighed down.

What to do with it: Homemade pizzas or appetizer flat breads. Add veggies, meat and whatever good cheese you like, or keep it simple.

8. Essential Baking Co Pizza Dough:

Why: With only 3 old world ingredients, this is the right way to do a pizza night. See ya Dominos. Perfect for kids!

What to do with it: Homemade pizzas, flat breads or calzones.

Sarah’s Top Pantry Food Picks:

1. Clean tomato Sauce: Trader Giatto’s Puttenesca or Arribiata Sauce;  Montebello Tomato Basil Sauce:

Why: No added sugars, preservatives or weird oils.

What you can make: Add over a stir fry, over chicken & fish, spaghetti squash or with sprouted grain pasta.

2. Amy’s Soups:

Why: This is the only canned soup that I have seen without a lot of.. ah hem.. crap. Stick to the ones without tofu for the healthiest choices.

What you can make: By itself, or part of a soup + sandwich or soup +salad combo for lunch or dinner.

3. Kitchens of India: Black Gram Lentils Curry or Mashed Vegetable Curry:

Why: Very few ingredients, and all relatively clean for a packaged food (minus the sunflower oil).

What you can make: Heat and serve over greens for a warm salad, over roasted veggies or brown rice or by itself for lunch or dinner on the go.

4. Salsa: Muir Glen, Amy’s or fresh pico de gallo:

Why: Clean ingredients with a little flavor kick to keep things fresh.

What you can make:  Salsa is a perfect accompaniment to Mexican nights, or an easy topping for fish or chicken.

5. Quinoa or Brown Rice: (ideally pre-sprouted like the True Roots brand):

Why: These are both true whole grains, both gluten and wheat free, warming and filling. If you can find the pre-sprouted kind, the cooking time is less, and nutrients are more. If not, you should try to sprout yourself before consuming, ideally.

What you can make: Pair with red or black beans and Cajun spices, sausages, a stir fry, with grated parm cheese and veggies mixed in, or with coconut oil, cinnamon, apples/pears/raisins and walnuts for a delicious morning bowl of goodness.

6. Canned, troll caught wild tuna:

Why: No refrigeration required but adds some great substance to your meals.

What you can make: mixed with olive oil + Dijon on slice of Ezekiel bread, mixed with curry powder, red grapes and celery for a tuna deli salad,  or on green salads (french style) with green beans, olives, capers and tomatoes.

All foods found at Whole Foods, PCC and Trader Joes, which are great places for busy people to find good stuff without spending hours trying to find a cleaner brand. Just my 2 cents.

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February 24, 2012 · 2:17 pm

{healthy} chocolate ice cream

 

Life without a little chocolate is just not worth living.

Soulful and deep. Enveloping. Uplifting.

And healthy?

Yes.

But, before you dive head first into the bucket of Snickers and swimming in Starbucks Mocha’s for all of the health benefits, let’s talk this through.

True chocolate nibs from the cocoa bean are an ancient food, and very nutrient dense to say the least. Calcium, copper, magnesium, potassium, zinc, and intense flavanoids are plentiful.

However, because most of our tastebuds are dulled with so much salt, sugar and boosted flavor chemicals with the rest of our {processed} food and drink intake, the chocolate that we are most familiar with has been with the addition of intense doses of milk & sugar.

Which is great. And I love it too sometimes. Don’t get me wrong.

But, I wouldn’t eat it everyday or even a few times a week. That takes the joy & richness out of the experience of eating it.

And, it can wreck havoc on your energy, sleep and condition your body in a way that you crave and need sugar everyday. And there is no fun in that.

So, a solution to get the benefits of chocolate without any of the downfalls?

Oh.

So glad you asked.

Healthy chocolate ice cream is here. With just enough soul and chocolate flavor to deeply satisfy, without any added sugars, milk products or guilt {in case you ever had that in the first place}. In other words, a perfect weekday {or any day} treat.

{healthy} chocolate ice cream:

Ingredients:
1 banana
1/2 avocado
2 tsp unsweetened cocoa powder
ice
 
Directions:
Add banana, cocoa powder and avocado in a blender with a few splashes of water. Blend. Add 2 handfuls of ice.
Serve immediately or stick in the freezer for 1-2 hrs for a frozen chocolate treat.
 
Optional to add natural peanut butter, coconut milk or cinnamon for variety & heavier consistency.

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February 16, 2012 · 7:35 pm

Turkey Burgers on Portabello Mushroom Buns

Oh my.

A little on the adverturous side for you classic burger + bun people, but there is nothing not to love about this upgraded combo, using portabello mushrooms instead of bread for the burger buns.

Don’t get me wrong, great bread & buns {insert dirty joke here} can be a good thing from time to time, although to be honest,  I don’t eat it personally very much these days. As a staple, finding a better substitute is a great way to go, especially if you want to feel better after you eat it (the perk of all cleaner, healthier food). This style of burger eating may bring it back to the healthy weekday meal it can be- with a few Sarah tweaks, of course.

So, what are the keys to a “healthy” burger? First, make sure your meat is organic or at least natural. I can’t stress how important this is with all meat and dairy products. You pay a little bit more for what you are not getting, to say the least. Instead of bread crumbs to bind the burgers together, organic goat cheese does the job with a bit more moisture and flavor. The tomato sauce and basil gives a extra little punch. And then, there’s the mushrooms. Even for the non-mushroom fans out there, portabello’s are worth a try. Their flavor is much more mild than white or crimini mushrooms. Or, you can stick with some good bun options and still have a great meal (works well for families).

A perfect meal, in other words, no matter your preference.

Ingredients

Recipe adapted from a Multiply Delicious original:

Portabello Mushrooms (8 for 4 full burgers or 8 open faced burgers)

Sarah’s turkey burgers:

1 lb organic ground turkey

1 16 oz can tomato sauce

2 oz organic goat cheese (or 2 eggs if you are dairy free)

fresh basil- I used about 3-4 TB, chopped

sea salt & pepper

Directions:

1. Wash and de-stem the mushrooms. Wipe clean with a  paper towel, rub with olive oil and bake at 375 until done (30 mins). In the meantime, combine the turkey, tomato sauce, basil, goat cheese, sea salt & pepper in a large mixing bowl. Wash hands thouroughly then mix together well with your hands.

2. Spread foil on a few baking sheets. Form into burgers- a few larger ones, or multiple small ones (my fav). Place on the baking sheets and bake at 375 until cooked through (25 min approx).

If you go the mini burger route, you can also use regular sized white or cremini mushrooms to make perfect appetizer size bites with toothpicks through the middle.

Serve with sliced avocado and my roasted red pepper harissa & homemade sweet potato or regular fries.

Throw a basic green salad in there and you’ve got yourself a nice looking {and tasting} dinner!

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February 2, 2012 · 7:36 pm

{Healthy} Super Bowl Apps & Snacks:

 Super Bowl Sunday is all about the food.

And football + commercials perhaps {depending who you ask}.

And Super Bowl food = junk food {usually}.

But why be usual?

Especially when you’ll feel like crap the next day.

 What about some really good food instead?

Yes, please.

wild smoked salmon & goat cheese roll-ups

black bean, roasted red pepper, chicken & goat cheese quesadillas on sprouted corn tortillas

honey-sea salt kettle corn

Recipes:

Wild Smoked Salmon & Goat Cheese Roll-Ups:

Ingredients:

Wild Smoked Salmon

organic goat cheese

Directions: Seperate smoked salmon into slices. Place a line of goat cheese in the center, then roll up. Add toothpicks for easy eating.

wild smoked salmon & goat cheese roll ups

 

Sprouted Corn Tortilla Quesadillas with Black beans, Roasted Red Peppers, Chicken & Goat Cheese:

Ingredients:

Ezekial Sprouted Corn Tortillas {easier to digest, very clean ingredients}

1 can black beans, rinsed and drained

roasted red peppers

organic roasted chicken

organic goat cheese

Directions: Add olive oil to a saute pan and turn to med-high heat. Add 1 tortilla to pan to heat. On a plate, lay other tortilla flat and add dabs of goat cheese (spread out). Fill in space with black beans, chicken & red peppers {shortcut: you can also buy these ingredients pre-cooked from the salad bar at the store}. Flip tortilla in pan for a minute. Remove from pan. Add loaded tortilla in pan, and top with crispy tortilla. Cook until cheese melts. 

Serve with guacamole, salsa & limes for garnish.

black bean, roasted red pepper, chicken & goat cheese quesadillas on sprouted corn tortillas

 

Honey-Sea Salt Kettle Corn:

Ingredients:

organic popcorn {very important it’s organic. if not, it’s probably GMO corn}

organic raw honey

organic unrefined virgin coconut oil

sea salt

Directions: Use a whirly pop (if you do not own one already, I highly reccommend it) or heavy pot. Melt 1 TB coconut oil on med-high heat. When pan is hot, add popcorn. Whirl or cover with lid and shake until you hear popping, then hear the popping slow. Dump in large bowl. Add 2 TB raw honey & 2 TB coconut oil to the hot pan. After it melts, pour over popcorn. Sprinkle with sea salt and toss with your hands.

honey-sea salt kettle corn

 

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January 25, 2012 · 8:18 pm

Roasted Beet Salad {with goat cheese}

Beets. Always loved ‘em. Never cooked them on my own. They’ve always looked too intimidating to me- like a knife can’t even get to it. I mean, look at them:


Little tough guys.

But with such a high concentration of antioxidants, iron, anti-inflammatory & detoxification properties (not to mention great taste and color), I knew I had to suck it up sooner or later and learn how to make them.

Well, I did it. I loved them. And while they were a tad bit messy and took a bit longer in the oven than most roasted veggies, they were surprisingly not hard at all to make. And delicious.

In my book, they are good Sunday cooking recipe for the week- perfect in so many different ways, including on it’s own as a cold deli side dish, warm or cold on top of mixed greens, sprinkled with goat cheese, blue cheese or feta,  pinenuts, walnuts or hazelnuts, or with orange or grapefruit zest.

You can alter the basic recipe almost infinitlely. That is, if it makes it past 2 days in your fridge. Mine sure didn’t.

Roasted Beet Salad:

Ingredients:

5 medium beets

Dressing: 2 TB Olive oil + 1 TB red wine vinegar + 2 tsp dijon mustard+ sea salt & pepper.

Organic goat cheese, blue cheese, or feta cheese for finishing (optional).

Directions:

1. Preheat oven to 400. Scrub beets to remove dirt:

2. Wrap each beet in foil and place on a baking sheet in the oven for 1 hr.

3. When they are done, unwrap each beet to let the steam escape and let cool for a few minutes. When cool enough to touch, slide the skins off with a knife (this is the messy part). Note: do not use a wood cutting board or it will stain. Cut into rounds, then sticks, then horizontially into cubes.

4. Place cubes in a glass or tupperware container. Whisk your dressing together, then toss to coat, add any extras you’d like and refrigerate or enjoy. As with anything, they taste better the next day, so make it ahead if you have time.

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January 18, 2012 · 5:53 pm

Parmesan Kale Chips

Kale was just named the “healthiest” vegetable around last week, with the most nutrients per bite than anything else out there.  Heavy doses of vitamin k, vitamin a, magnesium, fiber, calcium, omega 3 fatty acids, a extremely high antioxidant count and detoxifying compounds. Impressive, right?

Also impressive {to me, at least} are those people that can eat plain steamed or sauteed kale.

If you’re not quite at that level yet {kale beginner}, these crunchy, crispy, dissolve in your mouth parmesan kale chips might be a much better place to start. So much so, you might even like eating them. To like eating all those vitamins and minerals = not a bad thing.

These little snacks were {9 & 10 year old girl} tested and approved this past weekend when I was doing one of my healthy eating & cooking family sessions- with screams- literally screams of delight- as they came out of the oven. If that doesn’t make you think about trying them, I don’t know what will.

Ingredients:

2 heads kale* (dinosaur, red or green or any combination of the two)

organic, extra virgin olive oil

organic parmesan cheese, grated (or nutritional yeast if you are dairy free)

Directions:

1. Preheat oven to 325. Wash kale and remove inner stem. Tear kale into small pieces, or keep as a long leaf, depending on the look you want. I’ve done both, but bite size pieces are less messy to eat and easier to store.

2. Add to a large bowl, drizzle with olive oil and toss with your hands, so each leaf is coated evenly:

3. Spread on a baking sheet and sprinkle with sea salt and pepper:

5. Bake until crispy, around 25 mins. Remove from oven, sprinkle with cheese and place back in oven until the cheese melts.

Eating your vitamins never tasted so good. These probably won’t last very long in your kitchen. But if they do, store in a airtight container, for up to 4 days in the fridge.

*The volume of kale will reduce to half after they are cooked.

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