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Snack Time: Kale Chips with a Kick

I know, I know–kale chips have been done. But I got a huge bunch from my local produce service, and figured it was time to spice things up a little bit around here…can you tell by the site’s new look? 🙂

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Kale chips are super easy to make and take just about 20 minutes to crisp up in the oven. But I like them the best because they are a perfect reflection of your personality! I guess I was feeling spicy when I made these because I was pretty liberal with my chili powder and nutritional yeast. Talk about an afternoon pick-me-up!

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So go ahead and put your own spin on these! Minced garlic? Sriracha? A pinch of paprika? It’s your food, and you do what you want.

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As I noted in the recipe card, it’s best to eat these as soon as you make them. Storing them is tricky and they tend to get a bit soggy in a container if you haven’t used a dehydrator (something I haven’t invested in). Also, be sure to flip them a couple times during the baking process to ensure an even texture.

Kale is a powerhouse ingredient in my diet because it’s full of vitamins and minerals that my body needs to function. It’s a great source of that non-heme (non-animal source) iron, vitamin C (this helps the iron to be absorbed in your body), vitamin A, and calcium. Like most vegetables and fruits, kale will help keep you regular and acts as a natural detoxifying agent because it’s packed with fiber.

A lot of people ask me what nutritional yeast is all about. This delicious product is a flaky add-on to anything that needs a  boost of (vegan) cheesy goodness. In fact, it’s used often in vegan cheeses and sauces to mimic that cheese flavor. If you’re vegan, make sure you pick up a nutritional yeast that is fortified with B12! This can be a difficult nutrient for us to obtain since it comes almost exclusively from animal sources (exception: algae, yeast). I like Bragg’s. At just about $6 a bottle, it’s a real bargain.

So if you’ve got half an hour to spare and a head of kale waiting to be munched on, go ahead and try these chips! You won’t be disappointed.

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Weekend BBQ: Charred Chickpea Burgers with Chipotle Mayo Aioli!

Sometimes you just gotta have a burger.

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My friend Ashley Klees, RD over at Healthy.Easy.Yum! knows that just as well as I do, so she came over to help round out my burgers with a side of cole slaw and sweet potato chips! Check out her page to learn how to make these oh-so-delicious sides! Ashley and I went through our dietetic internship at OHSU together and she kept a smile on my face the whole time!

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These burgers were really easy to make. I ran into a problem with keeping them from falling apart, but throwing some breadcrumbs into the “batter” fixed them right up. Try them at home! They’re easy, fun, and bursting with flavor. I topped my burgers with a drizzle of the aioli (it packs quite a punch–you’ve been warned!) and some sliced avocado for a creamy texture and pop of color.

IMG_0513 IMG_0521Pro tip: don’t be shy with the olive oil! It’ll help to get the outside of your burgers rich and crispy.IMG_0546 IMG_0553

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The finished product! PS — I used Dave’s Killer Bread whole grain burger buns because they’re free of additives and other junk. They also make sliced bread and other goodies and you can find it at your local Safeway, Whole Foods, etc!

Thanks Ashley for letting me collaborate with you on this delicious, easy, and FUN summertime meal!