Coco-nutty Kale Chips

Coconut Kale Chips

The best time to go to a farmer’s market is on a rainy day. There are no crowds, and the venders are eager to sell you everything they’ve got for a song. I took my parents to one of my local farmer’s markets during their trip this weekend, and we were lucky enough to have it stop raining right before we headed out, so we got the best of both worlds! We came home with armfuls of goodies, including two large bundles of kale, because one lovely vendor was having a buy one, get one free deal. It usually takes me over a week to finish my kale, so I wasn’t quite sure what I’d do with two.

My mom suggested Kale Chips, so we gave it a go! My ancient oven in my apartment is basically non-functional, so I rely on my incredible counter-top Smart Oven to do my baking. This meant I had to bake my kale chips in two batches, which allowed me to experiment with the flavors. Another challenge I faced due to my tiny apartment kitchen is that I don’t have a salad spinner, since there is no more room to store a large uni-tasking tool. I learned a trick that all you salad-spinnerless folks would enjoy:

  • Place the wet leaves on a thin kitchen towel.
  • Grab the found corners of the towel to create a little basket for the leaves.
  • Now swing your arms around in a circle like a maniac.
  • The water will be drawn out and will spray everything in your kitchen with kale-scented water.

It actually works wonderfully, but make sure to do this outside!

Make sure the leaves are as dry as possible. After I did my crazy swinging rain dance, I removed the stems and let the leaves air dry.

Kale Leaves

My first batch was just olive oil and sea salt, but it fell a little flat for me. I think I needed something to cover the still perceptible bitterness of the kale. Taking inspiration from the crispy kale bowl I made recently, I decided to add coconut and toasted sesame oil. It definitely did the trick for me!

Coco-nutty Kale Chips

  • 1 bunch kale
  • 2 Tbs shredded unsweetened coconut
  • 1 tsp toasted sesame oil
  • 3 tsp olive oil
  • sea salt to taste

Preheat oven to 275 degrees.

Remove stems, wash and very thoroughly dry the kale leaves. Mix together the sesame and the olive oil. Place half of the oil in your hands, and massage it into the kale, so that each leaf is completely coated. Use more of the oil as needed. Add coconut flakes and stir well.

Spread evenly on a non-stick baking sheet, ideally covered in parchment paper (but not necessary). Bake for 15-20 minutes, stirring at least once. You may need to remove some crispy leaves early to ensure they don’t burn. Sprinkle sea salt to taste.

Coconut Kale Chips

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Smokey Sweet Carrot Hummus

Roasted Carrot Hummus

Hummus is one of my go-to dishes when attending or holding a get-together. It’s incredibly easy, and yet people are endlessly amazed and impressed by it. People seem to think it is difficult to make, and until I tried making it, I did too! Now, I think I make hummus on nearly a weekly basis, using it as a healthy snack, sandwich spread or salad topping. I make it a little different each time, so I never get bored.

Today, I was craving something lighter and sweeter than my usual spicy garlic variety. I remembered this carrot hummus from Fat Free Vegan, and decided to give carrots a try. I love dipping raw carrots in my hummus, so I figured roasted ones would be even better. And it was! The sweetness that the carrots gave just begged for a smokey counterpart, so I added some smoked paprika.

I roasted the carrots along with some other leftover vegetables, and I ate the veggies while I prepared the hummus. After the hummus was finished, I snacked on it with the remaining carrots. Best lunch ever!

Vegetables ready to be roastedRoasted Carrots

Smokey Sweet Carrot Hummus

  • 2 Medium carrots (about 1.5 cups chopped
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 cloves garlic
  • 1 Tbs toasted sesame oil
  • 1 Tbs tahini
  • 1 Tbs lemon juice
  • 1 1/2 tsp smoked paprika
  • 1 tsp salt
  • Water as needed, approx. 6 Tbs

Preheat oven to 400 degrees.

Chop the carrots into 2 inch chunks. Spread evenly in non-stick pan, and lightly coat with oil.  Roast for 50 minutes, or until tender. After 25 minutes, coat peeled garlic cloves in oil, wrap in tinfoil (make a little package) and place with carrots. Optionally, leave raw for a spicier hummus.

Combine garbanzo beans and the rest of the ingredients in a blender or food processor. Blend until smooth, adding water as needed. After carrots and garlic have finished roasting and cooled slightly, add to hummus and blend well.


Nutritional Info: per 2 Tbs: 40 cals, 1.5g fat

Roasted Carrot Hummus

Toasted Flax Seeds

Toasted (or roasted) Flax Seeds

I love flax seeds. Those little itty bitty seeds are so packed with nutrition and flavor. They are rich in B vitamins, magnesium, manganese, and are loaded with fiber. But most of all, they are rich in Omega-3 Fatty Acids. Omega-3 Fatty Acids are anti-inflammatory, and can’t be synthesized in the human body, so it’s important that you consume them as part of your diet.

While the best way to maximize the nutrition of flax seeds is raw and ground, there is more to life than just nutrition, right? Toasted (or roasted) flax seeds are incredibly flavorful, like a cross between sunflower seeds and pumpkin seeds. It takes just a few minutes to toast the seeds, and you can use these crunchy delights in an infinite amount of ways. Sprinkle them on yogurt, oatmeal, peanut butter toast, ice cream, hummus, the list goes on. I even may have started to eat them by the spoonful… Just maybe.

Toasted Flax Seeds

When toasting, the seeds will begin to crackle and pop, much like popcorn

Toasted (or Roasted) Flax Seeds

  • 1/2 cup flax seeds

Heat up a non-stick pan on medium heat. Once hot, pour flax seeds into dry pan. Stir seeds continuously for 3-5 minutes. Seeds will begin to crackle and pop, much like popcorn. Continue stirring until seeds are fragrant.

Remove from heat and pour into a heat-safe dish. Stir seeds as they cool down. Enjoy!

Toasted Flax Seeds

Crispy Apple Chips

Baked Apple Chips

Mmmm, sweet and crispy

Last Sunday I discovered that my neighborhood has a small (tiny!) Farmer’s Market just a few blocks away. Serendipity! One of my favorite finds was a big bag of “cosmetically challenged” apples. These apple were funny shaped, scarred or small, but were still loveable. I couldn’t resist, especially since a large bag was about the same price as two apples at my local big-box grocery store.

But what was I to do with all those apples? I ate most of them raw (with peanut butter, mmmmmm), and made a few apple-kiwi-kale smoothies. But at the end of the week, I still had one big, beautifully-ugly apple left. Looking for something different, I decided it’s time to try out apple chips! I am still recovering from a Girl Scout cookie overload, so I opted to keep these simple and without extra sweetener.

Apple Slices

Hard not to eat these BEFORE baking!


Apple Chips

  • 1 or 2 large apples, rinsed and patted dry

Preheat oven to 200 degrees F.

Slice apple as thin as possible. I used my beloved mandoline at the thinnest setting, but you can use a good kitchen knife too. Don’t bother coring the apple, since the seeds will fall right out, and you get an adorable star shape, too!

If you are making a large batch with multiple apples, I recommend letting the apple slices sit in a bowl of water and a squirt of lemon juice while cutting so they don’t brown. Don’t toss the water out though! You can drink it as a lovely apple-infused water while you are waiting for the apples to bake.

Lay the slices on parchment paper or a pan lightly sprayed with cooking oil. Bake for about 2 hours until dry, flipping the chips over about halfway though. The baking time will vary depending on how thin the slices are, so check after each hour to see.

Nutritional Info: 1 large apple: 100 cals, 22g sugar, 0.5g protein, 17% dv vit c