Pineapple Kale Lime Smoothie

Well it's been about a month now since I got a Vitamix and it's been a pretty great month of smoothies. My quote for this one off of my instagram was "those that 'green' together stay together" and me and my hubs have been enjoying the green together and I would have to say from personal experience that our love goes strong...:)

My favorite one is continually this green smoothie combo of frozen pineapple, kale, cilantro, and LIME. It makes it so fresh and sweet and great every damn time! So in effort to share with you my most favorite combo {for now ;)} I tried to write down estimates so that you can create it for yourself. And here's what I got...

Pineapple Kale Lime Smoothie Recipe

{gluten, dairy, nut, seed, egg, sugar-free, vegan}

1-2 cups of frozen pineapple

1-2 frozen bananas 

1 small organic lime, washed and diced (or you can use 1/4 cup pure lime juice)

1-2 cups of pineapple juice

1-2 cups of coconut milk beverage

2-3 cups of washed and roughly chopped FRESH kale leaves and stalks

1 cup of FRESH cilantro leaves and stalks

optional addition: protein powder of choice 

(my go-to's are vital protein collagen powder or rice protein powder)

Blend in a high powered blender... this serves our family of four actually, but could be for 2 grown adults with big kid cups too :)

I have been enjoying this combo for breakfast this week and I've been waiting for it to get old and it hasn't yet- so until that happens I will be enjoying this combo on the back deck in the sunshine... :)

Hope you are well and finding balance this week.
Much love as always, xoxo

Greens & Herb Nut-Free Pesto (vegan)

Well, we all knew it would happen. The early spring tempts are back to normal here. No more air conditioning in March. And, sadly there is going to be a freeze tonight in most of the general area. So we'll see how the fruit tree blossoms hold up. Michigan makes 100's of millions of dollars growing fruit and it would be so sad to see so much of the harvest lost. I don't know that much about growing fruit trees, but I know farming in general demands a lot of faith and patience. I'm only a second year gardener so I have lots to learn, but I do know so much of the process just asks for you to be on your knees hoping for the best. I am getting so excited for plating our urban garden this year. We are doubling our space and hoping to plant so much more. Oooooo the impending excitement of the garden is half the fun...

Also, I was surprised to see some of my herbs from last year pop up in the last few weeks. I'm not sure if they just never died in the light not-so-cold winter, or if they are perennials [see...gardening is a never-ending learning experience!]. Well, I know my sage and oregano are perennials, but my parsley and kale popped up again too. So this pesto is made from the fresh herbs in my own yard as a hearty-happy welcome to spring and fresh food from the ground. Just look how green that pesto is! So wonderful and fabulous in every way. And, I made this pesto nut-free and dairy-free too for the allergen-free soul like me. This recipe is a little soupy-er than the average pesto, but the added seeds and oats really help cream up the mixture and make it worth drizzling over fresh, warm gluten-free pasta. If you add the nutritional yeast then you will not miss the parmasean too much as well. I think this sauce is the best with warmed freshly cooked pasta, but you could also try it as a dip for GF bread or crackers, salad dressing or whatever else you would like to make super green!

Greens and Herb Nut-Free Pesto Sauce Recipe
2 cups of mixed fresh greens: Kale, Spinach, Chard
(or add some Dandelion or Nettles for extra goodness!)
1 cup of mixed fresh herbs: Parsley, Oregano, Sage, Cilantro, Basil
1/2 cup of extra virgin olive oil
1/2 cup of pure water
juice from 1 fresh lemon
2-3 grated garlic cloves (or 2 ts. dried garlic powder)
3 TB of gluten-free rolled oats
3 TB of raw sunflower seeds
1 TB of maple syrup (optional for sweetness)
1 TB of nutritional yeast (optional as a cheese sub)
1 ts. of sea salt
1/2 ts. of cracked black pepper

Put all of the above ingredients in a high powered blender or food processor. If you are worried your blender won't blend the oats, seeds and garlic super fine, then place those as the bottom of the blender and pour the oil and water over them with the greens and herbs washed and chopped on top. Blend well together until you get a thick and creamy pesto sauce mixture. 


This sauce is meant to stay raw and drizzle over hot gluten-free pasta (tinkyada brown rice is my favorite). But this sauce can be used however you may use a traditional pesto sauce. 


If you do not love the taste of extra virgin olive oil you can sub some or all of the oil for grapeseed oil. If you can tolerate and like nuts then don't add the sunflower seeds and oats and just add a 1/3 cup of pine nuts or walnuts to do the job.


Use generously over pasta and keep the remains in a glass, air-tight container in the fridge to use again. You should get about 2 cups of pesto sauce from this recipe. 

Bitter greens and fresh herbs are perfect this time of year to help detox and purify your blood. If you are over-concerned about the oils of the pesto than you can remember that pure good-fats are also important to the process of detoxing and building up a healthy body too. Here is a great post on Whole Life Nutrition's blog about spring greens and all that they do to help clean up your liver and gallbladder. Who wouldn't benefit from more greens in their life?!

Hope you are enjoying all the green this spring and finding new ways to stimulate and clean out your digestion. It is so worth it to have a body that is detoxing naturally and running smoothly.

Hope you find lots of green and light in your life today!

Much love to you!

Coconut Shamrock Shake (vegan)

This past week I had the stomach flu bug of some sort. Terrible in a word. It takes days to feel normal again and when you have celiac disease and plenty of other sensitivities it only adds to the misery. It was a good reminder to me though of how important our health is. How important food is for your body. How food is medicine. Even when you can't keep the dang stuff in your stomach to last through the hour. But, I guess being sick really reminded me of how our bodies are an amazing ecosystem. They contain so many systems all going on at the same time and to have them all run smoothly you really need to give it all you can. Lots of vitamins, rest, and lovin'. And this time of year our bodies are ready for some spring cleaning. Just like the yard, basement and house. Your body needs to do some cleaning and get out the gunk from the more sedentary months of winter. So as I try and recover from a bug in the gut I have been extra careful this week to digest foods that will bring more minerals, vitamins and life back to my ecosystem. 

This yummy green shake is a reminder of just that. The bitter greens and chlorophyll help clean your cells and bring more oxygen to your body. And that's just a jump start. They continue to help your bones, your blood and your whole being. 

Not to mention...It's a special time of year of green popping up everywhere. New growth and new life. Or it's possible you may be driving by the advertisements for a something-shamrock-green-something at the 'golden arches'. Something I remember from my younger years. Something you really only like to think about this time of year. And, if you are a mom trying to get your kids to eat more 'green' this may be a fun way to celebrate spring or st. patty's day. So make a REAL green milkshake at home with a tasty combo of fresh greens, mint and some creamy coconut deliciousness.

Homemade Coconut Shamrock Shake (vegan-style)

8-10 washed small kale leaves

1 heaping cup of washed spinach leaves

2 cups of unsweetened homemade canned pears

2 cups of pear juice from homemade canned pears

1 can of chilled coconut milk 

1 ts. of organic peppermint flavoring (or use fresh mint to your taste)

30-35 drops of liquid stevia extract (or use ground stevia powder to your taste)

Blend the above ingredients in a high power blender until your shake is smooth and creamy. Serve right away. Or if you prefer chill it up in the freezer, or even leave it to make a coconut green ice cream. This recipe makes enough for 4 people to have about a 8-10 ounce shake.

Some notes:

*If you do not have canned pears from last fall, then you can use 2 cups of frozen pears thawed just a bit. Then add juice/water till you get a smooth consistency. Of you can try using fresh pears as well, just eyeball the fresh to be between 2-3 cups and use water or juice to get the consistency you desire. 

*You can use fresh mint to your taste, but I liked using the flavoring as well because it really brings out the flavor. It is just peppermint oil with a little sunflower oil  as well. Super simple and it makes it taste so fresh as well.

*I used stevia to avoid sugars. But you could easy add honey or maple instead. Or soak 4-6 dates to add to the mix as well to sweeten it up. 

Well, that is something green I will be enjoying this March. I hope to see some fresh and local greens in the coming weeks and looking forward to planting my own soon. Here is another great GREEN juice recipe from a local friend and blogger that I just love. Hope you are finding new ways to add more green to your life and let the spring cleaning begin.

Much love and life to you today!

Maple Green Beans with Caramelized Apples

What a combo! Caramelized apples, onions and then tossed with tender and fresh green beans. Once you have this simple green bean dish you will not be wishing for some creamy green bean casserole. I know, it's true, I used to love the "traditional" green bean casserole. You know the one you eat maybe only once a year at Thanksgiving dinner. Yeah, that one, with the crispy onion tops. Yes, there is something about tradition, but I promise this dish will fulfill all of your desires in a green bean dish. It's crisp, fresh, healthy and full of flavor. Perfect for any fall feast, and could even be made into a great dinner dish on it's own.

Just look at those flavors and colors. Green beans are one of my most favorite veggies. Mostly because I love the texture and the first bite into a freshly picked and steamed beans. Crisp and crunchy. And, I love their gorgeous green color. But really, I think this simple combo of apples and green beans is the perfect addition to your Thanksgiving feast. That is why I am sharing this dish with you now, and you can also look for it on my Thanksgiving Menu line-up (that will be coming in the next post!)

The great thing about this simple green bean dish is that it can be made in minutes. With all the other craziness of preparing the Thanksgiving feast, you need to have one simpler side that is better than canned apples or beans. This is your trump card. Plus, fresh or frozen green beans are so very simple to prepare. No cutting, no pealing...so simple. I love fresh beans, but I have also bought some great frozen organic beans at Costco in the freezer section. 

This dish will have everyone ooooing and ahhhing with the great fresh fall flavors and whether you are planning a turkey or not, this dish may steal the show. I have been making this dish for a few weeks now with all the fresh apples, but now that Thanksgiving is almost here I decided this is a must for the feast. A gluten-free Thanksgiving doesn't need to be frustrating, difficult or "impossible". This simple, fresh side is a good reminder that eating gluten-free is actually an amazing journey of eating fresh and delicious food. Celebrate and be thankful, friends!

Maple Green Beans with Caramelized Apples Recipe
2-3 TB of olive oil
1 medium sweet onion, or 4 large shallots
2 medium-large apples cored, and thinly sliced (I used 3 small Empire apples)
2 pounds of organic fresh or frozen green beans
2 TB of pure maple syrup
2 TB of apple cider (or orange juice) *If you want more tangy, use apple cider vinegar instead*
sea salt and cracked black pepper for topping and taste
1/4 cup of roasted pumpkin seeds or slivered almonds for topping


optional ingredients: fresh sage, dried craisins or raisins


First, in a large skillet or pan drizzle some olive oil and saute the onions and apples. Let them saute on medium to low heat to not burn, but to caramelize and turn golden and soft. Then, bring a large pot to a boil and sprinkle some sea salt. Add green beans to the boiling water and do a quick 3-4 minute boil with the beans...until they are tender, but still crunchy crisp.  Or, you can also steam the beans for about 4 minutes if you prefer. 


Lastly, add the tender green beans to the large skillet with the onions and apples, Then add the cider (or vinegar), maple syrup and salt and pepper. Stir all together and let cook over the heat for just a minute to blend all of the flavors. Then you can toss some fresh roasted pumpkin seeds or slivered almonds to the top of the dish to serve. If you prefer to add more oil (or butter if you prefer) or syrup for more saucy flavor, then go for it. Also, I have a lot of fresh sage on hand that I thought about adding just a sprinkle of to add some more flavor. I didn't add it to the recipe though because I didn't want the sage flavor to overpower the caramelized onions and apples. So add some fresh herbs only if you like. 


Serve with dinner as a side, or pour over some quinoa and chickpeas for a nice dinner plate. This recipe will serve about 6-8 people as a side dish. 

Ok, friends... I had to post this simple and amazing recipe before I posted my Thanksgiving line-up. I am planning to roll that out by Friday and looking forward to sharing my favorites, some other's favorites and a little bit of thanks-givings-of my own.

Much love to you today!

Tahini Roasted Kale Chips

Tahini roasted anything is good. So why not roast your kale with a touch of tahini and make an easy snack that is green and packed full of vitamins and goodness? Why not, right?! 

Kale is full of vitamin K, C and A- all essential vitamins for your immune system and blood. Good to keep you strong and full of energy. And, great this time of year when the cold germs are everywhere and the busy-ness of the holiday season quickly approaches. Kale is dubbed a super-food by modern nutritionists and has been said to be a healing agent against digestive issues. But really why wouldn't it be? Hello- it's green and totally seems like the healthiest green thing to eat on the planet.

Also, it is November and I still have kale growing in my garden, in fact, besides a few herbs, it is the only thing growing in my whole yard. It is the heartiest green I have ever seen. I look in the backyard and I see tons of dead leaves, brush and an obscene hole of where the garden once was... and then I spot the green beacon of life coming from the kale plants. They still stand strong and green, in fact they look brighter and greener now than in August. So, they stand there green in the dead backyard as a reminder that we must eat our greens. And with a touch of tahini and a few spices, these "kale chips" are perfect for eating straight from the oven as a snack or topping on a soup or salad or even as a side dish for lunch or dinner. Plus, the added fats in the tahini (and oils) helps your body digest the nutrients in the kale better. It makes the vitamins more soluble and that is always a good reminder when eating your greens.

Tahini Roasted Kale Chips (vegan)

1 large  bunch of curly or lactino kale (about 4 cups of washed, deveined and chopped leaves)
3 TB of natural tahini (not sesame seed butter because it is too thick) you just want an oily-natural-tahini
*drizzle of olive oil if your tahini doesn't have any naturally occurring sesame oils
1 ts. of ground paprika
1 ts. of ground garlic powder
1/2 ts. (or more if you like it hot) of black pepper or cayenne pepper
1 ts. of wheat free tamari sauce
1 TB of pure maple syrup
dash of sea salt if you like

First, wash and de-vein your kale leaves and make sure you pat the leaves dry with towel. You get less soggy and crispier kale chips with drier leaves. Roasting clean, dry and crisp leaves is key!


Mix all of the above ingredients in a large mixing bowl. Make sure you chop the kale leaves to be more bite size if you want to make "chips". The tahini you use should and must be a natural variety that has lots of naturally occurring oils coming from it. If you use a thicker tahini, I suggest you drizzle just a touch of olive oil to get the tahini spread over all of the leaves. Add the spices and thoroughly blend over all of the leaves. Spread out the coated kale leaves on a baking sheet. Spread thin and don't double up the leaves too much. Then put in a preheated 350 degree oven for 15 minutes, then turn over the leaves and bake again for 10-15 minutes, until they are crispy to your liking. Then, let cool just a minute and eat!

This way of eating kale is so addicting. You can't stop popping the leaves in your mouth. But I guess that isn't such a bad thing! Much rather being addicted to green chips than fried chips or fake foods. This is a perfect snack for kiddos and an after school boost.

I am hoping my kale will keep growing until December (or at least until the snow starts falling)! Kale is one of my most favorite vegetables to add to everything. And, my baby loves it too. I guess it is as they say, monkey see monkey do. And I really hope my little monkey continues to enjoy all the green things that I do. What's your favorite way to eat kale or roast kale?

Hope you have a great day and stay warm and healthy!

Much love!

Creamy Kale Walnut Rice (vegan)

This recipe could be called 'green rice' because it is so green! But I thought I would title it with some of it's ingredients so that truth be told where it's color comes from. It is a simple, yet complex combo of flavors that is also a colorful green in celebration of spring. I have been keeping busy with getting ready for our garden, yet, with all this rain and colder temps this week it's been better to stay mostly inside and daydream from the window with my baby. I am not complaining about the rain though, we need it here. If we want moist and ready-to-dig soil, then we gotta enjoy this rain first. Although...I do think I need to get myself a snazzy-cute pair of rain boots when it is time to actually get out there..... Hmmm, this is a hint for my husband since my birthday is a few weeks away.....;)

But, in the meantime I am using some great green ingredients to make a creamy side or even a meal if you so desire... This recipe was inspired by some of my most favorite foods, along with what is laying around in my fridge and needs to get used. So, friends, here we go...

Creamy Kale Walnut Rice Recipe (vegan)

First, if you do not have 3-4 cups of leftover brown rice in your fridge like me, you will have to make some fresh on the stove. I always soak rice for 4-8 hours before cooking, (just cover rice in a bowl with pure water, rinse and then cook like usual). I usually cook a batch every/other week or so and have some ready in the fridge to use with soups, salads and ect. So, I make 2 cups dry at a time, but this recipe will use about 3-4 cups of cooked brown rice, so if you are just making rice for this recipe, then make 1 1/2 cup of dry rice with 3 cups of water.

Second, You want to assemble the ingredients for the creamy sauce, so this is what you need:

1 1/2 cup of chopped lactino kale leaves

1 cup of chopped raw walnuts

1/4-1/2 cup of fresh chopped basil, or 1 TB or so of dried basil

1-2 cloves of minced garlic, or more if you love garlic. You can use dried garlic as well, about 2 ts. of dried garlic powder

1 ts. of dried oregano

1 ts. of dried marjoram

1/2 cup of water

1/4 cup of olive oil

1 TB of fresh lemon juice

1 ts. of sea salt or to your taste

1 ts. of cracked black pepper or to your taste

Put all of the above ingredients in a food processor, blender or magic bullet and blend on high to whip up a creamy green sauce. It should be a thick creamy substance when done, and if you need to add a touch more water or oil to get it moving in the blender, then do a spoonful at a time to get it moving to blend better. Then you have your sauce made and ready for mixing.

Lastly, steam/cook 1-2 cups of green beans, or sweet peas.

Put it all together: Combine in a large bowl the 3-4 cups of warm cooked rice, the sauce you blended and the steamed beans or peas. If you are stirring together cold rice and veggies, then I suggest you stir the rice, sauce and steamed veggie together on the stove to get warm together. The dish is done when it is all stirred and warmed together. Serve warm, not super hot... so that you can enjoy the flavors together. This is a great side, but if you want to add a protein to it or with it, then you have a whole dish as well.

Some toppings for this dish:

fresh basil

squeeze of lemon

pine nuts

chopped raw walnuts

favorite Italian cheese or vegan cheese

There you have it. I hope I didn't miss anything. It is really not that hard to make, just a few steps and mix it all together for the dish. Have rice, blend sauce and add veggie. Viola you are done! So, friends, I hope you enjoy this super green recipe. Hopefully this green dish will continue to encourage us as out grass starts to turn green again and the plants are ready for planting. I love this time of year....

Much love to you today!

Stephanie

Chickpea Patties Salad with Lemon Tahini Dressing

Summer is fully upon us. Can you believe it? July is almost over and the heat is still sizzling. They say this is the hottest summer on record all over the globe. Interesting...and good to hear that I am pregnant on such a summer :) I will have to make sure to let my little one know that I had "suffered" such heat. Really though, it is hot enough to really crave some fresh foods. So, how about a salad? Not just any salad of course. How about something crispy and full of flavor. Some to dress up that summer grilled meal or get together...

This recipe was an experiment for me. Although, because chickpeas (garbanzo beans) are naturally gluten-free I thought this may not be much of a stretch in the gluten-free dept. I always love finding a new way to do salad, especially in the summer when you have abundant greens and veggies. So, here we go...

Homemade Chickpea Patties (falafel) Recipe:

1 15 ounce can of chick peas (garbanzo beans)

1 medium chopped yellow or sweet onion

2-3 garlic cloves

3 TB of fresh parsley

1 TB of fresh thyme

1 TB of fresh sage

1 ts. of paprika

1 ts. of ground coriander

1 ts. of ground cumin

1/4 cup of rice flour, or millet flour

1 ts. of black pepper

1 ts. of sea salt

Put all of the above ingredients in a food processor or blender. Chop and blend for a few seconds until everything is blended well. If you want them a little more chunky then be careful not to over do it with the blending, but if you want them to be creamier, then blend till your heart is content.

Then, drizzle some olive oil in a frying pan or cast iron pan. Let it warm up and make sure you have enough oil in the pan not to have the patties stick. Then form a ping ball sized ball in your spoon and drop it in the hot-oiled pan. Fry on each side for a minute or so until it is fried and cooked through. Make sure to cook on a lower heat once you get them into the pan.... slower is better to make it crispier and also to cook all the way through. They will be crispy on the outside and a bit moist on the inside. Imagine you are making little chickpea pancakes...
Now, to dress up a fresh greens salad.

I used:

1 head of green (or red) leaf lettuce

add some fresh cut spinach if you want more greens

1 cucumber chopped

1 green pepper chopped

2 carrots pealed into strips

Add other veggies, tomatoes or herbs to dress it up to your desire.

Homemade Lemon-Tahini Dressing Recipe:

1/3 cup of tahini (ground sesame seeds with oil)

1 fresh squeezed lemon full of juice (1/4 cup amount)

1/3 cup of drizzled extra virgin olive oil (slowly add to emulsify)

1 ts. of paprika

1 ts. of sea salt

1 ts. of cracked black pepper

Make sure you use a tahini that is in its natural state that you can see the oil separation in the jar and it is oily enough to use some of the oil and ground sesame seeds. Whisk all the above ingredients in a bowl, adding the oil slowly to emulsify the oil and whip the dressing into a creamy substance.

Dress the salad with the fresh chickpea patties and dressing. You can either dress the whole salad in a serving bowl ready to serve, or individual bowls so that each person can decide the amounts of patties and dressing. Then, enjoy!!! It is a perfect summer salad with a touch of crispy flavor-full goodness.

Much love to you!

This recipe is linked on The Nourishing Gourmet's Thursday Pennywise Platter, check it out!

Almond Kale Crusted Chicken (plus bonus leftover recipe)

Here is the recipe I promised that I made alongside the tahini roasted carrots they other night for dinner. It was my way of being resourceful and using up some of the left over ingredients in the pantry and fridge. I had some kale that needed to get eaten and some chicken I needed to cook. So, something good always comes from having to be resourceful and creative. It seems that if your focus is making healthy, nutritious food for you and your family then you really give all you got to using the best ingredients without wasting anything.

Kale or other greens are a great way to make a kind of "pesto" sauce if you are lacking the fresh basil or other fresh herbs. So, this is a way to use the nutritious greens in other ways that you might not traditionally think of. It's rich with flavor and you can almost taste the goodness going through your body. Once you turn away from frozen dinners, packaged foods and start feeding your body whole food ingredients, you will start to really crave the goodness they have to offer. The vitamins, minerals, folic acid, and the lists goes on.... why would we ever want anything else? Good question!

Kale Paste Recipe:

1 to 1-1/2 cups of packed fresh kale leaves (I used curly kale)

3 cloves of garlic

1/4 cup of pine nuts (or walnuts or even sliced almonds)

1/3 cup of olive oil, ghee or even pasture-fed cow butter

1 ts. of salt

1 ts. of agave nectar

1 ts. of cracked pepper

1 ts-1 TB of water

Use a magic bullet, a vita-mix, or a smaller food processor, and put all of the ingredients in the mixer and blend for up to one minute to fully blend and whip up the leaves and garlic. Once it is done blending it will be kinda like a "pesto" sauce paste.

Brush or rub the paste all over 1-2 pounds of raw chicken breasts or tenderloins. Rub the paste on thick, and even add any last spoonfuls of it into the pan to bake alongside the chicken. I used a 12x9 Pyrex glass pan to bake my chicken in. Then sprinkle a half cups worth of almond meal (grind up raw almonds in a coffee grinder or food processor) all over the green covered chicken. The chicken will not longer be covered alone in the green paste, but will be fully covered in the almond meal. Bake at 350 degrees for 35 minutes or until no longer pink or raw.

Then once baked to completion, serve with side of gluten-free rice pasta, and a veggie (tahini carrots). A dinner that is complete with satisfying nutrition. It almost tastes like a chicken pesto Parmesan dinner. I made Tinkyada brown rice pasta to go with mine and then I had great leftover for the next day....

Bonus Leftover Recipe

Kale Pesto "Faux Parmesan" Chicken

I don't know about you, but I love to cook enough of one meal to make for 2 meals. So, yes, I do enjoy leftovers, especially when you can morph something great from the night before into a simple tasty lunch/dinner the next day. Great for a weekend rest if you make the big meal on Saturday and then have the leftover for a simple and restful Sunday. The kitchen needs rest too ya know. So here what I came up with...

Use leftover Kale Almond Crusted Chicken (3-4 smaller chicken breast pieces) and chop them into about 2 cups of chicken bite sized pieces. They are cooked already so the 2nd process of cooking is really just re-warming on the stove top...

Use either the left overs from the package of the 16 ounce Tinkyada spaghetti pasta from the night before, or cook up about 12 ounces of freshly made Tinkyada pasta. Between me and my husband we ate about 4-6 ounces of pasta from the night before and then I used the rest from the 16 ounce package the next day.

So, use the chopped up chicken and leftover kale paste. Put in a large frying pan with a tablespoon or so of olive oil. Then add the leftover pasta, or freshly cooked pasta with another tablespoon of olive oil. Stir constantly to get the kale sauce from the chicken and the noodles blend well. There will be a light pesto sauce forming over the whole dish and add a few dashes of fresh sea salt and black pepper. Then lastly add another 1/2 cup of freshly ground almond meal. The nuts add a sweet, rich flavor that makes you feel like you added some fresh Parmesan cheese. I swear it tastes as if I was eating fresh cheese myself, or maybe it has been a while that I forgot the real tastes of Parmesan, but in all honesty if you are looking for something to taste like a traditional Italian meal delite, then try this one out! Cook on the stove top for about 5- 10 minutes until the noodles and chicken are fully warmed and ready to serve. Also, optional ideas for adding more veggies, use some of your leftover roasted carrots or add some roasted tomatoes, zucchini or other favorite pasta veggie another with the stove-top warm-up.

So the next day the leftovers were a hit and tastes different than the night before, very yummy, and simple. A great way to make your meals stretch. I, personally, am trying to find ways to be more resourceful in the kitchen and let the nutrition and budget get stretched beyond one meal. Hope you enjoy, and let me know if this is something you find helpful or if you have any great ideas for leftovers?

Much love to you today!

Baked Kale Chips

This is a simple way to get some extra greens into you diet. Toast up some curly kale leaves and within minutes you have some "chips" to crunch and munch. It is a great way to really get the salty crunch snacky fix without opening a bag of Lay's potato chips. If you are looking to add fiber, you got it. If you are looking to add energy and oxygen to your cells, this is the snack.



I sometimes struggle with how to consume more greens in my diet. I do drink a lot of green and herbal tea, chlorophyll water and try to add spinach salads or greens smoothies when I can, but sometimes you just get bored, ya know. This snack is different and it is not bitter-yucky tasting like you might think. It is a sweet salty crispy delite. Try it, you might like them. It's easy, fast and cheap.... really what more can you ask for in a snack?


If you are following a new year detox from sugars, dairy, bad fats or what else, this is a snack you don't have to throw out the door. I have not been doing a major drastic cleanse or detox this January, just eliminating some of the allergen foods or trying to add in green veggies as much as possible. Yes, this hard in the middle of winter in very cold Michigan. So, you get what you can, and be creative with what you got. If you are looking to have more energy, or simple just have regular digestion... I would encourage you to try and add more greens and fiber to your diet. Not fake fiber bars, or fake fiber water... seriously do you think you can drink fiber, weird. But the real food kind of fix. Real green leaves and real whole grains that you have to make from scratch. Those are the foods we should invest our money and time in. Besides it wouldn't hurt to slow down for a bit and make a pot of brown rice. Part of the benefit is actually taking the time to slow down and prepare from scratch. It's an exercise of the time and a good practice to try and add more to your life. So here we go... the simple ingredients to make baked kale chips.



Baked Kale Chips
1 "head" or bunch of organic curly green kale (you can try other kale varieties as well)
1 TB of extra virgin olive oil
1 ts. of balsamic vinegar
1 ts. of sea salt
dash of cracked pepper, cayenne pepper, or sesame seeds if you so desire some more spice

You could add different oils or vinegar as well if you are looking to make a variation... like rice vinegar, or sesame oil, or grape seed oil. Really use what you have. Just make sure to stay away from trans fat oils. Using unrefined organic oils are the best and keep you cleaner.

Wash kale leaves thoroughly under clean water and then cut off the stems (use for a soup, broth or stew), then cut or tear the large leaves into bite sized chips and put in a bowl. Mix by hand the oil, vinegar, salt and pepper and then lay out on a cookie sheet (with parchment paper) to bake at 375 for 8 minutes on each side. If you need to bake longer to crisp up to your desired texture, then go for it. I kinda like them a little crispier myself. You will want to have them cool down and "dry" out for a few minutes before eating. Also, to store them you may want to not put them in a closed container too quickly because the moisture will cause them to be less crispy. Not that you are going to need to store them ;) Now Enjoy!