Baby Kale Chips

The people have (insta) voted and I have listened. 

I have attempted kale chips in the past and I've often had trouble getting that crunchy consistency without burning them to a crisp, so I was super excited when these were perfectly crispy and still green! This recipe uses olive oil spray (vs. olive oil from the bottle), which I think is important for getting an even distribution without weighing the chips down. I will admit that these are best when they're eaten day of. In other words, don't make them today for your dinner party this weekend. (Also maybe come up with a better menu for your dinner party). Anyway, recipe is here, I hope you enjoy!! 

Ingredients:

1. Fresh, Baby Kale
2. 1/4 Cup Sunflower Seeds
3. Kosher Salt 
4. 1 Tablespoon Nutritional Yeast 
5. Extra Virgin Olive Oil Spray 

Directions:

1. Preheat oven to 375 degrees F. 
2. Spray baking sheet with light coat of olive oil spray to prevent kale from sticking to sheet. Evenly distribute kale on baking sheet. Top with sunflower seeds and another spray (or two) of olive oil. You just want them to be lightly coated. Lightly salt them if they desired. 
3. Bake for ~15-18 minutes. They will shrink in size (don't be alarmed!) but take them out before they turn brown/black. 
4. Remove from tray and sprinkle nutritional yeast. 
5. Enjoy! 

Asian-Style Cruciferous Stir-Fry

If you've been following us for a bit, you probably know that we look for 3 main factors when we bring you a recipe: 1) Nutrition. We obviously strive to provide the healthiest recipes we possibly can. 2) Taste. If it doesn't taste good, it's not worth your time. 3) Convenience. We're busy, you're busy... we're not full-time chefs, and you're probably not either (but if you are, send us some inspo!!). The less time you spend in the kitchen, the more free time you have - we know! 

This Asian-Style Stir-Fry hits all 3 of these factors, PLUS, you can get creative on your own and add a few ingredients to spice it up! We bring this to you as a delicious side dish, but feel free to throw a fried egg (or two) on top and have it for brunch. OR mix it up with some grilled chicken and you have a stir-fry salad... sort of. Here's how we do it: 

Ingredients (serves 2):

• 4 cups shredded cabbage, kale, and Brussels Sprouts (note: you may buy this pre-shredded for convenience) 
• 3 cloves garlic, minced 
• 2 teaspoons olive oil 
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame seeds 
• Sriracha sauce 

Directions:

• Add olive oil to pan and turn on medium heat. Add minced garlic and allow to saute until it begins to brown. 
• Add shredded vegetables. Leave alone for about 1 minute, as vegetables will shrink in heat. Use spatula to mix in pan, to prevent veggies from sticking. After about 3 minutes, add sesame oil and soy sauce. Continue to mix together for about another 3 minutes. Allow to cook until vegetables begin to brown. 
• Add stir-fry to serving plate and top with Sesame seeds. May add optional dash of sriracha for extra spicy flavor!