So. Kale Chips are Awesome. Easy to Make too. So here you go~
- 1 bunch kale
- 1 tbsp olive oil
- 1 tsp seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C).
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Another soup recipe to share! I’m big on soups, and it’s made being vegetarian for the next bit VERY easy for me. They’re nutritious and really tasty (and filling). I picked up some beets a few weeks ago when grocery shopping and Figured I’d make some Beet Soup. So, here you go!
Ingredients (serves 4)
- 1/2 tsp olive oil
- 1/2 cup onion (chopped)
- 2 cups vegetable broth (I use organic)
- 1 cup water
- 1/8 tsp black pepper (freshly ground)
- 1 1/2 beets (peeled and halved)
- 1 potato (peeled and halved crosswise)
- 1 bay leaf
- 1/2 tsp lemon juice
- 4 tsps reduced-fat sour cream
- Heat a pan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
- Place broth mixture in blender or food processor; process until smooth. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Top with soup cream. (I actually added a bit of soup cream to the blender and blended it in. You can do this if you wish)
Enjoy! And it’s roughly 50 calories per bowl (before the sour cream).
I’m picky with my sweets. I don’t just like all types of sweets just cause it has chocolate in it…or because it’s sugary. I do like my variety of desserts though. I like homemade chocolate chip cookies and I had never had the time or situation to really make them until now. I had some almonds on hand and figured I’d give it a go. And it turned out amazing, so I want to share these with you all ❤
Almond Chocolate Chip Cookies (this recipe is for a dozen)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt (I don’t add salt. I’m watching my sodium intake. Doesn’t seem to make a diff)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar
- 1 eggs
- 1/2 tsp vanilla extract
- 1/4 cup ground almonds
I added an extra ingredient or two, experimentally and it really turned up the flavor of the cookies. Unfortunately, I am selfish and won’t be sharing those secret ingredients 😛 But the ones listed is the basic things you’ll need. 😉
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- In a large bowl, combine the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Happy Eatings! ❤ Be good to your sweet tooth 🙂
These are perfect for breakfast. I usually eat two with a side of hot salsa. They’re both delicious and so easy to make. I also like that I make 6 of these and I can easily store them for the next couple of days. Leftovers!
1/2 cup feta
1 cup spinach
Spices(optional): Cayenne Pepper and/or Red Pepper Flakes. Add as much as you can handle 😛
1. Beat 8 eggs in a bowl.
2. Add in feta, spinach and spices. Mix well.
3. Spray a muffin tin and pour mixture into each spot.
4. Bake at 375 for about 40 minutes, or until eggs are fully cooked.
These are also great with a bit of hot salsa on the side, I find. If you can handle the heat 😛 Enjoy~
I abhor gelatin as fillings for pie. DETEST. Lol My grandmother has always made lemon meringue or lemon pie (which is lemon meringue pie…minus the meringue) without the use of gelatin. She always used lemon juice and Eagle Brand Sweetened Condensed Milk. It is far superior to using the gelatin. The gelatin is too tart and sweet, and too one-dimensional. Using the condensed milk in combination with the lemon juice makes it sweet (but not too sweet), tart but also smooth and creamy…and rich. There’s just no comparison between the two and I feel that I have to do my grandmother proud and show the world the proper way to make such a delicious pie. It is how she was taught and it’s how she taught me. I was originally going to make a lemon meringue pie, but I didn’t have the cream of tartar so…lol Plus, I never cared if there was meringue on the pie or not when I was growing up, I just ate the filling and crust 😛 So, i was okay without the meringue. You, of course, can make this pie and add meringue if you choose 😀
Lemon Pie (meringue pie): The Right Way ❤
- 1 pie shell (baked, graham cracker crust)
- 3 eggs yolks
- 14 ozs sweetened condensed milk (DO NOT USE GELATIIIIIIIIIIIIIIN. Thank you)
- 1/2 cup Lemon Juice
Pour into crust and bake for 15 minutes at 350 Degrees.
Let Cool in Fridge before Serving!
If you’ve never tried it, you just HAVE to. It’ll change your life, honestly. lol ❤
Ok. This is a masterpiece lol I don’t snack often, but every few days or so I’ll have something snack-like. I usually just go with spicy salsa and some chips, but I haven’t had queso dip in FOREVER. Seriously. So, I decided to make some in my crockpot. Best decision of the day. lol
Velveeta Cheese Block (I used 16 ounces; half of the whole block)
Salsa: I prefer the chunky salsa, less runny. I used the hottest salsa I had in the house. I love my mouth to feel like it’s peeling.
Morning Star Veggie Crumbles (or any other brand you prefer).
Jalapeno Peppers (Optional)
Spices: Cayenne Pepper, Crushed Red Pepper, Garlic Powder.
Cut up Velveeta into chunks and place in crock pot. Add Salsa, as much as you prefer. Turn crockpot on high and let cook for two hours; stirring occasionally. Once melted, I cooked the crumbles in a skillet and added to the pot along with the spices (to taste).. Enjoy!
I love Morning Star meatless products. ❤ I made these a few days ago and they were too amazing not to share. So, here it is:
Morning Star Tacos
2 Taco Shells or Flour/Corn Tortillas.
2/3 Cup Morning Star Meatless Crumbles
Shredded Cheese (I used a Mexican Blend)
Salsa (I used Hot…very very hot)
Whatever other taco ingredients you like
Spices: I used cayenne pepper, garlic powder and crushed red pepper flakes for mine, until it nearly burned the roof of my mouth off. Love it ❤ This, of course, is optional. Add whatever spices you like, to your liking. I just happen to like mine unimaginably hot.
Mix the Crumbles with your spices in a bowl, and add to a skillet. Cook Until Hot. Heat your tortilla, if you choose to. Add the crumbles, cheese, salsa, and all other ingredients. Enjoy 😀
It makes me sad when people stare at me blankly when I say I had meatless/soy tacos. How do you have tacos without meat? Easy. People manage to find ways to eat the same things everyone else does without having to have meat as the base of it all. Lol Think outside the box. Morning star is wonderful ❤
I LOVE pizza. As a Chicago native, I am partial to my deep dish pizza…however, there is nothing remotely healthy about it 😛 Though, deep dish pizza is not something I get on a normal basis if I get pizza. It’s usually for something special. On a normal basis, I generally will eat any kind of pizza. Anything from normal to thin crust. Before I started going on my vegetarian health kick, my favorite type of pizza was a thin crust pizza with pepperoni, feta cheese and garlic. Now, I gotta live without the pepperoni for the time being. No biggie, I love veggie pizza. I’ve been experimenting with different pizza recipes and here is one that I enjoyed. I hope you will as well.
- 10 ozs pizza crust
- 3 tbsps pesto (commercial)
- 1 34 cups plum tomato (slices)(I didn’t have any so I used peppers)
- 1 cup part-skim mozzarella cheese (shredded)(I used a bit more…)
- Preheat oven to 450°.
- Place pizza crust on a baking pan and spread pesto on top in a thin layer. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.
Ever since I got my own apartment, and having the ability to cook whatever I want (not something I was able to do at my University in the dorms…), I have been on a baking frenzy. Somewhat. Alright, maybe not…but I have been able to bake the things I have wanted to. I also love to experiment. Now that I’m not eating meat for the time being…and my quest for better health at the same time, I want to still enjoy the foods that I eat. I believe in balance. So, here is a balance for you guys lol This is a much better alternative to some of the breakfast pastries you could stuff into your oral cavity ❤ Also, don’t be afraid because you see the word Zucchini there. You won’t even taste them in it. Promise.
You will need:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan
- Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Add in zucchini, and chocolate chips. Fill each cup 2/3 full.
- Bake in preheated oven until a utensil inserted into the center of a muffin comes out clean, 20 to 25 minutes.
They’re like an indulgence…but they’re only about 210 calories per muffin. So I don’t feel bad at all munching on one, and you shouldn’t either ❤ If you try it, let me know how you like it. Or share a recipe if you have one~
I love potato latkes. This is a recipe I found on yummly.com, and I decided to give it a try for breakfast. They’re waaaaaaay better than your average potato latkes. I hope you’ll love this too.
2 1/2 cup Grated Zucchini
1 cup Peeled and Shredded Potatoes
1 Cup Shredded Carrot
3 Eggs, Beaten
1/2 Cup Parsley
1/2 Cup crumbled feta cheese
1/4 cup vegetable oil.
3/4 cup Matzo meal or flour
- Place the zucchini, potato and carrots in a colander, place paper towels over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels
Feel free to give these a try and let me know what you think. If you have any similar recipes, share those too! Happy Munchings 🙂