Okay, ya'll, this is probably one of the easiest healthy snacks going - and it is so good I couldn't get Jeff and the boys to leave them alone to serve with supper tonight! Kale Crisps taste a bit like potato chips (as told to me by Maestro), take just a couple of minutes to throw together and about twenty minutes in the oven. Leave them out on the counter for hungry snackers and I promise they'll disappear - and you'll be happy knowing that they're eating healthy and not potato-chip crunchy. For you home gardeners - kale is a cinch to grow a LOT at once, you do have to keep an eye for worm infestations though - they love it too!
I served them on top of and alongside a very pungent garlic-mashed cauliflower dish. Also totally tasty and complimentary to the Kale - while I don't have a picture of the cauliflower, I might just throw it in at the bottom as a "bonus" recipe for you faithful readers. Enjoy!
Thursday, March 22, 2012
Monday, March 19, 2012
Our oldest - Maestro - turned twelve this past November. He is rapidly hitting adolescence and what a time it is! So far I have been more than impressed with his concern for how he "should" act, why people (especially teens!) act the ways they do, and for where he should look to improve himself next. His progress has been impressive and inspiring. But even as he mentally moves forward in his journey to becoming a man, he is also moving on his way physically. That really moves him out of the realm of "Momma's Boy"
Monday, March 12, 2012
I cannot take much credit for this recipe but my kids eat. it. up. It is one of few recipes which I don't change the recipe... much. I add curry powder, cumin and maybe some soysage (Aren't I clever? Get it: Soysage?? Well, my kids would laugh - and roll their eyes!) Even if you have never tried tofu before, if you eat eggs, I would really encourage you to try this recipe - it is super-healthy and truly delicious, not to mention, it takes ten minutes to make!
Thursday, March 8, 2012
Every so often, our family gives up dairy and eggs for a time, cuts back a bit on sweets and we practice a bit of self-discipline. Even though things like cheese, milk and eggs are cut out of our diet temporarily, a good vegan meal doesn't only have to be bland, boiled or steamed vegetables. On the menu tonight were: baked potatoes with homemade mango salsa, asparagus marinated in a chocolate-balsamic vinegar and walnut oil, and veggie meat substitutes (BBQ ribs for the adults and chicken fingers for the kids.) For dessert, I whipped up this delicious little cake. The recipe has its origins in The Mediterranean Vegan Kitchen, (a phenomenal little vegan cookbook!) but as usual, I changed it just a little.