Homemade crispy kale chips are a delicious, tasty treat consisting of very few ingredients. One of the easiest recipes that pack a powerhouse of health benefits.
With fall foods showing up at the farmers markets, you may find an abundance of kale in your community, at the local farm or in your garden. I planted kale early spring and it’s been flourishing through the seasons since. With so much kale to enjoy from my own backyard, I have been enjoying it in salads, soups and alone- such as this tasty treat.
Kale chips can become soggy, so it’s recommended that you cook them on lower temps for a longer duration of time. Once baked, they store well in an air tight container and typically last up to a week long. Though I can never keep them that long because I LOVE them as a healthy snack.
Kale is one of the healthiest greens and a veggie loaded with antioxidants (which help remove unwanted toxins). Kale contains calcium, a variety of vitamins and fiber. Did you know that eating a cup of kale packs a punch of over 200% of your daily Vitamin A and 134% of Vitamin C? Vitamins that help support the body, reduce inflammation and support the immune system as we head into the colder seasons. Even more of a reason to enjoy this nutrient packed snack during the fall season.
With all of the health benefits, detoxification support and immune boosting benefits, this tasty treat is one I think may become a staple in your kitchen or pantry this fall and winter.
Crispy Kale Chips
Ingredients:
1 large bunch kale
1 tablespoon coconut oil
Sea salt to taste
Directions:
Preheat oven to 275 degrees F.
Wash and dry kale completely. Remove stalks and tear leaves into bite-sized pieces. Place the pieces of kale into a mixing bowl and lightly coat with coconut oil and sea salt (or seasoning). Spread on a baking sheet and bake for 10 minutes. Flip each leaf and bake for another 5-10 minutes or until edges are crisp. Serve or store (once cooled) in an air tight container.
Note: I use garlic powder in place of salt but you can use any seasoning you desire.
When it comes to summer foods, simple salads and summer produce dishes are often the option of choice for cookouts, picnics and delicious meal options. With the summer markets and gardens offering a bounty this time of the year, it’s pretty easy to find salad options. When it comes to this simple dish, I invite you to get creative with different flavors and textures.
This recipe can be created as written or you can choose to opt out ingredients for others. With summer slowing down, I am finding an abundance of fresh produce that needs to be used or canned. Therefore I loaded this goodie up with things I had from the market and garden. Fresh herbs can be altered and include basil, mint or dill. Not only do herbs provide an additional flavor and garnish but they also help with detoxification.
Heirloom tomatoes are one of my favorites to grow in the garden. Though I do love all fresh off the vine tomatoes, I’ve really grown to love the heirloom variety. This year in the garden, I am growing black prince, green zebra and persimmons (which have been called a tree fruit). These tomatoes have an added health benefit in that they contain lycopene. One of the most powerful natural antioxidants. These tomatoes are rich in Vitamin C, which helps to nourish different parts of the body and has been linked to stress reduction.
Watermelons are another staple often found in the garden and at markets during the summer season. This juicy and tasty fruit helps to keep us hydrated during the hot summer months. Watermelon has been linked to reduced inflammation, heart health and weight loss.
The combination of these two beauties are not only gorgeous but also healthy and delicious. I often top my dishes with goat or sheet cheese, which is easier on the digestion at times. You can play with different dressing ideas like oil and fresh squeeze lemon, balsamic glaze or dressing or you can make your own like the simple recipe below. You can add additional toppings like avocado, nuts and seeds too!
Have fun with summer produce this season. There are so many fun and delicious combinations to experiment with.
Summer Heirloom Tomato and fruit Salad
ingredients:
4 heirloom tomatoes, cut into wedges or bite sized pieces
4 cups watermelon, cubed
2 peaches, nectarines or plums (you can add all if you like)
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens or reserve for topping
3. Top the greens with tomatoes, fruit and then goat cheese.
5. Sprinkle nuts, if using and serve with dressing.
Dressing Directions:
In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste. Depending on the desired sweetness. Add the honey for desired texture and taste. If using, finish with salt and pepper. Shake or stir to combine ingredients before serving with the salad.
ENJOY!
P.S. if this salad sounds appealing to your palate, I welcome you to check out this summer beet salad. Summer Peachy Beet Salad
I love summer cooking because there is such an abundance of produce, a variety of flavors and healthy ingredients that pair well to make simple meals. This week, for “Farmer’s Market Friday” (on Facebook), I am spotlighting one of my favorites. An ingredient grown every summer in my garden and found at many farmers markets…. zucchini. There are several ingredients you can substitute like summer yellow squash, peppers and 8 Ball Zucchini. Similar to my recipe seen in Frederick Lifestyle Magazine and City Lifestyle Magazine from last summer. Recipe: Stuffed 8-Ball Zucchini
If you’re looking for a super simple summer side to accompany your summer vegetarian dishes or pair with your gilled meat, this is another one of my “super simple summer favorites.” Simple Skillet Zucchini and Squash. Have fun with the produce, get creative and see what you like best with these yummy summer goodies.
Zucchini packs a powerhouse of healthy nutrients. It’s high in antioxidants, supports digestion and heart health, has shown to strengthen vision and has been linked to weight loss. It may help reduce blood sugar, strengthen bones and support thyroid function.
Originally from Italy, this tasty ingredient is often found combining Italian flavors, sauces and cheeses. Today I am sharing a healthier spin on this delicious dish. This recipe can be modified in many ways to your liking and palate.
Optional: Sometimes I add in fresh chopped peppers to this dish. I also sometimes add in fresh chopped herbs in place of the dry seasoning. Chopped fresh parsley can be added as a finishing garnish too.
Added nutrient option: Microgreens for a healthy topping (I use Maryland Microgreens)
NOTE: If you prefer non-meat options, you can substitute quinoa, chickpeas, beans, extra veggies and other cheese option.
directions:
Preheat oven to 425 degrees. Coat a large baking dish or cast iron pans with additional oil.
Cut ends off of the zucchini and discard or compost. Cutting lengthwise, carefully slice each zucchini in half.
Using a small spoon or melon baller, carefully scoop out the seeds. These can also be disposed of or saved to add back into the sauce.
On the stovetop, heat a pan to medium heat and add the oil. Add the onion and cook for 3-4 minutes. Followed by the garlic. Combine and cook for an additional 30-60 seconds while stirring to avoid browning.
Add in the meat and seasonings. Stir to combine. Cook the meat mixture until brown and cooked through.
Once the meat is fully cooked, add in the sauce and stir to combine.
Reduce heat to low and simmer for at least 5 minutes.
Carefully fill your prepared boats with the saucy meat mixture. Top with shredded cheese.
Bake boats for 25-30 minutes or until zucchini is tender and cheese has a golden brown.
If desired, garnish with fresh chopped parsley and micro greens.
Summer produce is coming in hot this summer and we are seeing the bounty at the farmers markets and in our gardens. For those who planted gardens, you’re probably seeing a lot of squash and zucchini filling your garden. This is a go-to dish that I often make during the summer months.
I love this dish because it’s easy, full of delicious flavor, healthy and includes many summer garden staples that are flourishing right now. Have fun playing with different veggies and herbs. For me, I like to include fresh garlic, onion, peppers (any variety) and tomatoes. If you like a little heat, you can add in different kinds of hot peppers. Fresh herbs are great for health and detoxification. I love to use basil with this dish but you can also add in parsley, oregano, etc.
Zucchini is a healthy addition to meals as it provides antioxidants. It’s been linked to reduced inflammation, support heart health, improved vision and may help with weight loss. Add in more color of healthy veggies and you can have a powerhouse plate of health and flavor.
Ingredients
1 tablespoon avocado or olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
2 yellow squash, chopped
2 zucchini, chopped
1 green pepper, chopped
1 can diced tomatoes or fresh cherry tomatoes, cut in half
2 teaspoons Italian herbs (or fresh herbs)
Salt and pepper to taste
Optional garnish: Fresh basil
instructions
In a large skillet over medium heat, warm oil. Add the onions and garlic, stirring occasionally for 5 minutes.
Add the zucchini, squash and peppers.
Add in the tomatoes and stir occasionally to avoiding browning or burning.
Sprinkle the herbs of choice and blend ingredients.
Cover and cook the blend on low (stirring from time to time).
The squash and zucchini will be tender and lightly crisp.
Garnish with fresh basil and serve.
Enjoy! ?
Note: If you’re planning to freeze this dish, combine ingredients and cook for only a few minutes. Allow the dish to cool completely and freeze for later use.
It’s sweet summertime and the farmers markets are starting to flourish with so many delicious locally grown veggies, fruits and more. I am loving the abundance of produce that’s not only growing in my garden but also stocking the markets.
I’ve started a “Farmer’s Market Friday” Live edition on my personal Facebook page ( I welcome you to connect and check it out) every week. It’s been so fun to spotlight a different ingredient that can be found during the different seasons. Shopping local, eating with the seasons and supporting your farmers, small businesses and community. While building your health and immune system. Yes, dirt is good my friends.
Today my spotlight was on the incredibly delicious local sweet bi-color corn. Maryland is definitely known for crabs and corn! We welcome you to visit our state and be the judge. I don’t think you will be disappointed. ?
When I started to see corn come more fruitful (due to a colder and rainier spring), I wanted to “jazz” up a fun corn recipe. Yes, shucking corn is fun with family and it creates great memories but I also remember the mess. SO, I am sharing a SIMPLE tip for cooking corn and one of my favorite “healthy twist” recipes for Street Corn.
Y’all Ready to Dig In??? Let’s Go….
OK, so first we have to look at where to buy the corn. For me , I shop local and I seek out the best. If y’all are in the Maryland area, The Jefferson Corn Stand is known for the sweetest most incredible corn. I welcome you to learn more about them at Jefferson Corn Stand
After getting the number one ingredient, I started to think about different businesses and friends that I could support and use their products for the recipe. After a fabulous morning connecting at the farmers market, I started to talk with some of the vendors which whom I am friends with. I was sharing my Farmer’s Market Friday recipe and asked if they had anything that would compliment. It all aligned as I chatted with the owner of Olive and Basket as she shared that she had a Tex-Mex Street Corn Seasoning. It was a prefect fit! Then I went to visit Pleasant Hill Produce who supplied an incredible cheese from Caprikorn Farms.
Needless to say, I had a blast with the different vendors and always love connecting with my local friends, farmers and small business owners. If y’all want to hop over to Facebook, you can check out todays video. I will also share the recipe below. I would love to hear your feedback if you try it. It’a so good!! ?
Summer Street Corn
Ingredients:
6 ears of corn (see below for simple cooking instructions)
So, my “Go-To Easy Way to Make Corn” Is… Peel off a few of the tough outer layers and bake (husk on) on a baking sheet or rack for 30 minutes at 350 degrees. Easy Peasy! The husks and hair fall right off. You can also grill it.
For Grilling:
Preheat and oil to a medium-high heat. Make sure your grill grate is well oiled. While grilling your corn, turn occasionally for about 10-15 minutes, until fully cooked and charred.
For Roasting:
Pre-heat oven to 350 degrees. As above, separate and disregard the outer tough layers. On a baking sheet or on the rack, roast your corn for approximately 30 minutes. You do not need to turn them. Once done and removed, let them cool for a few minutes.
If you’re roasting your corn, you can finish them on the grill or char them on a gas stove (see video). Keep it safe and simple.
Pulling It Together:
Once your corn is cooled and charred (if you choose to do so), set it on a plate. Lightly baste with oil, butter or whatever you choose. Mix the yogurt and mayo ingredients to tase and sprinkle in the chili powder for some heat and color. Baste the corn with the combo and finish with the cheese, seasoning and cilantro. Sprinkle with the fresh lime and leave some more for garnish.
It’s that easy my friends. Super simple, supporting local and enjoying the health benefits of the summer season.
P.S. I would love to hear if you try this recipe. I welcome you to connect here or on social.
