Slow Cookers: The Imaginary Chef in the Kitchen

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Apologies if this offends you, but for months slow cookers screamed mom status—much like the mighty casserole, which I refuse to make unless I have some Rugrats under foot. Slow cookers sang the (reasonable) defeated cries of the woman tired of carting her kids back and forth to extracurricular activities; the woman who was just trying to get something onto the table. A slow cooker just wasn’t for me. I was young, energetic, with time on my hands and a passion for frantic kitchen forays. And then I looked at my school schedule, and my upcoming work schedule (26 hours a week, baby), and realized perhaps the slow cooker, the original set it and forget it machine, needed to have a supporting role in the kitchen.

Prejudice aside, the wheels started turning. Why, I could throw everything into it during the morning, go to class, come back to check in, and go about my day. Six to eight hours later I would have a fragrant smelling home and enough food to last me throughout the week. My weekly soup obligation started to seem like less of a hassle, and, of course, the 21 year old in me saw the potential of still having a hearty dinner(s) during the weekend, despite a moderate hangover. Seeing as I have to pass through the kitchen to reach the bathroom, the hallowed resting spot for the all mighty Tylenol bottle, even angry at the world, mildly still inebriated me could toss a few things into the slow cooker and go back to bed. Hallelujah!

I was in no position to buy a slow cooker, so casually I called my mom, asked her about her life and nonchalantly asked if she, oh, had an unused slow cooker around. She did. And it’s probably older than me, because I have never seen her use it. Sturdy and made before the time of planned obsolescence, the old gal started up fine.

In keeping in line with frugal meals, I chose a spicy black bean soup. The ingredient list was simple: a pound of black beans soaked overnight, some spices, and good quality chicken broth made sweet kitchen love for six hours. Much like the rice and beans, the soup was humble looking, but surprisingly pleasant on the taste buds. While I don’t think anyone under the age of 30 should resort to making a tuna casserole (or any sort of casserole), I think all 20-soemthings can find a place in their heart—and kitchen—for this safe and efficient appliance.

Peel Away ❤

Jocellyn

When Funds Be Low, Rice and Beans I Go!

I’ve noticed that on my days off I commit myself to cleaning the dishes, scrubbing the tub, and going on a cooking frenzy. Today my cooking was a little bit of this, and little bit of that, and a whole lot of prayer.

A few weeks ago my car decided to throw yet another hissy fit and subsequently went through multiple repairs. The whole ordeal cost my dad nearly two thousand dollars, and my bank account is, well, pretty dismal.  I started my new job yesterday (can I just say how luxurious all the fabrics are!) but I won’t be getting paid for a few weeks. Essentially, I should only ask for money from my parents when I’ve literally eaten my last tomato and bag of frozen vegetables. Eee gad! After fishing through the cupboard I keep all the dry and canned goods, I decided rice and beans was exactly what the your-a-super-broke-college-student doctor would prescribe.

I’m a big planner when it comes to cooking. Every week before I go out I meticulously plot out a shopping list that will carry me through the week. I’ve been known to think of my toes, but that generally only applies to dessert-esque munchies. Dinner ad-libbing leaves me feeling a little frazzled. Thankfully, rice and beans allows for a certain amount personal flair, pizzazz, and culinary showboating. I threw in some corn, a jalapeño, onions, and canned tomatoes, mixed in what I would consider the most en point pot of rice I’ve ever made, and stirred away. Sweet bliss. I now have a humble, though delicious, pot of food that is not only healthy and colorful, but it was insanely cheap and will last me a few days. I’m sure I’ll grow tired of eating it, but at least I have something to eat, which is a lot more than most.

Loving how photogrid makes it easy to document my steps and then share over instagram 🙂

After giving myself a pat on the back, I decided I should at least indulge in my sweet tooth, because she is such a needy little you-know-what. Erring on the side of health, I cracked upon the forgotten can of coconut milk that had been hiding behind the tomatoes. Again, sweet bliss. Into the food processor went the coconut milk, a good amount of frozen raspberries, a dash of cinnamon, and a tiny capful of vanilla extract. Whirr, went the blades; plop, plop, plop, went the pink gobs on their way into the ice cube trays. The kabob sticks, unfortunately, were much stronger than expected, and wouldn’t yield under any of the knives. Instead of pops I ended up with little cubes that I have to hold in my fingers and lick away at; what a horrid life, right? Nevertheless, they are quite delicious, and I’ve always been a fan of finger foods.

Sometimes I wish I could just live in a giant kitchen, because I love that room oh so very much. Living rooms and bedrooms are terribly overrated!

 

Peel Away ❤

Jocellyn

Fish Tacos

As of late, I’ve been having a love affair with avocados. Curvaceous, soft, subtle—I love this green being. There is something satisfying about scoring the inside and gently manipulating the peel to easily pop out perfect dice size pieces. And taking the bumpy peel off is quite exciting as well. Whew, stop me now!

I’ve been trying to find ingenious ways to sneak this green goddess into my meals. Its soft mouth feel, fitting for a teething baby, offsets harder foods, and the cooling affect is a welcome reprieve against hot, spicy sauces; I’m kind of a baby when it comes to anything about a “medium” level.

Naturally, tacos seemed to be the way to go. Last week I made some delectable pork tacos, but this week I was craving some fish. Please, tell me what could have been a better way to merge my love of seafood and the overabundance of corn tortillas I had lurking above the microwave.

I love tacos because you can use your creativity by going after the long, laborious recipes featuring different sauces and slaws and spices. Or you can be lazy: sprinkle some taco seasoning on your meat, and while that cooks on the stove top (or in the oven, which is even less labor involved) slice up a few vegetables and warm up your tortillas. Crack open a cold drink and enjoy the texture party thumping away in your mouth.

Easy-Peasy, Lime-Squeezey Fish Tacos

Haddock

Taco Seasoning (pre-packaged for ultimate laziness)

1 Lime

1 Avocado

1 Roma Tomato

1 Can of refried beans (will only be using a small amount)

4 Tortilla (2 per meal)

 

1 Preheat oven to 325 F. While the oven heats up, put fish (haddock, tilapia, or whatever floats your net) in a tinfoil lined oven safe dish. Coat with cooking spray or olive oil. Sprinkle fish with taco seasoning and place one slice of lime over each filet. Cook for 20-25 minutes.

2 While the fish cooks, prepare your innards. In this case, slice up ½ an avocado and ½ a Roma tomato. Put Aside. Wrap up the other half of the avocado and tomato for later on. To best preserve the avocado, save the side with the pit for later use. Rub a little bit of lemon juice on the exposed flesh. This will cut down on oxidation, which is what turns the avocado that icky brown. Use within 24 hours.

 

3 Open can of refried beans and microwave according to instructions on the label.

4 Heat up skillet to a notch over medium. Melt small amount of oil or butter (regular or Earth Balance) in the bottom and place the tortilla on top. When the tortilla starts bubbling, flip over with fork. If not crispy enough, flip back over and give it a few more moments. When both sides have been warmed, place on plate. Repeat with a second tortilla.

5 Gently scoop some of the refried beans onto the tortilla and spread, with the backside of a spoon, as evenly as possible. Take care if using corn tortillas, as these are thinner than flour tortillas.

6 When the fish is done cooking, remove from oven and let cool for 3 minutes. While cooling, start to assemble the tortillas. Place all items onto one side to make folding easier. Add on your tomatoes and avocados. When fish is cool, add to the pile.

7 Gently fold the slices and insert into mouth. Chew. Swallow. Smile

Fiscal Flash: for this meal I bought ½ a pound of haddock and spread it out over 4 tacos (2 per meal.)  Haddock is a flakier fish, but I left the skin on, which kept everything together. The ½ pound of haddock only cost me $3.37. The avocado was $1 and one Roma tomorrow is probably equal to 30 cents.  I believe one lime is 40 cents as well. The tortillas I already had, along with the refried beans (a can of the Full Circle Organic line is $1.39/ can, and I only used a minuscule amount.) Rounding the total cost up to $5.07, I ended up paying $1.275 per serving. That’s taco bell prices, but the quality is obviously better.

Peel Away ❤

Jocellyn

Morning Cookin’

I’m a morning person, meaning the daylight doesn’t send me flying back under my sheets as if I were Nosferatu (except when I’m royally hung over, in which case a total eclipse would be most appreciated.) However, I like to really blend into my mornings. I hate being rushed. It’s not that I’m the high maintenance type of girl that needs hours to apply layers of makeup—mascara, maybe, and I’m out the door—or finagle her hair into a fun do—clearly, I don’t have a lot to work with—but I like to spend my mornings mentally preparing myself for the day, which means ample time for oil pulling, a shower that isn’t hurried, time to make 3 outfit changes incase I’m feeling a little chaotic, and moments to listen to a few dubstep beats that are owning my wobbly soul at the time.

An original player in the Dubstep genre 🙂

Can I have her legs, please?

 

Sometimes inspiration poor planning means I have to get extra beauty sleep in order to wake up and concoct some meal. Plus, I totally dig the morning sunlight for photos. Here is a lunch/dinner I found that will hold me over for 4 meals! It all starts with salmon. During my pesco days I adored this pink fish. I just couldn’t get enough of it. And then I was kind of over it after trying haddock that wasn’t breaded, battered, and fried into oblivion. Salmon took a back seat. I find salmon to be a finicky fish to cook, despite protests that it’s so easy to work with. Mind you it isn’t difficult, per say, but if you walk away for a hot second to long you’ll come back to a pink slab of tough-mess. Edible, but not savory. I’ve charred more than my fair share of salmon, and I admit it’s still a fish I’m working on. Questionable-ness aside, this is hands down the most delicious salmon meal I’ve ever had.  The glaze was perfect: not too sticky and not too sweet. Unlike the partners on Dancing With the Stars, the glaze and salmon meld together, taking care to work in harmony and not outshine the other one.

Fiscal Flash:  don’t be financially intimidated by this meal. I’ll be honest and say I don’t have the money to buy wild Alaskan salmon which is well managed, full of all the good stuff, and yada, yada, yada. If you are eating salmon on a regular basis then farmed might not be the way to go, but for the occasional meal a little bit of farmed salmon is not going to kill you, just like the occasional Big Mac won’t send a healthy person into cardiac arrest. It may seem tempting and easy to buy frozen filets, which I’ve done before, but don’t be afraid  to venture on over to the fish counter. Look for salmon per pound. Those perfect portion filets might seem the good way to go, but I was able to get 1.20 Lb of salmon for $7.50, whereas each 6oz salmon filet would have cost me $4; you do the math per pound and per serving.  Finally, to skin or not to skin? I’m personally a huge fan of the skin. It tastes great and is absolutely gorgeous to look at, like marbling on a perfectly aged steak (which I haven’t actually seen in real life, but it looks amazing on T.V.)  If you are frying or grilling salmon keep the skin on to make flipping it easy. If you are oven baking it you can go skinless. As with all cook, it’s really up to you, but you’ll likely only find skinless on the pre-portioned selection.

To accompany the fish I used rice noodles, which are very rapidly becoming a key player in my shopping cart. For gluten-free ladies and gents these are a god send. Even better, you don’t have to stand over a hot pot making sure they don’t stick together.  Just place them in a bowl, pour boiling water on top, and let them sit for 5-8 minutes (or whatever the package says.) Drain and give them a quick rinse with cold water. They are a little bland on their own, but great covered in whatever sauce and glaze you are making.

Okay, enough of the nitty gritty. Savor these pictures and check out the recipe.

Gorgeous!

 

Noodles soaking up the sauce. I let them rest for about 20 minutes and drained the excess.

Lunch!

What happens after “the talent” is done getting pics taken.

A mix-and-match breakfast! I used the “runt” piece as a taste tester. Boy, I was soooo amped for lunch

 

Peel Away ❤

Jocellyn

 

 

Leisurely Lunches

Lunch has always been a meal I’ve grappled with, and since going GF and DF (gluten free and dairy free) it has only become more difficult. Sandwiches are pretty much out of the question, and even the quick slice of pizza most people can grab on rushed days would send my tummy, hands, and head into a frenzy. Lately I’ve been learning the fine art of leftovers, which are great for days when I have an internship. But on my days off when I have the whole afternoon to myself to languidly slip through the day, I like to get a little creative—I grab my camera for naughty food porn, I listen to some Netflix, and I pad around the kitchen imagining I’m cooking for my dashing, attractive husband in our fabulous beach house; wishful thinking on most accounts, but if I crane my neck, I can kinddddddd of see Lake Champlain….

Until then, I have this to work with.

I’ve been gently re-introducing food, which my taste buds and energy levels are most grateful for, and I’ve found myself craving healthy fats and protein. Some crispy corn tortillas covered in avocado mixture filled with simple spices and runny egg to top it all off and served with a side of two honey and rosemary covered drumsticks seemed like a fresh and healthy idea. Not to mention it was insanely cheap. I bought a package of 5 drum sticks for $3.46 and ate 2 of them. Corn tortillas are less than $3 for a huge bag. One avocado is $1. The spices you probably have in the cupboard (or you can just omit them). Healthy, satisfying, and unique meals don’t need to be super pricey.

If I could change anything I would use a little less salt and up the rosemary

When it comes to chicken breasts I go skinless, but in the case of drumsticks I like leaving the bumpy layer and fatty bits on. Treat yourself 😉

Drizzle some honey on a plate to roll the chicken in before rubbing on the spices

Tinfoil is always, always, always your friend.

The avocado has a rich & cream  mouthfeel, but light flavor. The chicken packs a flavorful bunch. Opposites always attract.

 

Yes I’m a girl. Yes I Instagram photos of my food. Yes I’m proud of it ❤

 

 

Here are the recipes, which I tweaked slightly by adding honey to the drumsticks and tortillas instead of pitas. You might have noticed I used 2 tortillas (with a thin layer of avocado in between to act as glue.) Unlike flour tortillas which are sturdy, corn tortillas are delicate little butterflies. They are also much smaller than their wheaty cousin.

Avocado and Tortillas

Drumsticks

 

Peel Away ❤

Jocellyn

Groggy Mornings and Tasty Evenings

Last night I went out hard. No, I went out extremely hard. So hard that I woke up at 10:30 still plastered. Ugh, went my stomach. Grr, went my head. How did I use to live this way freshman year? I dialed Chris from the living room (yup, I was that pathetic) and offered him $1 to make me something to eat. He didn’t seem to keen on the idea, so I had to take matters into my own drunken hands: happy drunk at night is a delight. Still drunk in the morning? Everyone take warning. I rolled out of bed, got some toast in the belly, some Advil in as well, and went back to sleep in a mad attempt to sober up enough to make it to the beach. If a hangover isn’t the most perfect metaphor for Newton’s Third Law then I don’t know what is.

After some sun, fresh air, and ample amounts of water, I finally started to feel hungry, which is a good thing as I haven’t had much of an appetite these past few days. Tonight I took some south of the border inspiration and had a Mexican version of breakfast for dinner: re-fried beans, ½ an avocado, some steak slices cooked in balsamic, scrambled eggs, and homemade salsa. I’m still patting my belly and smiling in gastro-satisfaction.

The salsa was really easy to make, fresh, and light. Salsa, much like gazpacho, is one of those recipes you can really tinker with to suit your taste buds.  I cut up a roma tomato, a little bit of red onion, a glove of garlic, tossed it all in a little bit of olive oil, splash of red wine vinegar, and finally I sprinkled a spoonful of chia seeds on top. I made this first and let it sit in the fridge for awhile to let the flavors mix. In fact, I just took a brief writing break to try some, since it has had even more time to mix and mingle, and it’s absolutely divine.

Where the magic happens.

Hold up! Once you cut open an avocado it starts to turn brown and unappealing looking. What does one do with the leftover avocado half? Simple: you make yourself a delicious smoothie.

Berry-cado Smoothie

½ an avocado

1 banana

Milk or milk substitute

1-2 handfuls of frozen berries (I used raspberries)

Cut up the avocado, banana, and add to the blender. Then add in your milk. Right now I’m trying out Lactaid milk. Feel free to use any other dairy substitute as well. I admit I don’t measure out my milk. I’ve been making smoothies for a long time and know how much liquid to add so that I have a small mason jar sized drink. I know, me writing out recipes is mildly funny since I’m not much for measuring. But eyeball it. Do you want it thicker? Do you want it a little runnier? Start out small and keep adding (you can giveth, but you cannot taketh away—only God can do that!) until you reach a desired amount.

If you have a cheap blender, give the mixture a few pulses before adding in the berries, especially if you are using the frozen variety. If you’ve never used avocado in your smoothies before, you’ll be surprised by how thick just ½ of one will make your drink. Pour it into a glass and enjoy!

Peel Away ❤

Jocellyn

Mango Soup

Sleep quality has improved ten-fold since getting my new bed. I love it. I feel rejuvenated in the morning. Heck, I’m bright eyed and busy tailed at 6:45, which is quite the feat! This morning was no exception, and I was a busy bee in the kitchen making kale chips for my yoga comrades (Saturday is teacher training day) and some raw soup to take to class. My last foray with raw soup—the carrot recipe—was not the greatest, but I have made a few variations of this one, so I knew I wouldn’t be terribly let down.  If you love mango, you must try this.

Cold Mango Soup

Ingredients:

  • 1 large mango, peeled and destoned
  • 1/2 onion, chopped
  • 1/2 cup cold water
  • 1-2 small chilli peppers, minced (or to taste)
  • juice from 1 lime
  • 1/2 tsp grated or minced ginger

Preparation:

Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings.

You’re in and out in 15 minutes max, and if you put your onion in the refrigerator the night before you’ll cut down on the teary-eye factor. If you don’t have whole chili peppers, approximately ½ a tsp of pepper flakes is equal to one pepper. Adjust accordingly. I’m a wussy and should have done a few less flakes, but it was still darn tasty.

The Meals That Got Away

Everything in the kitchen isn’t all sunshine and daisies; sometimes you create  meals that are real stinkers. And, as luck would have it, these off meals are generally the ones you’ve poured the most time and energy into. Nothing sends me into a frenzy of emotional eating  more than taking the third nope-this-isn’t-going-to-work bite of a meal that flopped. By then I’m running to fill the void in my heart (and stomach, duh) with something terrible.  Oddly enough, I got both these recipes off the same blog. Maybe it just isn’t the place for me to get some foodie advice.

Last week I was on Bex Life (I love listening to her talks!) and she had a guest blogger who was giving out a recipe for cauliflower crust pizza. My gluten free heart sang as if it was battling for the win on American Idol.  I love cauliflower and the fact that I didn’t have to utilize any of my insanely pricey gluten-free flour blend made my wallet hum a ditty as well.

Looks are deceiving! The inside was complete mush!

Cauliflower Crust Pizza (serves 3)

Ingredients

Crust:

  • 2 heads cauliflower
  • 3 eggs
  • 1/4 cup ground flax
  • 1/4 cup grated pecorino romano cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried oregano

Toppings:

  • Sauce (I used a box of crushed tomatoes)
  • Fresh Mozzarella, sliced
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Preheat oven to 350 degrees. In a food processor pulse cauliflower until it’s well processed. Scrape down the sides as needed. Lay cauliflower out on a baking sheet, pre- sprayed with non-stick spray or using a slipat. Bake for 8 minutes. Remove from oven and place in a large bowl. Add eggs, grated cheese, flax and spices. Mix together well. Spoon “dough” onto a pizza stone, covered pizza pan* or baking sheet. Bake for 16-17 minutes. Remove from oven. Spoon sauce onto dough and season with spices. Add fresh mozzarella. Bake for 5-7 minutes. Serve and enjoy!

I mean, look how awesome and clean that recipe looks. I managed to find the particular brand of tomatoes—Pomi—she mentions in her video. I even went authentic and sprung from the fresh mozzarella, like any good Italian Mamma would do. Wait, there’s more, I even bought the really shnazzy Boars Head pepperoni. Man, I had high, high hopes, but I knew something wasn’t going right when, after taking the ground up cauliflower out of the oven for the third time, it wasn’t the golden, crispy brown as seen on the video. Mind you my food processor is a fraction of the size of hers, so it took be 12 painstaking batches. I baked the pizza for 30 minutes and had to accept the crust just wasn’t going to set. I was bumming.

The next recipe I tried was a raw vegan carrot soup with a few simple ingredients: seven carrots, two cloves of garlic, one whole avocado, lemon juice, salt & pepper to taste.

You may know I’m a huge fan of making a batch of soup at the beginning of the week during the school year. Now that summer is rolling around I can start looking towards raw, cold soups, which are perfect for the temperatures we’ll (hopefully) be getting in the near future. I had tried out this recipe a few months back, prior to my juicer, and my blender couldn’t handle the pureed carrots. It sputtered, it grumbled, it said “no smooth soup for you!”  I was left with a chunky, off tasting mess. This time I was so ready, but to no avail it still tasted funny. I wanted so desperately to like it, and I’m sure it’s not a bad recipe, but my taste buds just weren’t feeling it.

Needless to say, I was at least able to salvage a few pictures from the creation.

Yup, making food you don’t end up liking sucks. You’ve wasted time, you’ve wasted money, and if you plan out your meals like I do you probably don’t have much lying around to calm those tummy grumbles. Sometimes all you can do is grab a banana, slather it in some peanut butter, and deal with your melodramatics by watching a C-rate Netflix movie while drinking a glass of nice wine that you had been saving for the ill-fated, extravagant meal….I’m not bitter or anything!

Peel Away ❤

Jocellyn

Summertime and the livin’s easy

^^ See this movie!

Summer break is here! I’ve sufficiently caught up on some much needed rest, thus it’s time for me to do what I assume many a blogger is doing and write the “my summer” post!

Read like a fiend

I have absolutely no excuse not to. Summer is great for reading and hobbies. Even if you are putting in mad hours at a job, you don’t have all that pesky paper work known as homework to consume your life when you’ve finished for the night. As you can see, I have a few books to preoccupy myself with. I have this habit during my breaks at The Goodwill of buying books that look interesting and then I never getting around to reading them. No longer! I’m really excited to take a peek at the two Carl Hiaasen books. I love his work! I even studied him Fall Semester during Literature Seminar. He never lets me down. Middlesex is a book I read in high school, but it was so good I’d love to read it again, which means a lot because I rarely give books a second go-around. I also have some cool yoga books in there (no, not EAT-PRAY-LOVE), and I hope to start reading bits and pieces of the Gita. It’s kind of a heavy read, so maybe I’ll chew on it like a sweet  bovine might munch on a clump of grass—slowly and deliberately. Sorry, the writer inside me likes to be silly, but really, I’ll probably do 2 pages a day and reflect back when all is finished. I also have a guilty read in there, you know, the kind of thing you bring to the beach. Bet you can figure out which one it is!  I also plan on keeping up with my poetry and writing a piece a week and submitting to a few places every month. Oh the toil’s of us writer folk.

Hone my food photography skills

This summer I’m buying a new camera and lens, but I swear I’m going to learn how to use it properly. I’m going to be sticking with the Canon family, so I’m very excited to get that security deposit check back so I can go shopping. Until then, I’ve been playing around with my little guy and seeing how I can tinker with lighting, aperture, and the “f” function.  I’m not sure what the “f” function means, but I know when I fiddle with it things get either lighter or darker in a very cool way. My user manual is AWOL so I’m kind of figuring stuff out for myself, which is honestly the best because its keeping me from becoming technologically overwhelmed.  So, I’m more of less ditzy-dancing my way into the world of photography! This blog post was SUPER helpful, and anyone else looking into food photography should go there. Taking some sage advice from the blogger, the first thing I did was go out and buy some white plates to shoot my food on. It really does look a lot cleaner. When I move into my new place I’m going to buy a little end table that is for my food photography and food photography only and plant it right in front of the window. I’m starting to realize I need to start making my fun meals for lunch so I can utilize the natural light #foodbloggerproblems.

Some shots I’ve been playing around with

 

Write a book

Yup, I’m writing a yoga book for my Capstone project, which isn’t due till next spring, but it obviously takes a few months to write, edit, and photograph a book. I’m thinking ahead! It’s going to be about arm balances and inversions, because I like living life on the edge and upside down (can you sense a possible title brewing?) Next week I start figuring out what poses I want to feature, and I’m sure you readers will all be my guinea pigs!

Besides devoting more time to the blog, those are my three biggest priorities, and I imagine keeping the list short and sweet will make these hopes more obtainable. Plus, I honestly want the chance to kind of relax this summer. I’ve been busting butt for a year, and a little chill time would be much appreciated.

I’d love to hear everyone’s plans for the summer!

Peel Away ❤

Jocellyn

Kale Chips: Shockingly Delish

I’ve tackled spinach for my salads, but when it comes to greens I generally have to take them either juiced, smoothied, or in some other indistinguishable form. I blame my grandmother who had a penchant for cooking spinach until it was goop—bleck! Plus, buying kale in stores can be overwhelming , because it comes in a pretty big bunch. I knew I wouldn’t get through all of it juicing, so I pulled up my healthy girl skivvies and branched out.

When it comes to most foods, the darker it is the more nutritious. Kale is one of those super greens that intimidates me, but I think after nearly a year and half of eating well, I might as well start forming a friendship with it. To make kale exciting I needed to keep the cooked version out of sight and mind and be inspired by, dare I say, junk food.

I’m not lying; kale chips are a-flippin-mazing! I’d seen them before in the co-op, but had written them off as a hippy-dippy counterpart that would never live up to the full amazingness of Ruffles or Cape Cod chips, like how the Newman’s version of peanut butter cups are inferior to Reese’s.

I was feeling bored in the morning, so I said “why not?!” I followed this easy recipe and 30 minutes later I was delighted by how crunchy, salty, though still pretty healthy these little green chips were. They are also super filling in a way potato chips are not. Note: prep time is much faster than 25 minutes!

It is a bit of a mind game at the beginning. Green is not a color you’re used to seeing as a chip, so you kind of have to go “it’s just a potato chip, it’s just a potato chip.” Since I used ½ the bunch of kale, these only cost $1.50 to make and I got to choose how much salt I wanted, and I really did go on the light side!

Needless to say, they didn’t survive the afternoon between me and Chris.

Jocellyn Seal of Approval!

Even the baked variety retains a lot of the benefits (source)

Massaging the olive oil covered kale was a lot of fun!

So crunchy! They sound just like a chip

Peel Away ❤

Jocellyn