KICKED UP KALE CHIPS
adapted from A Spicy Perspective
2 large bunches of kale (lacinato or curly)
2 heaping Tb. almond butter
2 Tb. olive oil
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. Himalyan sea salt
Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and place to the side. Discard the ribs.
In a large bowl mix the nut butter, oil, spices, and salt. Add the kale to this bowl with the mix. Use your hands to massage the kale leaves until each one is evenly coated with the mix. Ensure that the leaves are coated as this will allow the “chips” to bake better.
Lay the coated kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap the leaves if possible. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.
PICO DE GALLO
1 1/2 pounds of fresh roma tomatoes – diced
1 medium white onion – diced
1/2 bunch of cilantro – chopped
juice of one regular lime or two key limes
1 teaspoon of salt
1 jalapeno – minced (you may omit or add more depending on your tastes)
Rinse tomatoes and onion
Dice tomatoes, onions and jalapeno. Rough chop the cilantro
Put ingredients into a bowl. Add the salt and lime juice and mix well.
You can serve this immediately but it tastes better after it’s had a couple of hours to mingle in the refrigerator. Serve with cucumber chips, jicama chips or organic corn chips.
PALEO SHRIMP SALAD
2 cups wild bay shrimp, rinsed & drained
1 ½ cups diced peeled cucumber
1 ½ cup finely diced celery
1 cup diced roma tomatoes, seeds removed
1/2 cup slivered green onions including green parts
1/4 cup capers rinsed and drained
1 ½ teaspoons of dried dill
½ teaspoon of sea salt
1/4 tsp granulated garlic
½ cup of avocado mayonnaise
8 large endive leaves cleaned and trimmed
Add the first six ingredients to a large bowl and lightly toss to incorporate.
Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
Set in refrigerator for about 30 minutes before serving.
Serve in endive garnished with green onion or serve over a mixed green salad.
This recipe can be made ahead and will keep it’s texture for 1-2 days. It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”.
We all love a great party but know that most appetizers will take a toll on our waistlines. Here are some healthy appetizers that are delicious, fresh and easy to make. All of these are naturally gluten-free, dairy-free and filled with a whole lotta healthy!