Kale Chips (Vegan)

kale, chips, vegan, olive oil, gluten free
Yesterday, my daughter and I made Kale Chips. Wow-what a healthy treat! Emma ate all of them (equivalent to an entire bunch of kale) in one sitting! For those of you interested in making a very healthy snack at home, the recipe is below.
Baked Kale Chips
1bunch kale
1 tablespoon extra virgin olive oil
1 teaspoon seasoned salt (I use Herbamare)
Directions

Preheat oven to 350 degrees. Put wax paper on a cookie sheet.
Use kitchen shears or a knife to remove the leaves from the thick stems and tear the leaves into small pieces. Thoroughly wash and dry the kale. Drizzle olive oil on the kale and then sprinkle with salt.
Bake approximately 10-15 minutes, until the edges are brown but not burnt. Enjoy!

Mashed Potatoes and Carrots (Vegan)

Mashed potatoes and carrots, eh? Trust me, they can go together and they taste scrumptious.

I came up with this recipe one day when I was trying to find creative ways to add additional vegetables into dishes my family love. I know my family loves mashed potatoes and cooked carrots, so I thought why not try them together?! Well I can tell you when they are mashed together and mixed with some coconut oil, they are fantastic.

Ingredients:
1 pound  potatoes, scrubbed and skins removed
1 pound baby carrots
4 tablespoons coconut oil
1 1/2 teaspoons Herbamare
Pepper to taste

Bring water a boil in a large pot. When water is boiling, add potatoes and baby carrots. Return to boil. Cover, reduce heat and let simmer until cooked, about 30 minutes. Drain potatoes and carrots and then return them to the hot pan. Add coconut oil, Herbamare, and pepper and mash with a hand mixer or potato smasher. Serve warm.

This recipe was shared on Pennywise Platter ThursdayReal Food WednesdayMonday ManiaHealthy 2 Day WednesdayTraditional TuesdaysFat Tuesday, Freaky Friday and Wellness Weekend.