Krazy Good Kale Chips!


Krazy Good Kale Chips!

It’s no secret we love kale chips around this neck of the woods. It’s my snack of choice, I just don’t usually have them on hand when I really want them. I never have any extra on hand because they are always gone at our house in minutes!

I am trying to make more meals and snacks in bulk these days to have food on hand for school lunches, afternoon snacks, nighttime munchies, you name it!

I’ve been playing around with the standard kale chip recipe and spicing it up over the past few months with different seasonings and toppings. The sauce on top of the kale is delicious and be warned you won’t be able to eat just one  or two “chips!” Good thing there’s nothing to worry about 🙂

This is linked to Whole Food FridaysReal Food WednesdayCast Party WednesdayAllergy-Free Wednesdays, Traditional Tuesdays, Gluten Free TuesdaySlightly Indulgent TuesdayFat TuesdayNew Recipe TuesdayHealthy Vegan FridayWellness Weekend, Unprocessed Fridays, Pennywise Platter, All Things PrettyThursday’s Treasures and Full Plate Thursday.


5.0 from 1 reviews
Krazy Good Kale!
Recipe type: Snack, Side Dish
Cuisine: Gluten Free, Dairy Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large bunch of kale, washed and stems removed
  • Spice Blend:
  • ⅓ cup olive oil
  • 1 tsp. smoked paprika
  • 1 Tbsp. nutritional yeast
  • ½ tsp. Herbamare (or sea salt)
  • 1 tsp. coconut sugar
  • ½ tsp. garlic powder
  • ¼ tsp. Cajun spice blend
  • ⅛ tsp. pepper
  1. Preheat oven to 350 degrees. Wash and dry the kale and remove the stems. Tear the leaves into small pieces and set into a glass baking dish. Place all ingredients of the Spice Blend into a small bowl and mix together. Pour the spice/oil blend over the kale and mix together thoroughly. Bake for 15 minutes or until the edges are slightly brown and the kale crispy.


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Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

I’ve been wanting to reduce the brown rice pasta my family consumes…hello Kelp Noodles!

Wow, with a tasty sauce added to these noodles, gluten and gluten-free pasta lovers can rejoice at this tasty and healthy alternative to traditional carbohydrate loaded pasta. My kids and husband gobbled this Stir Fry down…and this includes my French hubby who grew up on baguettes and real al dente pasta. No complaining here! And seriously these noodles are so versatile and ready to use right out of the bag, that I think this is going to be my new favorite quick lunch for my kiddos after school.

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

Those watching their carbohydrate intake, can rejoice as these noodles are virtually free of carbohydrates, yet are rich in calcium, iodine and iron. Use your imagination and this recipe can be adapted to your needs. I used tempeh in this dish, but feel free to omit it or opt for chicken, shrimp, etc.

Please note, the only soy I personally recommend be consumed is fermented soy, including miso and tempeh (not tofu and soy milk). Enjoy!

This was shared on Tasty TraditionsFat Tuesday, Slightly Indulgent Tuesday and Whole Food Fridays.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.



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Acorn Squash Soup (Dairy Free & Vegan Option)


Acorn Squash Soup, dairy free, vegan

We are in the midst of a major Winter Storm. The snow is falling, the wind is blowing and the temperatures keep dropping. This warm, nourishing soup hit the spot today.

The whole family gobbled this soup down for lunch. Next time I might try to double it since it went so quickly. Acorn Squash is brimming with Vitamins A, C, B6 and fiber. Winter squash is a healthy way to help ramp up your immune system this time of year.

Acorn Squash Soup (Dairy Free & Vegan Option)
Recipe type: Soup
Cuisine: Vegan & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cooked acorn squash
  • 2 cups chicken or vegetable stock
  • 2 Tbsp. ghee (or olive oil)
  • 1 Tbsp. chopped garlic
  • 1 tsp. Italian Seasoning
  • 1 tsp. Herbamare (or sea salt)
  • 1 tsp. chopped ginger (optional)
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • pepper to taste
  1. Wash and cut squash lengthwise in half. Remove seeds from the squash and discard. Place in pot with 3 cups boiling water and boil until soft for 20 minutes. Remove squash from pot and use a spoon to scoop out the inner flesh. Discard the outer part of the squash.
  2. Using another pan, place ghee (or olive oil) into pan and melt over medium heat. Next add in squash and all other ingredients. Cook and stir regularly over medium heat for 10 minutes. Turn off heat. Using an immersion blender, blend ingredients together until smooth for 3-5 minutes.
  3. Serve hot.

 This was shared on Slightly Indulgent Tuesday.

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Mock Mashed Potatoes (Nightshade Free & Dairy Free Option)

mock mashed potatoes, cauliflower, dairy free, nightshade free, paelo

I’ve been meaning to post this recipe for quite awhile. I make this side dish at least a few times a month as it is a dish everyone in my family will eat and come back for seconds…or thirds. And that’s not an easy feat for a Mom when the main ingredient is cauliflower.

Whether you avoid nightshades (and thus potatoes) or just want to try a new way to enjoy cauliflower, this cheesy dish is for you.

More reasons to eat up: Cauliflower is a good source of Vitamin C, folate, fiber and manganese. There are many delicious ways to eat cauliflower, but this dish is one of my favorite ways to gobble the vegetable up.


1 large cauliflower

2 Tbsp. ghee (or butter)

2 Tbsp. unsweetened or homemade almond milk (or milk of choice)

1/2 cup Parmesan Cheese (dairy-free option: Daiya Cheese)

1 tsp. Herbamare

1 tsp. garlic powder

pepper to taste

Break cauliflower into florets and place pieces in a medium size pan with 3 cups water. Boil until the florets are tender and then drain water in a colander. Pour cauliflower into a large bowl and mash with a potato masher. Add in ghee, milk, cheese, garlic powder, Herbamare and pepper. Beat with an electric mixer for 3 minutes or until texture is smooth and creamy.  Serve hot.

Optional-Top with cheese and pepper.

Makes 4 servings.

This was shared on Friday FoodFreaky FridayFit and Fabulous FridaysFresh Bites FridayWhole Food FridaysKeep It Real ThursdaysFull Plate ThursdayPennywise PlatterTastetastic ThursdayGluten-Free WednesdaysFrugal Days, Sustainable WaysReal Food WednesdayAllergy-Free WednesdaysTasteful TuesdayFat TuesdaySlightly Indulgent TuesdayMade From Scratch Monday, Better Mom MondaysInspire Me Monday, My Meatless MondaysMonday Mania and Melt in Your Mouth Monday.

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Chickpea Salad with a Kick! (Vegan)

This refreshing bean and veggie salad is perfect for a Summer potluck or a meatless meal at home. It is loaded with fiber, Vitamin C and potassium.The special ingredient that takes this dish to the next level is garam masala, which is very popular in Indian cooking.

Have I told you that I could eat Indian every single day if I was allowed to?! There is a local Indian Restaurant by our house that caters to gluten-free eaters and I adore it. Since eating out regularly is not something our family does, I am trying to incorporate more Indian spices to the dishes I make at home. Garam masala makes my house smell almost like the restaurant. It invigorates the senses. I love the stuff.

My daughter is a big fan of garbanzo beans and kept reaching into her bowl to eat the beans first. Fortunately she ate the veggies as well, but it took a little more bribing 🙂


1 29 oz. can Eden Organic Garbanzo Beans (BPA free can)

2 medium size tomatoes, diced

1/2 red onion, diced

1/2 cucumber, diced

1/2 red bell pepper, diced

1 clove garlic, minced

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

2 tsp. Herbamare (or sea salt)

1 tsp. parsley

pepper to taste

1 tsp. garam masala (feel free to make your own blend if you have time)

Saute onion in olive oil in a saute pan over medium heat for 5 minutes. Add in the rest of the ingredients and stir well. Cook for another 10 minutes stirring regularly. Serve!

Makes 6 servings.

This is linked to Whole Food FridaysGluten-Free WednesdaysAllergy-Free WednesdaysFit and Fabulous FridaysFresh Bites FridayFriday FoodFight Back FridayFriday Food FlicksSimple Lives ThursdayThriving on ThursdaysFull Plate ThursdayTastetastic ThursdayHealthy 2 Day Wednesdays, Whole Food WednesdaysWLWWFrugal Days, Sustainable WaysHearth and Soul HopTotally Tasty TuesdaysTraditional TuesdaysFat Tuesday, Slightly Indulgent TuesdayBetter Mom MondaysMelt in Your Mouth Monday, Made From Scratch MondayMy Meatless MondaysInspire Me Monday, Flour Me with LoveMonday Mania and Wellness Weekend.

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