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.


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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.


Black Bean Dip (Dairy Free & Vegan)

Black Bean Dip (Dairy Free & Vegan)

If you have been following me for awhile, you may know I have a slight addiction to hummus. OK, a big one. I LOVE the stuff! I have passed on my addiction to my family. In fact, just today, I posted on Facebook about my 2 year old who took all of the hummus dip and carrots out of the refrigerator to chow down on them when no one was looking. No complaints here!

But as much as I love hummus, today, I was in the mood for something a little different. A snack that was still tasty (thus, allowing my kids to eat their veggies without complaining), but a new type of dip. I eyed my just cooked black beans and food processor and a new dip was created. And the dip is already long gone. A new batch will be in the works tomorrow.

Black Bean Dip (Dairy Free & Vegan)

Black Bean Dip (Dairy Free & Vegan)
Recipe type: Dip, Appetizer
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups cooked black beans
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. olive oil
  • 1 tsp. nutritional yeast
  • 1 tsp. Italian Seasoning
  • ¾ tsp. Herbamare (or sea salt)
  • dash of black pepper
  1. Cook black beans ahead of time. I soak a large batch of black beans overnight, drain them and then cook them in my slow cooker. Super easy and very inexpensive!
  2. Place cooked beans and olive oil in food processor and turn on for 2 minutes. Scrape down the side of the bowl and add in remaining ingredients. Process for another 2 minutes, scraping down the bowl as needed.
Voila! You've got yourself a delicious dip rich in antioxidants, B Vitamins, fiber and protein. What's not to love?!


This was shared on Allergy Free Wednesdays,  Slightly Indulgent TuesdayWhole Food FridaysPennywise Platter ThursdayKeep It Real Thursdays and Full Plate Thursday.

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.

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.

Black Bean Salad with Creamy Avocado Lime Dressing (Vegan)

This refreshing salad is bursting with flavor from cilantro and lime. Cilantro is an anti-inflammatory and is a good source of iron and magnesium. Avocados contain ample amounts of fiber, folate, Vitamin K and potassium. Black beans are rich in fiber, folate, iron and protein.

The pictures don’t do this salad justice–my husband asked me to make this salad twice last week. The dressing makes everyone come back for more!


4 cups spinach or mixed greens

1 29 oz. can of Eden black beans (BPA free)

1 large avocado, mashed

1 cup grape tomatoes, sliced in half

juice of 1 lime

1/2 cup sunflower seeds

2 Tbsp. cilantro

1 tsp. Herbamare

Heat black beans in a small pan over medium heat for 5 minutes. Add all of the ingredients to a large bowl. Stir thoroughly with a large spoon for a minute. Make sure the greens and beans are well coated with the mashed avocado and lime juice. Enjoy!

Makes 4 servings.

This was shared on Lunchbox LoveFit and Fabulous FridaysFreaky Friday, Fresh Bites FridayFight Back FridayWellness WeekendPennywise PlatterSimple Lives ThursdayTastetastic ThursdayGluten-Free WednesdaysFrugal Days, Sustainable WaysHealthy 2 Day WednesdaysReal Food WednesdayWhole Food WednesdayHearth and Soul HopFat Tuesday and Slightly Indulgent Tuesday.