Super Foods

**Allergens: dairy, peanuts, wheat, eggs

Baked Parmesan Kale Chips


1 bunch of kale (12 oz. after stems removed)

1 tsp olive oil (spray)

A sprinkle of sea salt

½ cup shredded Parmesan cheese


Preheat oven to 350° F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the stems and tear into bite-sized pieces.

Place on baking sheets, spray with olive oil and sprinkle with sea salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.

Top with shredded Parmesan cheese.

Keeping a close eye on them, continue to bake for an additional 5-6 minutes until the edges are crisp but not burnt.


PB & J Kale Smoothie


1 cup orange juice                                                                Handful of kale, stems removed

¼ cup Greek yogurt (plain or vanilla)                         3 TBSP peanut butter

1 frozen banana

¾ cup frozen berries


Add all ingredients to a blender. Blend, pour, and drink up!


Blueberry Scones


1 1/4 cups all-purpose flour                           For the Glaze:

1 cup whole wheat flour                                 1 cup powdered sugar

¼ cup packed brown sugar                             3 TBSP lemon juice

1 TBSP baking powder                                    2 TBSP water

¼ tsp salt

¼ cup butter, chilled

1 cup frozen blueberries

¾ cup half and half

1 egg


Preheat oven to 375° F.

Cut butter into mixture of flour, sugar, baking powder and salt. Add blueberries and toss to mix.

In a separate bowl, beat together cream and egg, and slowly pour into dry ingredients, stirring with a rubber scraper until dough forms. Add in frozen blueberries and gently mix.

Knead until the dough comes together, 3 or 4 times. Don’t over handle.

On a heavily floured board, shape into a rectangle, about ½ inch thick. Cut into 6 wedges.

Bake on an ungreased cookie sheet about 20 minutes. Serve warm.

For the Glaze: Combine lemon juice and powdered sugar. You can vary the amounts of either ingredient for desired taste. Spoon or drizzle over hot scones and let cool.


Thai Peanut Slaw


Salad:                                                              Dressing:

6 cups green cabbage, shredded                    6 TBSP lime juice

2 cups red cabbage, shredded                          2 TBSP low sodium soy sauce

1 cup red bell pepper, strips                             6 TBSP rice vinegar

1 cup shredded carrot                                         4 TBSP water

1 bunch green onions, chopped                      ¼ cup crunchy peanut butter

Garnish:                                                                  1 tsp red chili flakes

½ cup dry roasted peanuts, chopped            2 TBSP minced garlic

1 TBSP fresh cilantro, chopped                          2 TBSP sugar


Combine all the dressing ingredients in a large bowl, whisk until blended. Add in salad ingredients and toss until coated. Best if allowed to chill for 1 hour. Garnish with cilantro & peanuts before serving.



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