Super Foods

**Allergens: dairy, peanuts, wheat, eggs

Baked Parmesan Kale Chips

Ingredients

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

1 tsp olive oil (spray)

A sprinkle of sea salt

½ cup shredded Parmesan cheese

Instructions

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

Ingredients

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

Instructions

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

 

Blueberry Scones

 Ingredients

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

Instructions

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

Ingredients

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

Instructions

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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