**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!
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
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
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.