Tag Archives: healthy

Chipotle- Cheddar Kale Chips



My love for kale chips borders on obsession. It’s probably illegal in most states. I’ve made several version of kale chips including plain salt and olive oil, sour cream and onion, and applewood smoked. These are my favorite yet and I just had to share!
I first started making kale chips in the oven, but after burning  them almost every time I decided to try a dehydrator. What a huge difference it makes! Now I can have kale chips that are crispy and crunchy but never burned, every time. Even when I forget about them and end up cooking them for almost 24 hours. Not only does the dehydrator save energy and preserve nutrients, but it’s also fool proof to use since it “cooks” so slowly that the amount of time doesn’t have to be exact.
But don’t let not having a dehydrator prevent you from trying these out. They are so ridiculously delicious and packed with nutrition that you will want to try them out. Kale haters have been known to fall in love with these chips. I have been known to forget to tell the husband I made these in order to keep them all for myself…

Kale is an excellent source of vitamins A,C, and K as well as a good source of minerals like calcium, iron, and manganese. Additionally, as a member of the Brassica Family (like broccoli, cabbage, and cauliflower), this veggie contains compounds which have been shown to inhibit cancer activity. So what are you waiting for?


Chipotle-Cheddar Kale Chips:

– 1 bunch kale (curly varieties work best for kale chips, but lacinato will work too)

-3/4 cup raw cashews, preferably soaked for at least an hour

-1 chipotle chile in adobo sauce

-1 clove garlic, peeled

– 2 Tablespoons nutritional yeast (helps contribute to “cheesy flavor and is high in B vitamins)

– 1 Tablespoon olive oil

– 1 Tablespoon apple cider vinegar (lemon juice can be substituted)

– 1 teaspoon agave nectar

– scant 1/2 teaspoon sea salt, or to taste

– 1/3 to 1/2 cup water as needed for blending


1. Wash and dry kale. Remove the tough stems and tear into bite sized pieces, placing them in a large bowl. There should be able 6-7 cups. It will look much smalled when it is dehydrated though!

2. Combine all other ingredients except water in a high speed blender. Add about 1/4 cup water and blend until smooth, adding more water as needed.

3. Pour the sauce over the kale and mix well. Distribute evenly among the trays of your dehydrator and dehydrate about 10-12 hours. I like to do this over night so I don’t feel like I have to wait so long.  OR you can bake these at about 250F for about an hour, or until crispy.

These can be stored in jars or plastic containers (just not bags- they may crumble) and make a great on-the-go snack. I hope you enjoy them as much as I do!


Packing Lunches Like a Pro and “Yumm Sauce” Recipe


Happy September! With school in full swing for some and just around the corner for others, I wanted to talk about how to pack healthy and energy sustaining lunches like a pro! But first…

I’m excited for two reasons today. The first reason is simply that it’s September. I didn’t think I’d ever say such a thing, but I’m over summer. Fall is the best time of the year and I can’t wait to enjoy all the colors, smells, tastes, and crisp breezes that go with it. My favorite things to cook are usually “fall” themed. My favorite things to wear are usually “fall” colored. And who doesn’t love Halloween?

The second reason I am excited is that my sister is coming to Portland for the holiday weekend! She arrives this evening. It will be her first time in Portland and she only has a few days so I plan on staying pretty busy!

Anyhow, the topic of this post is not actually me gleefully rambling about how much I love fall and my sister and when my sister comes to visit me in the fall (although, if you didn’t pick up on it, I do love all those things 🙂 ). The topic I wanted to cover is how to pack a killer lunch.

I started school Monday, which means I will be eating even more lunches away from home. I already pack lunches for work of course and I also pack lunches for Andrew. It may sound old fashioned and anti-feminist, but I prefer him to eat healthy food to fast food and its cheaper, which saves both of us money in the long run. So really it’s partly because I’m sweet and partly because I’m selfish :).

Lunches get packed the night before, during or immediately after dinner.  I hate packing a lunch in the morning because it uses up my precious little time!

An on-the-go lunch has to be portable, should be nutritious and filling enough to keep me full 3-4 hours without being “stuffed” and sleepy, and should be delicious because if I’m at school or work all day, I need as many things to look forward to as possible. I almost always employ leftovers from dinner and also frequently make things specifically for easy lunch making such as hummus, cooked grains like quinoa to make my salads filling, and for Andrew I make egg salad.

For work, since I bike and want to keep my bag as light as possible, wraps are super handy.


The keys to a sturdy wrap: put a little sauce or spread such as hummus on the edge to help it seal and stay put. Wrap up, then fold the edges in by pushing them into the wrap. I like to use foil because it keeps everything from falling out in case my wrapping job wasn’t very successful!

Hummus, lettuce, tomato, cucumber, chevre, with drizzle of my knock-off "yumm" sauce

Wraps full of veggies might get a side of portable fruit such as an orange or apple or maybe some of these delicious cherries packed in a pyrex:


But some wraps might be on the sweeter side, such as this guy filled with cookie dough dip and banana:


This one would logically get a side of veggies, with perhaps a dressing, hummus, or yumm sauce to dip.


Truth be told, wraps may be handy and super portable, but I prefer ginormous salads for lunch. My lunch salads most often consist of:

1. A bed of greens (spinach, arugula, the awesome mix that my CSA has been delivering)

2. Leftovers from dinner (favorite choices are roasted or grilled veggies, stir-fried veggies, cooked quinoa or brown rice, cooked and cubed tofu or tempeh, falafel, or taco fixings)

3. A good protein if not included in the leftovers (garbanzo beans, sprouted lentils, cottage cheese, tofu, almonds, chevre)

4. A good dressing such a tahini-miso, balsamic, yumm sauce, or a generous amount of salsa

Falafel Salad! Falafel patties with cucumber and tzaziki sauce on a bed of spinach

Here’s one packed in a pyrex for work consisting of leftovers from an Asian inspired quinoa salad with shredded carrots and cabbage in a sesame dressing that has been topped with sliced snow peas:

(The flowers come in my CSA salad mix and are edible!)

This one was a home lunch in which I made my own version of a “Yumm Bowl” like they serve at Cafe Yumm by topping some greens with quinoa and garbanzos as well as cucumber slices and tomato and drizzling with “Yumm Sauce.”

...plus some minced red chile for those who like it hot!

Are you curious about this Yumm Sauce that I am obsessed with as of late? I just happen to have an Andrew approved recipe for you! My first try was good, but not great. The second try was terrific!


“Yumm Sauce” Knock- off:

(which is actually a knock-off of another imitation yumm sauce by Mama Pea)

*1/4 cup cashews (you can also use almonds as Mama Pea does but I think cashews make the creamiest sauces)

*1/4 cup garbanzos

*1/4 cup canola or other mild vegetable oil

*1/4 cup water

*1/4 cup nutritional yeast

*1 large garlic clove, chopped roughly

*2.5 tablespoons lemon juice

*3/4 teaspoon curry powder

*1/2 teaspoon smoked paprika (not a part of the original recipe flavors, but I found it to be a welcome addition)

*1/2 teaspoon dried oregano

*1/4-1/2 teaspoon sea salt


Combine first four ingredients in blender and blend until smooth. Then add everything else and blend some more. That’s it! Now scrape it into a container and get ready to put it on everything you make.

It will keep in the fridge 7-10 days.

What are you favorite portable lunches? Do you pack a lunch for yourself, your spouse, or your kids?