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Feeling guilty…

I just made some delicious kale chips for the first time  AND…. ate them all in one sitting!  Hmmm… think they were good?  I’m feeling a little guilty but in my defense, it was sort of my lunch since I hadn’t eaten since breakfast this morning.  I actually have made kale chips once before but they turned out horrible because I left the stems on  and cooked them too long.  These were just right and oh so good!

It’s been a pretty busy day over here so far and it’s only 1:00!  So far I’ve managed to organize and clean under our bathroom cabinet, clean the bathroom and our bedroom, put away laundry, bake kale chips, Quinoa cheddar cakes for the love nugget, wontons for the love nugget, steamed him sweet potato fries, carrots and baked him salmon for dinner tonight.   Now we are taking a rest. Well, I am.  He’s playing away!

Here are some of the recipes from today!


Parmesan Kale Chips

1/2 – 1 whole bunch of kale

1 tbsp olive oil

1 – 2 tbsp of grated parmesan cheese

1/2 tsp garlic powder

1/2 tsp kosher salt

1/8 tsp paprika

Wash and dry kale.  It needs to be dried very well.  Remove stems completely.

Place kale into a zip lock back and add in the rest of the ingredients.  Massage kale in zip lock bag making sure they are covered with seasonings.

Spread out on a baking sheet making sure they are not overlapping.   Bake for 10-15 minutes stirring half way through and watching carefully.  If they start to get to brown, remove from the oven.  A few smaller pieces were done before my bigger pieces so I just took those off the tray sooner than the rest.

Enjoy immediately!  I don’t know if they store well because mine were gone in 10 minutes!

Little finger won tons (adapted from wholesome baby foods)

12-14 wonton wrappers

1/3 cup of cottage cheese

1/4 cup of unsweetened applesauce


Preheat oven to 350 degrees and lightly grease a baking sheet.  Mix together cottage cheese and unsweetened applesauce.  Lay out wonton wrappers and put about 1 tsp of the cottage cheese mixture onto the center of the wrapper.

Wet the border of the wonton wrapper then seal together in a diagonal fold.  Place onto prepared baking sheet and bake for 10 – 12 minutes.

I also made a few with some steamed broccoli and cheddar cheese but they were a little crisper than the cottage cheese ones.  I cut off the crisp edges for my love nugget since he’s not quite used to that texture yet.  Although knowing him I’m sure he wouldn’t mind!


Cheddar Quinoa nuggets

1 cup of  white beans, drained and rinsed

1 cup of kale, rinsed and stems removed (spinach would be good too)

1 cup of cooked quinoa

1/2 cup of steamed carrots

1/3 cup of cheddar cheese

1/2 tsp of garlic powder

Preheat oven to 350 degrees.  Place white beans, kale, and carrots in a food processor.  Process until mixed together but not too smooth.  Add quinoa, cheddar cheese and garlic powder and pulse until mixed in.

Using a cookie scoop, drop mixture onto prepared baking sheet and press down with the back of a spoon making a patty.

Bake for 10 minutes, flip then bake 10 minutes more.

And love nugget says….

Yummy in my tummy!


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