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Kale Chips

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Kale is nothing short of a superfood! Not only is it brimming with vitamins K, A, and potassium, it also delivers a healthy hit of calcium, magnesium, and immune-boosting vitamin C.

You can use the leaves to make baked kale chips, which are a crunchy, nutritious snack. Best of all they are super easy to make.

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Kale Chips
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 1 bunch kale
  • TOPPING CHOICE #1
  • 1 Tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp red chili flakes
  • TOPPING CHOICE #2
  • 1 Tbsp olive oil
  • ¼ tsp garlic powder
  • ⅛-1/4 tsp chili powder
  • TOPPING CHOICE #3
  • 2 Tbsp coconut oil
  • 2 Tbsp Maple syrup
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
Instructions
  1. Preheat oven to 325 F.
  2. Wash kale leaves and separate from stalk. Dry thoroughly so no moisture remains.
  3. Line baking sheet with parchment paper.
  4. Lay kale leaves out on parchment paper and brush with a mixture of either topping
  5. choice. Alternatively, you could place kale in a large bowl, pour topping, and toss with
  6. hands until evenly coated.
  7. Bake for ~15 minutes or until crispy (no need to flip).
  8. Note: Kale chips quickly go from perfect to overcooked. Keep a close eye on them toward the end of baking.
  9. Remove from oven and let cool.

 

Creamy Fennel Coleslaw with Carrots and Apple

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Creamy Fennel Coleslaw with Carrots and ApplesColeslaw is a classic side dish that goes with just about anything. This Paleo version has the perfect combination of sweetness and tang, plus it’s a great way to add colour and crunch to any meal. With the dressing containing homemade mayo, we don’t even have to worry about inflammatory oils! It’s about as wholesome a side dish as you can get.

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Creamy Fennel Coleslaw with Carrots and Apple
Recipe type: Side Dish
Cuisine: American
Prep time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • CREAMY DRESSING:
  • 1 tsp honey
  • 2 Tbsp apple cider vinegar
  • ¼ cup homemade mayonnaise
  • Pinch of salt
  • FENNEL SLAW:
  • 3 large carrots, julienned or shredded
  • 1 fennel bulb, julienned or shredded
  • 1 apple, julienned
  • ¼ cup fennel greens, chopped
  • 1 Tbsp poppy seeds
  • Salt to taste
Instructions
  1. In a small bowl, whisk the honey and cider vinegar.
  2. Add the mayo and continue to whisk.
  3. Add a pinch of salt and whisk again.
  4. Keep refrigerated until use.
  5. In a medium serving bowl, toss the carrots, fennel and apple together.
  6. Add the fennel greens, poppy seeds, salt and dressing.
  7. Toss to combine all ingredients and refrigerate until serving.