Kale Chips-1 bunch of curly kale, 2 TBSP olive oil, any desired seasoning (salt, pepper etc.). Break kale into small pieces and massage oil on both sides in a medium bowl. Add salt and other seasoning into mixture, coating both sides. Spread evenly on a cookie sheet and bake for 20-30 minutes in a 300 degree oven. When crispy cool and serve.
Guacamole Deviled Eggs-6 large boiled eggs cooled and peeled, 2 ripe avocados, ¼ C finely chopped cilantro, 1 TBSP finely chopped chives, 1 TBSP lime juice, ½ tsp sea salt, 1 tsp red pepper flakes, and chili powder for garnish. Cut eggs in half and remove yolks. Mash yolks and avocados in a medium bowl and stir in the rest of the ingredients. Scoop back into eggs and refrigerate. Sprinkle with chili powder before serving.
Sautéed Apples-2 tsp coconut oil, 1 apple, ¼ tsp cinnamon, ¼ tsp nutmeg, 1 pinch of sea salt. Slice apples and melt oil in a pan over medium heat. Add apples and sprinkle other ingredientsover the top. Cook for approximately ten minutes while stirring and coating apples with oil until soft. You may need more oil and more ingredients if desired.
Eggplant Chips-2 eggplants sliced thin, coconut or avocado oil, ½ TBSP smoked paprika,1/2 TBSP garlic powder, 1 tsp dried oregano, ½ tsp thyme, ½ tsp ground turmeric, ½ tsp pepper, ½ tsp onion powder, ¼ tsp sage, ¼ tsp sea salt and a pinch of cayenne pepper. Preheat oven to 250 and coat eggplant with oil on both sides. Mix all the seasoning together and coat both sides of eggplant. Spread on cookie sheet and cook in oven for 50-60 minutes, may take longer depending on thickness.
Roasted Balsamic Beets-3-4 medium beets washed and cut into 4-6 wedges. Place into a 9x13 baking dish and drizzle vinegar, oil and salt over the top. Cover and cook for 1 hour and then for 15 minutes uncovered until fork tender.
Baked Squash Wedges-1 acorn squash cut in half, 1 tsp coconut oil. Scoop out seeds of squash and coat with oil. Bake in a 350 degree oven for 40-60 minutes. Sprinkle with cinnamon if desired.
Sweet Potato Chips-2 sweet potato’s, ½ C up coconut oil (may need more). Peel skin off potatoes and cut into thin slices. In a shallow pan heat the oil over medium to high medium heat. Place potatoes slices in oil trying not to overlap. Fry for 3-5 minutes turning the slices over halfway through. Remove them when they appear to be crispy and place on paper towel. Sprinkle with sea salt and serve.