Easy Crispy Kale Chips

Healthy salty yummy snacks?  Sometimes I think there is no such thing.  O.o


There are times when you just want something salty to munch on that’s healthy and there is nothing in your kitchen but Hot Cheetos, and Spicy Chicharrones, and Lay’s Kettle Chips.  But you feel so guilty.  If you don’t…I do. I feel my BUTT just getting larger with every delicious Hot Cheeto that I consume.  I feel my arms getting flappier with those crispy airy chicharrones that I eat!  I FEEL MY FACE JUST GETTING BLOATED WITH THE FATTY SALTY DELICIOUSNESS OF THE LAYS KETTLE CHIP (ANY FLAVOR CAUSE THEY ARE ALL SO FREAKING DAMN DELICIOUS) DAMN YOU JUNK FOOD INDUSTRY!!! *SHAKES ANGRY FIST*


Guilty…pleasures.  I often lose the inner war with me and any bag of chips…then just shortly following 5 minutes after I consumed the entire bag meant for a large party of probably 20…I live in just a whole ton of regret and sadness.  Lol.  Story of my life. On repeat!! =\


So you ask…what do you do?!  I decided if I have to have chips at least I should TRY to attempt to make them healthier.  I’m made my own Kale chips.  WHY?! Because buying them are just freaking expensive.  And the store bought ones are freaking nasty. Lol.




What I do is I usually buy the already washed, already cut Kale because I’m the laziest person in all the lands.



From there, I spread the kale out on a flat cookie sheet with a parchment paper and I rip off all the stalks off because they are tuff and they don’t cook well and they remind me of eating wood chips. Nobody enjoys eating wood chips. If you do…good on you!  You must get lots of fiber! 🙂


PREHEAT YOUR OVEN TO 275.  I’m not lying.  Don’t do what everyone else on the internet does and do it at 400 or 350.  You’ll burn your precious kale and parts will be cooked and other parts will still be weirdly wet and soggy. 🙂

Now…toss said kale (make sure it’s not wet with water) with 1 teaspoon of Olive Oil. See…healthy…right?


Try to rip the pieces of kale into similar sizes so you don’t have a hodgepodge of weirdness going on in your kale chip bowl.

Then add your favorite seasoning!  I love garlic salt and cayenne pepper together as a combo.   Grated Parmesan and black pepper are delicious too!  Use your imagination! Share with me your creations!


Bake at 275 for a timed 15 minutes!

And BAM salty snack is DONE.


EASY PEASY and so much healthier than potato chips.

Make sure you let the chips cool completely (stand alone). Try not to eat them all right out of the oven.

If you pile them on top of each other while they are still hot, the bottom pieces will be soggy!  No one likes soggy kale chips!




Healthy! Delicious! Guilt FREE! And they help you poo I think…

Difficulty Level: Easy

Prep time: 10 minutes

Cook time: 15 minutes per batch

Ingredients: (I do this in batches)

4 cups of chopped Kale

1 teaspoon of Olive Oil

Seasonings of choice


  1. Either chop or get prechopped Kale. Your kale MUST be dry, otherwise they will come out soggy!
  2. Remove stalks because no one likes those…
  3. Toss with Olive Oil
  4. Spread out evenly on cookie sheet for even cooking
  5. Season
  6. Bake at 275 for 15 minutes
  7. Enjoy!

Last Tidbid:  I like to make this in batches.  I tend to make 4 batches and eat them within two days.  Just make sure you are gentle with them because they are very thin after baking!  If you are not gentle, you will have kale dust…lol!

Nutella Stuffed Brown Butter Chocolate Chip Cookies



Don’t have a significant other?! WHO CARES.  Celebrate with a friend.  Don’t have a friend?! WHO CARES.  Celebrate the fact that you’re ALIVE today!!

Whether you’re either DEEPLY in love or DEEPLY single or you just DEEPLY don’t give a crap, let’s CELEBRATE Valentine’s Day together!! 😉

And how are we going to do that?! WITH COOKIES. Yup. YUM. Yup. STUFFED WITH NUTELLA (aka Chocolate of the Angels). Yup. Yup.


Unfortunately, my talents do not include baking.  BUT fear not.  I got this recipe from another fellow amazing blogger I stumbled across, the Ambitious Kitchen, and this is her recipe.

I’ve tested it out for you.  And it is as AMAZING as it sounds.

Why are you using her recipe you ask?!  Because God knows I am definitely not versed in the way of a Baker.  At least not yet.  (hopefully).  I’m also doing this because I have been wanting to post some kind of dessert for some time now.  I LOVE DESSERTS.  So, moving forward, I will now include posts on me finding dessert recipes and trying them out (and posting my experiments) until I can learn how to make and create my own.  And I’m going to be honest with myself and with you.  If I can make it….ANYONE can make it.  Trust me.

And so it begins…

Here are the main ingredients.  I don’t think I missed anything…


The Chocolates: Semi-Sweet, Dark, Milk, and COLD Nutella (put it in the fridge, not the freezer, the fridge).  I recommend getting smaller chips…I got the normal/bigger ones and it was harder to work with. Next time, I go SMALL chips.


And the dairy items + Vanilla (because I didn’t know where else to group it with)


Take the flour, baking soda, and salt and WHISK it all together first.  I really don’t know what the purpose of this is but I’m guessing it’s to incorporate all the powdery stuff.


Then, take your two sticks of butter (1 cup) and melt it down nice and slow.  Don’t do it too fast!! Or it will burn.


Once your house smells like a carmel-y butter-y house full of heaven’s aroma’s, and you can see that your butter is brown, take it off the heat and let the butter cool.  Transfer to bowl if necessary to prevent from burning.  (I did mine a TAD under so I can leave it in the pan without it burning and save from doing an extra dish…I hate doing dishes.)

Prepare your sugars into your mixer.  By the time you’re done, the butter should be cool enough.  Throw that deliciousness into the sugar and blend.


In the next step…TAKE CAUTION.  Make sure your butter/sugar mixer isn’t super hot.  If it is…it will cook the eggs you’re about to throw in. Add remaining wet ingredients (vanilla and yogurt).  Mix until combined.


Now, on low speed, add the flour.  I added it in two intervals.


Once it’s mixed. Turn it off and do NOT over beat.  I kinda overbeated mine and so my dough is a bit dry. L BUT it’s ok. Despite that mess up, it still turned out delicious!

FOLD IN THE CHOCOLATE CHIPS. Refrigerate for 2 hours (I know it’s torture right?!)



Now comes the hard part. The COOKIE STUFFING….dun dun..DUNNNNN!!


Take out some parchment paper…it makes it easier.  Roll said cookie dough into a ball…about 1.5 – 2 tablespoon of dough.


HULK SMASH said dough until it’s flat.  Like super flat.  See!? (sorry blurry picture)



DOLLOP 1-2 teaspoons of COLD Nutella…:D I put closer to two because I’m an addict and I’m crazy, 1 is really all you need.


Then cup all the sides together, and slowly pinch the outsides in to make a ball.  This is kinda hard.  And you have to be GENTLE and have PATIENCE.  Make LOVE to the ball.  Don’t let the deliciousness ooze out.





If it does ooze out, take a bit of dough, and patch it up like so. She said it doesn’t have to be perfect, and really, it really really doesn’t. See mine?  It’s all cracky…but fear not! Just make sure the Nutella isn’t leaking out and you are good. 🙂


When placing the balls on the parchment sheet, GENTLY flatten the tops a bit while doing your best not to ooze out any Nutella.  Patch up if necessary!


Bake for 9 minutes. NO MORE.  I did mine for 11 minutes the first time…came out like rocks and I definitely threw a cookie tantrum.  I tried it again for 9 minutes…PERFECTION.


Final results.  DELICIOUSNESS for the boyfriend.  He will be happy.  And if he isn’t…I will be happy with the cookies I made for him cause these are BOMB. 🙂


Check out Ambitious Kitchen’s blog for the recipe.  I definitely followed her as I aspire to be a great baker as she is!!

Last Tidbid: Practice makes perfect!  My first batch came out hard because I baked it too long, my 2nd batch came out too thick because I didn’t make the dough thin enough and was having a hard time stuffing.  My last and final batch finally made the cut and I’m SO glad i kept going at it and didn’t give up the first time around.  Enjoy!

Happy V-day everyone!!

Power Quinoa Avocado Salad


I know. I’ve been gone for forever. Did you miss me?  Because I have most certainly missed you.

I’m trying my best as a new blogger.  Please forgive me for being gone. The holidays ROBBED me of my time and made me like 500lbs heavier.  Not complaining though because it’s my favorite time of year!!

I am also trying to transition my site to a new site; where I am no longer wordpress.com-er.  I want to be my own SITE! I WANT MY OWN IDENTITY. *tear*  MORE TO COME ON THAT I PROMISE!

I know a lot of people really hate the New Year because it comes with failed NY Resolutions (that and getting another year older 😦 ).  All the health crazes and new workout regimens, etc etc .  Trust me I am so one of those people…I’ve failed at NY resolutions for about 20+ years of my life and this year is no different!!

But guess what?! THIS YEAR, is not any different, no. Lol. I have actually already failed multiple times. But WHO THE HELL SAID once I fail, I should just keep failing?  Hell to the N-O. this year, I have decided that each time I fail, I just need to pick back up and start all over again like it’s January 2nd.

God I’m so inspiring. I should write a blog or something.  😉

Today, I bring to you…POWER QUINOA AVOCADO SALAD. This salad is JAM packed with nutrition and flavor.  Yum scale is like 10 and because it’s healthy I’m going to bump it up to like a 15.

It’s a little blurry. MY BAD. i was just in such a rush to eat it. -_-**

My girlfriend made this at work one day and I asked her what she put it in…then…I went home…made it..and it changed me life.  I COULD eat healthy.  EATING HEALTHY IS NOT THAT BAD. say that 10x in a row and you’ll start to believe it! 😉

If you don’t like Quinoa, this is a GREAT starter salad.  It kinda hides the Quinoa and you can’t really even tell it’s there because of all the nommy natural ROBUSTING flavors the other ingredients provide.

The great thing about this is you can put in and take out what you like or don’t like.  You can add whatever you want as long as it is healthy.  Don’t like to eat a lot of onions?  Just add a bit for flavor.  Love tons of corn?  Add MORE.  It’s that simple. Consider this a starter recipe.  Add and subtract as you go.  YOU BOSS.  YOU MAKE BIG DECISION.  *pound chest, stomp ground*

Here are the main ingredients:

I really must have been a rush because all my pictures are BLURRY! failx1000


Chopped Cilantro, Corn, Tomato (I used cherry, not recommended…it tasted cherry tomato-y, I would use roma or normal people tomatoes), Onions, Jalapenos, Cooked Quinoa. Disclaimer: DO NOT add avocado and salt yet.  Always add that at the end right when you’re about to demolish the food with your piehole.


Put it into a giant mixing bowl (so pretty!)

Mix it up!!


I donno why I put the Quinoa in after i mixed that.  I think i wanted to show you the rainbow of nutritional deliciousness.


And now we proceed to the step by step direction on how to cut and core an Avocado so no one chops their hands off and you maximize the Ah-Jee-Cah-Doh to it’s highest potential.

Step one: cut avocado in half the long way…ALL THE WAY AROUND. Try to connect the two sides. 🙂


Step two: Turn opposites away from each other and pull apart (I wish I had three hands and arms to show you but gratefully God decided I’m prettier with just two hands, and I agree 100%!)


Step three:  Use your knife and carefully whack the middle of the seed with your knife.


Step four: Turn opposite avocado and seed and pull! And Voila! DONE. Core is out. YOU ARE AN AVOCADO HERO!!  Use the spoon and take out the meat. Try not to eat it all.

Back to the Salad.

My recommendation is to keep the salad and avocado separate until you are ready to eat it.  I think half and avocado to 1½ a cup of mix is a good ratio.  I also really love my avocado…so if that is too much for you, I would definitely add more mix as you go.


When you’re done, add salt and pepper to taste.

Other Chopped up things I’ve added in the past to this POWER salad: Hardboiled Eggs Whites (FOR PROTEIN.  yum! – you can add the yolk too, it’s just not as good for you but it sure is tastie), Bell Peppers, Cooled Grilled or Boiled Chicken (for protein), Green Onions, Celery, USE YOUR IMAGINATION!

You’re getting skinner already.  You’re welcome!  🙂



The first step into your healthy lifestyle!

Difficulty Level: Easy

Serving: 5-6 Cups, depends on how much of what you put into it

Prep Time: 20 minutes

Cook time:  Everything is pre-prepared. This recipe already has cooked corn and cooked, cooled Quinoa.  Corn, you can use canned if you’d like, and Quinoa takes about 15 minutes to make stove top (follow the back of the bag).  Make sure you cool the Quinoa first before throwing it into this salad!



EVERYTHING BELOW IS TO TASTE, this is just my version.  Make it your own!

1½ cup of cooked cooled Quinoa

¼ – ½ cup of cilantro

¼ – ½ cup of onion

1½ cup of chopped tomato (I used cherry because that’s all I had but I highly DO NOT recommend it, it has a different taste then normal tomatoes)

1 large chopped jalapeno (I did mine with the seeds because I like my food spicy like ME)

2 cups of corn

Avocado (½ for every 1½ to 2 cups of the salad)

Himalayan Pink Salt or Garlic Salt

Other Chopped up things I’ve added in the past: Hardboiled Eggs Whites (yum! – you can add the yolk too, it’s just not as good for you but it sure is tastie), Bell Peppers, Cooled Grilled or Boiled Chicken, Green Onions, Celery, USE YOUR IMAGINATION!




Throw together the first 6 ingredients, mix.

Add avocado and Himalayan Pink Salt or Garlic Salt for flavor

Refrigerate for an hour and enjoy!

Last Tidbid: if you use everything fresh, please try to eat this quickly! There aren’t any additional preservatives so this may turn fast.