Garlicky Kale Chips
Kale chips are nothing new, but my version has a secret flavor booster to take this healthy snack up a notch. Instead of tossing the kale in plain olive oil before baking, I make garlic chips, then use the garlic infused oil to toss with the kale. After the chips are finished baking in the oven, I mix in the garlic chips for even more garlicky goodness. Yum! Even though you’ll only need about a tablespoon of oil for the kale chips, go ahead and make a big batch to keep on hand for other uses. Because garlic is always a good idea.
- 1 large bunch of kale, any variety
- 4 garlic cloves, sliced paper thin
- 1 cup olive oil
- salt, to taste
- Preheat oven to 350 degrees. Rinse and dry kale in a salad spinner, then separate the leaves from the ribs and cut or tear into smaller pieces. Set aside.
- Heat the olive oil in a skillet over medium-high heat until very hot but not smoking. Add the garlic chips and cook until light golden brown, about 30 seconds to 1 minute. Remove from pan using a slotted spoon and drain on a paper towel until cool. Reserve oil for another use.
- Toss kale with up to 1 tablespoon of the garlic oil and salt to taste. Bake for 15-20 minutes.
- Remove from oven and let cool, then toss with garlic chips and serve.
Finally made palta rellena for a quick mid-week lunch, which I apparently ate on top of a pile of fashion magazines…boyfriend used his new rotisserie to make the most succulent chicken I have ever had and the leftovers just screamed chicken salad.
Vegan Cauliflower Soup with Chive Infused Olive Oil & Gluten Free Garlic Croutons
This is a Le Petit Chef original, ladies and gentlemen! It’s one of those healthy indulgences that tastes incredibly rich without using any oil, butter, cream or cheese- almost too good to be true. The chive oil adds a streak of brightness to the dish and the garlic croutons lend a bit of crunch and an extra hit of flavor.
- 1 head of cauliflower, roughly chopped
- 1 large potato, peeled and diced
- 1/2 cup diced onion
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 14 oz can coconut milk
- 1/4 cup chives, roughly chopped
- 1/4 cup olive oil, plus 3 tablespoons
- 3-4 slices millet bread (or gluten free bread of choice), cut into cubes
- 1 tsp garlic salt
- 1/2 tsp garlic powder
- salt and freshly ground pepper, to taste
- Preheat oven to 400 degrees and toss bread cubes in a bowl with a mixture of 1 tablespoon of olive oil, garlic salt, garlic powder and black pepper until combined.
- Spread evenly on a foil lined baking sheet and bake for 15-20 minutes, turning once, until croutons are crisp and golden.
- Let cool on a paper towel to absorb excess oil and serve with soup.
- Heat a large stockpot with 2 tablespoons of olive oil over medium heat and add onions until translucent, stirring occasionally.
- Add potato, cauliflower, broth, bay leaf, salt and pepper to the pot and bring to a boil. Lower heat, cover and simmer for 20 minutes or until cauliflower is cooked through, then remove from heat and let cool slightly.
- Using an immersion blender, puree until soup reaches a smooth consistency. Season with salt and pepper.
For Chive Oil
- Place chives in a food processor and add 1/4 cup of olive oil while blending, until ingredients are combined.
- Pour through a fine strainer into a small bowl, pressing down on solids. Season with salt and pepper and drizzle lightly into soup.
Healthily prepared mini crab cakes (very little bread filler, egg white binder, sauteed with just a smidge of coconut oil), blanched asparagus and a poached egg. An ultra satisfying Sunday brunch at home.
Indulgent, Healthy Breakfast
Top oatmeal made with your choice of milk with sliced strawberries, toasted almonds and dark chocolate chips.
This is rich and satisfying for those who have a sweet tooth in the morning, yet is filled with fiber, protein and antioxidants. Win-win!
Detox Super Greens Juice: 1 cup kale, 2 stalks Celery, 2 carrots, 1 apple, handful of basil, squeeze of lemon. Juice and enjoy.