Tag Archives: olive oil

Kale Chips

I’ve decided to take full advantage of the fresh, wonderful produce available here in Daytona. One of the best things I’ve seen at the farmers market is the huge, lovely green kale. While I’ve sautéed it and worked it into my dishes, I wanted to do something new. Kale chips can be a yummy snack or a side dish. Here is a recipe I read then adapted to my needs.

Preheat oven to 300 degrees.

Wash the kale leaves thoroughly. Rip them into smaller pieces, at least 2 inches in size. Be sure to cut out the spines, as they can be bitter. Some people may not mind them, but I personally hate them.

Fresh Florida kale right after I washed it:



Without drying them, put them into a bowl, making sure as much water is drained from them as possible. Next, soak them in vinegar (white wine or regular distilled, whatever you have on hand will do) for around 3-5 minutes. Again, drain the vinegar but do not rinse or dry them.

Depending on the amount of kale you have, use a few tablespoons of olive oil to coat each piece. There should not be excess olive oil in the bottom of the bowl. Generously sprinkle large grain sea salt over the kale. 

On a baking sheet, lay each piece flat. There should only be one single layer. Place each tray in the oven for anywhere from 30-45 minutes. The more you let them bake, the crispier they will get. Move the pieces around/rotate pans halfway through cooking.

Here are some flavorful toppings you can add to change things up a bit!

Hot sauce-drizzle on after the chips are finished baking-a Buffalo gal, I prefer Frank’s Red Hot!

Parmesan cheese- sprinkle on top of chips as soon as they come out of the oven.

Soy sauce-replace some of your olive oil beforehand with soy sauce.

Lemon/lime-squeeze a fresh lemon and/or lime over the chips before or after baking

Your favorite herbs/spices-use whatever you may have fresh or handy!


Check out photos of the kale chips I made below! I sprinkled parmesan cheese on them. So yummy!






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Low carb pizza


I love pizza. Like, really love it. It’s my favorite food. I was ecstatic when my friend shared this recipe with me that has almost no carbs because the crust is not made with any corn or flour dough, but, get this, cauliflower! Try the recipe below and let me know what you think!

Cauliflower crust:

  • 1 cup cooked/mashed cauliflower
  • 2 egg whites
  • Spices-(Italian seasonings/garlic)
  • 1 TBSP baking powder
  • 1/2 cup low fat mozzarella cheese

Mix ingredients and roll/shape out a pizza crust. Brush olive oli on the edges to make it extra crispy. Top with the toppings below!

  • 1/2 can strained diced tomatoes
  • 2-3 handfuls no fat goat cheese
  • 1/4 cup low fat mozzarella 
  • 2 chopped artichokes
  • 1/2 caramelized onion
  • oregano
  • garlic
  • basil
  • rosemary
  • 1/2 chopped olives

Cook at 375 degrees for 15 minutes. Enjoy!


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Little changes equal big results: Sauces


In an earlier post I talked about how little changes can lead to big success. One of the things you can easily change in your diet is sauces. Whether for salads, veggies, or pasta, it is a no brainer area to cut out fat and carbs.

Below is one of my favorite recipes I make all the time. It is something I quickly whipped up once, but I find myself coming back for more. There isn’t exact measurements, so just go with it!

Olive oil pasta 

Cook your favorite type of pasta (I like wagon wheels and ziti) to the directions on the box. Set aside.

In a large sauce pan, sauté two cloves of garlic in a few tablespoons of olive oil. Add half an onion, diced. Let both cook down, for about 7 minutes.

Add corn (either canned or frozen) to the mix

Add chopped sun dried tomatoes (dried are much healthier than the ones packed in oil) 

Add about 2 more tablespoons of oil, as well as 2 tablespoons of apple cider vinegar

Make sure to season your mixture with plenty of salt, pepper and other spices or herbs (onion/garlic powder, cilanto, basil, parsley)-whatever you have on hand.

Add two large handfuls of fresh spinach as well as the pasta.

Let cook for another 5-10 minutes until everything is combined well.

I’m not sure of the correct nutrition information about all of this, but the only things that aren’t great for you in this are the olive oil fat (which isn’t actually bad), the small amount of salt, and the carbs in the pasta. If you find your own things to substitute, you can make the nutrition better! 

Feel free to use whatever veggies you want, these are just my favorites 🙂 

I think that with the light “sauce” and fresh veggies, the dish tastes amazing and cuts out on so many calories and grams of fat.

Let me know if you try it!


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