Kale Chips

I don't know about you guys, but I have never been someone who has had a particularly sweet tooth. 

Don't get me wrong, I enjoy a nice slice of cake or a muffin (now Paleo-ish of course!!) as much as the next person. But I was never the type of person who would panic at the sheer thought of a day without chocolate, even in hormonal times.

But crisps (or chips as those across the Atlantic may call them) I LOVE! I find it very difficult to go without a packet of Walkers, even though I know they're full of bad transfats. 

I had heard about Kale chips many times. But I couldn't really visualise how baked cabbage could resemble a crisp!? 

I was WRONG! They are delicious and I have been converted to the humble, yet delicious Kale Chip!

I have been asked on my facebook page for a recipe, and though this is SO simple it doesn't really warrant a description but here goes...

Ingredients:

2 cups of kale, torn into bitesize pieces

Salt and Pepper to taste

2 tbsp coconut oil 

Directions:

Mix the kale and oil together in an oven proof dish.

Season to taste

You can also add other flavourings such as chilli powder etc, again to taste. Play around with it! 

Place in a moderate oven (about 180C) for 8 - 12 mins or until crisp and slightly browned.

You may want to place them on kitchen paper at this point to stop them getting soggy.

Serve and convert even the most unPaleo person in your life! 

Chicken, Kale and Veg Soup. (aka Health In A Bowl Soup!)

Hi Paleos! 

So even though tomorrow is regarded by many as the first day of Spring, we here in Ireland are experiencing a cold snap. This simple soup is perfect for days like this. Filling but so nutritious with a homemade chicken broth at it's base. 

If you fancy trying to make your own broth you can find a recipe here. It really is worth the time, and after all it is minimal effort for such valuable and healthy product. 

Once you have this component ready (or if you are using a ready made stock) you are ready to cook this simple meal. 

Serves 1 

Ingredients:

1 pint of chicken broth 

1 chicken fillet (I used skinless) cut into bite size pieces

1 medium carrot cut in sticks

1 stalk of celery cut in slices

1 small onion, chopped finely

1 cup of kale leaves, pulled into small pieces

Salt and pepper to season 

Parsley to garnish

Directions:

Bring chicken stock to boil and reduce to simmer.

Add chicken pieces and cook for 3-4 minutes until beginning to cook and turning white

Add veg except kale

Simmer for approx 20 minutes or until chicken is tender and cooked through

Add kale and cook for 2-3 minutes until wilted and soft

Check for seasoning and serve in large bowl

Garnish with parsley, sit back and enjoy! 

Easy peasy but oh so nutritious! 

Recipe: Bacon and Veggie Stuffed Peppers

These makes a delicious light lunch or a a side for a yummy hunk of meat.

They are simple but delicious and I just ate 2 leftover ones as I couldn't leave them until tomorrows lunch!
Ooops!

Makes 2 - 3 half peppers depending on their size.

Ingredients
1-1.5 bell peppers cut length ways.
1 tomato de-seeded and finely chopped
4 streaky bacon slices, cut into cubes
2 spring onions, chopped
1 garlic clove chopped finely
1/4 Courgette cut into small pieces
1 beaten egg
5 walnut halves, roughly chopped
1 tsp Italian herbs
1 tbsp of olive oil
Salt & Pepper

Half and de-seed the peppers and place in an oven proof dish. Season the inside of each half with salt and pepper.
Mixed all remaining ingredients, except the egg and walnuts, into a bowl and mix well.
Add the beaten egg and spoon into the pepper halves.
Top with the walnuts and place in oven.
Bake for 30-35 mins at 200C or until pepper is tender.