As promised: Kale Chips for lunch! Preheat oven to 375* rinse and dry thoroughly (if your kale is wet it will steam in the oven instead of crisping) Chop up the kale into chip size pieces and put on a cookie sheet. Drizzle with olive oil (or olive oil and vinegar if you want a salt and vin flavor) and salt & pepper. Today, I used basil infused grape seed oil that I got for Christmas (thanks Nanny!) It worked really well and I loved the flavor!
Trying to cut some bread out of my life for a couple weeks (beach vacation fast approaching), I have stumbled across my new favorite lunch item, hummus and avocado tacos with sriracha and s&p. The corn shells come in the refrigerated section and I crisp them in a skillet (no oil) on each side, slather with my goods and fold like a taco.
You must try kale chips! They will satiate your savory snack cravings and are light and so YUMMY! Oh, and these hummus tacos aren't so bad either ;)