Like the cooks at Denny’s, I sometimes find myself with some extra kale in the fridge. And unlike the cooks at Denny’s I want to do more with it than garnish eggs. I had been meaning to make kale chips for a few years, but was a little nervous. Why? I’m not sure, I like kale on its own, I like spinach in smoothies and I certainly don’t mind trying new things. The only problem?  Not having enough. I’ll need to use two bunches of kale in the future to ensure I have enough of this healthy snack.

Kale Chips

• 1 bunch kale, cut into 2×2 inch squares
• 1 Tbsp olive oil
• salt, pepper, nutritional yeast and red pepper flakes

Pre-heat oven to 375° F. Toss kale with olive oil and season as desired. I did a plain batch with salt and pepper and a batch with nutritional yeast and red pepper flakes. Bake for 10 minutes until kale is crisp.

I picked up a Clean Eating magazine to do a little research for Camp Endeavor and because I’ve heard a lot about this book/diet/magazine and never looked into it. I was actually expecting a very high protein, veggies and fruit diet (no carbs or sugar) but it was much more balanced than I thought! I might even subscribe to it!

Since my last baking success, I’ve been on the lookout for new recipes like never before. Bread is next but I needed one more success before tackling something so scary. I have a serious fear of yeast people. I also had been on the lookout for a “healthier” cookie. This cookie fit the bill and I actually had all of the ingredients on hand (which means it is a very short and basic list). The cookies did not disappoint. But then again, what’s disappointing about chocolate and peanut butter?

Almond Butter Chocolate Chip Cookies adapted from Clean Eating

• 1 cup unsalted almond butter (I used peanut butter because I was out of almond)
• 1/2 cup brown sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 oz dark chocolate, chopped into pieces

Pre-heat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes and let cool 15 more minutes.