Baked Kale Chips

Kale chips are a delicious snack and very easy to make at home! The are a healthy, crunchy and delicious snack and you can add any type of seasoning! I would say that this recipe is for lightly salted and seasoned chips … but you can add as much flavoring as you like! The only problem with these kale chips is that they don’t last very long in our house! 🙂

HCV_BakedKaleChips - 1For this recipe, I used:
1 large bunch kale
2 Tblsp olive oil
1 tsp seasoned salt
1/2 tsp nutitritional yeast
(you could also use garlic powder, onion powder, hot pepper, or other spices and herbs)


Preheat oven to 350 degreesHCV_BakedKaleChips - 1 (1)

Wash kale and trim out all of the ribs (they will be tough and inedible if you leave them in)
Cut kale into bite-size pieces (1-2″ pieces)
Put kale in a salad spinner to remove all excess moisture or dry off with towel (it’s important to start with dry pieces)


HCV_BakedKaleChips - 1 (2)– Line two cookie sheets with parchment paper or use some cooking spray
– I had enough kale pieces to fill two cookie sheet when spread out in a single layer, so I tossed my kale in two batches.
– For each cookie sheet’s worth of kale, I mixed 1 Tblsp olive oil, 1/2 tsp seasoned salt and 1/4 tsp nutritional yeast, and then added kale and tossed with my hands to coat each piece
– Spread kale evenly on cookie sheet in a single layer
– Repeat with other half of ingredients and spread on cookie sheet

HCV_BakedKaleChips - 1 (3)Bake at 350 degrees for 7-8 minutes
Remove from oven and toss kale and spread out again
Bake another 7-8 min until dry and crispy
*Keep a close eye on the kale to make sure it doesn’t start to burn
*I baked mine for a total of 16 min

Enjoy this nutritious snack!

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Fresh Pesto

Pesto is one of those things that I always forget that I love! Its flavor is intense and a little goes a long way. It can be simply tossed with pasta or added to other dishes as an accompaniment. Sometimes I’ll serve it alongside a simple red sauce, or if I’m feeling really ambitious, I’ll add it to a baked pasta or lasagna dish. You may not always have basil and pine nuts on hand, but luckily you can get them at most grocery stores. If you want to substitute for the pine nuts, cashews or walnuts will work well too. If you want to add a little cheesi-ness, you can also add a little nutritional yeast. Pesto is also great on grilled veggies, pizza or baked tofu!
(This recipe makes about 1 cup of pesto. You can also freeze it!)

HCV_Pesto - 1 (3)
2 cups basil leaves, washed and rough chopped
1/2 cup pine nuts
2 Tblsp lemon juice
2-3 cloves garlic
3 Tblsp olive oil



Before getting started making the pesto, lightly toast the pine nuts. Heat a dry skillet, add pine nuts and toast for a few minutes. Move pine nuts around occasionally to toast all sides. This step really makes a difference. It brings out a nice toasted, nutty flavor and some of the oils in the pine nuts!

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Now you’re ready to add the ingredients to the food processor (or blender). Add basil, pine nuts, lemon juice. garlic cloves and salt, and blend/puree. Next, slowly add oil until mixture is well-blended and becomes creamy. Taste and adjust salt if necessary and blend a few seconds more!


Toss with hot pasta and serve!
Sprinkle with fresh herbs or nutritional yeast if desired!

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Roasted Balsamic Cauliflower

This is my absolute favorite way to prepare cauliflower! It’s super-easy to make, but you have to plan a little in advance since it takes 45 minutes to roast. The end result is worth it though! Beautifully roasted, caramelized cauliflower with tons of flavor! It doesn’t last long in my house 🙂

HCV_RoastedCauliflower - 1


1 head cauliflower
3 Tblsp olive oil
2 Tblsp balsamic vinegar
Spices (Salt, Garlic powder, Onion powder, Dried parsley)




Preheat oven to 400 degreesHCV_RoastedCauliflower - 1 (1)
Cut cauliflower into small florets
Toss in large bowl with rest of the ingredients
Spread in roasting pan (use cooking spray first)
Bake for 45 minutes, tossing occasionally



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Enjoy on its own or as a side dish to any meal!

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