I make kale chips several times a month.  And it’s one of those things that I make slightly differently every single time…well, because the versatility is endless and these leafy greens are pretty forgiving when it comes to flavor experimentation.  You’ve probably seen a billion different versions of how to make this potato chip alternative, and this is just another one to add to your repertoire of healthy snacks that take less than 20 minutes to prepare.

I debated on whether or not to even post these because of the fact that I change up the ingredients every time and the fact that this might be the most simple recipe I have ever posted.  But, this last batch…oh mama.  They were good.  I can proudly say that I ate an entire bunch of kale in one sitting.  I suppose that’s a good thing, considering that kale is one of those mega super foods, rich in all sorts of vitamins and iron (a good thing for those who are meat-free, right?).  But the best part is that these don’t taste like a traditional mega super food…they taste like crispy little savory chips of goodness.  And, in this case, some slightly spicy ones.

My favorite type of kale?  I like Lacinato (or otherwise known as dinosaur kale…it gets points in my book just for having that name) because I find the leaves a little heartier and with a slightly different flavor.  For this recipe, I used plain old Curly Kale because that was what was available in the market.  And when it’s baked, isn’t it beautiful?  (Humor me with this one…I just elevated my nerd factor by about 1000%, but I really do think it’s an incredibly beautiful food.)

Want some other kale chip ideas?  Just prepare it in the same way but use a different seasoning combination….these combos are some of my favorites.

Cheesy Kale Chips…with Parmesan

Lemon and Garlic

Sea Salt and Vinegar

And if I am feeling a little spicy, I do a little combination of red pepper flakes with a little drizzle of Sriracha.

Cajun Kale Chips

Servings: about 4 small servings (but if you are like me, you will eat the whole thing….)

Ingredients

1 bunch kale, rinsed, blotted dry and torn into 3 to 4-inch pieces

2 teaspoons extra virgin olive oil

1 teaspoon (or to taste) Cajun seasoning

Sea salt and pepper

Instructions

1. Preheat the oven to 350 degrees.

2. In a large bowl (using tongs-it’s a little easier that way), combine all the ingredients and lightly toss to thoroughly coat.

3. Bake until crispy around the edges, about 10-15 minutes.  (Keep an eye on them-they make cook quickly.)

Source:  A Curvy Carrot original

If you are familiar with the food blogging world, then you have had to have seen these little bites making their way around the blogosphere.  Genius, I have to say.  A genius appetizer for the health-conscious.  Super Bowl, anyone?  Anyways, the first time I saw these was on Pinterest, then the food photography websites, and I knew I would be adding them to my ever-growing list of “must-dos”.

I’ve already talked about the health benefits of quinoa from one of my favorite blog posts of all time (check it out!), so I don’t need to repeat myself there.  But if you’ve got a box or bag of quinoa on hand, some leftover veggies to get rid of, and maybe a little bit of cheese on hand, then you’ve got an easy, savory, and bite-sized appetizer ready in less than 20 minutes.

I had ironically made quinoa for a little veggie dish the night before and was wondering what to do with the leftovers.  I had cooked way too much of the stuff in order to get rid of the box and make room in my pantry, so I had exactly 2 cups of cooked quinoa ready to go.  I had a few random carrots, some fresh spinach, and some shallot on hand, too.  The beauty of this recipe is its versatility in what you can add into it.  Peas?  Maybe.  Corn?  Probably.  Kale? Hopefully.  I just tossed the veggies in my food processor and was good to go.  And, as far as cheese goes, I added in some sharp cheddar in because I was out of Parmesan.  As long as you can bind it all together with those eggs, I say add as many veggies in as possible.

For serving, I dipped them in Ranch dressing.  Probably not the healthiest, but, since Ranch is my kryptonite, I couldn’t resist.  You can forgo the dipping sauce by adding in some additional spices to add to the flavor content.

In my opinion, these are best straight from the oven.  When I reheated them in the microwave, they were a bit soggy for my taste (I was too impatient to try re-heating them in the oven.), but they were still flavorful and satisfying.

Here’s to our health.  And the Super Bowl.

Cheese and Vegetable Quinoa Bites

Servings: 24 bites

Ingredients

2 cups cooked quinoa

2 large eggs

3 carrots, shredded

1 and 1/2 cups fresh spinach, chopped

1 medium shallot, chopped

2 teaspoons garlic

4 ounces sharp cheddar cheese, grated **Or, to your liking

2 tablespoons flour

Sea salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees.

2. Lightly spray a mini muffin pan with cooking spray.

3. In a large bowl, combine all of the ingredients together, mixing until thoroughly combined.

4. Using a melon baller or a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed.

5. Bake until lightly golden, about 15-20 minutes.

6. Serve immediately.

Source:  Adapted from So Very Blessed.

Are you familiar with Panera’s Broccoli Cheddar soup? Well, I used to be.  I got it every time I went to Panera (usually in bread boule).  The stuff is amazing, isn’t it?  But, unfortunately, it’s not vegetarian.  It’s made with a chicken stock base, and therefore I longingly stare at it on the menu and then order something else (the vegetarian options are also great, in my opinion).  So, when I saw that one of my food blogging friends had made the copycat version in her own kitchen, I decided to try a vegetarian twist on it.  I was not disappointed.

I ended up substituting a vegetable stock base, and I increased the vegetable component to make it a little more healthy.  Coming from one of the biggest cheese regions of the country, I pulled out all the stops and used a high-quality sharp cheddar for the cheese (I used Cabot Creamery’s sharp cheddar….my favorite.)  This recipe does make a lot of servings, so if you aren’t planning to either eat it all or freeze it, I would recommend cutting the recipe in half.  My next challenge?  Trying to make the bread boule…….

Broccoli Cheddar Soup

Servings: approximately 8 servings

Ingredients

3 tablespoons unsalted butter

1/2 small onion, chopped

1/4 cup flour

1 cup whole milk

1 cup heavy cream

3 cup vegetable broth (plus more if needed)

Pinch nutmeg

2 bay leaves

Salt and pepper, to taste

2 carrots, grated

4 cups broccoli florets

8 ounces sharp cheddar, cubed

Instructions

1. In a sauté pan over medium-high heat, melt the butter.

2. Add the onion and cook until translucent, about 4-5 minutes, stirring frequently.

3. Remove the onions from the heat and set aside.

4. In a large Dutch oven or sauce pot over medium heat, whisk together the flour, milk, and cream.**It’s very important to be PATIENT here and whisk continuously.  The mixture will be lumpy, but it will smooth out eventually with the heat.

5. Whisking constantly, add the vegetable broth until smooth.

6. Add the nutmeg, bay leaves, and salt and pepper (to taste) and let the mixture simmer,uncovered, for about 20 minutes.

7. Add the cooked onions, broccoli, and carrot, mixing well.  Let simmer for another 20 minutes.

8.  Add the cheese and stir until completely melted, adding more broth if necessary.

Source: Adapted from Blog is the New Black.