Allergy-friendly Smokey Kale Chips

These kale chips here sound dynamite.  I will use McCormick's smoked paprika because it is gluten free. Did you know some brands add gluten to herbs to keep them from sticking together? I was disappointed to find that out. If you want to print this recipe easily you can go to their site. In the reviews on the foodnetwork site several people said to cut down the salt or omit it. One person said this, "These are amazing! Just like other reviews, don't expect them to taste like potato chips. Be careful not to burn. I found that if I cooked them just until dry, and turn off the oven and leave them in there for about 15 min. they finish crisping without getting brown."

Total Time:

15 min

Cook

15 min

Yield:

8 cups

Level:

Easy

Directions

Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.

Per serving (about 2 cups): Calories 60; Fat 4 g (Saturated 1 g); Cholesterol 0 mg; Sodium 170 mg; Carbohydrate 6 g; Fiber 2 g; Protein 2 g

Simply One Allergy Friendly Food Based Vitamins

I love these vitamins. Pills often contain additives that can include dairy or gluten. I love that these are made free of the major allergens so you don't have to wonder or try to find out the ingredients. They are also made from real foods, which I love. A naturopath years ago told me that food based vitamins are best because they are absorbed more easily by your body. With some food based vitamins you have to take four pills every day, but this one requires only one.  They are also easy on the stomach. They make Simply One Woman, Simply One Prenatal and Simply One Men 50+, Simply One Men and Simply One Women 50+.  Swanson Vitamins is one of my favorite sites to buy vitamins or supplements from. Go here to find out more. 

This is what the site says about Simply One Women. "Simply One Women from Super Nutrition features a special antioxidant formula and its high-potency B vitamins, your immune system will stay strong and help keep you healthy day after day. Anti-aging power-potencies are vitamin and mineral potencies that science has found deliver the greatest number of health benefits to your body at the lowest cost to you. The increased benefits over lower potency multivitamins will amaze you. Super Nutrition's Simply One Women features high-potency B vitamins, so expect to see improvements in your personal energy. You'll also be surprised at how your natural strength increases and keeps you going all day and into the evening. And with the powerful potencies of brain vitamins like niacin and vitamin B-12, expect to see memory support. And the benefits go further. The potencies provide powerful support for your heart, your bones and your blood sugar levels. Plus, they give you the personal power to cruise through stress and shine in today's high stress world. And, best of all, expect to feel not just good, but great.

This product contains no gluten, wheat, yeast, buckwheat, sugar, pollen, dairy, corn or soy residues or any hidden additives."

{Gluten and Dairy Free} Skinny Irish Nachos

Skinny Taste has it going on with this great Irish Nacho recipe!  It is not dairy free, but I have made it so that it is (see parentheses). Oh, yum!

photo from Skinny Taste

Sweet Potato Irish Nachos
Skinnytaste.com
Servings: 4 • Size: 1 sweet potato w/ toppings  • Old Points: 4 pts • Points+: 6 pts 
Calories: 227 • Fat: 9 g • Carb: 28 g • Fiber: 5 g • Protein: 9 g • Sugar: 10 g
Cholesterol: 10 mg • Sodium: 189 (without salt)

Ingredients:

For the Potatoes:

• cooking spray
• 4 medium (about 7 oz each) sweet potatoes, skin on
• 1 tbsp olive oil
• 1 1/2 tsp paprika
• pinch cayenne pepper
• 1 tsp garlic powder
• Coarse salt and fresh-cracked pepper

For topping:

• 1/2 bell pepper, sliced thin
• 1/3 cup sharp shredded cheddar cheese (I would use Daiya Cheddar)
• 1/2 cup Pepper Jack light cheese (I would shred Daiya Havarti Jalapeno and Garlic for this)
• 1 medium scallion, chopped
• pickled jalapeño slices
• 4 tbsp tomato, diced small
• 1 tbsp chopped cilantrosliced black olives, optional
• salsa, for dipping
• (top with Vegenaise instead of sour cream!)

Directions:

Heat the oven to 425°F.  Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

Chocolate Kiwi Pops

Get a load of these pops here! I think they would be perfect for summer.

photo from showfoodchef

Chocolate Kiwi Pops

• Kiwi
• 1 cup dark chocolate
• 1/2 cup coconut oil
• Popsicle sticks

Peel and cut kiwi into 1 inch thick rounds, with a Popsicle stick into each round. Freeze them on a tray in the freezer. (This is a must do step.)

Then, melt 1 cup dark chocolate and 1/2 cup coconut oil over a double boiler. (You can make your own using a bowl on your stove over boiling water.) Once melted, cool the chocolate to room temperature.

Dip each frozen kiwi pop in the chocolate. It should harden right away. Place on trays to refreeze until eating or eat immediately . (I’ll take the second choice, please.)

I’m going to try this with bananas–yum!

Thanks, Showfood Chef for the recipe and photo.

Subs for Corn

Are you trying to reduce or eradicate corn from your diet? Here are two of my favorite tips. You can sub tapioca or potato starch for corn starch in most recipes (including pies where I'd use tapioca starch). For this sub just use equal amounts of tapioca for however much corn starch the recipe calls for.

Baking powder can be a source of gluten. If you are gluten free you can make sure your baking powder is gluten free, or you can make your own. I found this wonderful recipe in the cookbook, "Whole Life Nutrition Cookbook." Unlike many baking powders that contain corn, this one is corn free.  I actually prefer this to baking powder. I buy my arrowroot powder at Manna Mills in the herb section because it is way cheaper. You can also find it at Fred Meyer.

baking powder:
1/4 baking soda
1/2 cup cream of tartar
1/2 cup arrowroot powder
(store in an air tight container in a cool dry place)

Corn Free, Gluten Free, Allergy Friendly Chips!

I just discovered this amazing blog here and boy am I excited! She has these great,simple chips that are gluten, dairy, soy, corn and egg free. If you can have garbanzo, these are for you! I have a feeling this is going to become one of my favorite blogs.

Crunchy Chili Chickpea Chips
Makes 16 large chips

1 cup chickpea (garbanzo bean) flour
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
1/4 cup water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the chickpea flour, chili powder, salt, and cumin. Stir in the olive oil with a fork. Add the water and stir or knead to combine and form a dough.

Divide the dough into 4 equal balls. Roll each ball between 2 sheets of parchment paper to  an 1/8-inch thick round. Cut each round of dough into quarters to form 4 wedges. Use a thin metal spatula to transfer the chips from the rolling surface to the baking sheet, being careful not to tear them.

Bake the chips for about 15 minutes or until lightly browned and crispy. Cool completely before serving. (Best eaten on the day they are made.)