Serves 2
Ingredients
2 bunches of kale, washed, dried, stems removed and torn into medium sized pieces
1 cup sharp cheddar (1/2 cup per bunch)
2 tsp lemon pepper seasoning
2 tsp cajun seasoning
2 pinches sea salt
1/4 cup of extra virgin olive oil
baking pan
aluminum foil
large Bowl
Directions
Preheat oven to 400 degree.
In a large bowl toss kale and olive oil until all pieces are coated.
Lay kale onto baking pans covered with foil. Be sure that all pieces create an even layer.
Mix remaining spices together in a small container.
Sprinkle kale with combined spices.
Add sharp cheddar to kale chips.
Bake for 25 minutes or until chips have a crispy and crunchy texture.
TOMATO BASIL SOUP
Serves 4
Ingredients
8 large tomatoes – peeled, seeded and diced
1/4 cup tomato paste
14 leaves fresh basil
1/2 cup heavy whipping cream
1/2 cup butter
1/2 cup almond milk
salt and pepper to taste
1/4 cup garlic
2 tsp italian seasoning
Medium stock pot
Blender
Whisk
Directions
Boil tomatoes until soft – about 20 minutes
Transfer boiled tomatoes into blender and blend until mostly smooth (you may want more texture in your tomatoes, if blend for less time leaving a chunky consistency).
Return blended tomatoes to the stock pot and whisk in heavy whipping cream and almond milk.
Whisk in tomato paste.
Add basil, spices and salt and pepper.
Simmer on medium-low heat for 1 hr.
Stir in butter before serving.