THESE.
You guys, who the heck is TOM? I know, I know, the guy who made those heinously ugly flats for a while, but now, NOW, there are the wedges. And they make my heart go pitter patter. And for every pair we buy (oh, and we will buy) they give a pair to a sweet lil child who needs them. AND they're comfortable. No matter that they make me about 8' tall. I'm obsessed.
Also, I have something disturbing to tell you. I have eaten an entire bunch of kale in the past 30 hours. The whole thing. By myself. Whatt??? I am not averse to vegetables, but I generally struggle to get in my recommended daily allowance. Until this...
Lemon Kale Chips. Holy holy. These are divine. They fulfill my deep-seeded need for salty, crunchy nosh while also serving up a heaping of superfood.
here are the directions, courtesy of those geniuses at Tastykitchen.com
- 1 bunch Kale (prepared And Washed)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- ¼ teaspoons Celtic Sea Salt
Preparation Instructions
Preheat oven to 350°.
Chop kale into ½ inch pieces.
Place kale in a large bowl.
With hands, massage oil, lemon juice and salt into the kale.
Place kale on parchment-lined baking sheets.
Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12-minute mark is the perfect done time.)
Cool and serve.
I'll be honest, I have had a hard time not just standing over the oven and eating them all out of the pan. And by that I mean, I stand over the oven and eat them all out of the pan.
Alright, last but not least, my current absolute favorite sweet treat....
I would literally pick one of these over most regular full fat ice creams. They are creamy, dreamy, and 100 cal!
And with that, I will leave you, my friends. I promise to be back in less than 3 months!
Live and love!
