everyone loves kale chips

Brant and I headed out for a run first thing this morning.  We had a great 3 mile run, then I went on to complete another 2 miles totaling 5 miles for the day.  It was a great run and I love having a running buddy, but boy was it humid!  You could have cut the air with a knife…I don’t think that I have ever sweat so much!  Ha!

After my run, all I was craving was a smoothie.  I mixed up my favorite Chocolate Cherry Bomb.

  • 1 banana
  • 1 cup frozen cherries
  • 1 cup chocolate almond milk
  • 2 tbsp hemp seeds
  • 4 oz vanilla yogurt
  • 1 scoop vanilla SunWarrior protein powder
  • 2 tbsp raw cacao powder
  • 1 tsp vanilla extract

This was perfect after a hot and sweaty run.  I slurped it up and it kept me very full until lunch.

For lunch, I made up a bowl of leftover Cabbage Stirfry from last night and leftover Breaded Eggplant from Friday night’s dinner.

I really really liked this stirfry!  The flavors were awesome and the eggplant held up really well.

I also had an apple with cinnamon peanut butter as part of my lunch.

A good and filling lunch.  I always like when lunch has different parts to it.  It keeps it interesting.

Mid-afternoon on my way to pick up our CSA, I snacked on a Mango Maca Prana Bar.  This flavor was awesome!  The mango was not overpowering and I could taste coconut, which I love. 🙂

I hit up the Natural Foods Store on my way home to buy a few things and I picked up this Kombucha Drink as well.

Mmmm…so good!  It basically tasted like a sparkling lemonade.  I loved it.  It was $1.29 a pop at my local health foods store, but I have heard that they are more at Whole Foods.  Each drink is 60 calories and contains Kombucha, green tea, lemon and natural cane sugar.

Once I unpacked all of our CSA items (post with everything to come later this week), I got started on dinner.  We kept it simple tonight because we were both hungry!

A Sunshine veggie burger on a whole wheat burger bun topped with lemon hummus, homemade pesto and ketchup.  I’m not going to lie, this tasted great!

And, kale chips with a ketchup dipper.

After washing and drying the kale, I sprayed the leaves with a little olive oil and sprinkled with sea salt and pepper.  Then baked for 15 minutes at 350F.

Kale chips are such a good way to get your family (and friends!) to eat their greens!  They may not taste like potato chips, but they are pretty darn good, especially if you sprinkle them with salt and dip them in ketchup.  Even kids would like them!

Dinner was very satisfying, but I have gotten into this bad habit of having at least a bite of something sweet after dinner…off to find a bite of chocolate! 🙂

Good night.

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3 Responses

  1. Just stumbled onto you blog and I love your pesto recipe post as well as the kale chips. I am dying to try the cherry bomb smoothie I’ve been reading about lately but I’ll have to wait until I get a new blender.

  2. Love your blog! Definitely going to try the kale chips!

  3. what is the sodium content of these foods?

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