Baked BBQ Kale Chips (Gluten-Free)

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Baked kale chips are a perfect healthy snack that come together in a cinch and don't leave you feeling guilty. When Chris and I are in the mood for a snack, but are either dieting or have been indulging a lot lately, we usually turn to Roasted Chickpeas or Parmesan Edamame. This is a great alternative when we want to switch it up.

The BBQ flavor on these tastes almost identical to your favorite BBQ flavored potato chips.  With only a few calories and a low amount of carbohydrates, you can have as many of these "chips" as you want. You can also bypass the BBQ seasoning and sprinkle on some salt in its place. They are a perfect healthy Super Bowl snack for anyone watching their figure, too. Enjoy!

Printable Recipe

Ingredients

• 1 large bunch fresh kale
• 1 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. light brown sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 275 degrees F.

Wash kale and allow to dry completely. Remove the leaves from the stems and tear into bite-size pieces.

Lay kale evenly on a baking sheet. Drizzle with olive oil. Place in the oven and cook for about 25 minutes or until crispy. It might take more or less time depending on your oven and if the kale was completely dry after washing.

Meanwhile, mix the chili powder, paprika, brown sugar, garlic powder, salt and pepper in a small bowl. Taste and adjust to your liking.

Once kale is crispy, remove from oven and place in a large bowl. Immediately sprinkle with desired amount of seasoning (I used about 3/4 and then added more as necessary). Shake the bowl around so the kale is completely coated. Enjoy!

Source: SK Original

Chinese Fried Rice

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Once again, here's another normal take-out recipe that can quickly and easily be made in the comfort of your own home. I served this with homemade Beef and Broccoli and it was just like having Chinese delivery. The fried rice tastes incredibly similar to what you would find in your local restaurant. You can make the rice at home beforehand, but since there is a Chinese restaurant right by my office I bought some on my lunch break and decided to use that instead. Shortcuts are my best friend. Enjoy!

Printable Recipe

Ingredients

• 3/4 cup onions, finely chopped
• 3 tbsp. oil, divided
• 1 egg, lightly beaten
• 3 drops soy sauce
• 3 drops sesame oil
• 8 oz. cooked lean boneless pork or 8 oz. chicken, chopped
• 1/2 cup carrots, chopped into small pieces
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated
• 4 green onions, chopped
• 2 tbsp. light soy sauce

Heat 1/2 tbsp. oil in a small skillet. Add the chopped meat and cook until done, about 5 minutes. Remove from skillet and set aside.

Heat 1 tbsp. oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

Add 1/2 tbsp. oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.

Heat the remaining 1 tbsp. oil in wok. Add the carrots, peas, and cooked onion; stir-fry for 2 minutes.

Add cooked meat, rice and green onions, tossing to mix well. Stir-fry for 3 minutes and serve.

Source: Adapted from Food.com

Roasted Vegetables (Gluten-Free)

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These roasted veggies are my Mom's specialty that Chris and I instantly became obsessed with. I'm not sure if it's the combination of vegetables she uses, the crispy yet soft texture they turn into, the perfect balance of oil and Adobo seasoning, or a combination of all three factors, but they are addicting.

Making these one night turned into making these as a side dish for every meal we ate that week. If you can find regular Adobo seasoning, thats' the way to go. I've used other mixes of seasonings that work just the same (Mrs. Dash has some great ones), but Adobo is by far our favorite. Just let these cook away for about an hour and you'll get a perfect (and healthy) side dish. Enjoy!

Printable Recipe

Ingredients

• 1 (12 oz.) bag broccoli florets
• 1 (12 oz.) bag cauliflower florets
• 1 (8 oz.) package sliced bella mushrooms
• 1 large onion, cut in half and sliced thin
• 1/4 cup vegetable oil
• 1-2 tbsp. Adobo seasoning

Preheat oven to 425 degrees F.

Arrange vegetables on a large baking sheet. Cut broccoli and cauliflower into smaller pieces if necessary. Drizzle with vegetable oil and Adobo. Toss to coat.

Cook for 45-60 minutes, stirring every 15 minutes until vegetables are tender and begin to get crispy. Enjoy!

Source: My Mom

Pan Seared Salmon with Avocado Remoulade (Gluten-Free)

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I'm bad at cooking salmon. Like terrible at it. I always think I cook it long enough, but every time I take it off it's always, always still a dark pink color inside. Don't be like me. Make sure the salmon is cooked all the way through and flaky so you don't have to go back and put it on the stove. It's embarrassing.

This is a quick salmon recipe with tons of flavor. The Avocado Remoulade reminds me of guacamole, so if you're a fan of that you're definitely going to love this. Dijon is also a new favorite flavor of mine when cooking. I love it in my other favorite salmon recipe, and more recently I had it on chicken tenders. It adds a tang that really brings out the flavor of whatever you're cooking. Enjoy!

Printable Recipe

Ingredients

• 2 large avocados, cut and peeled
• 3 tbsp. freshly squeezed lime juice (can substitute lemon)
• 3-4 tbsp. olive oil
• 1 tbsp. shallots or green onion, minced
• 1 tbsp. parsley, minced
• 1 tsp. Dijon mustard or to taste
• Salt and pepper to taste
• 1 to 1 1/2 lbs. of salmon fillets
• Grapeseed or canola oil

Add the avocado and lime juice to a food processor. Blend until smooth. Slowly drizzle in the olive oil while pulsing the avocado mixture until you reach your desired consistency of sauce. Add minced shallots (or green onions) and parsley and pulse until combined. Pour avocado mixture into a bowl and stir in mustard, salt and pepper, to taste. 

Heat a saute pan to medium high heat and coat the bottom with oil. Heat until oil is almost smoking. Season both sides of the salmon fillets with salt and pepper. Lay the salmon in the pan skin side down. Cook the salmon about 3-4 minutes per side, or until it reaches your desired doneness.

Serve salmon with avocado remoulade sauce.

Source: Simply Recipes

Omelet Roll (Gluten-Free)

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Today's SRC post is from Mommy's Menu. Toni is a mom to seven (you read that right, SEVEN!) children, and I loved reading her blurbs about her daily life and how she manages to cook for all those mouths. I give her major props for being able to maintain a beautiful blog and raise all her fabulous children at the same time!

I love hosting get-togethers, so as soon as I saw this Omelet Roll recipe I knew I needed to try it in anticipation of our next brunch gathering. It was very easy to prepare and I love that it can be made ahead of time. You can also freeze it in slices so you can pop one out of the freezer before heading to work, zap it in the microwave for a minute and be on your way.

I had my go-to omelet ingredients on hand (bacon, onion and cheese), but I was craving another vegetable. Spinach was the only thing I had in the fridge, and it worked out perfectly. I love the texture of wilted spinach and it really grabs the flavor of the onion, garlic and bacon while cooking. The filling can be completely customized to whatever your favorite omelet fillings are, and I took advantage of that. Tomatoes and green peppers would also really amp this up. Enjoy!

Printable Recipe

Ingredients

• 4 oz. reduced-fat cream cheese, softened
• 3/4 cup reduced-fat milk
• 2 tbsp. flour
• 1/4 tsp. salt
• 12 eggs
• 2 tbsp. Dijon mustard
• 2 cups Cheddar cheese, shredded, divided
• 1 tbsp. vegetable oil
• 4 slices bacon, chopped into bite-size pieces
• 1 small onion, chopped
• 2 tsp. garlic, minced
• 2 cups fresh spinach

Preheat oven to 375 degrees F. Line the bottom of a greased 15 x 10 baking sheet with parchment paper. Grease the paper very well and set aside.

In a bowl, beat the cream cheese and slowly add the milk until smooth. Add the flour and salt and mix until combined.

In a large bowl, beat the eggs until the mixture is homogeneous. Add the cream cheese mixture and mix well. Pour into your prepared pan.

Bake for 20-25 minutes or until the eggs are puff and set and golden on the edges.

Meanwhile, cook the bacon pieces in a medium-sized pan until cooked through. Remove from the heat and drain on a paper towel-lined dish.

Pour out bacon grease from the pan. Heat 1 tbsp. oil and add onion. Cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bacon pieces and spinach. Cook until the spinach begins to wilt, about 2 minutes. Remove from heat and set aside.

Remove the egg from the oven and use the parchment paper to remove the egg from the pan. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with spinach filling and remaining cup of cheese. Roll up from the long side, peeling the parchment paper away while rolling. Place the roll back on the baking sheet and put back in the oven for about 5 minutes to melt the cheese.

To freeze: Allow the roll to cool completely before slicing. Slice into 12 pieces and lay them flat on a greased baking sheet. Freeze. When frozen, transfer to a freezer bag. To reheat, cook in the microwave for 1-1 1/2 minutes or until hot and the cheese is melted.

Source: Adapted from Mommy's Menu