The rest of our relaxing Sunday was spent chasing Anna and cleaning up after she unpacked anything in her reach.

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For dinner I made tomato soup, grilled cheese and kale chips. Both Brady and I had forgot how much we love kale chips. They are the perfect blend of crunch and chew!

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Kale Chips

  • 1 large bag of precut kale (or a bunch of kale torn into bite sized pieces
  • 2 T. nutritional yeast
  • salt
  • 1-2 T. EVOO
  1. Lay washed and dried kale onto a cookie sheet.
  2. Drizzle with EVOO then sprinkle with salt and nutritional yeast
  3. Bake at 400 for 10-12 minutes until the edges brown.
  4. Scarf down right from the cookie sheet, or use a croutons in your soup!

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