I’m pretty excited about some of the things I’ve been working on this week. Some long-term projects, short-term ones, and some things that have been in my head for a while, such as today’s Paleo Dill Pickle Kale Chips. I’m super excited about next week’s surprise. Holley has probably made the announcement on our Facebook page using some graphics I was playing with the last couple days. Please let me know what you think in the comments. I only wish I could actually hear your reactions….
After all those sweet links last week (that nobody commented on publicly, I might add – again I wish I could have seen and heard your reactions to some of those), I feel like I need to give you something. Have you heard of the “don’t wash your jeans” movement? The CEO of Levi’s is encouraging people not to wash their jeans as often – like once a year. Why? Environmental reasons and so the jeans last longer. (You’d think he’d want you to wear them out faster so you bought more….) For some tips to allow you to do this can be found here. But if you’re just becoming Paleo, there’s a good chance you’ll need to buy some smaller ones anyway! Let me know what you think about this in the comments.
In case you haven’t noticed, I’m a salt kinda guy. I can turn down chocolate, cookies, candy, and other sweets no-problem. But once a bag of chips is open, I’m not going to stop until that bag is empty. Have you ever noticed that when people are trying to do something nice and they drop food off as a thank you or as a Christmas gift, they always leave chocolates or cookies? Every time I think “why don’t people ever bring bacon-wrapped, cheese-stuffed, salty goodness?” So good healthy snacks like this are really important for me. I can tell you: I ate a lot of kale today. Seriously.
- 1 bunch kale (washed, dried, de-veined, and ripped into 2-3" pieces)
- ½ cup fresh dill
- ⅛ medium onion
- 2 cloves garlic
- 1 Tbsp white vinegar
- ½ tsp salt
- ¼ cup avocado oil
- Preheat oven to 350F.
- In a blender, combine all ingredients except kale until smooth. (Look at that color!!)
- In a large bowl coat kale pieces in dill mixture (use your hands to massage all surfaces).
- Place kale on cookie sheet in a single layer.
- Bake for 12-15 minutes. Keep a close eye on them - it's easy to go from just-another-minute to too-far in no time.