Last weekend when I went to California I had two VERY important components of my trip.
#1 was obviously to partake in too much fun for the bachelorette party.
#2 was to meet this little guy
My little group of five friends from high school is very close and we are currently on wedding #3 (weekend after next) and this is the much anticipated baby #1.
Not to be forgotten, Sir Jack Daniels also got some love. I also have a very soft spot in my heart for that little guy.
Since this isn’t a blog about puppies and babies, I wanted to share a meal that my friend Alexandra made while we were visiting. She is a vegetarian, grows her own produce in the garden, and makes beautiful dinners all while baby-wearing, so she is basically an all-star.
I don’t know what she calls this (probably delicious), but I decided on Kale Crunch bowls. After I returned home from California, I made this at my house with what I had on hand for a quick and easy vegetarian meal.
Look…I’m an artist! Sorry for the weird sketch, but this visually shows the layered goodness that I am talking about here.
Layer one: Quinoa (I used the tri-colored one from TJ’s)
Layer Two: Roasted Sweet Potato or Butternut
Layer Three: Crispy Kale
Layer Four: Toppings of choice : sour cream, sriracha, avocado, slivered almonds, chopped jalapenos
To make the crispy kale, I bought the bag of organic kale from Trader Joes’ (it is already in bite size pieces) and ripped off all the stems. I lighted sprayed a cookie sheet with coconut oil spray and put the kale on in a loose layer. I drizzled it with olive oil and seasoned with salt and pepper and put it in the oven at 350 for 5-7 minutes until I saw it start to wilt/crisp. I took it out of the oven, shook the pan and moved the pieces around and then put it back in the oven until the pieces in the middle of the pan were almost crispy. Kale goes from perfectly crispy to burnt in a matter of seconds, so keep nearby and check on it.
Favorite way to enjoy kale?