Food Challenge Wk: 1 Recipe 4- Kale Chips FAIL 1



This was something I have been wanting to try for a while but don’t think I executed it correctly. Boo!

So my inspiration recipe was from Modern Parent. Messy Kids.

The idea is simple…wash, cut, massage with oil and salt, then bake.

All done.

Came out well after 10 minutes but after an hour, they were soggy…. ūüė¶

I suspect that the problem was that I did not have a salad spinner so dried them with paper towels; perhaps they did not get dry enough? She has success story comments, so the FAIL was definitely in my execution…Boo!

Regardless, they did not hold up and my boyfriend didn’t like how they got soggy in your mouth, reverting back to a leaf rather than maintaining the integrity of a chip.

I am not sure if this is how they are supposed to be, but if so, it seems like a lot of work for short-lived chips.¬†¬† I will probably try once more and update this if there is a difference, but as of right now….FAIL!

So we wrapped up week 1 with 3 successful recipes and 1 fail.  Not too bad!

Check out the successful recipes here:

Kale Soup

Kale Pasta

Kale Salad


Food Challenge Wk 1: Kale, Recipe 3: Chicken and Kale Soup #GF


This recipe was fabulous! OMG some of the best soup I have had in a while!

My inspiration was from Best Recipe Box. This recipe is very good for full-out cooking…which is great, if I had the time or the patience haha!¬† Mostly, I did not have all the fresh versions of the ingredients, so I worked with what I had, and changed it up a bit, as usual.

You will  need:

GF chicken stock (making your own is easy, just boil the chicken to cook it; but I was lazy so I used the Progresso GF unsalted version)

chicken breasts (I used about 4)

baby carrots (because they are already peeled and I just had to cut them into smaller pieces)



olive oil



garlic seasoning

lemon juice

crushed red pepper flakes (about 1/4 tsp for flavor, it won’t be spicy)

cumin seasoning

chili powder seasoning

ginger seasoning

GF soy sauce


1) Dice an onion.  Add to a skillet with olive oil and cook over medium-high heat until translucent.

2) Dice the chicken into bite-sized pieces.  Add diced chicken to skillet with  cooked onions.  Season with salt, pepper, and garlic. Cover with the lid and stir occasionally until chicken is cooked through and starting to brown.

3) Meanwhile, add chicken broth to a large pot.  I used the entire box because I made a large batch. Turn heat to medium-low to get it going.

4) Cut carrots into bite-size pieces. Add to stock.

5) Wash a few handfuls of kale in a colander. Drizzle with olive oil and salt and then massage it into the kale.  yes, massage the kale! This will give a noticeable difference to texture and color, softening the leaves. Add Kale to stock.

6) Check on your chicken!

7) Season stock with about 1/2 tsp of all of the following: cumin, chili powder, ginger, crushed red pepper flakes, garlic.

Add about 3 -4 tsp of GF soy sauce.  Add about 1/5 cup lemon juice. Salt and pepper to taste.

8) Stir all the ingredients together and cover with a lid.

9) Check on the chicken, it should be done by now.  Dump all chicken, onions, and juices into the stock.

10) Stir all together and let cook on low heat for about 5 minutes so all of the flavors mix together.

11) When finished all kale will be soft, the soup will be warm, and it will smell amazing!

12) Remove from heat and serve immediately!


This soup was so good I will definitely be making more soon! I really enjoyed the very slight flavor the soy sauce and lemon juice adds to this.  Very simple and very tasty!

Check out my other kale recipes here and here.

Thanks for stopping by!


Food Challenge Wk 1: Kale, Recipe 2: Kale-Spinach- Feta Salad with a Warm Cranberry-Almond Oil and Vinegar Dressing


I paired this lovely salad with the Kale-Feta-GF Pasta Recipe found here.  It was a lovely healthy pasta and salad meal!

So Kale Recipe 2 was a great success as well!.

I found the inspiration from this recipe at Gimme Some Oven.¬† Hers looks amazing…but we now know that following recipes is hard for me, soooo I changed it up a little based on what I had available!

Here goes!

You will need:


Olive oil



dried cranberries

almond slices

feta crumbles

lemon juice

balsalmic vinegar




1) Add a couple handfuls of kale to a colander and rinse it clean.  Shake off any excess water.

2) Drizzle some olive oil and salt onto the kale in the colander and begin massaging the kale.  Yes, massage it.  It will soften up the leaves and you will feel a noticeable difference in texture and color.  It is well worth this step, it makes all the difference!

3) If there are any exceptionally large stems in the kale, you can cut them out as they are a bit tough. Mix with spinach.

4) Depending on how much dressing you want to make, add equal parts balsamic vinegar and olive oil into a small skillet.  Add a dash of lemon juice, sprinkle some salt, pepper, and garlic, and about 1/4-1/2 tbsp. honey.  Stir well before placing over heat.

5) Once stirred, add desired amounts of dried cranberries and slices almonds.


6) Place over medium-low heat and let warm up, stirring often.

7) Place kale/spinach mix in bowls and add feta crumbles to each.

8) When dressing is warm, about 3-4 minutes, add to salad immediately and serve.

Very yummy and again, another amazing kale recipe! Week 1 is off to a great start; definitely keeping kale in my diet!


My next recipe will be a Kale Soup so be sure to check it out!

Food Challenge Wk 1: Kale Recipe 1: Kale-Feta-Tomato Gluten Free Pasta

Sorry it has been a bit, I finally got to a point in  my recovery that I was able to head back to Missouri, fix my apartment (boyfriend + 6 months alone in my apartment= disaster), and now finally start this food challenge!

So to kick it off, I wanted to start easy and Kale fit the bill.  Kale is a super food with plenty of antioxidants, vitamins, and fiber so stock  up!


This was my first Kale recipe and I got it from Diethood blog.¬† This was my inspiration, but if you haven’t learned by now, I kinda make up my own as I go…so here is what I ended up doing. And it came out to be AMAZING!

You will need:

Gluten Free Pasta

Chicken Breasts, defrosted

Feta Crumbles


Olive oil



Pasta Sauce of your choice





1) Start by filling a large pot with water. Place it on the burner over high heat until boiling.  Add a pinch of salt to the water to help keep pasta from sticking together.

2) While waiting for the water to boil, dice chicken into bite-size pieces.

3) Then place olive oil in a skillet over  medium-high heat and add chicken. Season with Salt, pepper, and garlic until cooked through and slightly browned.

4) Your water should be boiling by now, so add the pasta and return to a boil. Be careful to watch for overflow and stir occasionally.  Cook according to package.

5) While Pasta and Chicken cook,  place a few handfuls of kale into a colander. Rinse it and shake off the excess water.

6) Add a drizzle of olive oil and salt over the top of the kale and begin to massage the leaves.  You heard me, massage the kale!  This will help soften the kale and it will turn darker and you will feel a softer texture.

7) Check on both the pasta and chicken.

8) Dice tomatoes and remove any extraordinarily large stems from the kale pieces.

9) The pasta should be done now. Remove from heat and pour pasta and water through the colander.  Let it drain.

10) Then spray with a quick shot of cold water  and drain again.  This will help the pasta from sticking to each other, which happens a lot with GF pasta.

11) Chicken should be done by now, so remove from heat.

12) Add pasta back to empty pot and toss in the cooked chicken, the massaged kale, the diced tomatoes, and the Feta crumbles.  I also seasoned with a bit more salt, pepper, garlic, and added a teaspoon of rosemary to the mix.


13) Stir and cover. Place on burner on simmer.  The idea is to get the juices flowing and the flavors mixing! This will only take a few minute.

14) Grab your pasta sauce, put it in a small pot, and warm up over medium-low heat.

15) Give both a few minutes to heat up, stirring te sauce occasionally.

16) After about 5 minutes, remove both from heat and serve hot.

17) Plate pasta and pour on some pasta sauce and enjoy.


That’s it! It’s super simple but the tastes are very complex and fulfilling!

Definitely a worthwhile dish and a great fist introduction to kale!

Check out the salad I made with it in the next Kale post!