Kale Chips

This is basically the easiest snack ever. It takes about ten minutes total - that's my kind of food!

Found here. I think this is the original. 

They're so delicious! Here's what I learned from making them:

• Use small leaves of kale, or cut up the big leaves into smaller pieces - it's kind of difficult to eat them without stuffing the whole thing into your mouth, because they crumble, so you want pieces that you can stuff into your mouth without looking barbaric. 
• Personally, I don't like sea salt - I've had some bad experiences. I just used the tiniest bit of regular salt and it was plenty. 
• Check your teeth when you're done eating. Kale chips are much more clingy than other kinds of kale, and you probably don't want to be walking around with green teeth. You are welcome.

I ate them way too fast to take any amazing pictures. 

Love,

Scout

Southwestern Style Lunch with Sweet Cornbread

I saw this recipe on Bleubird the other day and was so excited to try it. Today when I finally got to it, though, I decided not to follow the recipe and just use the same ingredients. I think what I did is probably pretty similar to Miss James' recipe. The one thing I definitely did differently was the sour cream - I just left mine plain. Don't be frightened by the huge ingredients list - it looks like a complicated recipe, but it was really easy. Except for the beans, it only took about half an hour, and that's because I was still making it up. Anyway, here's how it goes. 

Ingredients: 

• Bell peppers 
• Onion
• Garlic
• Cumin powder - 1 tsp. 
• Curry powder - 1/2 tsp.
• Salsa - I used about 1/2 cup for two servings. 
• Black beans - if you're using fresh beans, be sure to start these in advance!
• Avocado
• Lemon juice 
• Shredded cheese - I recommend cheddar or pepperjack for an extra kick
• Sour cream 
• Corn bread - I used this recipe for sweet corn bread, and it's my favorite so far. 

First, chop up the peppers, onion, and garlic (or get a spoonful from the jar, if it's not fresh - that's what I did). Toss them in a pan with some olive oil, cumin, and curry powder, cover, and let steam. 

While your veggies are sauteeing, cut up your avocado and toss it in a bowl with some lemon juice to keep it from browning.

Once your veggies are tender, toss in salsa and black beans. Let them sit over the heat for a little while longer to soak in the flavor. 

To put together your meal: Place your [preferably hot] cornbread in a bowl. Toss in your bean/veggie mixture,   top with shredded cheese and let it melt for a minute or two. Then add some chopped avocados and sour cream. Enjoy! 

Love,

Scout

Caprese Salad

The first time I had caprese salad was when my uncle made it for our family last year. I didn't think it'd be much - I mean, it's tomatoes and vinegar. Fortunately, I was pleasantly surprised when I tasted it. I love caprese salad because it's a simple, summery dish that's delicious and guilt free - not that I usually feel guilty about anything I eat.

Ingredients:

• Tomatoes
• Balsamic vinegar/vinaigrette 
• Cheese (mozzarella or feta) 
• Fresh basil 

1. Dice the tomatoes.
2. Chop up the basil.
3. Toss tomatoes, basil, and preferred amount of cheese together in a bowl.
4. Top with balsamic vinaigrette.

I had five diced tomatoes and half a cup of balsamic vinegar and I know there will be a lot left over. Less is more when it comes to vinegar! If the vinegar is too tangy, feel free to add some sugar.

Love,
Scout

Sweet Potato Fries - Remix

For the past...two months? my go-to snack has been sweet potato fries. They're super easy, plus I've always loved sweet potatoes. Today I tried to mix it up some. I'm really fond of contrasting flavors, so I normally put red pepper flakes on my sweet potato fries. But today I made them sweet, instead.

I was definitely thinking of this Pioneer Woman recipe (here) when I made them. I didn't go too in depth, though. I sliced my sweet potato, tossed the pieces in olive oil, laid them on the pan (lined with foil so I wouldn't have to wash it later), and sprinkled on rosemary and brown sugar. I baked them at 400 for 20 minutes. 

I hope to come up with several ways to serve (and eat) sweet potato fries this summer - an easy and healthy snack!

Love,
Scout

Fancy Salad

For my mom's birthday she wanted spinach salad. So I made spinach salad. I had my doubts about it - I mean, it has lemon poppyseed dressing, which, frankly, sounds gross. However, I tried it, and it's pretty freaking amazing. 

First, make this lemon poppyseed dressing. Recipe here. 

Next, chop up delicious things like cucumbers and strawberries to put in your fresh spinach. 

I highly recommend being a dork and making your little sister take pictures of you with cucumbers on your eyes. All the cool kids are doing it. 

Mix up your spinach, strawberries, and cucumbers. If you want to be extra fancy, add things like walnuts, craisins, or Salad Toppings (my personal favorite). 

Pour in some lemon poppy seed dressing and devour. 

Love,

Scout