-
Salt and Vinegar Kale Chips
Summer is winding down, the days are getting shorter, the nights longer. This time of year I always find myself antsy for those end-of-summer road trips, hitting the open road and exploring. For those that have kids, I can imagine that travel urge is even stronger, these are the moments to escape, one last time before school is in-session and life gets back to the hustle and grind of the day-to-day.
I partnered together with Albertson’s to create a series of healthy summer road-trip recipes. This series of recipes is a great way to keep on-track with your mindful eating while you are away from the comforts of the kitchen. I created 5 delicious, gluten-free recipes that will let you enjoy convenient and tasty treats that satiate those snacking urges we all have while out traveling.
I don’t know about you, but for me the car is one of my favorite places to snack. It could be boredom, it could be all part of the letting-go into vacation experience, but I know it’s always important I come prepared for these urges. It would be so easy to stop at a gas station grab a bag of chips or cheese doodles, maybe a sugary drink and a sweet treat for later. But, mostly this would just end up in a car full of crumbs, a belly full of gas and a heart full of regret.
-
Za’atar Roasted Squash with Crispy Kale and Pomegranate
Squash season is my favorite of all the seasons! I honestly have a really hard time believing that squash is good for me, that it isn’t one of those foods you absolutely LOVE, but really know in your heart you should enjoy in moderation, like white potatoes or chocolate cake! This time of year, I find myself planning all of my meals around what squash we are going to eat.
Lately, I have been enjoying these beautiful Chile Delicate Squash Rings for breakfast with an egg , I made a bit pot of this Butternut Squash and Roasted Red Pepper Soup for lunch and I have been roasting butternut squash like it’s my job. Of course, though I haven’t yet, I will be making my popular Butternut Squash and Chickpea Slow Cooker Curry very soon, too! I could go on and on telling you the ways I have prepared squash over the last few weeks but instead I will share this amazing, simple new recipe with you.
This recipe features two of my favorite varieties of squash, at least this week, acorn and delicata. I love how sweet and delicate they both are and I love that you can eat the skin on both varieties. Both of these squash are insanely versatile and are wonderful in a savory dish, but just as good with a little maple syrup and some fresh cinnamon and nutmeg.
