Truffle kale chips!

To all my dear followers, I apologize greatly for waiting two whole months to post something..but I’ve been so busy this summer and haven’t had time to cook anything worth posting. I’m interning at the Hilton Short Hills in their Sales department and have had the opportunity to work alongside the event planners, where I have learned how much passion I have for weddings and event planning in general! It’s been a whirlwind of a summer, but I’m loving every second of it! And, what you’ve been waiting for…I’ve also finally found a little time to whip up something easy and quick, nutritious and delicious!

My brother has been working on starting up a new healthy eating company, so I felt inspired and tried a hand at making kale chips! I’d say it was a success. Super easy, minimal ingredients, and kale’s pretty inexpensive!

Truffle Kale Chips

1 bunch of kale
2 tbsp EVOO
salt & pepper
a dash of truffle oil (optional)

– preheat oven to 350 degrees
– de-stem kale leaves (the stem is more bitter and hard to eat) – I do this by holding my pointer finger and thumb on the bottom of the stem and pushing then up the stem to separate the leaf from the stem…if that makes any sense…
– tear the leaves into smaller, nearly bite-size pieces
– rinse the leaves thoroughly and dry in a salad spinner (or shake them out and pat them dry well if you don’t have a salad spinner)
– toss with the olive oil and spread in single layers on the baking sheet
sprinkle with salt and pepper and truffle oil (if using it..I recommend it if you can find it!!)
– bake for 10-12 minutes, or until the edges of the chips are browned
– let them cool and then enjoy!! YUMtruffle kale chips

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The beauty of an omelette

I love omelettes. They are SUPER easy, delicious, and you can put whatever the heck you want in them! Clean out your refrigerator of left over vegetables, cheese, maybe some sausage, turkey, ham, or whatever else you have lying around.

I make two-egg omelettes, but you can use however many eggs you want! Sometimes I use only egg whites if I’m feeling extra healthy (not as frequently as I would like..).

I usually saute whatever raw vegetables I am using beforehand, set them aside in a bowl, and then use the same pan for the eggs so I don’t have to dirty two pans. Make sure you use a non-stick pan for the eggs and that it is plenty hot!

You can also use whatever seasonings you want: salt, pepper, thyme, chili powder, etc. Put some hot sauce or salsa in to add some extra heat!

Once the eggs look sufficiently cooked on one side, flip the eggs, trying not to break it. Then, I put whatever cheese I am using (I like to use Swiss, Cheddar, or goat cheese) and then put the warm filling on top of that. I let it heat for a minute and then fold the rest of the egg over the filling and plate it up!