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mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...

my healthy quest continues...i've tried kale chips before and love the crunchy, saltiness that is a great substitute for potato chips/fries. i think this could be a super awesome alternative and something that can help get me in the right direction. for some reason, i could not find whole leaves, so i bought the precut salad variation instead and love that they mimic san francisco's, or should i say gilroy's, beloved garlic fries, but with way less than fat and no carbs! this is an extremely easy recipe that is worth the wait. i can't wait to try this with whole leaves... GARLIC KALE CHIPS posted on chelsea bakes on october 7, 2011 1 large bunch organic kale 1 T + 1 t olive oil 1 large garlic clove, minced 1/2 t coarse sea salt preheat oven to 275°F. measure out oil in small prep bowl and stir in garlic. set aside to infuse. tear off leaves from stem of kale. clean and dry. spread kale onto large baking sheet, keeping them in single layer as much as possibl...