I hope you all had a restful weekend! Russ and I kicked off our weekend off with a spin class on Friday night followed by an appetizer based dinner–charcuterie plate with dips, cheese, meats, crackers and a tabouli style salad. Lately, I have been loving Mary’s Gone Crackers original style cracker which are gluten free, vegan and made with low FODMAP ingredients. These crackers are made with whole grains and seeds making them fiber-rich and wholesome. (There are a few varieties–so if you try them be sure to select the original crackers if you are following the low FODMAP diet.)
Next up, we visited with my brother and his wife for lunch in Sturbridge, MA on Saturday and then ran a few errands including trying to find curly kale –more on that later– and ended the evening with a take out dinner of Thai food–basil pineapple fried rice and summer rolls –all free of onion, garlic –and delicious!
On Sunday, we had the pleasure of an at home yoga class. This is something new that we started recently-once a month–that has been incredibly relaxing and fun to do together. On an important side note, our amazing yoga instructor, Carla, will be donating her time at Stil studio in Dedham, MA for a 1-hour spa yoga event on April 26, 2020 at 1 PM that will be an #IBelieveinyourStory IBS research fundraiser. All (100%) of the profits from this yoga event go to fund IBS/SIBO research. For those interested in signing up for this event–stay tuned–it will be in my ‘shop’ on my website soon!
If you are not familiar with the #IBelieveinyourStory campaign, feel free to read more here. In the month of April, we are planning a few fun events to support the campaign to raise awareness of IBS and SIBO as well as needed funds for research. I hope you take part in any way you can this year.
In other news–I was on a mission to try kale chips topped with nutritional yeast and hemp seeds this weekend.
I get an idea on my mind and there is nothing stopping me. This can be a blessing and a curse. Ha! 🙂 I am sure I drove Russ a bit crazy having him stop for curly kale and nutritional yeast while we ran a few errand together but– a couple stores we tried did not have either.
Here’s the kale after being massage with a nice coating of extra virgin olive oil.
I made a batch of “cheesy kale chips” Sunday morning before yoga, and my son gobbled up 2/3 of the baking tray. So, I went out again for more curly kale–because they came out REALLY good…and I want more!
If you are not familiar with nutritional yeast it is low FODMAP and imparts a cheesy flavor. It is an inactive yeast that provides 5 grams of protein and 2 grams of fiber per tablespoon. Bragg’s nutritional yeast is rich in Vitamin B12 and B6, folate, thiamine and riboflavin too.
Hemp hearts are low FODMAP and protein rich–providing about 7 grams of protein per 2 tablespoons. They are also a good source of magnesium, phosphorus, zinc and thiamine.
Here is the recipe!
- 4 cups fresh curly kale, torn into bite size pieces (do not include the stem)
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast (I used Bragg Nutritional Yeast Seasoning)
- 2 tablespoons hemp hearts/ shelled hemp seeds
- 3/4 teaspoon flaked sea salt
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Add washed and dried kale to baking sheet. (Use a paper towel to ensure kale is fully dried this will allow for a crispy end product).
- Drizzle kale with olive oil.
- Using hands massage kale leaves to soften leaves and ensure they are covered lightly and evenly with olive oil.
- In small bowl, mix nutritional yeast, hemp hearts and sea salt.
- Sprinkle mixture evenly over kale.
- Bake kale for 15 minutes or until all leaves are crispy, light and lightly browned. (Lightly stir the kale once or twice during the cooking time to ensure even cooking).
- Enjoy immediately for best flavor and crunch--but can be stored in airtight container for 2-3 days.