Bloggy Eats Inspiration

As I was crunching on the kale chips above today, it occurred to me how many great blogger recipes have been making their way regularly into my meals, so I thought I would share some with you  The chips above are Meghan’s Nacho Cheeseless Kale Chips.  I bought a dehydrator last week (yay! I promise to do a separate post at some point soon) and the first recipe I  made in it was these kale chips because I am completely obsessed with kale chips.  In fact, here’s another picture of them, packed to bring to work:

 

 You can totally make these chips in the oven (and I have in the past), but I have to admit that making them in the dehydrator was easier in that I did not have to watch them closely (I have sadly burned kale chips – it is so easy to do – just an extra minute, and you have ashen brown kale chips. Le sad). If you love kale chips, be sure to check out this post by Meghan – it has *five* different kale chips recipes.  Actually, check it out even if you do not like kale chips. You might change your  mind.  I also want to try Averie’s kale chips as soon as I get my hands on some organic red peppers again.  I see them so rarely – last time was when I made the wrap you see below, which is Meghan’s protein power flatbread, stuffed with her parsley pesto,  avocado, peppers, and my basic hummus recipe.

Below is garlic scape pesto from Oh She Glows (on gluten-free toast) and Espinacas con Garbanzos, which is a long-time favorite from Lobstersquad which I discovered through The Traveler’s Lunchbox.  Both recipes are absolute keepers.  The only difference is that I used 5 garlic scapes in the pesto instead of 3. The Espinacas con Garbanzos has been a staple for couple of years for my husband and I. It is filling and heavy on the spinach, which I love.  The garlic scape pesto is new to me, but also a keeper:

Next up is a lunch inspired by Gena of Choosing Raw, whose kale salad method has become a big part of my life since last year. Here is Gena’s basic kale salad, topped with nutritional yeast, with her digestive-friendly hummus (which is essentially hummus minus the tahini) into which I added some parsley.

The next recipe is also from Gena – behold the deliciousness of Banana Soft Serve with Agave-Chocolate Drizzle:

Note: I used 1 tablespoon cacao and 1 tablespoon agave (instead of the 2 tablespoons Gena recommends) – it was harder to drizzle, but deliciously bittersweet.

And finally, another bit of sweet goodness.  As you saw in my road trip posts, I first was inspired to make vegan overnight oats by Averie, but I have been intrigued by the layered combination of Vegan Overnight Oats and Soft Serve that Angela of Oh She Glows is always raving about.  She comes up with lovely combinations.  So one Sunday recently, when I had a bit more time, I made Cacao-Carob Overnight Oats with Banana Soft Serve and topped it with cacao nibs:

 

For this recipe, I used Angela’s basic vegan overnight oats recipe, minus the banana (since I was going to make soft-serve) and substituting the Amazing Grass protein powder with Sun Warrior vanilla protein powder, carob and cacao. I used about half a scoop of the protein powder, a tablespoon of carob and half a tablespoon of cacao.  Then I whipped up some banana soft serve in the Vita and layered.  It was a delicious post-Sunday-market brunch.  As much as I love cooking from cookbooks and foodie magazines, I have a lot of fun cooking recipes I find on food blogs.  What are some of your favorites?

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