Between the new job and weekend leisure (new to me), blog posts have been few and far between. This past week however, I completed my first half marathon and made a pretty awesome snack – both of which I am pumped to share!
Let’s start with the marathon. Running the Uclulet/Tofino half marathon was mostly appealing as an excuse to trip up island and enjoy the true West Coast. In regards to the race route, I had not fully considered the series of hills that would later challenge me to new levels. The end goal was to feel good, and I managed that – only with the help and support of a friend to pace with and family at the finish line. Six hills out, five hills back followed by a 5k trail overlooking the ocean — exhausting but the most beautiful.
On the drive home we stopped in Coombs, a small Vancouver Island community that thrives in summer, as locals and tourists come to shop the fresh local produce and artisan gift shops. The marketplace was heaven, I walked away with more fruit and veg than I can possibly consume alone. Of all my purchases, fresh dill was the best find – so fragrant. As part of my mission to make good use of all this fresh food, I invited a friend to join me in making kale chips. She had not made them before -which made experimenting with flavours a little more fun. Traditionally (in the last year) I have dressed kale chips with olive oil and sea salt, but as it turns out on recommendations from others~ a little dill and lime go a long way for taste!
Thanks to my awesome housemate I am luck enough to have a flourishing veggie garden – and we cannot eat the kale fast enough. Amanda picked a bowl full of fresh kale, I set up the other ingredients and we started baking chips.
- 2 bunches of curly kale (any variety *each will taste slightly different)
- 2 limes
- 1 bunch of fresh dill
- quality balsamic vinegar
- olive oil
- sea salt
- preheat oven to 350
- rinse, dry and break kale into small pieces
- spread pieces of kale on to a baking sheet
- dress lightly with olive oil
- sprinkle with sea salt
- bake until crispy but not brown in colour (approx 8 minutes)
- place in serving bowls
- add sea salt to taste
- squeeze fresh lime (1 lime per 1 bunch of kale) on chips
- OR cut up fresh dill and sprinkle over chips
- OR a bit of balsamic for dipping chips
The best part? this recipe is fool proof – and quick! Perfect for an afternoon snack or watching a movie. Who would have thought, kale could be the new popcorn.
My posts may be less frequent moving forward, but that is only because I am focused on my new job while simultaneously brainstorming where to take this foodie thing next. Thanks for continuing to read and support me as I navigate health and happiness.