I don't know if this will only resonate with my ~women out there~ but do you ever have those sore, achey, tired, and lazy days that just call for soup? Like only soup. Those days that are so long and trying that the only thing you can fathom doing after work is sitting on the couch and eating a big, warm, tasty, comforting, bowl of soup? Likewise, are you that kind of person who wants to indulge in emotional comfort eating but also get your greens in? If so, continue reading.

​This ramen recipe is simple, straight forward, quick, and totally satisfying. It's also as customizable as you want it to be, which is my favorite kind of recipe. The final product is tasty, warming, and nourishing, and just as impressive as the restaurant version, even without the artistic presentation of the vegetables as it's normally served. That's why I call this "lazy" ramen- you're gonna kick it old school and just dump your soup into a bowl and enjoy.

​Click the link below to continue reading!

I feel like an angel when I eat this breakfast. It's so nutritious, filling, and satisfying that it keeps you feeling revitalized and full for hours. It's an awesome post-workout breakfast, but also a great hangover helper. The cauliflower does a good job of satisfying your meat and potato needs- it lends that hearty, carby quality I personally crave in a breakfast. Please note that the eggs are crucial here- the thick yolk gives the veggies a creamy and decadent texture. This breakfast is so so good... I shouldn't have to cook for free. 

Serves: 1
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:
• 2 eggs
• 1/4 cup onions, sliced in half inch pieces
• 3/4 cup red or green pepper, chopped in half-inch pieces
​• 1/2 cup cherry tomatoes, sliced vertically
• 2 cups hearty greens (I used kale and collard greens), chopped
• 2 cups cauliflower florets, in bite sized pieces
• 2 tbsp green onion, chopped
• 2 tsp rice vinegar 
• 1.5 tsp garlic powder
• Crushed red pepper flakes
• Salt and pepper to taste
• Cracked black pepper (optional)
• 1 tbsp olive oil

Directions: 
For the veggies:
• In a nonstick skillet or wok, heat half tbsp olive oil over medium high heat. Once hot, add onions and cook until they start to color (about 2 minutes), then season with salt and pepper and add cauliflower. Season with half tsp garlic powder and cook for 5-6 minutes, or until cauliflower are tender. Add more olive oil as needed.
• Reduce heat to medium. Add greens and season with salt, pepper, and half tsp garlic powder. Continue cooking until greens have wilted and released most of their moisture (about 3 minutes). Season with 1 tsp rice vinegar and cook another minute.
• Add peppers, and season with salt and pepper to taste. Cook another 3-4 minutes, or until peppers are tender, then add tomatoes. Season with remaining garlic powder, and salt and pepper to taste. Cook until tomatoes are tender. Like 2-3 min. 
• Add half of the green onions, stir, and turn off heat.

For the poached eggs (this is my fool proof method):
• While veggies are cooking, fill a small sauce pot with 2 inches of water. Pour egg into a small saucer and keep cold.
• Bring the water to a gentle simmer over med-high heat (small bubbles should be rising to the top of the water, without actually causing the surface of the water to "roll" ya feel me?)
• Once simmering, add 1 tsp each of rice vinegar (or white, if you don't have rice) and salt. With a spoon, quickly stir the water to create a cyclone. Pour the egg into the center of the cyclone, turn off the heat, cover the pot, and cook for 4 minutes and 45 seconds. Do not uncover until the time is up. Just trust the process, and me.
Note: 4 min and 45 seconds will yield a thick and creamy, but runny yolk. less time will make a looser yolk, more time will make a firmer yolk. 'tis science.
Another note: the vinegar helps to keep the egg whites together. vinegar is not necessarily crucial, but it is helpful. I use rice vinegar because it vaguely seasons the water. White vinegar is flavor neutral.
• After desired cooking time, remove egg with a slotted spoon and place on a napkin to dry

To assemble:
Pour veggies into a bowl, top with poached eggs, season with freshly cracked black pepper, remaining green peppers, and crushed red pepper flakes to desired heat preference.

Serve hot and enjoy!

This is a simple, elegant looking app that's easy to whip up. I love a good cheese plate, but I thought this would be a fun and unique alternative. I've made two versions here- goat cheese, honey, and walnuts (creamy, crunchy, sweet) and herbed goat cheese, chives, and lemon zest (salty, savory, herbaceous). I'll never say "herbaceous" again, I promise. Anyway, I think the...herby... one would be GREAT with pomegranate, but allegedly they were out of season when I made these, womp womp.

You're just going to add portions to your liking, so I don't have a recipe with exact measurements for you, but here what you'll need.

Ingredients:
• 2 endives (will yield about 18-ish useable leaves)
• 1-2 tbsp honey
• A couple tbsp of chopped walnuts
• About 3 leaves of fresh basil, finely chopped
• About a tsp of garlic powder
• About 1/4 tsp of dried oregano
• About 3 fresh chives, chopped
• Tbsp of fresh lemon juice, plus half tbsp of lemon zest
• Sea salt, to taste
• Cracked black pepper, to taste
• 3-4 oz goat cheese
Optional toppings: balsamic glaze (highly recommended!), pomegranate

Directions:
In a small bowl, mix half of your goat cheese with the basil, oregano, garlic powder, salt, and pepper
Spread on half of your endive leaves, drizzle with lemon juice, and top with lemon zest. Add more salt and pepper, to taste.
Take the remaining goat cheese and spread on the second half of your endive leaves. Top with salt, walnuts, and a drizzle of honey

That's it! Keep cold until ready to serve.

Hello from Atlanta!! As most of you know, Sterling and I moved from Chicago to ATL last week. He received a promotion (woop woop!) about 6 weeks ago, and it brought us here. I'll be doing a little blog post about the move in the next coming days... right now let's focus on the food.

Memorial Day was this past Monday. Sterling grilled up some chicken, burgers, and hot dogs on the balcony, and I made mac & cheese, creamed corn, baked beans, and veggie kabobs. We had a few new friends over, drank a few drinks, ate a few plates of food, and lounged by the pool. Summer is approaching (allegedly it's not actually summer yet, although this Atlanta HEAT is telling me otherwise), which means cookout season is upon us. One of my new goals is to be more conservative with the amount of food I waste, striving to make meals solely with what I've got in the fridge and pantry. Back in Chicago, we were around the block from a grocery store, so I literally stopped in every day after work to pick up ingredients for dinner. It was expensive and wasteful. So, in the light of conserving food and embracing cook out season, I came up with this quick and easy pasta idea that uses leftover veggie kabobs. 

This may come as a surprise to you, but veggie kabobs are usually the last to go at a cookout, so there are usually plenty of skewered leftovers. Add 'em to some whole grain pasta with sautéed garlic and tomatoes, and you're good to go. It aint fancy, but it's delicious, quick, and practical.

Serves: 2
Cook time: 15 minutes

Ingredients:
• 8 oz whole grain pasta
• 2 veggie kabobs, removed from skewers (should yield about 1 heaping cup of veggies)
• 1 garlic clove, minced 
• 1/3 cup cherry tomatoes, quartered
• Salt and cracked black pepper to taste
• Quarter tsp garlic powder
• Half tsp crushed red pepper flakes
• 1-2 tbsp olive oil
Optional toppings: chopped italian flat leaf parsley, basil, sun dried tomatoes

Directions:
• Cook pasta according to package instructions, drain and set aside
• Heat 1 tbsp olive oil in skillet and add leftover veggies until heated through
• Add garlic and crushed red pepper flakes. Cook until fragrant, about 1 minute
• Add tomatoes, stir, and cook for another 1-2 minutes, until tomatoes have softened without becoming mushy
• Stir in pasta, season with salt/pepper and garlic powder, and drizzle with remaining olive oil, as desired
• Finish with optional toppings of choice and serve hot!

Yeah, you heard me. I said carrot purée. If you guys know me by now, you know I love sneaking in extra vegetables where I can. And if it adds more color, it's a win win. This risotto is rich, creamy, aromatic, and has just a hint of sweetness from the carrot purée. It pairs really nicely with a simply arugula salad (and a crisp glass of white wine), and is always impressive to guests. The only problem with risotto is that it doesn't really reheat that well, so you're just gonna have to finish this whole thing tonight :) 

A lot of people have this misconception that making risotto requires a higher level of skill, but honestly, it's one of the easiest things you can make- it just requires your near-undivided attention. I think the babysitting aspect of making risotto is what deters most people, but I find it to be extremely therapeutic. The heady scent of white wine and onions cooking together will fill your kitchen and make you feel fuzzy inside, and there is something so calming about the repetition of stirring and ladling, stirring and ladling, stirring and ladling.... see what I mean?

*Kitchen Tip* I've found that the best way to make risotto is with a glass of wine in your free hand... ;) Have I mentioned I like wine? But really, you deserve it. You're going to be standing at the stove for an hour- treat yourself. 

It's important to always keep your broth at the same temperature as the rice. As the rice continues to cook and absorb the broth, it will puff up and release its' starch, which is what gives risotto that signature creaminess. Adding liquid that is too cool will reduce the risotto's temperature, interrupting the cooking process and causing the risotto to cook unevenly. 

Ingredients:
• 1 1/2 cups Arborio rice (uncooked)
• 4 1/2 cups vegetable stock (in general the larger cartons of stock are about 32 oz. Feel free to use water for that last 1/2 cup)
Note: you may need more or less broth
• 1 cup white wine (plus more for you)
• 1 small onion (chopped)
• 3 garlic cloves
• 3 tbsp butter
• 4 carrots (chopped in large chunks)
• 1/3 cup frozen sweet peas (thawed)
• 1 cup of broccoli (cut into florets)
• 1/3 cup zucchini (diced)
• 1 cup grated parmesan
• 1/4 cup flat leaf parsley (finely chopped)
• 1 tbsp olive oil
• Salt and cracked black pepper (to taste)

Directions:
**Be sure to have all ingredients measured out and chopped up before you start the risotto**

• Start with your purée. Add carrots, water (just enough to cover the carrots), and a pinch of salt to a small saucepan. Bring to a boil and allow carrots to cook until tender. Saving the liquid, remove the carrots and add to a blender or food processor. Add about 1/4 cup of the cooking liquid and blend until smooth. Add about a tbsp of cooking liquid as necessary, until carrots have reached the right consistency. It should basically have the consistency of baby food- very smooth, but not too watery. Set aside when done.
• Heat the broth in a small saucepan until the liquid starts steaming. Adjust heat as necessary to keep the liquid hot, without simmering, as you cook the risotto.
• Over medium heat, melt the butter in a large pot. Add onions and cook down until translucent, about 4 minutes. Add salt, pepper, and garlic. Cook until fragrant, about one minute.
• Add the rice, and give it a few stirs so that the butter covers all of the grains. Let the rice toast for about a minute, stirring occasionally. 
• Add wine, inhale the AROMA, and let cook until most of the liquid is absorbed.
Note: throughout the duration of this process, you will be adding liquid and cooking down until most, not all, is absorbed. You always want a thin layer of liquid covering the rice. 
• Add a ladleful of broth (about 1/2 cup) and continue to stir occasionally until most of the liquid is absorbed. Continue to repeat this process until you've added half of your broth. 
• At this point, add in your carrot purée, and with that same method, stir occasionally until most of the liquid has been absorbed. Then return to ladling in the broth. Continue doing this until your risotto is creamy and al dente.
• While your risotto is cooking, heat a tbsp of oil in a non-stick skillet. Add broccoli, with a pinch of salt, and sauté until bright green. Add zucchini and continue to sauté until tender. I like to get a little sear on the zucchini as well. Remove from heat and set aside.
• Once risotto is done, add in your broccoli, zucchini, peas, and parsley. Stir to combine and cook for about a minute, allowing all of the flavors to come together.
• ​Add parmesan and stir until cheese has melted
• Season with more cracked black pepper. Taste before adding any extra salt- parm is salty on its' own 

Serve immediately!

Off the bat I will let you know that you'll need a julienne peeler for this recipe. They're only like 10 bucks for a pack that comes with both a julienne peeler and a regular peeler, so it's well worth the investment, IMHO. 

So, zucchini noodles. I'm gonna keep it real with you and admit that I do not consider zucchini noodles, or zoodles, to be a great substitute for pasta. At the end of the day, it's a vegetable, and it will never have the carb-y caress of a real noodle. But, as a salad, I am fond of zoodles. My favorite salads are crunchy and colorful, and using zucchini and carrot noodles is a great way to achieve this. 

I used a nut butter based dressing for this salad. It's creamy and zesty, and pairs perfectly with the sweet & spicy tofu. The tofu is first seared on a grill pan for about 5-7 minutes, to give it those nice grill marks, and then cooked under the broiler for about 16-20 minutes. The long cook time helps to remove the excess moisture in the tofu, leaving with is a crispy, meaty lil nugget that makes this salad a filling, satisfying, and delicious meal. For real- I was sad when it was over. 

Ingredients:
Noodles:
• 2 1/2 zucchinis, julienned
Note: you only want to use the firmer, meatier part of the zucchini. 3 peels per side will get you right to the softer, mushier core, which is the part you don't want to use. I know, I know. It feels very wasteful. You can save the core for homemade veggie broth, or add it to a smoothie (it has no taste).
• 3 large carrots, julienned
• 1/3 cup red cabbage, thinly sliced
• 2 tbsp cilantro, finely chopped
• 1 1/2 tbsp green onion, thinly chopped
• 1 tbsp lime juice
• 1 1/2 tbsp almond butter or peanut butter
• 1/2 tbsp honey
• 1 tsp sesame oil
• 1 tsp chili paste
• 1/2 tsp soy sauce
• 1 tsp rice vinegar
Optional toppings: black and white sesame seeds, chopped peanuts

Tofu:
• 6 oz extra firm tofu
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ginger (freshly ground or tubed.. both are fine)
• 1/2 tsp sriracha (or more, depending on desired level of spiciness)
• 1/4 tsp lime juice 
• Pinch of salt


Directions:
• Cutting across the shorter length of your block of tofu, cut 3/4" thick slices. Place slices on a napkin or paper towel, and pat dry. 
• Add all tofu marinade ingredients to a bowl, and stir to combine. Add tofu, flipping to cover both sides, and let marinate for 15 minutes. Make sure to save the marinade for later.
• Add carrots, zucchini, and cabbage to a bowl. Mix your nut butter, honey, sesame oil, chili paste, soy sauce, and rice vinegar in a separate bowl and set aside until ready to serve.
• Heat grill pan over high heat and spray liberally with non-stick cooking spray. Once hot, add tofu and let sear for 3-4 minutes per side. Shift the tofu after a couple of minutes on each side, to keep it from sticking to the pan
Note: if you don't have a grill pan, you can sear the tofu in a regular skillet
• Adjust your oven rack to 8 inches below your broiler. If your oven gives you the option of low or high (mine does not, so no worries), keep it on low. Mine's super hot but it worked out just fine. 
• Place tofu on a greased baking rack and place the rack on a lined baking sheet to catch the drippings. Cook the tofu under the broiler for 8-10 minutes on each side, or until the tofu is golden brown, and the edges are crispy. Assuming your uncooked tofu was a 10 on a scale of 1 to tender, the center of your tofu should now be at a 6. Be sure to rotate your baking rack every few minutes, to get an even cook.
• Remove the tofu from the oven and brush the top with the remaining marinade. Place back under the broiler and cook for another minute or 2, until the glaze has caramelized.
• Remove, let cool, and cut into bit sized pieces. Dress your salad, top with your tofu, and enjoy!

​​I love playing with textures, colors, and flavors when I make avocado toast. My daily breakfast is almost invariably a smoothie with a slice of avocado toast, so I like to switch it up to keep it interesting. Of these 4, my hands down FAVORITE is the strawberry version. The tart strawberries with the creamy avocado, salty feta cheese, and sweet balsamic reduction is out. of. this. world. Don't knock it 'til you try it, kids.

What you need:
Tomato/Carrot/Chia
Quarter avocado, mashed
2 cherry tomatoes, cut into quarters and then halved
1 carrot, thinly shaved (you can use a potato peeler)
Coarse sea salt and fresh cracked black pepper to taste
Optional toppings: sprinkle of chia seeds, dash of red pepper flakes

Strawberry/Feta/Balsamic Glaze
Quarter avocado, mashed
3 strawberries, cut into quarters and then halved
Sprinkle of feta cheese
Drizzle of balsamic reduction
Sea salt and fresh cracked black pepper to taste (trust me on the pepper)

Chickpea Smash/Arugula
Quarter avocado, sliced
Quarter cup canned chickpeas (drained, rinsed, and mashed)
Drizzle of olive oil, pinch of sea salt, 1-2 tsp of lemon juice (add to chickpeas before mashing)
Small handful of arugula
Fresh cracked black pepper to taste
Optional toppings: dash of red pepper flakes (on top of chickpeas, under arugula. It's just better this way.)

Smoked Salmon/Sprouts
Half an avocado, mashed
2-3 thin slices of smoked salmon
Small handful of sprouts of choice
No salt, salmon is salty on its' own. Just fresh cracked black pepper to taste (season both the avocado and the salmon). 

The bread: As my queen Ina Garten would say, use a really good bread. My favorite is Food for Life's Ezekiel Bread. I love their 7 Sprouted Grains and Sesame Sprouted the most. But if you don't have really good bread, any bread will do. Rice cakes are also GREAT.

*Kitchen Tip* Have you ever noticed how the expiration date on bread is usually within 2 weeks from the day you bought it? And that you NEVER finish the full loaf before it gets stale? Well, did you know that bread keeps PERFECTLY in the freezer? When you're ready to eat, just pluck a slice from the loaf and let it either sit on the counter for 10 or so minutes until it hits room temperature, or simply pop it in the microwave for 10-15 seconds. You'll finally have bread that lasts long enough that you can actually finish it! Save ya money, honey.

Stir fry is one of my favorite week night dinners to make. It's quick, easy, healthy, and a great way to use up almost any leftover veggies you've got in the fridge. I'd say the two keys to making a good stir fry are 1) keeping just the right amount of crispiness in the veggies, and 2) the SAUCE. After experimenting with dozens of stir fry sauces, I can confidently say that THIS one is perfection. It's creamy, savory, and bright, with a hint of spice.  After adding it to the noodles, I can usually be found scraping the remaining sauce out of the bowl and spooning it into my mouth. No judgment. 

This stir fry also goes well with shrimp (if you're into that, which I am not, but Sterling is), so I'll give you the ingredients for the quick marinade I like to make for the shrimp, and how to prepare them.

This is my ultimate number one favorite stir fry that I've made to date. It's so colorful, vibrant, quick to make, and deeelicious. I think it'll be your favorite too. 

Ingredients (makes approx. 4 servings):
Noodles:
• 10 oz stir fry rice noodles (I like this kind from Thai Kitchen)
• 1-2 tbsp coconut or olive oil 
• 1 heaping cup broccoli (cut into florets)
• 1/2 cup cauliflower (cut into florets)
• 1/2 cup red cabbage (sliced)
• Half large red bell pepper (sliced)
• Half large green or yellow bell pepper (sliced)
• 3 large carrots (julienned and cut into 1-2" slices)
• 1/3 cup frozen edamame (thawed)
• 2 cloves garlic (diced)

Sauce (increase by 1 unit per ingredient if you like it mo' saucy)
• 2 tbsp creamy peanut butter
• 4 and  1/2 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1 tsp sriracha (or more, to taste)
• Half tbsp fresh ground ginger (or the tubed kind)

Shrimp
I use the large frozen ones, shelled and deveined. Since I'm only ever making the shrimp for Sterling, I typically make like half a pound, give or take, so please adjust your marinade ingredients accordingly. In any case, you don't need a lot of marinade, just enough to mostly cover the shrimp. 

Marinade
• 2-3 tbsp low sodium soy sauce
• 1/2 tsp garlic powder
• 1 tsp sriracha

Optional toppings:
Toasted sesame seeds
Sliced green onions or scallions
More sriracha

Directions:  
Noodles:
• Cook rice noodles according to package instructions, and prepare sauce (by whisking all sauce ingredients together) for later.
• In a large skillet with deep sides (I use a small wok... That I own.....), heat 1 tbsp oil over medium high heat. Once hot, add broccoli, cauliflower, and a dash of salt. Stirring occasionally, cook until both are tender and broccoli is bright green. Add 1 more tbsp of oil if needed. The broccoli should be totally cooked through and tender, but should still have a slight crisp.
Note:  my favorite trick to cooking fibrous veggies, such as broccoli, without extra oil is to add a tbsp of water to the skillet. My mom taught me this.. Hi Mom! Stir continuously until water evaporates. Keep doing this until you've reached desired tenderness. Add an additional pinch of salt as well.
• Once broccoli and cauliflower are tender, add cabbage, peppers, and carrots. Cook about 3-4 minutes, or until tender. Stir occasionally.
• Add edamame and garlic and cook until garlic is fragrant
• Pour half of your sauce over the veggies, then add the rice noodles and top with remaining sauce. Stir to combine and remove from heat. Garnish with sesame seeds and onions

Shrimp:
• Add marinade ingredients to a bowl, add shrimp, and toss. Let marinate for 10 minutes
• Spray a large skillet or grill pan with non-stick cooking spray, and heat over medium high heat
• Once hot, add shrimp and cook each side for 2-3 minutes, or until opaque and slightly pink

Top your noodles with your shrimp (or dont!) and enjoy!!   

Ingredients (makes exactly 2 servings):
• Half box of whole grain rotini (about 6-7 oz)
• Half small sweet onion, sliced
• Half head of broccoli, cut into florets
• Quarter head of cauliflower, cut into small florets
• 1.5 cups of kale (de-stemmed and cut into bite sized pieces) plus a few extra leaves for the kale chip garnish (stemmed and cut into 1 inch pieces)
• 3-4 sundried tomatoes, cut in quarters
• 2 cloves garlic, diced
• 1 red bell pepper
• 1 cup of small tomatoes, halved (I used cherry, grape, and sunshine yellow cherry)
• 3 tbsp olive oil
• Cayenne powder
• Cracked black pepper
• Sea salt

Directions:
• Cook pasta according to package instructions. Save about 1/3 cup of the pasta water before draining
• Preheat oven to 400 degrees
• Place tomatoes and red pepper on lined baking sheet
• Place cauliflower on separate lined baking sheet. Drizzle very slightly with olive oil
• Bake toms/peps/caulis for about 10-15 minutes, rotating pepper halfway through
Note: cauliflower will need more time to turn golden, so remove tomatoes and peppers first to avoid burning (hence the separate baking sheets)
• While veggies are roasting, heat 1 tbsp of olive oil on medium high heat and add onions. Sprinkle with a pinch of salt and pepper and let caramelize until nice and golden brown (about 5-6 minutes)
• Add broccoli and just a pinch more salt, sauté until bright green and tender
• Add garlic and cook until fragrant, about a minute
• Add kale and cook down until tender. Toss in sundried tomatoes, and remove skillet from heat
• Once roasted, remove cauliflower, peppers, and tomatoes from oven. Let cool completely before removing stem and seeds of red bell pepper. Make sure to also peel off the black charred skins from the tomatoes and pepper. These are tough to chew and won’t blend into the sauce
• Place your smaller cut leaves of kale on a baking sheet with a drizzle of olive oil, and let those bake for about 5 minutes in the oven until crispy.
• Add roasted veggies to a blender or food processor and pulse to incorporate. Add your saved pasta water in small increments, and continue blending until smooth. Add in a drizzle of olive oil as well as salt, pepper, and cayenne to taste (taste before adding salt. your pasta water may be salty enough) 
• Add cooked pasta to the skillet with the broccoli/kale and pour sauce over top. Turn heat on low and stir to combine, allowing veggies, pasta, and sauce to heat through and giving all of the flavors a chance to marry..as they say
• Scoop yourself a fat bowl, top with your baby kale chips, and enjoy!! I like to sprinkle on some red pepper flakes too :)

​This snack is crunchy, crispy, salty, spicy, and healthy. It’s perfect for mindless munching, and is truly a great alternative for popcorn or chips. I like the combo of the kale with the cauliflower cuz you get two different textures (soft and crispy vs crunchy and flaky) so you never get bored and can keep eating..forever...

What you’ll need:
• Cauliflower (cut into small florets)
• Curly kale (de-stemmed and cut into bite sized pieces)
• Olive oil
• Sea salt
• Cracked black pepper
• Cayenne powder
Note: 2 cups of raw kale will yield about 1 cup of kale chips, so grab a lot of kale! you’ll be glad you did.

What you’ll do:
• Preheat oven to 400 degrees
• Spread cauliflower evenly on lined baking sheet
• Spread kale evenly on separate lined baking sheet
• Lightly drizzle cauliflower and kale with olive oil, and season to taste
• Bake for about 10-15 minutes, or until the cauliflower is golden brown and the kale is crisp, but not burnt.
• Remove kale from oven, turn on the broiler, and let the cauliflower sit for about 2 minutes, until edges are super crispy. Monitor closely to avoid burning.
• Add kale and cauli to a bowl and snack away! FOREVER!