(La)Forest Feast

Read our food allergy custom-fitting of the Forest Feast cookbook. We're cooking up 3 recipes without the use of common allergens.

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3-Ingredient Kale Chips

Lately I'm on a kick of cooking foods that require minimal ingredients and just letting the star flavors shine. Kale chips are a perfect example of this. All you need is a head of kale, a couple tbsp of olive or sunflower seed oil, and a good sprinkle of sea salt. They're suitable for vegans, celiacs, and are free from dairy, nuts, peanuts, citrus, soy, shellfish, and egg. I also love how healthy they are!

Ingredients
1 head of kale
2 tbsp olive or sunflower oil
sea salt to taste

Method
Line a baking sheet with parchment paper and set the oven to 400F. Wash the kale and separate the leafy bits from the hard stems. The stems will stay pretty fibrous and woody after roasting which will compromise the light texture of the crisps. Break the leaves into smaller pieces and lay them out evenly on the tray. It's fine if they overlap but avoid whole chunks being covered as they'll steam under there. Drizzle the oil over the kale and then sprinkle with salt. Place the tray on the middle rack of the oven and set the timer for 15 minutes. The leaves should be crispy and browned. Add more salt to taste and then serve immediately.

Egg Mc-Yummins'

Perfect for any meal of the day, these egg muffins are light, fluffy, healthy, and packed with protein and flavor.

Free from dairy, nuts, peanuts, shellfish, citrus, legumes, soy

Ingredients
6 large eggs (I use omega-3 eggs)
1 zucchini
a handful of button mushrooms
1 clove of garlic
1 tbsp olive oil
1/2 cup cooked, chilled quinoa
salt and pepper to taste

Method
1. Give the zucchini, mushrooms, and garlic a rough fine chop and set aside.
2. Heat the olive oil in a non-stick pan and add the garlic. Let it brown on medium heat for a minute, then add the zucchini and mushroom and allow to brown on medium-high heat. Season with salt and pepper. When the veggies are browned transfer to a large mixing bowl.
3. Add the quinoa and eggs to the mixing bowl all at once and season with salt and pepper. Mix well.
4. Preheat oven to 375F and line a muffin tray with parchment paper muffin cups (9 cups). The parchment cups will not stick to the batter and will give the muffins a nice scalloped edge.
5. Spoon the batter into the cups equally. Bake for 20 - 25 minutes. You'll know they're done when they've risen slightly and are nicely browned. When you jiggle the pan the batter should remain firm.

Serve warm. Makes 9 muffins