Recipes, Uncategorized

Dairy Free “Nacho Cheese” Kale Chips

wooden tray with a letter board stating oh kale yes a dish towel with a wooden bowl that is filled with kale chips

Oh Kale Yes!

I can feel fall just around the corner. Football has started and I have you covered with the perfect crunchy snack. It just so happens to be super tasty and is packed full of nutrients. These dairy free “Nacho Cheese” kale chips are a must-try. I love that you get the same cheesy goodness without adding dairy. These can be stored in a zip lock bag for a few days, that is if they make it that long :).

Oh Kale How I Love you

Let us start off by talking about why you need to make these dairy free “Nacho Cheese” kale chips. Kale is an inexpensive and sturdy green that contains an abundance of vitamins and minerals. It is a member of the Cruciferous family, think broccoli, cabbage, and cauliflower. Kale is loaded with vitamin K which plays a vital role in our blood clotting. In addition to vitamin k, it also has vitamin c, beta carotene, b vitamins, minerals, and is loaded with antioxidants.

Antioxidants are known to reduce oxidative stress and lower our incidence of disease and cancer. Kale has many properties that make it a cancer-fighting food. Cruciferous vegetables contain a substance called Sulforaphane. This is what gives cabbage, and broccoli their sulfur-like smell. We all know what it’s like to come into a room where broccoli has been cooked. These compounds may stink by that is what makes them such powerful foods.

Dairy free “Nacho Cheese” Kale Chips

Alright, enough about why you should be eating Kale lets get into the recipe. I recommend using fresh Kale as this makes the chips less bitter. The number one key to getting super-crispy kale is to make sure it is bone dry before applying the seasonings and cooking in the oven. Otherwise, feel free to add more or less of any ingredient and if you prefer you can just use oil, salt and pepper.

It’s still hot out here so if you haven’t already be sure to check out my post on building the perfect smoothie.

Hand holding blender full of frozen mango, banana, spinach, berries, avocado, and almond milk.

Diary free “Nacho Cheese” Kale Chips

Ingredients

  • 1 bunch of Kale preferably organic
  • 1 tablespoon of extra virgin olive oil
  • 5 tablespoons of nutritional yeast
  • 1/4 teaspoons of black pepper
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon red pepper flake
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

If you are looking for more information about feeding your toddler check out my blog post here. I include a link to these adorable pouches that are definitely a must for toddlers’ smoothies.

Directions:

Start by preheating your oven to 200 degrees Fahrenheit. You want your oven set to a super low setting as this will allow the kale to crisp up without burning. Take your Kale and remove the large stem and break the kale into smaller more bite size pieces.

After doing this you want to wash your kale thoroughly and spin to dry. I wash my kale three times and spin three times to ensure that it is cleaned well and extra dry. After doing this I lay my kale out on a cutting board in single layers on paper towels. I gently press the kale to remove the remaining water and let it sit with the paper towels on it for about 5 minutes or so while I measure out my spices.

Once my ingredients are all measured out I place my dried kale in a big bowl. I add the oil to the bowl and massage the oil into the kale with my hands. Taking special care to make sure every leaf is coated evenly.

After the leaves are evenly coated I add in my seasonings. As I mentioned, in order to make these chips cheesy without dairy I use a seasoning called nutritional yeast. You can find this at most grocery stores in the health food section but I ordered mine online and got it for much cheaper. Here is the product I used here. Remember you can always leave this out if you desire but it will not have the same cheesy flavor.

After adding the seasoning I massage the leaves again making sure each leaf is coated evenly. After doing this I place the leaves on a parchment-lined cookie sheet making sure they are in a single layer. You may need to use multiple cookie sheets in order to have room for all your kale. You are going to cook the Kale in 10 minute increments for 30 to 40 minutes or until your kale is crunchy but not burned.

Whats up Wingo

We made some gluten free playdough this week and it was a big hit. I highly suggest this recipe from Rebecca of Strength and Sunshine for those who are needing to keep a gluten free home. Because we all know playdough gets EVERYWHERE.

a small kids table with a children's hand holding green play dough

I hope to get some fall decorations out this weekend and get my oils transferred over into my new awesome shelf, I can’t wait to show you all the finished product. Please stay tuned because I have some awesome things coming up in the blog. Here is a little sneak peak a fall fashion post, some awesome recipes, and my eating philosophy. Be sure to subscribe to my blog so you won’t miss out on any of the fun! What are y’all up to this weekend? Leave a comment on your plans below.

Disclosure: As an Amazon Associate I earn from qualifying purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link . Thank you for your support!

Recipes, Uncategorized

Vietnamese Inspired Vermicelli

white bowl filled with shredded carrots, sliced cumber, sliced onion, rice noodles, shrimp and sauce in stainless steel saucer.

Vietnamese Inspired Vermicelli

Happy Friday! On this Friday I am bringing you a super simple Vietnamese Inspired Vermicelli dish. This dish full of flavor and is a great take on the traditional Vermicelli that you find at a Vietnamese restaurant.

Ingredients for the Vietnamese inspired Vermicelli

For the Sauce:

combine the above ingredients use as a dressing for the salad.

For the bowl:

  • shredded carrots
  • cooked protein we used shrimp and pork
  • sliced cucumbers
  • organic green leaf lettuce
  • sliced red onion
  • cooked vermicelli rice noodles
  • cilantro and green onion for garnish

After the noodles are cooked place them on a bed of lettuce, add your vegetables,  protein and top with sauce.

This is a prefect recipe for using up extra protein and vegetables.  It is very versatile and  you can add or take away as needed.  I hope this recipe inspires you to venture out and try new types of cuisine.

 

Wooden cutting board with vermicelli noodles, lettuce, red onion sliced, sliced cucumber, limes, and red boat fish sauce.

Check out my previous post on the best instant pot vegetable soup.

Wooden tray on a table with a white and gray checked dish towel.  A salt and pepper shaker and a bowl of vegetable soup.

Whats up Wingo

What are you all up to this weekend? We plan to have a relaxing weekend and I hope to get caught up on some housework. Let me know what y’all have planned. Next week I plan to finish up my last part of the breastfeeding series so keep watch for that. Have a wonderful weekend!

Disclosure: As an Amazon Associate I earn from qualifying purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link . Thank you for your support!

Recipes

BBQ Ranch Pork Chop Salad with Brussels Sprouts & Kale

Crunchy bbq ranch salad with pork

Foodie Friday: Recipe Adapted from the Real Food RDs.

Happy Foodie Friday! Today I am doing things a little different and featuring a recipe developed by the Real food Dietitians Jess and Stacie. I love the ladies behind this site! As a fellow RD it is so nice to see individuals that have similar thoughts on food and nutrition. As stated on their website they have gluten free and allergen friendly meals. BBQ Ranch Pork Chop Salad with Brussels Sprouts & Kale is the recipe I will be making today on this Foodie Friday.

BBQ Ranch Pork Chop Salad with Brussels Sprouts & Kale

Today I am taking a recipe from the Real food Dietitians website and putting a little different spin on it. Their recipe features a crunchy and super delicious salad made with green kale, and Brussels sprouts for extra nutrition and super crunchiness. If you are a fan of the combination of BBQ and Ranch you have got to make this recipe. The Brussels sprouts are shredded and are extremely mild in this dish. Before heading on over to their site for the directions I am going to walk you through the ingredients, substitutions, and changes I made.

Equipment Needed

For this recipe a really useful tool is a food processor with a shredded attachment and the regular blade also. This will definitely save you some time on cutting and chopping. I used the shredder for the Brussels sprouts and carrots. I used the regular blade for the red onion. I used a whisk for combining the BBQ sauce and ranch and a large bowl for combining the salad. I used a skillet to pan fry the pork chops.

Substitutions and Adaptations

For this recipe I did not have any golden raisins on hand so I didn’t include them in the recipe. I also used a different brand of BBQ sauce and Ranch. However Tesseme’s is a fabulous brand and you should definitely give their sauces and dressings a shot.

Ingredients Needed

Pork chop with kale salad with shredded carrots

You will need :

shredded carrots

shredded Brussels sprouts

red onion

Green Kale

toasted slivered almonds

Ranch and BBQ of choice.

Bacon or bacon bits

I added some cooked pork chops to add a little extra protein.

Check out the full recipe here

If you are looking for more Salad inspiration check out my previous Foodie Friday

crisp romaine lettuce in a bowl with a fork topped with seasoned ground beef, carrots, olives, topped with sour cream and salsa

Please go check out my fellow RD’s and their website. They have TONS of amazing recipes on their website that you don’t want to miss.

What I feed my Toddler

I often get asked questions about what I feed my toddler as a Registered Dietitian. I wrote a previous post about it here

Pink kids divided plate filled with cubed cheese, ham, and grapes

Whats up With You?

I hope you all have had a great week and have a fabulous weekend! Let’s keep the conversation going and let me know what’s up with you?

Recipes

Taco Salad For Foodie Friday

crisp romaine lettuce in a bowl with a fork topped with seasoned ground beef, carrots, olives, topped with sour cream and salsa

Taco Salad for Foodie Friday

I hope you all had a good week. This week has been really busy for me and lets just say TGIF! This week I am sticking with a super simple recipe of Taco Salad for Foodie Friday. This salad is so tasty and with all the veggies it is definitely far from boring. Lets get on to the recipe.

Ingredients

Serves 4

  • 1 head of romaine chopped and washed.
  • 1 small can of sliced black olives drained
  • A whole carrot peeled and julienne
  • A pound Ground beef
  • 1 cup Shredded cheddar cheese
  • 1 avocado sliced
  • Sour cream and salsa of choice to taste
  • cooking fat (optional)
  • 1 tbsp of this primal palate taco seasoning or seasoning packet of choice

Let’s Get Cooking

  1. First combine ground beef and taco seasoning cook through, add cooking fat of choice if needed.
  2. While your meat is cooking wash, cut and dry lettuce. Place in a bowl.
  3. Prepare your avocado, use peeler to julienne your carrot.
  4. Combine the avocado, carrot, sliced olives, and shredded cheese.
  5. Add your cooked ground beef.
  6. Top with salsa and sour cream to your liking.

serve immediately and enjoy

Check out some more salad inspiration https://whatsupwingo.com/2019/06/14/foodie-friday-cobb-salad-with-a-twist/

white bowl with romaine lettuce topped with salmon, cheese, bacon, boiled egg, and avacado

Whats up with you?

I am looking forward to the weekend and the fourth which is just around the corner. Keep the conversation going and let me know what is up with you. Happy Friday!

Disclosure: As an Amazon Associate I earn from qualify purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link .

Steaks on a Grill
Recipes, Uncategorized

Sous Vide Steak: Our First Attempt

Sunday Funday: Sous Vide Steak Experiment

I hope you all are having a great weekend and enjoying the steamy weather. In the Wingo household we use Sundays to catch up on cleaning and getting ready for the week which generally includes some meal prep and a trip to the grocery store. As a family we have been trying to spend more time outside as Amelia gets bigger and we decided it would be the perfect day to grill out while relaxing by the kiddie pool. We recently got an Anova Precision Cooker which is used to Sous Vide food. We decided to give it a go and cook up some delicious steaks in a Sous Vide steak experiment. Sous Vide is a type of cooking that is done inside a water bath. This bath is at a consistent temperature to provide perfectly even cooking. It seems pretty complicated but once you get it set up its honesty super simple. This thing basically does the work for you while you sit back, relax and catch up on any shows on Netflix you might be behind on.

Getting Started

I am going to take you step by step in how we completed this Sous Vide steak experiment. I will be sure to include links to all the equipment and tools so if you are feeling adventurous you can achieve this restaurant quality meal in the comfort an ease of you own home.

Here is a list of the things you are going to need before getting started. You can use a pot or a container that is heat safe that is deep enough to hold the water and food that you are cooking. We purchased this container from amazon and it works perfectly.

The next item you need is a food saver or some kind of vacuum sealer. This is a must have for everyone! It is great for keeping meat extra fresh if you plan to buy in bulk and deep freeze. I can’t seem to find the exact food saver series as I am using, but I am linking the basic starter kit which should work perfectly.

We picked up some New York strips for grilling, but choose whichever steak you like. Make sure to google the cut of meat and and desired doness for your correct time and temperature. We set our temperature to 130 degrees for 2 hours.

You first start by setting up your water bath. On the Anova Precision Cooker there is a minimum and maximum line for water so make sure your water is within the required levels. We ending up using 9 liters and it was plenty of room for our 4 steaks. This is the link to the cooker that we have. So far we are pleased with its performance.

https://www.amazon.com/gp/product/B00UKPBXM4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00UKPBXM4&linkCode=as2&tag=whatsupwingo-20&linkId=fda7c7e758f35c67b1b6c12695408997

This particular model has some pretty neat features including an adjustable clamp and is blue tooth capable in order for you to use your app. Pretty neat little gadget that I hope to use more frequently.

Lets Get Cooking our Sous Vide Steak

Once you have chosen your steaks pat them dry and add your seasonings of choice. Today we went with salt, pepper, garlic, and onion powder. We seasoned both sides of the meat and then placed into a double sealed food saver bag. We learned this trick to double seal the bag from Brad Leone of Bon Appetit . P.S. he makes some great recipes on his YouTube series “it’s alive”. I love that he gives different spins on fermented and probiotic rich foods. Super cool watch, so be sure to check him out.

After placing meat in the bag, seal again and this will make an air tight bag perfect for Sous Vide. Once your water is up to the proper temperature, its time to start cooking. Place the sealed bag into your warm water bath set yourself a timer and go watch some Netflix. We added a clothes pin on the side of the container to keep the steaks from moving around too much.

Hurry up and wait

While we were waiting for the steaks to warm up, we headed outside for some fun in the sun. The weather has been scorching so we definitely needed to sip on some bubly and apply sunscreen. We were back and forth between inside and outside due to the heat, but still managed to enjoy our time.

Why do little ones try and eat lotion and sunscreen? LOL! The look on her face was priceless. So as time passed we decided to get the grill up and going to cook up some veggies and for searing the steak after cooking in the Sous Vide.

Time to Grill

When you take the steaks out of the Sous Vide bath, they are going to look a little funky. Don’t worry though, the searing of the steak is a very important step and makes all the difference in look and flavor.

Be sure to turn your steak to get those gorgeous grill marks and serve it up with some parsley or an extra dash of seasoning. We added a cherry smoked sea salt to the top

https://www.amazon.com/gp/product/B00CWHX88K/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CWHX88K&linkCode=as2&tag=whatsupwingo-20&linkId=2b32b1992e2e179146a30aea6e8d4dc5

Time to Chow Down

After you grill your steak be sure to let the meat rest before cutting so you get the maximum flavor distribution. Overall here are my final thoughts on this Sous Vide Steak. The meat was tasty and the cooking was definitely much more even. The negatives is the time it takes to cook. You have to set aside a decent amount of time but the benefit is it is mostly inactive cooking. I definitely recommend this to those cooks who have a hard time getting an even cook every time. We had a blast playing with this gadget and look forward to making more recipes Sous Vide style in the future.

Since it is hot and you need to cool down you need to check out my recipe for Tzatziki sauce. This stuff is so tasty and is made with Greek yogurt. It would be a fabulous complement to this steak or use it on a salad if you just can’t bring yourself to get out in the heat to grill.

Whats up with you?

I hope you all had a great weekend spent with your family and friends. Let’s keep the conversation going and let me know what you have been up to.

Disclosure: As an Amazon Associate I earn from qualify purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link .