Greek Yoghurt Devilled Eggs

GREEK YOGHURT DEVILLED (more like heavenly) EGGS

Ingredients

4 eggs

3 tablespoons no-fat Greek yoghurt
1 tablespoon light Kewpie Japanese mayo (or substitute normal mayonnaise or honey mustard sauce)
salt & pepper to taste
paprika or cumin, to garnic
1 spring onion, chopped to garnish

Method

1. Bring a pot of water to boil. Pop in the eggs to boil for 10 minutes exactly.

2. Take out the eggs and place into a bowl of cold water to stop its cooking process.

3. Once cooled, peel the eggs and slice into half. Scoop out the egg yolk into a medium bowl and mash with a fork.

4. Add Greek yoghurt + Japanese mayo to the mashed egg yolk. Add salt and pepper to your liking. Combine until smooth, it should be thick and not runny.

5. Pipe egg mixture into each egg white half (or spoon it in) and sprinkle with spring onion, paprika or cumin (depending on whichever spice tickles your fancy).

6. Enjoy while warm or refrigerate until serving (tastes equally as delicious).

All Hale the Almighty Baked Kale Chip

While practically every healthy, clean-eating, vegan, paleo, etc etc foodie has been incorporating kale into their life, I decided it was time for me too (because you know, I like to be a sheep). 
In particular, I wanted to see what all the fuss was about with kale chips so I gave it a go yesterday afternoon - and boy I was not disappointed at all. 

These were so easy to make, and they came out perfectly! Best when just out of the oven, I really wanted to save some for my partner to try but I ended up eating them all in one sitting .. Whoops. They kind of remind me of packeted seaweed, but also Autumn leaves too because of its crunchiness - and the urge they just give you to step on them haha. 

Half of these I sprinkled with sea salt (a la 'originale') and the other half with nutritional yeast. My mum, (who thinks I'm strange always trying new health/super foods that she's never heard of), even liked it! Yep that means that this recipe is definitely a keeper.

BAKED KALE CHIPS

Ingredients

1 bunch kale, washed and dried completely

1 tablespoon olive oil

1 teaspoon salt OR 1 tablespoon nutritional yeast OR opt for garlic salt, cumin, paprika, herbs, etc - whatever your tastebuds prefer :)

Method

1. Preheat oven to 180 degrees Celsius.

2. Tear kale leaves into bite sized pieces - evenly sized for cooking consitency.

3. Toss kale leaves in a bowl with olive oil until all the chips are lightly coated, (not drenched in oil because this will make them soggy chips - um ew?)

4. Line baking tray with baking paper and spread kale leaves/chips, sprinkle with salt or nutritional yeast.

5. Bake for 20 minutes, until the edges are lightly brown. Watch carefully so they don't burn! Larger sized ones may take longer than 12 minutes while smaller sized chips will be quick.

6. Enjoy while warm :)

Quick Power Profile: Kale

What is it? A dark green, leafy vegetable part of the cabbage family

Great source of: Calcium, antioxidants (beta carotene, flavonoid), Vitamin A, C, K, fibre, minerals (including iron, manganese, phosphorus, copper)
Use it in: Chips (duh), smoothies, juice salads, soup, quiche + more.

Quick Power Profile: Nutritional Yeast

What is it? Not to be confused with it's related brewer's yeast, in that it has been deactivated and has no leavening ability.

Great source of: Complete Vitamin B complex + protein

Tastes like: Mildly nutty and cheesy, ( making it the perfect cheese substitutes for all you vegans out there)!