Kale Chips

This recipe has quickly become a Noe family favorite and even a favorite of one of the families I sit for- and it could not be easier!

Simply rip the kale from the stalk into chip-sized pieces (my mom and I have even found some store that carry ready to eat kale in those plastic boxes). In a large bowl, toss with olive oil, salt and pepper. Spread the chips onto a baking sheet and bake for 5-6 minutes on each side. You may have to watch the first time until you are comfortable with how quickly they bake in your oven. In our old oven, it took more like 8 minutes on a side, but in the new one 4 or 5 is just fine. Some times I sprinkle a little extra salt on when I flip them over too. After you feel they are sufficiently crispy, take them off the cookie sheet and place them into a bowl for serving! Bon appetit!

*This snack is gluten-free, dairy-free and vegan friendly!

The Newest Noe

We've had an addition to our family...

Welcome, Benny! Lisa and Ryan's puppy may just be the cutest addition to the family since, well, me.

Vegetable Risotto

Another delicious vegan meal from Vegan Comfort Food- this book is a real winner. This was my first time making risotto. and they couldn't have made it easier. I would use a little less basil next time and let the flavors of the veggies speak for themselves. Yum!

Now I just need to work on my photography skills. How will I ever have a successful vegan empire with poorly lit photos taken with my iphone?

BODYTALK

I recently submitted an entry for this sweet e-zine (like a digital magazine) BODYTALK. Check it out here. My essay is called "The Pinkest Float I Have Ever Seen."


The zine is laid out by the wonderful and talented Sarah Handelman. I hope she'll let me contribute as an illustrator next go around :)

Spicy Soba Noodle in Peanut Sauce

Boy, do I love peanut sauce. So when I saw this recipe in my Vegan Comfort Food cookbook, I knew I had to try it. And it was a great success! Next time, I would add more veggies.


While the soba noodles were cooking, I steamed carrots, broccoli and frozen peas (about a cup each) for about 5 minutes. Then, I put the noddles (drained, not rinsed) and the steamed veggies aside while I heated 1 tbs. peanut oil in my wok. I added 1 red bell pepper (sliced), 3 chopped green onions (only the white part) and 1/2 a cup diced celery. After sauteing for 4 minutes, I added the drained noodles and steamed veggie and then dumped on the sauce until everything was coated (I used 365 Organics Peanut Sauce from Whole Foods). Pretty Easy!

*Soba noodles are gluten free if they are made from 100% buckwheat!

To Do

Despite my growing love for gadgets, I cannot seem to give up the traditional pen and paper to-do list. Something about it's tangibility really appeals to me. Oh, and then there is the satisfaction of striking through an item once you've completed it. That's almost more rewarding than completing the task itself.

First morning off in an eternity= attacking my to-do list.

Obsessed.

I am obsessed with everything about this: