Back-to-School Recipes on Q13 FOX News!

AmberEvents & Announcements3 Comments

I finally feel like I’m back in the swing of things at school, but it’s always tough to find great breakfast, lunch, and snack ideas when you’re so busy! Alex from Q13 FOX News invited me to share some of my favorite recipes that are perfect for school or work.

After School Snack: Savory Kale Chips

This is not your ordinary snack. These chips are made from kale, and they are nutty, cheesy, crispy, and melt-in-your-mouth! I show Alex how easy to make on this segment.

Kale Chips
  1. Approximately 4 big handfuls of washed Kale, leaves stripped from its stalk, and torn into bite-sized pieces
  2. 1-2 Tablespoons Grape seed oil
  3. 1/2 teaspoon sea Salt (you can add more after it’s done if you want it more salty)
  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Lower the oven temperature, the better, since the nutrients aren’t baked off…you just have to leave it in the oven longer. If you have a dehydrator, that is even better!
  2. Combine ingredients and toss to coat. Spread evenly, in one layer on the baking sheet.
  3. Bake for 12-20 minutes until leaves are crisp. Check at 12 minutes and check every 2 minutes. Make sure they are very crisp, but not brown. (Brown kale chips are bitter!)
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Lunch: Homemade Instant Miso Soup

Wow your friends at work or school by taking this absolutely delicious lunch! Fresh veggies, hearty noodles, and a savory, creamy broth come together for the ultimate on-the-go lunch. All you do is add water!

Homemade Instant Miso Noodle Soup
  1. 2 Tbs yellow miso paste
  2. 3 tsp tamari
  3. 2 Tbs water
  4. 1 cup cooked soba noodles (or noodles of choice. Vermicelli, udon, and kelp noodles work well too!)
  5. 1/4 cup shaved carrot
  6. 1/4 cup julienned cucumber
  7. 1 tsp dried wakame
  8. 1 tsp green onions, sliced thin
  9. 1/4 avocado, cubed
  10. 1 Tbs nori sheets, cut into thin strips
  11. 1 tsp sesame seeds (black is pretty, but any color will do)
  12. 2 cups boiling water
  1. In a small bowl, combine 2 tablespoons of water, miso, and tamari and mix until the miso is dissolved. Pour that into the bottom of your soup container - any jar that has a air-tight lid, such as a quart or half gallon mason jar, or 1 liter jar will do.)
  2. Add the cooked noodles, then all of the other vegetables on top.
  3. Sprinkle the nori strips and sesame seeds on top, and secure with the lid. Refrigerate until ready to eat.
  4. Pour about 2 cups of water into the jar, mix well, cover, and let it sit for a few minutes, until the wakame has reconstituted. Open the jar, and enjoy!
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My favorite on-the-go breakfast: Overnight Oats.

If you’re like me, always short of time in the morning, then this is perfect for you! It takes minutes to assemble the night before, and the flavors marry overnight. In the morning, just grab and go!

3 Comments on “Back-to-School Recipes on Q13 FOX News!”

  1. Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you!

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