More and more, I’m thinking this gluten free experiment I’m trying with the kids is way more trouble than it’s worth. We may as well all eat paleo. If I’m going to grind up rice to make bread, why not just use coconut flour? I made a few discoveries this week to prove my point. 1. Cauliflower rice 2. Kale chips, and 3. Zucchini pancakes. Now I’m not saying my kids have actually eaten any of this stuff, but I sure have found them enjoyable. It should only be a matter of time.
I tried cauliflower “rice” last night. I chopped it up finely and baked it at 450° on a pan with some bacon fat. Just stir occasionally until slightly toasted. I ate it with chicken curry. Everyone else had flavorless rice, but I got more flavor and veggies too.
I haven’t tried the zucchini pancakes yet, but they’re on the menu for this week.
Today I made kale chips to help with my guacamole addiction. It was so easy. I used a bag of pre cut and washed kale.
Directions
Pour about 6 cups of kale onto a baking pan. Drizzle with olive oil, sprinkle with salt, and bake at 400°.
Stir occasionally. They turn dark green when they get crispy. Be careful not to burn. Each batch will take 10 minutes or so.
You don’t need to wait until every leaf is dark green. I ate them with a fork with my guacamole. All I need is something crunchy. These deliver that plus tons of healthy goodness.
Outside the Cave 