woke up. got outta bed dragged a comb across my head. Made my way down stairs and had a cup...
I'm always thankful for "normal" weekends with Jake. With no travel, tons of places to go, or people to see. We can have down time, enjoy each other's company, and snuggle with our furry children.
Having a nice slow morning is my favorite. No where to go. Just sipping my Choffy and watching the birds outside. My kinda morning.
I love being at home and getting what needs to be done. I organized the kitchen and cleared up my counter tops. I meal prepped, worked on the e-book, and had a coffee date with the hubs.
We also went to our gym's Labor Day workout where we get our butt's kicked daily. Which I love!
As I'm making things for the week, I like to have snacks on hand to shove into my lunch box before I'm out the door.
Kale chips are my solution to not reaching for the bag of potato chips.
I like to match my kale chips to the flavors I love in real life. My favorite? Salt & vinegar.
Kale chips take no time and are a cinch to make on the weekends for lunches and snacks during the week.
3 cups of torn kale leaves
1 tbs of white wine vinegar or apple cider vinegar
1 tbs olive oil
1 teaspoon kosher salt
Preheat oven to 375
Line a baking sheet with parchment paper
In a large mixing bowl toss all ingredients. Make sure to massage the kale as you go to get the best flavor
Place kale on baking sheet and bake for 20 minutes. Flipping once half way through
Let cool and enjoy! Keeps in airtight container for 3-5 days