Kicked Up Kale Chips and Pico de Gallo

Hello Friends!

Welcome to Super Bowl Sunday and Mac Daddy day of snacking!  Although this huge game is typically surrounded by traditional bar fare such as buffalo wings, sliders and quesadillas they will take a toll on our waistlines.  We know that snacking and socializing are a major part of this event and wanted to provide a few game day ideas that like a great play call will inspire and motivate you versus having you ask yourself “what happened?” the next morning.  These party pleasers taste great and also do a body good.  By the way the snacks listed below are naturally gluten-free, dairy-free and paleo friendly!

 Kale Benefits:

1.  Kale has antioxidants, such as carotenoids and flavonoids are known to help protect against various cancers.

2.  Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

3.  Kale is high in Vitamin A and C.  Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.  Vitamin C is very helpful for your immune system, your metabolism and your hydration.  Vitamin C is also helpful to maintain cartilage and joint flexibility

4.  Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.

5.  Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxification.


Kicked up Kale Chips 

adapted from A Spicy Perspective


  • 2 large bunches of kale (lacinato or curly)
  • 2 heaping Tb. almond butter
  • 2 Tb. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. Himalyan sea salt



  1. Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and place to the side. Discard the ribs.
  2. In a large bowl mix the nut butter, oil, spices, and salt. Add the kale to this bowl with the mix. Use your hands to massage the kale leaves until each one is evenly coated with the mix.  Ensure that the leaves are coated as this will allow the “chips” to bake better.
  3. Lay the coated kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap the leaves if possible. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.


Pico de Gallo


  • 1 1/2 pounds of fresh tomatoes – diced
  • 1 medium white onion – diced
  • 1/2 bunch of cilantro – chopped
  • juice of one regular lime or two key limes
  • 1 teaspoon of salt
  • 1 jalapeno – minced (you may omit or add more depending on your tastes)


  1. Rinse tomatoes and onion
  2. Dice tomatoes, onions and jalapeno.  Rough chop the cilantro
  3. Put ingredients into a bowl.  Add the salt and lime juice and mix well.

You can serve this immediately but it tastes better after it’s had a couple of hours to mingle in the refrigerator.  Serve with cucumber chips, jicama chips or organic corn chips.

Paleo Shrimp Salad


Serves 8


  • 2 cups wild bay shrimp, rinsed & drained
  • 1 ½ cups diced peeled cucumber
  • 1 ½ cup finely diced celery
  • 1 cup diced roma tomatoes, seeds removed
  • 1/2 cup slivered green onions including green parts
  • 1/4 cup capers rinsed and drained
  • 1 ½ teaspoons of dried dill
  • ½ teaspoon of sea salt
  • 1/4 tsp granulated garlic
  • ½ cup of avocado mayonnaise (recipe follows)
  • 8 large endive leaves cleaned and trimmed



  1. Add the first six ingredients to a large bowl and lightly toss to incorporate.
  2. Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
  3. Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
  4. Set in refrigerator for about 30 minutes before serving.
  5. Serve in endive garnished with green onion or serve over a mixed green salad.

This recipe can be made ahead and will keep it’s texture for 1-2 days.  It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”.

Avocado Mayonaise

Yields 3/4 cup


  • 1 avocado (medium)
  • 1/2 lemon, juice of
  • 1/4 teaspoon salt (or to taste)
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Olive Oil

*If you like garlic, try adding a tablespoon of fresh minced garlic to the mix


  • Wash the avocado and cut it in half. Scoop out the flesh and put it into a blender or small food processor.
  • Add lemon juice, salt and mustard and blend together.
  • With blender or processor running, add olive oil slowly. You many have to stop the machine a few times to make sure ingredients are incorporated.  Puree to a smooth creamy texture.

This can also be used as a dressing by adding 2 Tablespoons of water in the blending portion to help thin the mayonaise.

Enjoy the healthy snacks and the game!

Your friends,

Donna and Daniela