2 Cups raw cashews
1 Tablespoons molasses
1 teaspoon salt
1 teaspoon sriracha powder
1/2 teaspoon garlic powder
Directions: toss all ingredients in bowl until all cashews are covered, and then air fry for 8 mins at 350 degrees.
1 Bunch of Kale Leaves
1/4 C Olive Oil
1 t Sea Salt
1 t Garlic Powder
1 C Quinoa, washed
2 C Chicken Stock
1/2 C shredded Carrot
2 cloves Garlic, chopped
1.5 T Olive Oil
Grated Parmesan Cheese, for topping
Dash of hot sauce
Preheat oven to 275 degrees. Cut up kale leaves into three inch pieces. Place kale in a bowl and massage in the olive oil. Spread leaves on a baking sheet and sprinkle with salt and garlic powder.
Bake for 27-30 minutes, or until crispy.
While kale bakes, combine quinoa and stock in a saucepan with tight fitting lid. Heat on medium high until it boils, then add carrots, garlic and a pinch of salt. Cover and reduce heat to low. Simmer for 15 minutes.
While quinoa cooks, heat oil in a sauté pan over medium heat. Add mushrooms and sauté until browned. Gently fry an egg sunny-side up, or over easy depending on taste.
Place quinoa in a bowl for serving. Top with mushrooms, then kale chips, and egg. Garnish with Parmesan cheese and hot sauce.
This blog is the collaboration of Robin, and her dedicated husband who endeavors to create amazing food experiences for the whole family