Sunday Brunch (Gluten-Free February): Monster Salad

INGREDIENTS:
1 cup Mixed Greens
1/2 cup Kale, massaged, pieces
1 cup Brown Rice, cooked
1/2 Red Pepper, diced
1 cup Brown Mushrooms, chopped
1 Zucchini, diced
1/2 brick Tofu, diced
1/2 Avocado, diced
1/2 cup Strawberries, diced
1/4 cup Chia Seeds
1/4 Cup Sesame Seeds
2 tbsp Gluten-Free BBQ Sauce
2 tbsp Salsa (should be GF, but check)

In a pan, steam fry the tofu, zucchini, mushrooms and peppers until soft. Add in rice and BBQ sauce/salsa.  Lay greens out on a plate and top with fried mixture. Top off with avocado, strawberries and seeds.

Not Sunday Brunch - Kale Chips

So easy! So yummy! I used too much salt, so watch out for that! Unnecessary and excessive exclamation points!

INGREDIENTS:
1 bunch Kale
1 tbsp Olive Oil
1 tsp Sea Salt (not two or more, as I found out)






Remove kale leaves from stems and rip into chip-sized pieces. Wash and dry thoroughly and place in a large bowl. Toss with olive oil and sea salt, bake at 350 for about 10 minutes or until edges are lightly browned ( kale should be significantly dried out). Enjoy!