Cupcakes kale chips yummy healthy eats tasty delicious sweets

Cupcakes kale chips yummy healthy eats tasty delicious sweets

Cupcakes kale chips yummy healthy eats tasty delicious sweets

Cupcakes, kale chips, yummy healthy eats, tasty, delicious sweets is a blog about the journey to eating healthy, eating well, and finding delicious ways to do so. It’s also about finding ways to cook that are fun and easy but still make your food taste amazing!

In this blog, I will share recipes from cupcakes, cookies, and brownies (and more!) to quick & easy lunchbox ideas. You can find inspiration in my kitchen or travels as I try out new recipes for myself or my family when we are unique, like at a restaurant or just having dinner at home together!


Kale Chips Recipe


Two bunches of kale, chopped into small pieces (about 4 cups)

1/2 cup olive oil or coconut oil

1/2 cup apple cider vinegar or white vinegar

One teaspoon salt (I prefer Himalayan pink salt)


Yellow cupcakes with chocolate buttercream frosting


Yellow cupcakes (I used vanilla cake mix)

chocolate buttercream frosting (recipe below)

Chocolate zucchini cupcakes, chewy chocolate chip cookies

You need:

Two zucchinis, sliced into thin rounds (I used a mandoline)

3/4 cup sugar, plus more as needed if you don’t want the cakes to be too sweet. This recipe makes three large cakes or five small ones (you can cut them in half)

One egg, beaten lightly with a fork

You’ll also need some chocolate chips to sprinkle on top of the cake before baking it. I used Ghirardelli semisweet chips, but any type will do fine!


Homemade chocolate pudding brownies and cornbread


1 1/2 cups whole wheat flour

Baking powder 1 tsp

1 tsp salt

3 tbsp cocoa powder (I used regular, but it doesn’t make any difference)

One egg

2 tbsp vegetable oil or butter, melted and cooled slightly. (If you use butter – add a couple of tablespoons of water to the batter)


Preheat oven to 350F/180C degrees.

Grease a loaf pan with cooking spray or grease well with olive oil and then dust with flour before placing it in the pan.

Set aside.

In a large bowl, combine all dry ingredients except for eggs & oil; mix well, making sure each ingredient is incorporated into the dough before adding more – test if needed by pulling off small pieces from the dough with your fingers – if they stick together then add more liquid until mixture feels thick but still sticky enough not to stick together when pressed against itself between two fingers!


Spaghetti squash with meat sauce lasagna spinach lasagna cake

The Spaghetti Squash Lasagna is a healthy, delicious dish that will satisfy your craving for pasta. This recipe is a perfect way to use up leftover spaghetti squash from last night’s dinner!

To improve this dish, add some dried herbs or fresh basil leaves to the mix before baking it in the oven. If you don’t have leftovers on hand and want something quick, I recommend using store-bought lasagna noodles instead of making them yourself!


Cupcakes, kale chips, yummy healthy eats, tasty, delicious sweets

Kale chips are a healthy snack that is easy to make at home. They’re also a great alternative to potato chips or other unhealthy snacks. Kale chips are a great way to get your greens in, and they taste delicious with some sea salt on top!

This recipe uses kale, but you can substitute any vegetable like spinach or collard greens if you’d instead not use the same thing as me (I’ll be honest). I love the cilantro flavor, so I added it here, too; feel free! You could also add spices such as paprika or chili powder if desired for extra flavor enhancement purposes – be sure not too much, though, because these things can overpower each other sometimes.

Of course, then, there would be no point in having them both together because nobody likes their food overpowered by anything except chocolate milk after school hours when everyone else has gone home already. However, we still have leftover cafeteria food from lunchtime until dinner time comes around again later tonight.”


How do you make Cupcakes, kale chips, yummy healthy eats, tasty, delicious sweets?

In a large mixing bowl, combine the kale with enough water to cover the leaves by about 4 inches. Let soak for 20 minutes in the fridge, then drain and squeeze out any excess liquid before stirring in 1/4 cup coconut oil or ghee and two teaspoons of apple cider vinegar.

Prepare your baking sheets by lining them with parchment paper or silicone baking mats; set aside. In a small saucepan over medium heat, melt the remaining two tablespoons of butter and honey until they are combined well together—you want this mixture to be bubbly so that it coats evenly when dropped on top of your cupcakes!



We hope you like our recipe for Cupcakes, kale chips, yummy healthy eats, and tasty, delicious sweets. Please comment below if you have questions about the recipe or want to share your experience.

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