Julie Mitchell


This is a great meal anytime of year!


3 14 oz cans of vegetable broth

1 15 oz can of tomato puree

1 15 oz can pinto beans

1/2 cup red onion

2 cloves of garlic

1 tsp of dried basil

1/4 tsp celtic sea salt

8 cups of chopped fresh spinach and kale


Place broth, tomato puree, beans, onions, garlic, basil and salt in a crock pot .

Cook on high heat for 2-3 1/2 hours Stir in spinach and Kale and top with feta cheese


Julie Mitchell

kale chips

What a great snack! You can even crumble them up and add them to your popcorn! Try it!


One large head of kale

A small bowl of olive oil

Celtic  Sea Salt


Preheat oven to 425 degrees.

Remove kale from stalk, leaving the greens in larger pieces.

Place a little olive oil in a bowl, dip your fingers and rub a very light coating of oil over the kale.

Lay the kale on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown.

Keep an eye on it, it can burn quickly!

 Turn the kale over, add a little salt, or curry or cumin to taste, and bake with the other side up. Remove and serve.

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