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Coconut Kale

We did a few puzzles this weekend.

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A few…

It’s a puzzle to me where Idaho is. Also, where’s the other half of Texas?

It’s a puzzle to me where all these puzzles came from. My kids have too many toys. Too many.

It’s a puzzle to me how I can take hundreds of pictures of J Man and still 90% of them display the following “eyes-closed” phenomenon:

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It’s a puzzle to me how I can enjoy one lovely latte and an hour later, down another. Caffeine is becoming a problem.

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It’s a puzzle to me how many people run and hide from kale.

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They just haven’t had it cooked properly.

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Thinly sliced onions sautéed in coconut oil.

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Toasted, large flake coconut.

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A lot of kale becomes a little kale as it cooks down.

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Subpar kale becomes amazing kale with a dash of Bragg’s liquid aminos and maple syrup.

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Piled on top of a baked sweet potato. Oh my goodness. It might’ve been because I was starving. It might’ve been because I was dizzy from caffeine. Whatever the case, this kale was so good!

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It’s a puzzle to me why Miss Rae was walking around with her shirt pulled up, sticking out her gut. Just like a lady.

Some things I’ll never understand.

Coconut Kale

Ingredients
1 tsp coconut oil
1/4 onion, chopped
2 TBS raw coconut chips
2 cups baby kale (there is a difference between baby kale and regular kale- keep this in mind for substitutions.)
1 tsp Bragg’s liquid aminos
1 tsp maple syrup
Salt and pepper to taste

Instructions

Sauté onion and coconut chips in coconut oil over medium heat. Once onion is soft and coconut is golden brown, add kale. Stir occasionally 5-6 minutes. Add liquid aminos and maple syrup, seasoning with salt and pepper if desired.

Eat plain or on top of a baked sweet potato.

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