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Today please welcome Sonnet from In Sonnet’s Kitchen!

The first time I stumbled upon Sonnet’s blog a couple of years ago, I was blown away. Her recipes are always fresh and vibrant, with innovative flavor combinations, and her photos are just spectacular. Sonnet is a Certified Holistic Health coach, which means you’ll find real food ingredients and lots of health-promoting tips and advice on her blog. She is also the author of the Seasonal Comfort Food cookbook and regular contributor to Simply Gluten-Free Magazine. I hope you enjoy this incredible recipe today–two of my all-time favorite foods in one yummy, healthy snack!



Hi there! I’m so excited to be guest posting for Ricki while she is working on her new cookbook! My name is Sonnet and I blog over at In Sonnet’s Kitchen, a healthy living blog focused on enjoying real food (including vegan, gluten-free & sugar-free recipes) and living your happiest life.

As a certified holistic health coach, one my goals is to help folks discover delicious recipes that you can easily recreate in your own kitchen.

I am always inspired by Ricki’s creativity around sweets so I’m really excited to share one of my favorite recipes which transforms kale from a savory treat into a salty, coconut-y, chocolate-y indulgence. This one is a must-make.

I believe that eating dark, leafy greens is essential to our health, but I know that many of us struggle with finding ways to get more greens into our diets. Do you fall into this category? If so, maybe it’s time we talk.

Dark, leafy greens (think: kale, collard greens, chard, spinach, etc) are excellent sources of vitamins (such as Vitamin A, Vitamin C, and folate), minerals (like iron and calcium), and fiber. There are plenty of ways to enjoy greens as they can be eaten raw in salads, cooked in stir-fries and soups, sautéed for a healthy side dish, or blended into a smoothie!

Some of my favorite greens recipes include:

And, let me just say that if you haven’t tried kale chips before, there is no time like the present. I mean, when kale is covered with chocolate? Well, let’s just say that kale has never tasted so good.

Here’s to your health and I hope you enjoy eating your greens!

Print This!

Chocolate-Covered Kale Chips 1 cup (240 ml) kale leaves, torn into bite-size pieces, tough stems removed

1-1/2 tsp (7.5 ml) coconut oil, preferably organic

1 Tbsp (15 ml) unsweetened cocoa powder

1 Tbsp (15 ml) pure maple syrup [I’d use coconut nectar to for earlier stages of the ACD]

coarse sea salt, to taste Preheat oven to 350 F (180 C). Line a large sheet pan or cookie sheet with parchment. Place kale leaves in a large bowl. In a small bowl, mix coconut oil, cocoa powder and maple syrup. Toss leaves in chocolate-oil mixture and coat thoroughly. Lay the leaves flat on sheet pan, making sure kale is spread out and leaves don’t touch each other. Top with sea salt and bake about 15 minutes, turning at least once, until chips are crispy. Makes one serving. Suitable for: ACD Stage 3 and beyond [with coconut nectar], sugar-free, gluten-free, grain-free, yeast-free, dairy-free, egg free, corn-free, soy-free, nut free, vegan, low glycemic.

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Sonnet Lauberth is a certified holistic health coach, food blogger, and writer on a mission to help people create fresh food that nourishes their body and tastes good! She is also the author of The Seasonal Comfort Food Cookbook, featuring over 55 healthy grain-free, gluten-free, and dairy-free recipes for fall and winter. Visit her blog In Sonnet’s Kitchen, for seasonal recipes, DIY beauty remedies, and tips on healthy, happy living.

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