A Rambling Brain Post, and a VERY TASTY FLATBREAD PIZZA

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Sometimes, on the worst days, all it takes is a little flatbread pizza.

Wake up at 4am to help my husband finish packing and then drive him to the airport. Think I've thrown a travel pack of Pepto into his belongings, but I have no memory of where I've put it, so I double the effort and throw a second one in.

Make it home from the airport before the sun's up. Contemplate letting my dog take a piss because I know she's going to need to before I wake back up after the nap I'm about to take. Decide not to because I can barely keep my eyes open.

Nap. Nap. Wake up and text my husband. Nap.

Wake up at 8:45, walk the dog, pick up her warm gooey poop, hold my breath as I walk it to a trash can in the park.

Return home, ignore breakfast, ignore the kitchen.

Look at the laundry list of chores that need to be done on top of regular, actual work. Feel a little guilty about how desperately I want to mope on the couch.

Finally decide to make my breakfast at 10am. Mother freaking pizza.

Get giddy as the aromas of oregano and melted mozzarella fill my house. 

Feel like a genius.

Deal with the kitchen. 

Scrub bathroom floors.

Send important work emails.

Vacuum. Vacuum. Vacuum.

Run errands, come home and wash laundry and dry it and make the beds.

Finally sit down at a computer.

And write.

Easy-As-Pizza-Pie Flatbread White Pizza

Ingredients:

• 1 Flatout Bread Wrap (I used 100 calorie whole wheat)
• 1 tbsp olive oil
• 1/2 cup freshly shredded mozzarella
• 2 tbsp feta cheese
• 1 tbsp white onion, chopped
• 1 handful spinach
• 1/2 tbsp italian seasoning (any kind of mixed seasoning will do, or you can simply use oregano in its place)

Directions:

1. Preheat your oven to 350 degrees.
2. Place flatout bread wrap on a baking sheet. Spread olive oil around with a spoon to smooth it out and distribute evenly.
3. Add shredded mozzarella (freshly shredded truly is the best!), feta, and white onion. Distribute spinach evenly.
4. Sprinkle italian seasoning like it's freaking fairy dust all over that thing.
5. Bake for 10 minutes, or until the edges have begun to get brown and crispy.
6. Cut. Serve. Devour.

Sea Salt Kale Chips

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Sometimes, a girl just craves chips. It’s like it’s hardwired into human DNA (except it’s totally not – but these Kale chips just might be!). But the issue, it seems, is that… well… CHIPS ARE HORRIBLY BAD FOR YOU! Even the baked lays you can find in grocery stores are filled with processed ingredients and substitutions that are shady. In the end, all we really want is a little crinkle. That snap, crackle, pop that you get when you bite into a chip (or shove a handful in your mouth, amiright?!).

So when I heard that people were making chips out of Kale, I was intrigued.

I have to be honest here – I haven’t read any of the recipes on Pinterest, etc. I wanted to start from scratch instead of being "inspired" to "copy" someone else's recipe. So I’m not sure if other recipes add more salt, more seasoning, more olive oil, etc. But you know what? I don’t freaking care! These are delicious and low calorie and low sodium (for Chips, at least). And, best of all, for the many friends I have who beg me for low-ingredient recipes, there are only three ingredients... and the only prep required is ripping and tossing! Purrfect.

Sea Salt Kale Chips

Prep Time: 2 Minutes

Bake Time: 8-10 Minutes

Servings: Makes enough for 3-4 people to snack on!

WW Points (Old): 1

WW Points Plus (New): 1

Calories Per Serving: 25 (Based on this recipe making 3 servings. If you eat the whole thing, it's 75)

Nutrition: High in calcium,Very high in manganese, High in potassium, Very high in vitamin A, High in vitamin B6, Very high in vitamin C, Very high in sodium

Ingredients:

• 5 large leaves Kale
• 1 tsp Olive Oil
• 2 pinches Sea Salt or Garlic Salt (or 1 pinch of each!)

Directions:

1. Preheat oven to 425.
2. Wash Kale and rip into chip-size pieces.
3. Toss with olive oil and salt.
4. Bake for 8-10 minutes, or until Kale pieces are crispy.