Rethink the Grocery List

Making Small Changes to Incorporate Whole & Plant Based Foods

Each week, we are hoping to post a few small ways in which you can incorporate whole & plant based foods into your diet.  Our motto “don’t reinvent your diet, reinvent your grocery list!”

This week’s example: Chips!

Let’s be honest, we all love snacking… especially on chips.  And L4L says, snack away!  Just make sure you are snacking right. “Food Should Taste Good” makes chips from whole foods… and get this, they actually taste good too!

Check out these Multigrain Chips for example. The ingredients are: Stone Ground Corn, High Oleic Sunflower Oil and/or Safflower Oil and/or Canola Oil, Brown Rice Flour, Flax Seeds, Evaporated Cane Juice, Oat Fiber, Sesame Seeds, Sunflower Seeds, Quinoa, Soy Flour, Sea Salt.

That’s fantastic! You know what each of those ingredients are.  You know exactly what you are putting into your body.  Now let’s compare those ingredients to the ingredients in Doritos. (Click the picture below to enlarge).  There are too many to list!

It’s becoming clearer and clearer that you don’t have to overhaul your diet to start eating healthy. Just read food labels!  If you read a food/drink label and are not sure what the ingredients are, don’t ingest it.  And vice versa, if you look at a label and you know what each ingredient is (and if those ingredients are good for you), go for it!  Know what you are putting into your body!  

And if you want to be super conscious of what you are putting into your body, try making your own chips!

Here is a recipe for homemade kale chips from “100 Days of Real Food“.


4 cups firmly packed kale leaves
1 tablespoon extra virgin olive oil
⅛ to ¼ teaspoon sea salt, to taste


1.) Preheat oven to 375 degrees F.

2.) Wash and trim the kale by ripping out the stems and ribs from the center of the leaves.

3.) Lay them out onto a cookie sheet and sprinkle the leaves with a tablespoon of olive oil. Using your hands toss the leaves around to evenly distribute the oil then lay them out into a single layer on the sheet.

4.) Bake for 5 minutes, then turn kale pieces over and bake for 5 – 7 minutes more until kale turns brown, paper-thin, and brittle. (They can quickly go from perfect to overdone so keep a close watch at the end!)

5.) Remove from oven and toss with sea salt. Serve immediately.