Try baked kale chips instead of pita chips

1. Heat oven to 350F
2. Arrange torn kale leaves on a baking sheet
3. Drizzle with 2 Tbsp olive oil, seanson with salt
4. Bake, rotate once, until crispy, 12 to 15 mins
5. Toss with lemon zest

From magazine

Stuffed Chilies

Yellow chilies stuffed with mushroom, tofu, shallots and  lemon juice.

Prepare chilies:

1. Roast chilies on a pan without oil until each side is slightly burned.

2. Soak the chilies in cold water.

3. Peel off the burned skin. Open the chilies gently. Remove the seeds.

4. Set aside.

Prepare the stuffing:

1. Cut firm tofu, mushroom, shallots into little cubes.

2. Cook them in olive oil until tender.

3. Add salt, black pepper and soy sauce to taste.

Stuff the chilies:

Stuff the chilies. Squeeze some fresh lemon juice on top.