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Oh, Kale No! I cannot believe the weekend is over, but I must say I am so excited to head to New York this week to see family and friends. I am so grateful that Hurricane Matthew decided to leave Miami-Dade relatively unscathed, but I will continue to keep all of those affected in my prayers. As I stated in my last post, I went almost exclusively vegetarian the past week and a half; even when my husband tried to kill me a charcutterie board! I have to say, I have had more energy than I can last remember having, almost zero bloating and I feel light as a feather. That was until I rewarded myself with a Houston’s Filet! It really was not as challenging as I though it would be, and even though I am not going to cut out meat entirely, I am definitely going to continue to cut back on meat with every meal for my belly’s sake! Which brings me to today’s quick recipe…Kale Chips!
Why Kale?
Kale is a ‘superfood’ that is chock full of fiber, Vitamins K, A and C! It is a great source of calcium and can even help lower cholesterol! Kale is an easy source of antioxidants which will help your body fight free radicals, and it is also great for detox!
How to Use Kale?
Kale is a great smoothie base, throw it in soup, these greens that can withstand heat! Baby Kale is great for salad and Kale Chips offer a deliciously satisfying crunchy snack!
Ingredients:
1-2 Tbs Organic Virgin Coconut Oil
1 Head of Kale
1/2 Lemon Juiced
Sea Salt
Red Pepper
Black Pepper
Parchment Paper
Directions:
Pre heat the oven to 350 degrees. Wash and dry the kale. De-stem and rip into pieces. Add oil, lemon juice, salt and peppers. Mix with well and lay each leaf flat on a baking sheet lined with parchment paper. Bake 12-15 minutes or until crispy.
Feel free to play with flavors like spices and fresh garlic, chillies and ginger!
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