Category Archives: Protein

Kale and Sweet Potato Niçoise Salad

Ever since eating my first Niçoise salad, I’ve been hooked. The perfect green beans. The Kalamata olives (my favorite). The potatoes, which give just the right amount of sustenance to the salad. And of course, the seafood. Throw in hard-boiled eggs and a delicious dressing, and you’ve made the classic.

Well, last week, the urge for a Niçoise salad hit and it hit bad. Since I didn’t have all of the ingredients on hand for the classic, I decided to mix it up a bit and do my own take. Leftover sweet potato subbed for white potatoes, kale subbed for lettuce, capers subbed for olives and sardines subbed for tuna/anchovies. Plus some fresh basil from my beloved Farmed Here and black garlic — a new obsession — to add a little more flavor. Top it off with a 3-ingredient Dijon vinaigrette and I was in Niçoise heaven (or at least my improvised version of it).

Nicoise_salad

Oh and no offense to the Niçoise peeps, but I feel my version is quite possibly tastier and most definitely packed with more nutrients than the original — from the “superfood” status of kale to the omega-3 content (it’s high, folks) of sardines to the antioxidant power of fresh herbs.

Recipe: Kale and Sweet Potato Niçoise Salad

Trader Joe’s just started carrying fermented black garlic, which is where I bought it. If you live near an Asian market, however, you will most certainly find it there. Fresh rosemary or thyme would also be delicious in place of the basil.

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Yields: 1 salad

Ingredients:

  • 3 cups fresh baby kale (love the Earthbound Organic pre-washed Kale)
  • 1/2 large sweet potato
  • 1, 6 oz. can water-packed sardines
  • 1 cup cooked green beans
  • 1/4 cup fresh basil, cut into ribbons
  • 1 Tbsp capers, juices drained
  • 1 clove fermented black garlic, sliced

black_garlic

  • 1 Tbsp Dijon mustard
  • 1 tsp olive oil, preferably organic, cold-pressed
  • 1 tsp apple cider vinegar
  • Pepper to taste

Directions:

Poke holes in sweet potato and microwave for 3-5 minutes, until potato is soft. You can also use a leftover baked sweet potato if you have one on hand. Cut the sweet potato into large wedges.

Assemble salad: Lay kale on top of a large plate. Top kale with cut sweet potato, can sardines (drained), cooked green beans, capers, sliced black garlic and fresh basil. Grind black pepper over the salad.

Make dressing: Mix Dijon mustard, olive oil and apple cider vinegar in a small bowl. Pour over salad.

dijon_vinaigrette_nicoise

Warning: this salad is best enjoyed in the comfort of your own home. Your coworkers will not be very pleased if they have to smell sardines and garlic over the cube wall. Just sayin’…

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Eggs Baked in Spaghetti Squash “Nests”

Spring is here! It’s been a loooonnngg winter here in Chicago, so today — the first day of spring — is extremely exciting. It signals warmer weather, new life and hope. Yes, that is slightly dramatic, but hot damn, multiple days of -30 degree (sometimes colder) days over the last few months? Seriously?! Ain’t nobody got time for that!

It’s spring and that calls for a spring-inspired dish!

And what’s more spring-like than birds? Here’s my play on eggs in a birds’ nest — with a nest made ‘o spaghetti squash with eggs baked in. Spice up the spaghetti squash as you wish, but I’ve taken a Southwestern spin with lemon and lime zest, paprika, cumin and a salsa topper. And of course, it’s served on a bed of organic lettuce, because you’ve got to have your greens!

Did I mention this recipe is gluten-free, vegetarian, provides protein (thanks to the eggs), fiber (from the bed of greens and squash) plus loads of other vitamins and minerals? Well, it is, which means you can feel good about this tasty breakfast.

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Recipe: Eggs Baked in Southwestern Spaghetti Squash Nests

Change up your morning routine with baked eggs, nestled in roasted spaghetti squash. Spice up the dish with your favorite seasonings. Here, I used Southwest spices but this would be delicious with Italian, Mediterranean or Indian seasonings.

Makes: 1 serving (2 eggs)

Ingredients:

  • 1/2 small, cooked spaghetti squash (approximately 1 cup “spaghetti”)
  • 1 tsp salt-free taco seasoning
  • 1/4 tsp cumin (if it’s not in your taco seasoning)
  • 1/8 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp olive oil, split
  • 2 eggs, preferably free range, organic

Directions:

Preheat oven to 350 degrees.

Use a fork to “string” the spaghetti squash into a medium bowl. Add taco seasoning, cumin, salt and pepper and stir to coat the squash in seasoning.

Coat two custard/souffle cups with 1/2 tsp each olive oil (or use olive oil spray). Add spaghetti squash mixture, forming it around the bottom and sides of the souffle cups. Crack one egg into each cup. Bake for 20-25 minutes, or until white of the egg is set.

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Use a small spatula, spoon or fork to “unmold” the nests. Serve over greens and top with salsa.

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Once you cut in, the yolk will run over the whole dish creating a creamy, unctuous breakfast dish!

Intrigued by this whole baked eggs phenomenon? Check out this recipe for Eggs Baked in Tomato Sauce.

 

Easy, Healthier Chicken “Cacciatore” with Black Beluga Lentils

Why is Chicken Cacciatore so delicious? Perhaps it’s the rich, dark meat. Or the fact that it’s cooked with liquid ingredients, yielding the most moist, juicy, delicious chicken. Well, I’ve captured the “essential” elements of Chicken Cacciatore, but in this much simplified, healthified dish.

This recipe is made with boneless, skinless chicken thighs, meaning they a) cook faster and b) are lower in fat and calories due to the lack of fatty skin. It’s also extremely easy to make — with only five minutes hands-on time.

Chicken_Cacciatore

I served the chicken, with all of the delicious, garlick-y, tomato-y juices, over black beluga lentils. If you’ve never had black lentils, they look like caviar and pack a major nutritional punch. For 1/2 cup cooked lentils, you get about 12 grams of protein and 9 grams of fiber. Plus, they cook in about 25 minutes. Much faster than most beans — and no pre-soaking! Just bring one part lentils and three parts water to a boil and then simmer until they are soft but not mushy (about 25 minutes total).

*Be sure to make extra black lentils and save the extra tomato sauce for my upcoming recipe for black lentil “muffins!”

Recipe: Chicken Cacciatore

No need to brown the chicken before baking it as traditional recipes call for — you still get tons of flavor here. Try adding your favorite vegetables or mushrooms to the casserole dish before baking for added nutrition.

Chicken_Cacciatore_Ingredients

Ingredients:

  • 1.5-2 pounds boneless, skinless chicken thighs (preferably organic)
  • 1 can organic diced tomatoes, no salt added
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried basil
  • 1 teaspoon black pepper
  • Sea salt to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. Add all ingredients, except for chicken, to a casserole dishTomato_Sauce
  3. Add chicken thighs to tomato mixture and turn chicken thighs to coatChicken_Before
  4. Bake at 375 for 45-60 minutes, or until a thermometer inserted into the center of the chicken reads 165 degrees

Serving suggestion: serve 4-6 ounces of chicken over 1/2 cup cooked black lentils. Save the leftover lentils and tomato sauce mixture for my next recipe — black lentil “muffins.”

Chicken_After

Vegan Tofu “Feta” + Homemade Lemon Vodka

Feta “cheese” made out of tofu? Blasphemy!

I, too, was skeptical that bland, mushy tofu could be turned into the deliciousness that is feta cheese. Luckily, I was also curious as to what it would taste like. I can’t take credit for the vegan tofu feta — it was of course something I stumbled across on Pinterest. However, I did upgrade the original recipe a bit, which I think made all the difference here. Here’s the original recipe link for reference.

tofu_feta_salad

But really, does anyone actually like tofu? I mean I’ve added the soft version to smoothies — and then gotten grossed out that I was drinking tofu (regardless of whether or not I could taste it) and promptly thrown my smoothie out.

And while I love tofu from Thai restaurants, that’s probably because it’s fried and smothered in curry sauce. Let’s face it, anything that is fried and smothered in sauce — especially curry sauce — is going to be delicious.

Okay, so back to tofu “cheese.” The trick here is to let this baby marinate for at least a day (the longer, the better). Once you’ve squeezed out the lemons and have all of those leftover lemon peels, you should definitely do as I did and make lemon-infused vodka.

Just throw lemon peels into a mason jar (or other lidded jar), add vodka — as much as you’d like, cover and let sit a few days. Let me tell you, that was the most refreshing and tasty vodka soda I’ve ever had.

homemade_lemon_vodka

Annndddd back to tofu…

Recipe: Vegan Tofu Feta

This “feta” is perfect for tossing into a Greek salad, crumbling onto a sandwich, or eating straight. Even better is that it contains no cholesterol and is high in fiber and protein, so you can eat it on everything and feel good about it. You can find white miso paste at Whole Foods or Asian markets.

Ingredients:

  • 1 pound tofu (one package)
  • Juice of 3 medium-size lemons
  • 2 tablespoons olive juice (I used the juice from my jar of Kalamata olives)
  • 2 tablespoons white miso paste
  • 3 garlic cloves, smashed (left whole)
  • 1 tablespoon dried basil
  • salt and pepper to taste

tofu

Directions:

  1. Drain water out of tofu by sandwiching block of tofu between paper towels and placing a pot or heavy object on top (see above). *Be very careful when setting up the pot on top of the tofu. I apparently didn’t balance mine very well and the pot came crashing down — very scary.
  2. Cut tofu into sticks (pictured) or cubes. Add to a large zip-top bag.tofu_feta
  3. Squeeze lemons into bag and add remaining ingredients. Zip up the top of the bag and mix everything around, being sure to “mash up” the miso paste so that it is evenly distributed throughout the marinade.
  4. Refrigerate and let marinate for at least one day, and up to four days. When you’re ready to eat, simply remove desired about of tofu “feta” from bag and crumble over your dish.

The feta is delicious over a Greek salad, or skewer it with tomatoes, basil and olives for a tasty and protein-packed Mediterranean treat!

vegan_greek_salad_with_feta

Wild Blueberry, Avocado and Sweet Corn Salsa {Recipe ReDux Sponsored Contest}

“Wild blueberries, you make my heart sing…”

When I found out that the Wild Blueberry Association of North America (WBANA) was sponsoring this month’s Recipe ReDux challenge, I could not have been more thrilled. I have long been a lover and proponent of wild blueberries.

I buy organic wild blueberries on the regular at Trader Joe's.

I buy organic wild blueberries on the regular at Trader Joe’s.

Not only do wild blueberries have double the antioxidants of regular, cultivated blueberries, they also have a deeper, richer blue/purple color and contain less water, making them ideal in both sweet and savory recipes.

I’ve been reading Jo Robinson’s “Eating on the Wild Side,” which has taught me that over time, we’ve altered many of our fruits and vegetables to make them larger, change their color or make them easier to store or transport. Sadly, that often comes at the expense of nutrition. But not wild blueberries — they are the same berry that existed 10,000 years ago!

Wild_Blueberry_Avocado_Corn_Salsa

I like to throw frozen wild blueberries into everything from oatmeal to salads to smoothies and Greek yogurt. They also make for great sauces that are perfect for topping seafood, poultry and red meat (veggies and beans too!).

Oh, and the anthocyanins (antioxidant that contributes the deep purple color) found in wild blueberries, along with other nutrients, have potential benefits including brain and heart health, anti-aging and cancer and diabetes prevention, among others.

Here’s a savory take on wild blueberries: in a salsa!

Recipe: Cumin-Dusted Salmon with Wild Blueberry, Avocado and Corn Salsa

The salsa is also fantastic over chicken, beans and lentils, or over greens for a quick and flavorful salad. The jalapeno is optional, depending on how hot you like it. You can also add 1/2 of a red onion to punch it up a bit.

Makes: 4 servings

Salmon_with_Wild_Blueberry_Salsa

Ingredients:

  • 1 pound wild salmon filets (cut into four, 4 ounce pieces)
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 cup frozen wild blueberries, thawed
  • 3/4 cup organic frozen corn, thawed
  • 1 fresh avocado (preferably California avocado, if available), cubed
  • 1 cup cilantro, finely chopped
  • 1/2 teaspoon salt
  • Optional: 1 small fresh jalapeno pepper, finely chopped

Directions:

Preheat oven to 375 degrees. Place salmon, skin side down, on baking sheet. Sprinkle evenly with 1 teaspoon cumin and salt and pepper to taste. Bake for 10-15 minutes, or until salmon is opaque.

Mix remaining ingredients (wild blueberries through jalapeno, if using) to make the salsa. Top salmon filets evenly with salsa.

Nutrition information: 330 calories; 15 g fat (2 g saturated fat); 80 mg cholesterol; 365 mg sodium; 18 g carbohydrate; 6 g fiber; 31 g protein; 10% daily value for vitamin A; 39% daily value for vitamin C (excellent source!); 20% daily value for iron (excellent source!)

*By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

*I work on behalf of the California Avocado Commission. I was not compensated or asked to include California Avocados — I just really love them. 🙂

Stay tuned for two more delicious wild blueberry recipes to come this week (hint: one includes chocolate and the other, cheese).

Click the icon below for more Recipe ReDux-er Wild Blueberry Recipes.  I want to try them all!!

Protein Pasta, Made with Black Beans

Here’s a tip from a foodie dietitian (me!): ALWAYS check out the ethnic food aisle at your grocery store. There are so many amazing, unique products bursting with flavor and often, nutrition. I recently used this advice during a visit to Plum Market, a new grocery store in the Old Town neighborhood of Chicago. Though Plum Market is smaller than some grocery stores, it is brimming with up-and-coming brands and products that you never knew you couldn’t live without.

This brings me to the discovery of a true ethnic food gem: black bean pasta (made by Explore Asian Authentic Cuisine) or as I like to call it, PROTEIN PASTA. First off, check out this amazing ingredient list (clean eaters rejoice!):

Black bean pasta ingredients

But more importantly, the nutrition is unheard of. Just goes to show that nature creates foods that are far superior to processed foods. To compare, Barilla Plus Pasta (touted as having protein, fiber and omega-3 fatty acids) – for the same size portion – has 210 calories, 4 g fiber and 10 g protein. Plus the Barilla has 15 ingredients compared to two ingredients for the black bean pasta – with one being water, which barely counts. Oh, and check out all of those certifications — gluten-free, USDA Organic, Vegan.

Black Bean Pasta Nutrition

So what to do with this glorious protein pasta? Even though it’s made by the company Explore Asian Ethnic Cuisine, when I think black beans, I think Mexican. This pasta dish is loaded with veggies – tomatoes, corn, kale (lots of it all) and topped with salsa instead of tomato sauce. The high fiber and protein content of the pasta makes it extremely filling. IMPORTANT: if you’re not a big bean/lentil eater, you need to start with a small serving of this pasta, or suffer the GI consequences.

Veggies simmering away (just saute with olive oil):

Colorful_Veggies

Add cooked black bean pasta to your plate, drizzle with olive oil, and top with veggie mixture, salsa and avocado (Since I live in Chicago and we don’t have “local avocados,” I like to buy California Avocados since they’re at least farmed in the U.S.). Such a delicious, satisfying meal that took all of 20 minutes to make.

Black_Bean_Pasta_with_Veggies

Stay tuned for another faux veggie pasta, made with squash and the coolest kitchen gadget (the spiral slicer). Though I’ve never been a big pasta lover, I am completely loving these veggie- and bean-based versions.

Quinoa Power Breakfast: Gluten, Dairy and Egg-Free

Quinoa is often praised by dietitians and other health professionals as a super-food. While I find the term “super-food” a little gimmicky, it is mostly true in the case of quinoa. A grain, quinoa (pronounced KENN-wah) is a good source of both fiber (with more than 5 grams/cup) AND protein (more than 8 grams/cup). While we know that whole grains, like quinoa, generally contain fiber, we don’t always get that one-two punch of fiber and protein.

The best part? Quinoa’s amino acid profile is considered complete, meaning it doesn’t lack an amino acid like many other grain products do. Amino acids are the building blocks of proteins for our body. Our body can make ten of the 20 amino acids we need to make proteins in our bodies, but the other ten — considered essential amino acids — must be supplied by the foods we eat. Most plant sources of protein don’t provide all of the essential amino acids, so it’s even more impressive that quinoa does.

I find that most people view quinoa as a savory food, often mixed with veggies and beans (and meat/poultry too) to create a quinoa salad. Think about it, though, quinoa is really just a bland-tasting grain when you get down to it. Thus, you can use it in sweeter preparations as well. Alas, Breakfast Quinoa! It’s a terrific option for when you have leftover quinoa from the night before (assuming you didn’t use broth or savory herbs to make it). Just mix with whatever fruit and nuts you have on hand, plus some cinnamon or other sweeter spices. It’s more filling than oatmeal, because it contains more protein and fiber (the satiety dynamic duo, if you will). Check out my delicious Banana Coconut Quinoa below!

Banana Coconut Power Breakfast Quinoa:

Breakfast_Quinoa

Ingredients:

  • One cup quinoa, cooked (1/2 cup dry)
  • 1/2 banana, sliced
  • 2 Tbsp sunflower seeds
  • 1 tsp organic virgin coconut oil
  • sprinkle of cinnamon (about 1/4 tsp)

Directions:

Cook quinoa according to package directions or heat up leftover quinoa. Stir in coconut oil when hot, then top with sliced banana, sunflower seeds and cinnamon.

 

 

Prosciutto-Wrapped Chicken Stuffed with Dates and Goat Cheese

Yes, prosciutto and chicken on Good Friday…I never claimed to be a good Catholic. This recipe was inspired by a recent dinner at State in Chicago. On Fridays, every menu item is $5.99! Plus they have 100 beers on tap (or close to it). Naturally, my boyfriend Dan and I are pretty obsessed (even though it’s a total DePaul/college bar). He ordered their Stuffed Chicken
(marinated chicken breast, applewood smoked bacon, Medjool dates, goat cheese, organic grain rice, seasonal vegetables, spicy plum sauce). It was [obviously] delicious – I mean bacon and goat cheese! How could it not be delicious?

I am eternally searching for new chicken recipes, so the idea of stuffing a chicken breast got me thinking. And this entree included many of my favorite flavors. So, here’s my take on State’s entree. It’s lower in fat and calories because I used WAY less oil than State uses. Plus, thinly sliced prosciutto is lighter (and fancier) than bacon. Enjoy!

Prosciutto-Wrapped Chicken Stuffed with Dates and Goat Cheese

Goat_Cheese_Date_Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 4 thin slices prosciutto (about 4 oz)
  • 1 (6 oz) log goat cheese
  • 6 dates, finely chopped
  • 2 shallots, minced
  • 1 Tbsp olive oil
  • Pepper to taste

Directions:

Preheat oven to 350 degrees.

Heat olive oil for one minute in medium-sized pan. Add minced shallots and saute for 3-5 minutes, until shallots are trasnparent. In bowl, combine shallots, goat cheese and chopped dates.

Using a sharp knife, cut a one inch slit (horizontally) into the thick side of each chicken breast. Use your fingers to loosen the slit. Stuff 1/4 of the cheese/date/shallot mixture into each chicken breast. Wrap each chicken breast with one slice of prosciutto (be careful handling the prosciutto…it’s very delicate). Sprinkle with pepper and bake in preheated oven about 40 minutes, or until chicken reaches an internal temperature of at least 165 degrees.

 

I served mine with sweet potato “hash” (cubed sweet potato sauteed with olive oil, garlic and smoked paprika) and kale chips (a favorite).

 

 

 

Eggs Baked in Tomato Sauce

If you’re like me, you can’t get enough eggs. Fried or poached eggs, when placed over any food, create the most unctuous, delicious, satisfying meal (in my opinion at least). Seriously, what is better than a perfectly runny yolk? They’re just so creamy and wonderful and smooth and they really complete any meal….

Whoa, just had a little egg moment…I’m back now. One of the many reasons I love eggs is because of their versatility. Sweet and savory applications plus so many cooking preparations! Even with all the cooking options, I tend to rely on fried and poached eggs, along with omelets. So I felt that I should explore another egg cooking method: baked eggs. You can bake them in different sauces or even bake them in potatoes, tomatoes, avocados – really anything! I decided to try mine baked in a marinara sauce, because I also can’t get enough marinara.

Eggs Baked in Tomato Sauce:

Ingredients:

  • 2 eggs per person (I made this for myself only, so I capped it at 2)
  • 1 cup marinara sauce, or if you don’t have any, mix 1 cup canned tomatoes with 1/2 tsp each garlic powder, oregano, basil and black pepper
  • cooking spray
  • For serving: 2 cups arugula (preferably organic)

Directions:

Preheat oven to 375 degrees. Spray 2 ramekins with cooking spray and fill each with 1/2 cup marinara sauce. Crack an egg on top of both. Bake for 25-30 minutes, or until yolk is set.

baked_eggs

Serve over arugula (spinach or kale would also be good).

baked_eggs_over_arugula

Did I mention how wonderful eggs are for you? Only 70 calories/egg with 6 grams protein. Yes, there is saturated fat and cholesterol in the yolk (though there is nothing wrong with 1-2 eggs a day…anything more than that and I recommend supplementing with some egg whites), but the yolk is also high in lutein and xeazanthin, two compounds that may reduce your risk for macular degeneration. The yolk also contains vitamin A, choline (may help improve brain functioning and reduce inflammation) and even some protein (it’s not all in the white!).

As far as choosing eggs at the store, I recommend Organic, Free Range eggs from chickens that have been fed a vegetarian diet. While these are the most expensive, you are getting what you pay for: higher quality eggs from more ethically-treated chickens, sans the pesticides and antibiotics.

Inside_baked_eggs

Turkey Time

To keep with my recent theme of non-vegan/non-vegetarian foods, I decided to try my hand at some turkey recipes. I absolutely LOVE turkey, but besides its great taste, it has many nutritional attributes. To start, turkey contains the amino acid tryptophan, notorious for causing that sleepy feeling after Thanksgiving dinner (which is probably due more to consuming a giant meal than to tryptophan itself). Tryptophan is a precursor to serotonin, which helps to regulate mood, metabolism and even sexuality. With regards to metabolism and mood, tryptophan acts as a mild appetite suppressant and helps decrease anxiety and improve focus, respectively.

Besides the positive effect of tryptophan, turkey can be a very lean protein option – specifically when you choose the white meat. For 93% lean varieties, here’s the nutrition breakdown, per ounce (info according the the USDA Nutrition Datatbase):

  • 59 calories
  • 7 grams protein
  • 3 grams fat
  • 30 mg cholesterol

One of the best parts of turkey? It is delicious and, when talking ground turkey, it’s a super-fast protein option. I have been in a Thanksgiving mood, so I made a Thanksgiving preparation two-ways: as a sauté and as a meatball turkeyball.

Thanksgiving Turkey Meatballs:

Turkey_Meatballs

Ingredients:

  • 8 ounces lean ground turkey (93% lean or better)
  • 3/4 cup fresh sage, rinsed, dried and diced
  • 1/4 red onion, minced
  • 1/2 tsp black pepper
  • 1/2 tsp dried rosemary
  • Topping: 1/3 cup pomegranate seeds

Directions:

Mix all ingredients together and form into 1″ balls. Cook at 375 degrees for 20-30 minutes, or until turkey meatballs reach an internal temperature of 165 degrees. Sprinkle pomegranate seeds over the top. Served here with kale chips (see below recipe).

Thanksgiving Turkey Sauté:

Thanksgiving_Turkey_Saute

Not the prettiest, but extremely tasty

Ingredients:

  • Same ingredients as above:
    • 8 ounces lean ground turkey (93% lean or better)
    • 3/4 cup fresh sage, rinsed, dried and diced
    • 1/4 red onion, minced
    • 1/2 tsp black pepper
    • 1/2 tsp dried rosemary
    • 1/3 cup pomegranate seeds
  • 1 Tbsp olive oil
  • Salt (to taste)
  • 1 slice bread, preferable sprouted whole grain, cubed
  • 1/2 tsp smoked paprika

Directions:

Sauté red onion in 1 Tbsp olive oil. Add turkey and cook for five minutes. Add sage, rosemary and pepper and continue cooking until turkey is no longer pink. Remove from heat (transfer to a plate) and sprinkle with pomegranate seeds and salt (if desired).* In same pan, add cubes of bread and sprinkle with smoked paprika. Toast the bread cubes and sprinkle around or on top of turkey mixture.

*I added my pomegranate seeds WAY too early in the cooking process, which is why they turned a gross red-brown color (see above picture). Thus, I recommend adding them once you remove the mixture from the heat to preserve that beautiful bright pomegranate pink-red.

Kale Chips:

kale_chips

Ingredients:

  • Kale (the more, the better!)
  • Cooking spray
  • Salt (I love using smoked sea salt)

Directions:

Preheat oven to 375 degrees. Remove kale from stems and rinse, dry thoroughly. Spread kale on baking sheet and spray with cooking spray. Sprinkle with salt and other other seasonings you like (suggestions: salt & pepper, garlic powder, cumin, curry powder) and bake for 20 minutes, or until desired doneness (I like mine extra crispy).

Kale is an excellent source of vitamins A and C and a good source of calcium and potassium. It’s also loaded with antioxidants. And kale chips….don’t even get me started. They are delicious, crispity crunchy and really do satisfy a chip craving.