Oh, the holidays are here again! I just got back into town after a nice Thanksgiving break, and my belly and heart are full. I hope everyone had a beautiful holiday with family and friends.
But, I’m not sure how many more big meals I can handle…
I listen to my body. After a day or two of eating foods that are more indulgent than usual, my body usually responds with less hunger pangs and cravings for veggies and lots of water. I listen. I’m giving in to these pleas from my body. Which is why I’m making a healthy snack to keep my cravings in check while also pleasing my body’s desire for vegetables.
Enter the Kale Chip
Oh yes. You’ve probably seen them a million times, but mine are simple. Plain really. But delicious all the same.
Rinse kale. Pat dry. Rip leaves from stem and create small, bite size pieces.
Spritz with olive oil and season with salt and pepper. You can use a little garlic powder, cayenne, or whatever spices you’d like. Like I said, I like mine plain, so S&P for me!
Bake at 350 degrees for 10 – 15 minutes or until the leaves feel dry to touch and the edges are just starting to brown. You’ll want to watch them carefully as they will burn if left in the oven a minute or two longer.
So why eat kale?
As you can see from the diagram above, kale offers so many health benefits. When I first tried this vegetable, I wasn’t sold. You have to treat it a bit differently than spinach or lettuce. If you’d like to add it into a salad, massage your kale leaves with a little bit of the salad dressing and let set for 10 – 15 minutes at room temp. The dressing will soften the leaves making them less fibrous when you eat it.
[image: google images]
These yummy chips will be part of my detox this week. As you can see my version of a detox doesn’t involve just juice. It’s back to clean, whole foods!!!