I decided to go vegan this week. It's been surprisingly easy and I can already feel my pants getting looser. (Woo hoo!) While I this won't be a permanent thing, I'm def gonna try to limit my meat intake in the future. The best part of going meatless is discovering the immense variety of non-meat stuff that's out there. Kale! Swiss Chard! Tempeh! Yum. One thing I crave when I'm on the healthy train is a bite of something crispy and crunchy. I found this recipe for kale chips and it totally satisfies that craving. Enjoy!
1 bunch kale
1 teaspoon kosher salt
1 tablespoons olive oil
(Optional: Red chili powder and cumin powder.)
Pre-heat oven to 350°F Rinse and thoroughly dry kale. Pull leaves from stem and tear into bite-sized pieces. Toss kale, salt, olive oil, and optional spices in a bowl. Place on cookie tray (be sure they are evenly spaced and not overlapping). Cook for 20 minutes until crisp. You'll know when they're ready when they turn a dark green and the sides turn up.
Who needs movie popcorn and Cool Ranch Doritos when you got kale chips? (Let's be honest, everyone. But these make a great, delicious, crispy 'n' salty substitute.)
Friday, February 25, 2011
Tuesday, February 22, 2011
Friday, February 18, 2011
Since I'm attempting to be on the healthy train (it's true, marriage does make you a chubber), I've been having fun experimenting with different veggies. (My attempt at kale chips coming soon.) I'm madly in love with butternut squash. It's buttery yet hearty and sweet yet savory. I recently tried a recipe for butternut fries from HungryGirl.com, deeelish! I used that recipe as inspiration for this spiced-up Indian version. The results were addicting and amazing.
What You Need:
One butternut squash
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon red chili powder
What to Do:
Preheat oven to 400 degrees. Remove peel and cut butternut squash into bite sized pieces. (If you're not comfortable cutting one, take a peek at this article for a quick how-to guide.) Toss squash in bowl with olive oil, salt, cumin, and chili powder. Spread squash on cookie sheet and cook for around 30 minutes, tossing once.
It's an exercise in simplicity, health and deliciousness. YUM!