I personally believe there is a time in everyone's life when they decide to take control - control of their finances, actions, career, destiny, mental & physical health, whatever. For the lucky few this happens somewhere between their early twenties - when they're figuring it all out - and their early thirties - when society expects them to have it figured out. So much pressure! It took me a little while, a divorce, a few new hobbies, and new relationships later and I'm ready to take control and turn over a new leaf.
Now don't get me wrong, I'd describe myself as someone who has their stuff together (although I'd probably use a stronger word). But throughout the years, my physical health and resulting appearance has always eluded me. Call it childhood insecurities, or societal strain, but I have always struggled with diets and like many women, my relationship with food. It's a love affair I'm not prepared to end - and for you readers out there, you can breathe a sigh of relief, I'm not going anywhere! But I am embarking on a new culinary adventure. I was recently approached by a local doctor's office that has clients with the same issues many people face - they want to eat right, but they love food. And for some reason they have trouble finding the balance between the two. So I will be exploring new concepts, flavors, and methods of preparation to help their clients (and my readership) prepare full-flavored foods (without worry about full-flavored bottoms).
Okay, so I'm reaching out my hand, about to take the plunge, who is with me? It'll be fun, and I swear we'll both learn something in the process. Here's a little preview of my newest (and healthiest) recipes. And this leaf will be a lot easier to turn over, I swear: Baked salt & pepper kale chips. Close your eyes when you get to "kale" if you must. Happy & HEALTHY eating!
Baked salt & pepper kale chips
Ingredients
1 bunch raw kale
1 TBS olive oil (or cooking spray)
sea salt & black pepper
Yep...that's it!
Directions
- Preheat the oven to 350°
- Cut the kale from the hard ribs and into 1-2 inch sections
- Rinse and dry thoroughly. If you have a salad spinner now is the time to use it (and if you don't go visit my friend Paul at E's Kitchen & he'll hook you up!)
- Dry the kale again - seriously - it has to be like the Sahara Desert. Use paper towels, a shammy, whatever, just get it dry!
- Place in a single layer on a baking stone or sheet
- Mist with olive oil and season with salt & pepper - the flavor will concentrate so be easy with the salt at first, you can always add more after. But salt before you bake to help the chips dry out and crisp up
- Bake in 5 minute intervals (for no more than 15 min) until edges start to brown, flip if necessary - they'll shatter when you poke them - crispy & delicious!
These are a great basis for lots of different flavors. I've added freshly grated cheeses, popcorn toppings, and various spices to different batches for fun. How about smoked paprika for that barbeque flavor or ginger for an Asian zing? The possibilities are endless. And the best part is that kale is LOADED with nutrition and not fat or calories.