The last week has been absolutely insane.  I am just coming through a brutal cycle or depression and general sadness.  (On a related note: check out these posts from The Bloggess about Depression being a liar.  It always helps to get me through:  I'm Coming Out of This and the most incredible post that speaks like a mirror to my own struggles- minus the cutting: The Fight Goes On ). That being said, my cleanse has been pushed to the side for a bit in order for me to focus on healing myself and the other bajillion commitments I have right now (report cards and my masters course work).  I have decided to relaunch my cleanse next Monday, after the craziness has died down.  That being said, I am still eating as healthy as possible and tomorrow am excited to start working out with my trainer, G, again.  Stay tuned for some of my favourite exercises. :) (Well, I both LOVE and HATE them).

In the meantime, as requested I am going to share one of my favourite healthy snack recipes! I hope you enjoy.

Jodi

Kale Chips

I have to admit, I have a bit of a kale obsession.  I put it in everything: smoothies, stir fries, soups, salads,on the BBQ, and more. I love that it is nutritious and maintains its crunch even when cooked.  One of my favourite ways to have kale is as a chip for snacking.  Follow the really easy recipe below for an incredible chip substitute that is extremely healthy and addictive!  I adapted the following recipe from one of my favourite cookbooks- The 30 Minute Vegan. Follow the exact amounts below for the first time that you make it, after that play around.  I tend to like mine well-done (very brown and with very little salt).  I eyeball the ingredients for my batches and don't even use the recipe anymore.
This recipe is supposed to serve between 4-6 people (or me over a couple of days!!!)

Ingredients
1 large bunch of washed and dried curly-leaf kale (I have found that it also works well with purple kale)
2 tables spoons olive oil (I use a good quality extra-virgin olive oil)
3 Tablespoons of nutritional yeast (otherwise known as Brewer's Yeast-it is healthy and delicious)
1/2 teaspoon of sea salt

Directions:
  • Preheat your oven to 350 degrees F.
  • Rip your kale into small pieces about the size of chips or slightly bigger.  This isn't set in stone, so if you want to make your pieces bigger- go for it!
  • Put your kale into a large mixing bowl, toss in the olive oil, salt, and yeast.  Stir until coated evenly. (This is where I personally always add more yeast, because I love it so much.)
  • Spread your kale chips onto a cookie sheet- MOST IMPORTANT STEP- in a single layer.  If you layer them up they will not go crispy. It means more batches but it is worth it.
  • Bake for 12-15 minutes as a guideline.  
  • I have found that sometimes closer to 20 minutes is needed and sometimes only 10.  The trick is to keep an eye on them and when they are just starting to brown, pull them out and let them sit for a couple of minutes.  You can then touch them and they will either feel soggy (back into the oven) or nice and crispy (DONE)  
  • When they are done, allow them to fully cool and then store them in an airtight container or slide lock plastic bag at room temperature.  DO NOT REFRIGERATE THEM.  It ruins them completely.  


I hope you enjoy them as much as I do.  Comment below on any other kale recipes or uses you would like to see me talk about!

 


Comments

Mom
01/14/2014 8:52pm

This is great snack and so healthy! Great post Jodi.

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D.d
01/14/2014 9:34pm

Thank you Diva Jodi, I'm going out tomorrow to gather Kale, well I'm not personally "gathering" it...

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