I love kale!! My best friend turned me on to it a little over a year ago and I have been eating it so many different ways. I put it in smoothies, I juice it, I eat it raw, I eat it cooked, but one of my favorite things to make are kale chips.
Kale chips are a perfect low carb, low calorie, gluten free snack. My family loves them. We eat them in lieu of popcorn and potato chips. The wonderful thing about them is that you can add whatever seasoning you want. My favorite is lemon pepper. I also love Cajun seasonings too. If you would like to make kale chip, here is what you need:
iBourgie’s Kale Chips
olive or coconut oil
seasoning of your choice
Cut washed and thoroughly dried kale to desires size. Then modestly coat the kale with the oil (This took a little trial and error. If you put on too much the kale will cook too fast and fry, then you will be left with little burned burned pieces). Next season to taste. Then lay the kale out on a cookie sheet covered with the parchment paper. Bake in the oven for about 10 minutes on 300 or until the edges turn slightly brown.
I love to cook, but I don’t always have a lot of time. I also love to introduce my child to healthy options that he will also enjoy eating. My best friend turned me on to a food that I had not been very familiar with, but now I eat it almost everyday–Kale. Her exact exact words were “Kale is King. Kale is King”. She actually said it twice so I felt I should at least try it. She was absolute right. Kale has so many good things in it. It is super high in Vitamin K which is necessary for a wide variety of bodily functions, including normal blood clotting, antioxidant activity, and bone health. Kale is also has a high concentration of vitamins A and C.
Another food that I have fallen in love with is quinoa. Quinoa is a great alternative to pasta or rice. It high in protein and fiber and is a desirable addition to a vegetarian or vegan diet. It is also a great filler for soups, stews, and chili when you want to add more protein, without adding lots more calories and animal fats. You can cook a large batch of quinoa and store it in the fridge and use it as needed, but I don’t recommend longer than 2-3 days. It cooks fairly quickly so it can be prepared at a moments notice.
I have a simple recipe that combines both of these two foods that I love and has become one of my 7-year-old son’s favorites.
iBourgie’s Quinoa and Kale
(I only use exact measurements when it is absolutely crucial to the success of the meal. In this case it isn’t. Use your own taste and judgment when planning this meal. Tailor it to you needs.)
What you will need:
Pesto optional (you may make your own or use store bought. I prefer Classico)
Olive oil (about a teaspoon)
Water (about 1/4 cup)
Cook quinoa according to directions and set aside. In a large bowl add the olive oil and toss in kale for an even coating. Lightly saute kale on medium heat with the water until it turns bright green. Then stir desired amount of pesto to the quinoa. Next you may add the kale to the quinoa or eat separately. My son and I prefer to mix the two.
This is a great post-workout meal and it also tastes good warm or cold.