This weekend could’ve turned into a nutritional disaster. The blizzard casted heavy shade over my entire weekend itinerary and like many others trapped indoors, cabin fever almost brought out the beast in me. Luckily, I forged my way through ten blocks of the white stuff to hunker down with my sister where she put me on to a healthy treat!
Lots of us find it difficult to tastefully integrate kale into our diets. *Slowly raises right hand* For me, eating kale felt like chomping on raw collard greens. It really does help to explore more innovative approaches when incorporating things like kale, beets and other yucky veggies with super duper amounts of antioxidants and vitamins into your diet.
‘Exactly how super duper is kale’ you ask? Here’s the rundown:
1 cup=33 calories, 6g carbohydrates, 3g protein
Rich in fiber, vitamin K (7× the RDA), vitamin A, calcium, magnesium, potassium. All of which are generally lacking in the modern American diet. A single cup of steamed kale per day has been proven to lower cholesterol, improve bone health and can also combat blood clotting, alzheimers and cancer.
A bushel of kale de-stemmed (and rinsed of course)
Cayenne pepper seasoning
1 tablespoon of olive oil
1 large glass baking dish
1. Preheat your over to 310°
2. In a large bowl, toss your olive oil and kale until the kale is evenly coated. Dont overdo the olive oil. It should be a light sheen of oil not a coating.
3. Space your kale out on the baking dish.
4. Season to your taste buds with light sea salt, pepper and cayenne pepper.
5. Bake in the oven for about 14 minutes or as soon as you notice them beginning to brown.
6. Cool for about a minute.
7. Crunch away!
This snack was so quick and tasty that I’m definitely going to add it to my snacking goodie bag. Do you have any tactics for turning boring veggies into tasty treats? Do share!