Did Someone Say Kale Chips?

This country lives on potato chips. Not only are they deep fried in hydrogenated oils, they are coated in sodium, unfriendly chemicals, and tons of preservatives. Basically we begin with a potato, and end with a potato stripped of its nutrients. Now potatoes are not bad for you at all, but it’s the way it’s cooked and prepared nowadays that makes it bad for you. Potatoes are high in potassium, Vitamin C, Vitamin B6, and plays role in cell building. 

Either way, why not boost the typical crunchy salty snack and create an astonishing scrumptious chip? Yes, I mean it, kale chips.

Kale is a super green. It’s full of Vitamin K, Vitamin A, manganese, fiber, yes Vitamin C, and over a dozen other nutrients. What’s not to like about this chip? I top it with nutritious spices and organic coconut oil, one of the best oils to cook with.

This recipe is so quick you could make it faster than running out to the supermarket at midnight when you’re craving a crunchy and salty snack. =)

This recipe is gluten, dairy, soy, wheat, egg,, and chemical free. What’s not to like about this chip?

Ingredients:

A bunch of fresh organic kale (fresh from the Farmer’s Market is best :))

1/3- 1/2 cup Organic Extra Virgin Coconut Oil (you can use EVOO)

1 teaspoon Himalayan Pink Salt or Celtic Sea Salt

To your desired amounts: dill, ground mustard, black pepper, paprika, rosemary

Cayenne pepper (optional and yummy)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wash the Kale well after removing the stems. Allow them to dry.

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    Washed and dried fresh kale.

  3. In a separate bowl melt the Organic Coconut Oil. If you’re using different oil that’s liquid at room temperature, simply measure the required amount and place it in a bowl.

    Bowl of oil and spices.

    Bowl of oil and spices.

  4. Add the salt and spices to the bowl and mix well.
  5. Toss the kale with the oil mixture well and place on a flat baking sheet.

    Kale tossed in oil and ready to bake.

    Kale tossed in oil and ready to bake.

  6. Bake in the oven for 8-9 minutes until toasted from the edges and darker in color. 

    Baked kale.

    Baked kale.

  7. Serve with fresh pita, hummus, kale hummus, or eat them all by themselves. ;)

    Serve with fresh pita, hummus, kale hummus, or eat them all by themselves. 😉

    Allow to cool, remove from the baking sheet, and enjoy. =) 

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Rowing Your Boat Towards Good Health: Noor’s Zucchini Vegetable Stuffed Boats

I recall loving the zucchini boats my mother made as a child, they were stuffed with diced onions, ground beef, and amazing spices. They would be baked to perfection.

I wanted to make something different, quick with time. At the same moment of this craving, I debated making my famous smashed sweet potatoes but didn’t think they’d match. Instead, I used carrots to make some delicious mash!

This is a very quick and easy recipe, and vegetarian friendly. It’s a great way to hide veggies from the little ones and have them enjoy eating “boats”.

 Minus the extreme amount of garlic I threw in, Layan liked these. If you’re feeding the kids, minimize the garlic. 🙂

Ingredients:

4 zucchinis (or more if desired)

1 medium round tomato, organic preferred

4 mushrooms

5 cloves fresh garlic, peeled

2 large carrots, organic preferred

Spices (onion powder, Himalayan Pink Salt or real unrefined sea salt, turmeric, rosemary)

***you can stuff any veggie you like (artichoke, bell peppers, etc)

Raw pine nuts for garnish and fresh herbs (parsley, cilantro, etc)

Directions:

STEP 1

Preheat the oven to 350. Wash and slice the carrots and place in a very small pot with about a cup of water. Cover and allow to cook on medium high.

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2 Carrots washed well.

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Chopped and added to the pot with 1 cup of water.

STEP 2

Wash the zucchini, mushrooms, and tomato and “unstuff” them. Place their stuffing in the pot with the carrots. Place the vegetables in an oven safe tray.

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Veggies

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Empty out the tomato. Remove the mushroom stems and inside of zucchini.

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Don’t throw out the stuffing though! Toss them in with the carrots! =)

STEP 3

Pound the fresh garlic and add it to the pot. Add your spices here as well and mix slightly. If more water is needed add it now. Turn off the heat.

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Fresh garlic cloves

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Pounded

STEP 4

Use a hand blender (food processor, or regular blender) to puree the vegetable stuffing.

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Puree

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Puree the veggie stuffing…

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…until smooth.
*I got carried away at this point it was soo good I ate it alone (like mashed potatoes) =)

STEP 5

Fill the vegetable boats with the stuffing and bake for about 15-20 minutes.

Fill the boats up.

Fill the boats up.

STEP 6

Garnish with fresh chopped parsley and sliced almonds or pine nuts.

 Serve with a side of cooked Quinoa, rice, etc.

Garnish with pine nuts and fresh herbs;serve.

Garnish with pine nuts and fresh herbs;serve.

Side view.

Side view.

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Disclaimer

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