Happy New Year! I hope you all had a great holiday season and are feeling rested and ready to start out 2015 on a healthy note. It’s a good time to reflect and think about what you want to bring to this new year. January is the month we all have the motivation to change our bad habits and start on a healthy track. I ended 2014 with a few too many indulgences so I started this month on an elimination diet and a week free of social media. It felt really good. It was also hard and I had to be really conscious and present in my actions. I now feel more aware and mindful in my life. I hope to continue this awareness and mindfulness in my life . And when I stray, maybe another week of elimination will be in order. Here’s to sticking with our goals! What are your goals for 2015?
I thought I would share a healthy snack with you to start off the year – sweet and spicy kale chips. We have all probably (maybe?) tasted a regular kale chip before baked with olive oil and salt. Well, this version definitely steps things up. You won’t bite into this wishing it was a potato chip. You’ll bite into this thinking Wow! Who knew kale could taste so good?
I know kale has been all the rage in the health world the last few years but it’s for good reason. It is high in anti-oxidants, it’s an anti-inflammatory food, and it has cancer preventative nutrients from glucosinates. It is very high in vitamins A, K and C, calcium, fiber and is great for detoxing. It’s kinda like the valedictorian of plants. While you shouldn’t eat it for breakfast, lunch and dinner, do incorporate it into your diet somehow. I am giving you a pretty good way today.
I typically use peanut butter in this recipe but it works well with sunbutter (sunflower seed butter) for those with nut allergies. Almond butter would also work well. Add some tamari (gluten free soy sauce). maple syrup, lime and a dash of cayenne and your kale chips burst will flavor.
You have to massage the sauce into the chips and it is fairly sticky. Your hands will get messy. It’s okay.
- 1 bunch of curly kale
- 2 tbsp smooth peanut butter (or sunbutter or any nut butter)
- 2 tbsp pure grade B maple syrup
- 2 tsp tamari (gluten free soy sauce)
- juice of 1/2 lime
- pinch or two of cayenne (depending on how much of a kick you want)
- sprinkle of sea salt
preheat oven to 300. Line 2 baking sheets with parchment paper.
Remove kale from stems and break into small pieces (no bigger than 2 inches)
Wash and dry kale using a salad spinner. Dry the kale very well or it will steam in the oven instead of crisp.
In a small saucepan over medium heat, combine the remaining ingredients. Stir until mixture is smooth. Remove from heat and let cool for several minutes.
In a large bowl, add the kale and the sauce and using your hands, cover the leaves with the sauce. Lay the kale evenly over 2 parchment lined baking sheets.
Bake for 20-25 minutes, turning leaves over half way through, until kale is crispy.