Brad's Kale Chips

Brad rocked my boat the other night! Oh my!

Well, not Brad, but

Brad's Raw Leafy Kale, Natural Nacho flavor

(say that fast five times!)

I am not a real snacker, that's a big reason why I stay pretty much on target with my bodyweight and bodyfat year round. I learned a long time ago, eat your meal first (the macro's- the good stuff) and then, if you have room left over, and the desire, go ahead and have a little snack or treat once in a while.

But Kale.....I mean really, how bad can it be for you? I was grocery shopping at Whole Foods and saw these, a whopping $7.99 for a very small container. But there was one word that got me.

NACHO

 Yup, I love nacho flavor! You never would have guessed huh? But I rarely enjoy it. I allow myself one bag (those .99 cent bags) of nacho Doritos after every competition, and David always buys two small bags for me as a Christmas gift...it's sort of a running joke, we have been married 28 years now, so we gotta do funny stuff, how much jewelry can one person own?

Kale is one of the healthiest foods on the planet- it's considered a Super Food. So, I am all about being fit, hot and healthy, they all go hand in hand as far as I am concerned.

My friend Virginia makes kale chips and they are good, but not...quite.....this.....good. I think the two of us will need to get together and figure out how to make them ourselves.  Maybe call them Kristy's Kick-Ass Kale, what do you think?

Back to Brad's though, they did a great job, these are a treat I shall probably keep in the house quite a bit- that is if David doesn't eat them all! He kept munching away at them and "kale" is not his middle name....

For my next road trip to visit Cooper at Chico State in October I will buy a few different flavors. I bet he even likes them!

And next time you see me, let me know if I have kale stuck in my teeth will you? I hate it when no one tells me, it's like walking around with your zipper down and everyone stares, but no one says a word.

Turkey Chili

I love chili, but make my own healthy version. It is simple and can contain whatever you happen to have on hand. Virginia brought by some produce from her CSA and there was a giant head of kale in it. Kale is one of the healthiest things on earth that you can eat. 

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

So...I added kale to my chili and you really couldn't even tell!

24 ounces extra lean ground turkey

1 large onion, chopped

3 garlic cloves, minced

2 carrots, chopped

1 large bunch of kale, very finely chopped 

3 14 ounce cans diced tomatoes (you can use flavored ones, or fresh if it is tomato season)

2 cups chicken broth or water

4 Tbsps chili powder

1/2 tsp cayenne pepper

1 small can or jar or fresh jalapenos, chopped

I start with extra lean ground turkey and saute it until no longer pink. I then add the remaining ingredients (except the kale) and bring to a boil.  Lower heat and simmer 10 minutes. Add the kale in the last few minutes, continue simmering until kale is tender. As with all vegetables, the less you cook them, the healthier they are for you.

I don't add beans, but you could if you like. 

I like to serve it alone, with a big dollop of fat free Greek yogurt, and fresh cilantro on top. A good squirt of hot sauce and I am a happy camper!

I will divide this into 6 serving portions, package into ziplock bags and freeze it for a quick meal after work.

Do try adding kale, it is the "Queen of Greens", filling and will taste great.

It feels good to feel good!

CSA Delivery

When my friend gave me her CSA delivery, there were other wonderful things in there besides the Ratatouille in a Box!

The main reason why I enjoy a delivery or a seasonal option, is that it encourages me to eat things I may not pick up at the store. I hate waste, so it all gets eaten!

Most people stick to the same old foods, day in and day out. Even people who are not on a diet have their favorites they generally stick too, it's our nature.

But eating the same old thing gets boring, and when you are bored, you stray....

Eating seasonally also ensures you are eating what is ripe and best at that time of year, so you are getting the best supply of vitamins, minerals and nutrients to keep your body healthy.

I love to combine all sorts of different vegetables together,  it makes familiar vegetables something special.

Above I have carrots, pimientos de padron, chard and kale.

I roasted the carrots. Cut them up, lay them on a large cookie sheet, pop them in a 375 degree oven and stir around once in a while. I roast them about a half hour or until they are soft and starting to get a little caramelized.

The chard and kale get washed and roughly chopped, then boiled in salted water, chard about 3 minutes, kale about 6 minutes. Drain well.

The pimientos (or any kind of pepper) gets chopped, I leave the seeds in for extra heat and flavor. Then I add a small amount of coconut oil to a large skillet and saute the peppers on high heat, turn on the fan, the heat may hurt your eyes!

Once the peppers are browned and softened, I add the chard and kale and carrots into the pan, saute a couple minutes together and then it's done. 

I will use this mixture for a "bowl", and add 4 ounces chicken and 4 ounces rice. For flavor, some fresh lemon or rice vinegar is great.

I also got some beautiful beets, so here I have the finished product

 
These are washed, then placed into a small roasting an and covered with a bit of water, about a half cup, then tightly covered with foil. I roast them at the same times as the other vegetables, they can take anywhere from a half hour to an hour depending on size. You need to check them by poking with a sharp knife, the knife should slip easily into the center if they are done.

Let cool a bit then the skins scrape off easily, quarter them and toss in a bowl with salt, pepper and a few tablespoons of red wine vinegar. Let this marinade until you use them.

Beets are great in salads, or as a side vegetable.