Milk is my biggest weakness, I can go through a gallon in a couple of days! I was looking for a healthy alternative and found almond milk about a year ago. Super yummy and a lot healthier than regular milk. But even though it is a lot healthier it isn’t considered clean. Since I am trying to start to make everything at home instead of buying it pre-made I start searching for a recipe! It is super easy and super yummy! To me it tastes better than the store-bought!!
So I had heard about Kale Chips a while back. I was kind of scared to try them because I had never messed with Kale and frankly plain ol kale tastes exactly how it looks… Not good. I got a little more comfortable with it during our juicing cleanse. Still didn’t love the taste but it was more tolerable. And because of the all the nutrients I NEED this in my diet whether I like it or not!
Anyway… We had a couple of bunches of kale left over from our cleanse and I decided to make kale chips! I must say… It wasn’t that horrible. My husband LOVES them and already ate two batches. We just tried them plain (recipe posted below). Next time I will add some different seasonings to make it less bitter/kale tasting. Also make sure you don’t add to muck extra virgin olive oil to them or they will just turn into limp kale and not kale chips. I know this because my second batch I all of a sudden thought I was some master kale chip maker and didn’t think I had to measure anything ;).
One more thing before I post the recipe… Be sure to get ingredients that are minimally processed and don’t have any chemicals or added crap (also known as- Clean Food). Just check the labels! Especially on the extra virgin olive oil!
So I have to put my all time FAVORITE healthy recipe up here!!!!!! Even if you aren’t a huge zucchini fan I beg you to try these! I can’t describe how yummy they are and with only 60 Calories per cup I can nom nom nom all day!!!
|2||Large zucchini, sliced into 1/4 inch disks|
|1/4 cup||Dry breadcrumbs1|
|1/4 cup||Grated fresh parmesan cheese (or grated asiago cheese)|
|1/4 tsp||Seasoned salt|
|1/4 tsp||Garlic powder|
|1/8 tsp||Freshly ground black pepper|
|Optional||Seasonings: 1/4 teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning, Stevia, parsley, or basil|
Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray.
Wash zucchini and slice into 1/4 inch slices.
Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.
Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.