HEALTHY, SIMPLE RECIPES from MaryAnn Jones

KALE CHIPS

Kale-Chips1

1 bunch torn kale leaves (stems removed)
2 tablespoons extra virgin olive oil
Salt
Lemon zest from 1 lemon (optional)

  • Heat oven to 300 degrees
  • Arrange kale on two rimmed baking sheets
  • Drizzle evenly with extra virgin cold pressed olive oil & toss
  • Season with salt
  • Bake, rotating trays once, until crisp 12-15 minutes
  • Toss with lemon zest

Variations

  • Add your favorite dried herbs and/or spices

Nutrition Facts on Kale

  • Kale is one of the most nutrient dense foods you can eat
  • Be sure to buy organic as leafy veggies are heavily sprayed with chemicals
  • High in calcium, vitamin A, C & vitamin K and fiber
  • Anti- inflammatory

 

ROASTED CHICKS
IMG_5706

1 can organic chickpeas (garbanzo beans), drained & rinsed
 — look for BPA free

cans or boxes

1 tbsp extra virgin olive oil
1 tsp dried oregano
Salt & pepper

  • Combine all ingredients in a bowl & blend well
  • Bake in a 350 degree oven on a sheet pan in a single layer
  • 15 minutes—tender chickpeas
  • 30 minutes—crunchy on the outside, 
tender on the inside
  • 45 minutes—crunchy

Variations

  • Add dried herbs & spices of your choice
  • Roast 1 package organic grape tomatoes with chickpea mixture
  • Make them sweet with a combo of coconut oil, organic cane sugar & cinnamon

Serving Suggestions 


  • Serve in endive leaves
  • Add to salads
  • Add sautéed greens—broccoli rabe or spinach

Nutrition Facts on Beans

  • An inexpensive pantry item, versatile & quick
  • Soluble fiber
  • Cholesterol buster
  • Blood sugar regulator
  • Iron, folate & B1

 

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