HEALTHY, SIMPLE RECIPES from MaryAnn Jones

KALE CHIPS

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

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