KaleChips (1 of 1)

It has almost been 11 months since the birth of my daughter, Everly. Can you believe it?!? Neither  can I. It feels like just yesterday that I was preparing for her impending arrival. Alas, here we are awaiting her 1st birthday.

This past year has been one wild ride. A good one nonetheless. However with becoming a new Mom (for the 3rd time), I have found that I have fallen off the bandwagon with my personal fitness goals and being accountable in the foods I consume on a daily basis. I get so wrapped up in motherhood on a day-to-day basis that I often forget to prepare myself a decent meal. Usually I will just grab something on the fly, and that something is usually not healthy.

Going into 2015 I have accepted that I need to change my eating habits. I aim to include a variety of smart meals under 500 calories when I meal plan each week. I have found that meal planning has helped deter me from my incessant desire to get take-out all the time, and it has also ensured that I have a healthy meal in the fridge for lunch each day. Leftovers, anyone?!?

In my search for healthy living recipes, I have come across many recipes for Kale Chips. Kale Chips are something I have always sworn that I would never try. Being that I am a huge snacker. A snacker who has a huge weakness for potato chips, I caved into the kale movement. Kale chips certainly aren’t the same as a potato chip. In fact – the two will never compare. However, I can rest assured when munching on kale chips that I’m consuming less calories ad remaining accountable. That is what matters in the grand scheme of things after all.

Crunch Kale Chips
(Adapted from Kraft Canada’s Krunchy Kale Chips)

Ingredients

  • a bunch of Kale (about 4-5 cups of Kale leaves)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Kraft 100% Real Parmesan Cheese
  • 1 tsp garlic powder
  • 1/4 tsp Hungarian paprika
  • a pinch of salt and pepper, to taste

Directions

  1. Preheat oven to 375F.
  2. Rip Kale leaves into smaller pieces. Place in a large bowl and toss in olive oil.
  3. Line two baking sheets with parchment paper, and place kale leaves on baking sheet. Bake for 14 minutes.
  4. Remove from oven and toss Kale in bowl with seasonings.
  5. Serve immediately.

Disclosure: I am a Kraft Canada What’s Cooking Contributor. As a part of my affiliation with this group I receive special perks and compensation. All opinions are those of my own and not of Kraft Canada or a PR firm.

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