I cannot believe we have already reached the letter “K” in our Fitness A to Z series!
Now that you have jumped, interval trained, and foam rolled…we turn our attention towards nutrition…specifically to the king of the cruciferous vegetables, kale.
Another question that I am frequently asked is, what makes a good snack? Any food that contains loads of vitamins and minerals, and fiber, and anything but snack bars/protein bars and other fake foods (they are loaded with sugar, and chemicals)…so how about whipping up some Kale Chips?
A 2-cup serving of raw kale is loaded with Vitamin C, Vitamin A, Vitamin K, Calcium, Potassium and fiber. Plus, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that can decrease chronic inflammation and oxidative stress (two risk factors for some cancers).
This super easy recipe for Kale Chips is from Studio DelCorpo’s friend Chef Justin Ferguson at Blue Door Farmstand on Armitage. (They sell these at the restaurant!)
Preheat oven to 200-225 degrees
Line baking sheet with aluminum foil…spread a generous amount of olive oil or coconut oil. Spread large kale leaves (trimmed of thick stems) on the foil, coating them with the oil. Sprinkle the tops of leaves with a moderate amount of organic parmesan cheese* (go easy!) and sea salt.
Bake for 1 1/2 to 2 hours, or until crisp…remember you are not cooking the kale leaves, simply dehydrating them.
*Remember to use only organic dairy products: non-organic dairy can be loaded with the same fat soluble chemicals and antibiotics in non-organic beef.
For more info on Blue Door Farmstand, http://bluedoorfarmstand.com
BRILLIANT. EASY. BESPOKE.