Happy Belated Thanksgiving! I hope you had a wonderful day! Mine was great and low key. I didn’t do much cooking this week due to thanksgiving and not feeling well earlier in the week. I will be posting 2 recipes I made this week probably tomorrow but I wanted to share a few healthy snacks I’ve made. Being pregnant has caused me to eat less healthy than I was before I got pregnant. Kinda unfortunate since diet is everything when pregnant. I’m working on making healthier snacks. One recipe I’m going to share I make all the time and the other is a new recipe which might be my new addiction. I’ll start with the old recipe then go to the new.
For those not familiar with Kale it’s an amazing vegetable that is extremely healthy for you. I was never sure how to make Kale prior to ever buying it. One day my co-worker made Kale Chips and I was sold. Kale chips taste just like potato chips but obviously healthier. They are super easy to make and taste great!
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
I also like to add fresh lime or lemon juice, garlic powder, and red pepper flakes for a little kick. I consider this a Chile limon take on Kale chips.
Recipe in Pictures:
Cut up Kale before going into the oven
Kale out of the oven
This recipe is taken from http://allrecipes.com/Recipe/baked-kale-chips/detail.aspx
Baked Parmesan Tomatoes
As I type this I’m realizing a good portion of my meals contain Parmesan cheese. It’s a fine cheese but I don’t typically eat it in the amounts I have been. Must be an interesting craving haha. Anyways, I bought some tomatoes today from the farmers market and wanted to make something with them. I saw this recipe and knew this was the recipe for me. Turns out I was right. When they were done cooking I knew I was in for a treat. My house smells heavenly and I am tempted to make more because I enjoyed them so much. It’s a great appetizer, or side to a meal.
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
- Preheat oven to 450° F.
- Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: What you get: Vitamins A & C, potassium, calcium.
Recipe in Pictures
I forgot to snap a picture before they went into the oven but here are the tomatoes after coming out of the oven
This recipe was taken from http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html
Happy Cooking 🙂