I’m starting to think I should change the name of this series to “Keeks Eats Kale”. Seriously, you guys must be getting SO sick of all the kale recipes. But alas, I cannot resist its delicious versatility. So, without further ado, I give you the most surprisingly scrumptious, savory, snack-able kale (k)creation to date: the kale chip. With just three easy ingredients, you too can munch and crunch on some yummy potato-chip impostor. And if you have any lingering suspicions as to their tastiness, just take it from my boyfriend…after baking up my first batch yesterday and giving him a little sample, he requested another batch immediately, specifically stating that he’d like “a really, really, really, big batch, please!!!” Of course I obliged, then my entire supply of kale magically disappeared before my eyes. These things are GOOD, people.
Preheat your oven to 425 degrees. Now all you need to do is remove the leafy greens from the thick stalk, wash and dry, and arrange kale on a baking sheet. Drizzle with one tablespoon of good olive oil, sprinkle with some seasoning salt, and bake for 8-10 minutes, until the edges are brown but not burnt. I checked on my chips mid-way through and agitated the sheet a bit, not sure if this makes any difference…
…but they did come out absolutely perfectly, so I’m sticking to my method! Bon appétit!
When the temperatures outside are high, one of my favorite ways to fuel up and cool down is by making a yummy smoothie. Not only are the blended concoctions deliciously refreshing and packed with natural sugars to satisfy your sweet tooth, but with add-ons like protein powder and chia seeds, the nutrition value is unbeatable. Here’s how to make a mixed berry and kale smoothie, one of my favorites…
Start with 1/2 cup of frozen mixed berries (I used blueberries and strawberries), and about 1/2 cup fresh blueberries. Throw in 10 almonds and 1/4 cup of ice water or almond milk. Blend.
Next throw in 1/2 cup of chopped kale and whichever powders and seeds you prefer. Blend.
Now, pour the contents into a glass and enjoy! By the way, if you are worried that adding greens to your smoothie will make them taste weird, I assure you it won’t! This was a major concern of mine prior to trying it out. But no- you get all of the vitamins and none of the taste!
As a dancer, being injured poses a lovely little collection of daily frustrations (3 consecutive months out of the studio really does a number on your psyche…whenever I hear classical music it’s an odd battle between tendu-ing and crying). Hailing from the same genus as preserving those temporarily useless toe calluses and sleeping in the frog stretch several nights a week to remind your hips what torture turn out feels like, staying fit is one of the most important concerns an injured dancer can have.
Without the intense cardio that comes with 6 hours of rehearsal, maintaining that strong dancer’s bod is often even tougher than anticipated- and believe me, no one was expecting it to be easy over here! With just a few short weeks left before the start of the season (who’s excited?!), I’m vowing to stick to a diet of healthy greens and protein.
So here’s my recipe for a delicious kale salad, packed with essential vitamins, proteins, and fiber to keep you feeling and looking good…
Start with some greens. For this salad I chopped up some romaine and mixed it with kale, my new favorite superfood.
Next I added a little steamed, shelled edamame. These low-calorie little green soybeans are the perfect punch of protein!
Chickpeas, aka garbanzo beans, are always a good addition to any salad, loading it up with their fiber, protein and healthy fats.
To top it off, I added some juicy golden raisins, chopped walnuts and a bit of shredded carrot.