It's not January first, but our family is planning to start eating healthier. We're not all that bad to begin with. The house is always stocked with in-season fruit and we all love veggies. Getting my kids to eat them was never a problem. Maybe because I vowed not to feed them sugary foods like cookies until they were at least two (didn't go over well with the in-laws, but hey...).
The thing is, we're not bad, but we could be better.
And with that in mind, we're embarking on an "eat healthier" journey together. Will we still enjoy our favorites from time to time? Of course! But experimentation often brings great reward (and occasional disasters).
Starting today - my first EAT HEALTHY experiment --
I read about these online and thought "no way," but I was intrigued enough to give it a go. Touted as a substitute for potato chips (really???), they're supposedly lower in calories and carbs and higher in vitamins and minerals. Easy to make, too.
But how do they taste?
Well, let me assure you, potato chip manufacturers will not be put out of business anytime soon. (Though I have to admit - since they took the trans fats out of foods, things just don't taste the same. Good for me! I don't crave potato chips - or Oreos - nearly as often anymore!)
Still, they weren't bad. They tasted faintly of (wait for it, Dave...) Brussels Sprouts. But they were crunchy and teeny bit addictive after you got used to them. That sure sounds like a rousing endorsement, doesn't it? Seriously, they weren't bad. Far, far better than the "made from veggies" natural chips I bought at the store. Those were just ... odd.
My husband said "eh" after the first bite. Then tried it again. Then ate half the bowl. Two of my daughters weren't thrilled, but the youngest hasn't been home to try them yet.
The big pile of kale I bought at the grocery store cost me 71 cents.
I used Olive Oil flavored PAM (that seems to coat them more evenly than straight olive oil), kosher salt and garlic salt - used sparingly.
Wash and dry curly kale. Cut out the thick stems and rip the leaves into bite size pieces.
Place on parchment on a cookie sheet (I used non-insulated)
Spray both sides of leaves with olive oil.
Sprinkle one side lightly with salt or other seasoning.
I salted some, garlic-salted others. Really lightly.
Bake at 350 for about 6 minutes. Then check. I found that the curly edges began to brown before they were done, so I kept them in a while longer. About 9 minutes total. But you have to watch them. Pick one up to see how it is. When they're crispy and light, they're done. Don't allow them to burn.
Allow to cool and serve.
Do you have any unusual healthy snacks you prepare? I'd love to hear about them!
Buffalo West Wing - fourth in the White House Chef Mystery Series
Grace Interrupted - second in the Manor House Mystery series (coming in June!)