Nutritionist Meghan Telpner shows us two treats to keep us from raiding the kids’ stash of Halloween candy.
Preheat oven to 200
Wash kale thoroughly and let dry
Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
Lay kale out on a cookie sheet or pizza pan
Place in over and set timer for 30 minutes
At 30 minutes, remove from oven and gently unstuck kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
Allow to cool. Can store in fridge for up to a week
Optional add ins: Fresh dill, parsley, cayenne, curry.
Note: Can make the chips have a thicker creamy coating by blending the above with 1/4 cup water and 1/4 cup cashews.
Blend together or melt together over low heat using a double boiler method (large pot with water, smaller pot inside the larger pot for melting chocolate- keeping direct heat away from pot with chocolate)
Mix in your cluster goodies of choice! Try, gogi berries
1/4 cup each of:
Dust with a sprinkling of sea salt if you like.
Stir cluster ingredients into chocolate and with a spoon, dollop it onto a parchment lined cookie sheet and place in freezer until hard.
Store in freezer and serve right after removing.
|Wed 18||Melissa Hartwig shares a healthy dinner to lunch recipe|
|Thu 19||Small living room, big style with Tommy Smythe|
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