Easy-to-Make Kale Chips
Ingredients:
1 bunch of kale
Sea salt
2-3 tbsp extra virgin olive oil
1/2 lemon, freshly squeezed
Method:
Place the kale leaves into a large mixing bowl, pour the olive oil and lemon over the leaves. Mix together so most of the leaves are coated with the oil. Sprinkle with sea salt to your desired taste. You can add more after they are cooked if you like, so don’t go overboard with the salt.
Preheat your oven to 200 degrees Fahrenheit and spread the leaves out on a cookie sheet. Bake for two hours until the leaves are slightly crispy. Or alternatively, use a food dehydrator and refer to your manual for instructions. Enjoy them immediately and, believe me, they are so good you won’t want to wait to try them.
Spiced Acorn Squash Soup
There is nothing better then a hearty and delicious bowl of soup to warm the soul. This is my all-time favorite thing to make, that is, soups in general. So many nutrients are packed into one meal, add a nice fresh loaf of whole-grain bread and you have a meal that is satisfying and easy to make. With the weather turning colder and our internal clocks getting ready for the hibernation cycle of winter, lets not forget that we still can find plenty of fall vegetables that are healthy for us and simple to use in our daily meal plans.
2 medium size acorn squash, halved
5 cloves garlic, peeled
1 small onion, chopped (1 cup)
¼ tsp. ground ginger (or 1 Tbs. of real ginger)
¼ tsp. ground allspice
1/8 tsp. ground cinnamon
1 15 oz. can low-sodium vegetable broth
3 Tbs. finely chopped chives
1 tsp. apple cider vinegar
Preheat oven to 350 degrees F. Line baking sheet with foil, and coat with cooking oil (I use coconut oil). Place squash cut-side down on prepared baking sheet; put garlic under squash hollows. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop out squash flesh and garlic into large bowl.
Coat large pot with cooking oil, and heat over medium heat. Add onion, and cook 7 minutes, or until translucent. Add spices, and cook 1 minute more. Stir in squash, garlic, broth and 3 ½ cups water. Bring to a simmer, and reduce heat to medium-low. Partially cover pot; simmer 25 minutes.
Remove from heat, and pour into blender; puree until smooth. Stir in chives and vinegar just before serving hot or cold.
Per Serving: 56 cal; 2 g protein; < 1 g total fat (0 G Sat Fat); 13 g carb; 0 MG Chol; 117 mg sod; 2 g fiber; 5 g sugar.
Posted in Light Meal, Recipes | 
allspice, apple cider vinegar, chives, cinnamon, garlic, ginger, onion, squash, vegetable broth