A fat burning snack that tastes great!
Kale Chips are tasty, fun, and create good conversation. When combined with healthy protein they make a perfect snack for our 30 Day Fat Burning Challenge. Kids and adults love them!
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Kale is one of those foods that is gaining popularity in a big way. It can easily replace spinach in many recipes. Used in salads, stir-fries, and steamed it is delicious and full of nutrition.
Kale has been identified as having cancer fighting and cholesterol lowering qualities. It is, like its sister veggies broccoli and cabbage, a cruciferous vegetable that has been shown to reduce inflammation and detox the body at the cellular level.
Extremely high in Vitamin K, anyone on blood thinners may need to watch her/his intake of this vegetable. The rest of us can benefit from the blood clotting magic of Vitamin K, along with its multitude of other vitamins, minerals, and macro-nutrients.
Vitamin K is a fat-soluble vitamin that is most well known for the important role it plays in blood clotting. However, Vitamin K is also absolutely essential to building strong bones and preventing heart disease.
The following recipe and other tasty, recipes are part of the 30 Day Fat Burning Program developed by Atwood and Team. You will learn how to burn fat, lose cravings, balance blood sugar and drop inches!
Enjoy today’s recipe.
Recipe for Kale Chips
This recipe, developed by Atwood uses Lacinato Kale, the curly kind (also known as curly kale or dinosaur kale). You may use any hardy kind of kale but stay away from the small, leafy, salad style. It will not hold up under the heat to produce a tasty chip.
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1 bunch kale, approximately 3 cups when torn into pieces
2 TBSP. Olive Oil
2 tsp Balsamic Vinegar (or vinegar flavor of your choice)
Preheat oven to 350 degrees
Wash the kale, dry thoroughly in a salad spinner and tear into bite-sized pieces. Toss in a large bowl with the olive oil, salt, and balsamic vinegar. Rub the leaves to make sure each gets a good coating of oil so they crisp up well.
Place the kale in a single layer on a cookie baking sheet. Bake for 6 minutes. Then turn kale with a spatula, or by hand, and bake for 6–9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to bake completely.
Drain on a paper towel or newspaper. Eat as soon as possible! Serves 1 – 4
3 cups kale, 6g protein, 21g carbohydrate
For a balanced 1:1 snack or meal add 2 hard-boiled eggs or 1/3 can of tuna
For 1:2 ratio (protein to carbohydrate) add 1 hard-boiled egg
This recipe offers a natural 1:3 ratio all by itself.
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