Tag Archives: easy healthy recipes

Kale is the New Snack


I am a kale enthusiast.  I throw it into pasta, and add to rice dishes, but my favorite way to eat it is as a chip. When baked to a crisp this leafy green takes on a rich and nutty flavor – and no, you won’t be able to eat just one.

This is the simplest recipe ever posted on the blog and very possibly one of the most delicious.

1. Buy a big bunch of leafy green tale – I like Scots Kale, but any type would work just fine.

2. Strip the leaf away from the rib.  Kale has a similar structure to romaine lettuce, you just to rip the leaf down the center and discard the ribs at the end.  Yes, you can use the ribs for other recipes, but right now this is all about the leaf.

3. Put the strips of leaves in a colander and rinse thoroughly and then shake to dry thoroughly.  LIGHTLY drizzle olive oil over the colander and use a soft hand and a spatula or wooden spoon to mix the kale in the bowl giving each piece a hint of the olive oil.

4. Set the oven to 350 degrees.  Pour the olive oil kissed leaves onto an unprepared cookie sheet, be careful to not overlap the leaves too much so they get the direct heat and crisp.  Sprinkle with salt and pepper – or rosemary and thyme – or parmigiana – or truffle salt – or cayenne pepper – whatever your taste buds fancy.

5. Bake for 17 – 20 minutes.

6. Snack away.  Munch.  Crunch.  Enjoy!

Why Kale Chips? According to WebMD, kale is one of the healthiest vegetables on the planet.  It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.  Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.  Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds and the fiber rich vegetable also binds bile acids and helps lower blood cholesterol and reduce the risk of heart disease, especially when cooked.

Brussel Sprout Magic


Dear Dad,

I wish you weren’t so turned off by brussels sprouts, they’re really pretty good.  In fact, they are better than pretty good, they’re really good.  All those years of turning your nose up at them at Thanksgiving when Cousin Karen would bring them seems silly now.   In fact, I like them sauteed with bacon or even served up with Greek yogurt at DC favorite Zaytinya. 

But, dad, they are also good simply roasted.  Here, let me show you.
Love, Carly

True story friends, up until a few years ago I had never tried a brussels sprout.  If you were like me, or my sister up until this past weekend, it is time for a change.  I love this as an easy, low maintenance side dish that requires no effort after prep time.  We served it with out Hanukkah party, but its a mainstay throughout winter when they are in season.

Roasted (Parmigiana – or not) Brussels Sprouts
A bag of brussels sprouts (the quantity depends on how many you’re feeding
A drizzle of olive oil
A sprinkle of salt and pepper
A shaving of parmigiana, optional
 First things first, rinse off all of those little mini lettuce heads.  TO be fair, they just look like heads of lettuce, the flavor is far more rich and intense.  Now its time to prune the sprout, or head, or whatever, it’s time to peel leaves off of the green ball in your hand…

You might notice that there are some weird/yucky/unappetizing black blemishes or dots on the outside leaves.  Fear not!  You are just going to rub back the leaf and then rip it off.  Each sprout will shrink in size a bit, but it’s okay.  It will be pretty again soon.

Ta Da!

Then you’re going to cut the brussels sprouts into thirds.  Insider secret, if after peeling off ugly leaves there is a bit of a white “stem” you can cut that off too.


With all of your sprouts laid out on a piece of parchment paper on a cookie sheet, give them a gentle drizzle of olive oil and a sprinkle of salt and pepper.  Bake in oven at 350 degrees for 40 minutes.  Check after 30, I like mine a little browner, if you’re wanting gold then 30 minutes should be just right.

Here is some extra flavor magic: sprinkle on fresh grated parmigiana, or some truffle salt, or perhaps both.  Delicious!