A few years ago when I first heard of kale chips, I was underwhelmed to say the least. In fact, I was confused. I thought, “Why would a leafy green vegetable best known for being steamed, braised or dressed in a salad with other vegetables try to masquerade as something crunchy, delicious and snack worthy? Is it Halloween? Mardi Gras? Oh, must be Dia de los Muertos!” I didn’t get it. Fast forward to the present day where I am now Queen of the Kale Chips! (Yes, it’s a self-appointed title, but trust me on this one.) These crunchy gems are full of fiber which fills me up and does what a snack is supposed to – fuels me with energy and nutrients until my next meal. I won’t lie, at times they have become my meal because they are just that good! For more of my kale chip recipes, see my post on the FitLife.tv blog HERE.
Try them out and let me know what you think in the comments below. Feel free to also add your vote for me to be Queen of the Kale Chips. If you do, I promise to reign with love and to come up with more awesome kale chip recipes for us to live out our days in health and happiness.
As always, THRIVE in Livity!
Angela Continue reading
Okra is one of those veggies that people either love or hate. I was in the latter group until I had it prepared for me while visiting Nigeria. As a child and later as an adult, I had a hard time getting beyond the slippery texture and had simply decided that it wasn’t for me. Thank goodness for good manners and not wanting to offend my gracious hosts because what they prepared for me on that most memorable of evenings is now one of my favorite soups ever. Cooking the okra in a soup does two things: it makes the okra itself less slippery and capitalizes on the gelatinous nature of the vegetable as a thickener for the soup. This makes it very hearty and perfect for those cold, winter days. In Nigeria, this soup would be served along with a starchy side such as gari, fufu or pounded yam and eaten with your hands. Being that I partake of a mostly Paleo diet, I simply enjoy it by itself, in a bowl, with a spoon. I have adjusted this recipe somewhat for easier to source ingredients, but the outcome is still as delicious as it’s West African inspiration. Let me know what you think!
THRIVE in Livity!
Angela Continue reading
Easy. Nutritious. Delicious.
I am a veggie lover. Especially green veggies. But somehow, in all my years, I have never managed to have a single brussels sprout pass my lips. It was one of those things that when put on a plate in front of me as a kid, I would just go to bed hungry. Fast forward X amount of years and I finally had my first taste of them about a month ago. Wow! Who knew? These nutrient dense wonders are packed with Vitamins A, C and K and also high in folate and fiber. 1 Cup of brussels sprouts has 56 calories, 4 grams of fiber and 4 grams of protein. Stewing them in tomatoes also adds the additional benefit of lycopene which has been suggested by studies to be associated with decreased risk of cancer, heart disease and age-related eye disorders. So “Eat your Brussels Sprouts,” just like your Mama said…only this time, enjoy them!
Prep Time: 10 min Cook Time: 35-40 min Servings: 2- 4
What you’ll need:
1 lb of brussels sprouts, rinsed and drained
2 C water
1 14 oz can of diced tomatoes
3 cloves of garlic, diced
½ medium onion, chopped Continue reading