I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

Saturday, January 21, 2012

Kale Chips

Crispy Kale Chips - A healthy, oh-so-easy, and quite addictive snack! 




Kale is one of my recent discoveries that I cannot get enough of.   Kale chips are a healthy alternative to potato chips.  Kale chips are crunchy, salty and super easy to make!


Just a few fun facts
  • Kale actually tastes sweeter when frozen or exposed to a frost
  • Kale eases lung congestion, benefits the stomach, and is specific healer for the liver and the immune system.
  • Kale also protects the eyes from macular degeneration. It is an exceptional source of chlorophyll, calcium, vitamins A and C, dietary fiber, protein, iron, magnesium, potassium, copper, manganese, etc. Furthermore, kale is low in saturated fat, and very low in cholesterol
  • Unlike some vegetables, kale's nutrition seems to increase in value when cooked


Ingredients


Bundle of Kale
Chile Powder
Garlic Salt
Extra Virgin Olive Oil
Salt and Pepper


Method


Preheat oven to 400 F. Line rimmed cookie sheets with parchment paper Tear the leaves off the thick stems into chip-sized pieces. An easy way to do this is to fold the leaf in half and just rip toward the stem. Spread pieces out on cookie sheets. Drizzle with olive oil and sprinkle a GENEROUS serving of chile powder. Add garlic salt and pepper to taste. Bake 8-12 minutes or until edges are brown and kale is crispy! When done sprinkle salt on top and serve when warm. 






I recommend not saving left overs--- they will loose the crunch effect.


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6 comments:

  1. Whitney GillesJanuary 21, 2012 at 6:05 PM

    LOVE kale chips! I also put Paprika on mine in addition to chile powder and sea salt. Mmm mm.

    ReplyDelete
  2. UnknownJanuary 21, 2012 at 6:28 PM

    wonderful!!!! im making some as we speak i will add some paprika!

    ReplyDelete
  3. Aunt KKJanuary 21, 2012 at 9:57 PM

    Okay! I love kale but this makes me want to be more creative with it! You are amazing! Love it!

    ReplyDelete
  4. Marlena SettleJanuary 23, 2012 at 1:50 PM

    Ooh, chili powder and paprika sound great on these. I have always kept mine really plain with oil, s/p. Gonna add some spice next time!

    ReplyDelete
  5. UnknownJanuary 23, 2012 at 9:40 PM

    miss you Marlena!

    ReplyDelete
  6. AnonymousMarch 21, 2012 at 9:27 AM

    Taylor, love your blog and wonderful receipes. Karolyn gave me the site, I'm trying several of your receipes this week. You are such a beautiful and impressive young woman!

    Kay (Texas cousin)

    ReplyDelete

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