Friday, December 6, 2013

Day 478- Nutrition Bite


chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw! - See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw!
- See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpufChocolate Kale Chips 

Chocolate Kale Chips

Ingredients

  • 3/4 cup coconut palm sugar
  • 1/2 cup cashews, preferably soaked in water for 1 to 2 hours
  • 1/4 cup plus 2 tablespoons agave nectar
  • 1/3 cup cacao powder
  • 2 tablespoons coconut oil
  • 1 teaspoon ground vanilla powder
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces
  • 1/4 cup extra-fine shredded coconut flakes
  • 1 teaspoon hemp seeds
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale} - See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw! - See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw! - See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw!
- See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
chocolate kale chips
this made enough for 2 big leaves of kale, enough to fill one cookie sheet.
2 tbsp virgin coconut oil
4 tsp agave nectar
3 tbsp raw cacao powder 
1 tsp pure vanilla extract
1 tbsp chia seeds
2 tbsp shredded unsweetened coconut
kale {i used purple kale}

first remove the kale from its stem in bite-sized pieces, wash and pat dry.  to prepare the chocolate coating.  melt the coconut oil in a small dish.  i did this by sitting the dish in another bowl of hot water and stirred it gently, sort of like a cheaters double boiler.  alternatively,  you could always use a microwave.  once the coconut oil has warmed to a liquid, stir in the vanilla and agave.  then whisk in the the cacao powder making sure there are no lumps.  fold in the chia seeds and the coconut.

now you're ready to coat those pieces of kale!  i used my hands to make sure that i got chocolatey goodness in all the little curls of the leaves.  but if you're not into that you can use a spatula.  no judgment here if you're tidy like that.

spread the leaves on a cookie sheet lined with a piece of parchment paper, making sure that none are touching.  cooking times are going to vary based on your oven and how much coating is on the kale.  somewhere between 40-50 minutes at 225f should do it.  for mine i took them out after 25 minutes, flipped them over and put them back in the oven for 15 minutes more.  if you have a quirky oven, just hang close and check on your kale chips every 10 minutes to keep them from burning.  alternatively, use your dehydrator and keep it raw!
- See more at: http://cupcakesandkale.blogspot.com/2011/10/chocolate-kale-chips.html#sthash.bYUbztvw.dpuf
http://www.cookingchanneltv.com/recipes/chocolate-kale-chips.html

Sugar Preacher
I found this recipe on a blog recently, and I'm so excited to try Chocolate Kale Chips. Kale has some amazing benefits to the human body. One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale has an excellent source of antioxidant vitamins A, C, and K. Kale contains 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. Kale is now available at Costco. I love that large wholesale stores are realizing the value healthy foods such as Kale!!


Sunday, February 10, 2013

Day 477- Nutrition Bite

Grilled Marinated Shrimp

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves of garlic, minced

  • Directions

  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserve marinade.