Are you a grazer, or a snacker? Well I am. And I'm sure if you have done one of our cleanse programs you know how the first couple days can be where you crave snacking and chewing just for the sake of doing it. I have learned the hard way that every afternoon when I want something to snack on, that chips and chocolate are just not the ticket. Don't get me wrong, they can be a delicious treat, but they also leave me feeling sluggish and tired if I do it too frequently or have too much... plus it doesn't change the fact that they are processed, low-nutrient snacks that aren't doing me any favors in the long run.
On the hunt for healthy snacks I came across these recipes and thought... perfect! Crunchy, salty, and satisfying while still being healthy... I'm all in! While I still enjoy snacking on raw fruits and veggies as well, I think these are fun a way to mix it up. They also make great appetizers at parties... you can make everyone in your social circles a believer that healthy food can also taste good!
Simple. Delicious. Healthy.
Crispy Kale Chips
* Full of antioxidants and fiber!
- 1 bunch kale
- 1 TB olive oil
- 1 tsp salt
- preheat oven to 350 degrees
- line a cookie sheet with parchment paper
- use a knife to carefully remove the kale leaves from their thick stems and tear into bit-sized pieces, wash and pat dry.
- spread kale out on parchment paper and drizzle with the olive oil and sprinkle with salt.
- If you feel the drizzling method makes the oil distribution too uneven, you can also put the kale, oil and salt into a gallon zip lock bag and shake it up to coat evenly.
- bake until the edges turn brown, about 10-15 minutes.
- Let cool and then enjoy!
** I recommend trying this basic recipe first to see what you think, then you can get creative in dusting some of your other favorite seasonings on your kale before baking for a flavor kick, such as: chili powder, garlic salt, cayenne pepper, creole, ect.
* Full of protein and fiber!
- One 12oz can chickpeas (garbanzo beans), drained
- 2 TB olive oil
- garlic salt, optional
- cayenne pepper, optional
- preheat oven to 450 degrees
- after draining chickpeas, blot them dry with a paper towel
- in a bowl toss the chickpeas with olive oil and season to taste with garlic salt and cayenne pepper as you choose.
- spread on a baking sheet and bake for 30-40 minutes, until they are brown and crunchy.
- be watchful the last few minutes to avoid burning them
- let cool and then crunch away!
The variations are endless... enjoy experimenting, and snack on my friends!
Health is Wealth