Calling All Bookaholics . . .
If, like me, you spend countless hours sitting on your backside banging away on the laptop, you need to take time for some some healthy snacks. It's so easy to grab a bag of potato chips, a box of chocolates, but . . .
WAIT! DON'T DO IT!
Below is a list of HEALTHY Snacks you should have on hand (or make ahead)
so you're not tempted to grab for convenience.
(add milled flaxseed or fruit)
Individually-sized packages of cottage cheese
Fresh mozzarella cheese
Pistachios, macadamias, pecans, walnuts
(lightly salted or raw)
Natural fruit rolls/fruit snacks
(quick sugar kick)
Mini dill pickles
Berries and grapes or any similar fruit
100 calorie serving sizes of lite fruit cocktail
Mini whole grain bagels
(and light cream cheese)
Whole grain tortilla chips and salsa
(when U want to avoid things like potato chips)
Carrot and celery sticks
(with natural peanut butter)
(Buy at Trader Joe’s or make your own)
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and is reasonably rich in calcium. Kale, as with broccoli and other brassicas contain sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Kale is also a source of Indole-3-carbinol, a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells.
Kale Chips are the most kid-friendly way to serve Kale. My kids don’t like Kale in stir frys or cooked dishes but LUV Kale chips!
Kale Chips sprinkled with Parmesan
Kale Chip Ingredients and Supplies:
One bunch of Kale
3 TBSP olive oil
Pastry Brush (or piece of cloth, or fingers)
How to Make Kale Chips:
Preheat to oven to 370 degrees.
Make sure Kale leaves are washed and dried well. Remove stems- this is optional, and we actually often leave them in and just eat the leaves off of the stems.
Brush or rub the leaves with olive oil until well coated and sprinkle with sea salt to taste.
Place in the preheated oven for 5-10 minutes or less depending on how hot your oven is. You will need to watch them closely and remove them as soon as they are crispy and barely browning.
Serve immediately or leave on the counter on a plate (do not cover) for up to 3 days.
Flavor variations: try adding spices like cumin and chili powder or ginger and garlic for a different taste.