Tag: easy vegetable recipes

Recipes and Cooking

Kale Chips

Brandi C

Kale Chips

Kale Chips

1 large bag of kale (you can get the kind you pick off the stalk, but that’s a pain in the butt)

No stick spray

Kosher salt (some people use Seasoning Salt)

Directions

Preheat the oven 350.  Wash kale (if it isn’t prewashed) and pat dry.  Place on a cookie sheet.  Spray with no-stick spray.  Sprinkle with kosher salt.  Flip over the leaf and repeat the process.

Bake for 10 minutes.  Remove from the oven, flip and cook for another 10 minutes.

This is an easy, healthy, low-carb recipe that everyone will love.  Kale chips could replace traditional chips!  These are not very good the next day, as they get soggy or stale.  Also, they take on the consistency and taste of whatever you pack with them.  That is if you fill your lunch for school or work.  It never lasts too long at my house.  My kids and I will gobble them up quickly.  Nowadays, they make kale chips.  I prefer to make them because I know exactly what goes on in them.  There is nothing hidden.  I may even try to sprinkle some parmesan on them because who doesn’t love parmesan!

Kale chips are one of those surprisingly delicious snacks that make healthy eating fun. What I love about making them myself is that I get to control the ingredients. It’s a simple recipe that doesn’t require much effort, but the end result is crispy, salty, and satisfying. The key to getting them just right is to ensure they’re evenly coated with no-stick spray and salt. I love experimenting with different flavors, like adding a sprinkle of parmesan, or even a little garlic powder for an extra kick. Kale chips are perfect for anyone looking for a crunchy, low-carb alternative to traditional chips. They’re ideal for a quick snack or even a side dish to any meal. The best part? They’re always fresh when made at home, and they never last long in our house. The crispiness fades quickly, so you want to enjoy them as soon as they’re done.

 

Recipes and Cooking

Cabbage Steaks

Brandi C

Cabbage Steaks

Cabbage Steaks

1 head cabbage (peel off outer layer)

2 cloves garlic

1 Tbsp coconut oil

Seasoning

Directions

Cut cabbage (including core), starting at one end, into 1″ steaks.  Place on a cookie sheet.  Rub with the smashed garlic clove (or you can use minced).

Using a pastry brush, brush with oil and sprinkle with seasoning.  Flip steak with a spatula and do the same on the other side.

Roast at 400 for 30 minutes.  Flip and roast for another 30 minutes.

Healthy eating does not have to be painful, but it can smell horrible, LOL.  Cabbage stinks, no matter what, but eating well with an easy recipe matters.

This is not my cup of tea.  Frankly, I think cooked cabbage smells like butt.  Yet, Big Daddy loves it when I do this for him, so I do it often.  Also, I have found other cabbage (keto-friendly and low carb) that he enjoys.  I’m sure his co-workers are so excited when I make that for his lunches because it makes the office smell so inviting!  LOL.  At least I don’t have to smell it every day.  Cook it once.  Clean up the kitchen immediately.  Pack it in reusable lunch containers and send it on.

Cabbage Steaks are an easy, healthy dish, even if they don’t always have the most pleasant smell while cooking. The simplicity of the recipe makes it a quick go-to when you’re looking to eat something low carb and keto-friendly. While cabbage might not be my favorite vegetable to cook, it’s a hit with Big Daddy. I love that I can roast the cabbage with a bit of garlic and coconut oil, and he enjoys it every time. The crispy edges and tender interior of the cabbage steaks give a satisfying texture, and the seasoning adds great flavor without being overpowering. Although I might not be a fan of the aroma, it’s always worth it to see Big Daddy’s smile when he enjoys his meal. Plus, the leftovers are easy to pack for work and perfect for meal prepping!

Calories:  53