Have you noticed how pricey kale chips can be in the health food store? Fresh kale itself is pretty reasonable. And growing organic kale yourself is the most frugal way to go. Here’s how we turned part of our virtually free harvest into a healthy snack:
Baked Kale Chips:
1. Rinse kale leaves, remove spines, and tear leaves into pieces. For best results, thoroughly dry before baking.
2. Preheat oven to 370 degrees.
3. Toss bowl of kale with just enough olive oil to thoroughly coat pieces.
4. Sprinkle sea salt to taste.
5. Place kale pieces in a single layer on baking sheet.
6. Bake approx. 15 minutes, watching to be sure kale becomes crisp without burning.
Serve as a snack. Or, add to a soup for extra flavor.
*I got in a hurry by not drying this batch enough, then went too heavy on the oil. They still tasted great. Yours will probably turn out even prettier than ours.
Dehydrating kale has become very popular. In this post the Food Storage Moms show you how easy it is to prepare kale with a dehydrator.
The Crafty Garden Mama created an entirely different sort of kale chip recipe that’s worth a try.
Prefer your kale in salad? Eating Made Easy has some savory salad ideas.
No matter how you serve it, kale remains a strong choice for snacks and meals.
*The following is a sponsored post for Stonyfield Organic, bringing you new information and the chance to win free organic yogurt for your family!
I’m not the only mom who gets nostalgic about every little toy her kids play with, am I? This miniature wooden wagon made a great prop for our new delivery of Stonyfield pouches. I insist on saving all of the wooden, vintage-inspired toys my kids have been playing with — now realizing how fast my kids are outgrowing them. I suppose holding onto toys is another way of holding onto #RealLifeMoments.
My daughters, both so mature and school-aged, were sure to point out that they were really too big for the “baby” food, although they liked the taste of YoBaby blueberry in the new reclosable pouch. Continue reading
So, you’re reading more ingredient labels and watching out for things that don’t sound like food. You may be delighted to read about an ingredient like an oil that at least sounds naturally good for you and the planet. The following guest post from Rainforest Action Network helps clear up some confusion about palm oil.
by Ashley Schaeffer Yidliz, Rainforest Action Network
Ashley Schaeffer Yidliz of Rainforest Action Network
Now that we’ve added trans fats to the list of ingredients to look for – and avoid – in supermarket labels, and the FDA is poised to ban them from the food supply altogether, we’re good, right?
Not so fast, warns Dr. Andrew Weil, America’s leading expert in integrative medicine.
Conflict Palm Oil is often used to replace those artery-clogging trans fats. It makes a good substitute because palm oil, like partially hydrogenated oil, is solid at room temperature. But is it actually healthy? Continue reading
Have you heard about the newest darling of the fresh fruit world? We were treated with samples of Opal apples during a recent blogging conference.
Kids and snacks. They just go together. You know they’ll want something to eat between meals. So what do you feed them? Conventional couponing might help us snag popular snack foods with cents off. But clean couponing means getting the most value. FlourSackMama.com recently asked Dr. Alan Greene for some kids’ snack food tips. The popular pediatrician hosts a regular Twitter chat called Let’s Talk Kids’ Health! Here’s some of what he had to say:
Does your family eat popcorn for family movie night at home? Is it a snack the kids ask for often? We always try to stay stocked up on popcorn at our house.
Maybe you’ve seen the wide range of costs for popcorn these days. We decided to do some comparison shopping. Continue reading