Kale Chips

These crunchy chips are the perfect snack and only take 20 minutes total to make.

Ingredients :
Extra Virgin Olive Oil
1 bunch of kale
Salt to taste
Optional - lemon juice , fresh grated Parmesan cheese.

1.Preheat the oven at 350 degrees F or 175 degrees C
2.Tear the leaves from the stems into bite-size pieces
3.Wash the leaves and dry in a salad spinner
4.Toss olive oil ,kale and salt in a bowl
5.Spread the kale leaves on a baking sheet
6.Bake until the edges are brown but not burnt so about 10 to 15 minutes

Almond and coconut oats

This yummy breakfast is simple and will keep you full for a long time.This morning I had this before doing one of my workout DVD's : Biggest Loser Boot camp * available at Winners for 5$.

Ingredients :

3/4 cup quick oats
1tbs shredded un-sweetened coconut
3/4 cup water,milk or soy milk
Optional : honey ,almonds

1.Measure oats and coconut,mix together.
2.Add the water,milk or soy milk
3.Put in the microwave for 2 to 3 minutes (depending on the strength)
4. enjoy !

I usually have fruit with this , and this morning it was kiwi and 1/2 a banana.

Crab/Salmon Cakes

Ingredients :

1 can of Salmon (200 grams)
1 can crab (110 grams)
1/2 cup shredded carrots
1 small onion
1 egg
1/2 cup to 3/4 cup plain bread crumbs
1/2 teaspoon of coconut oil or olive oil

1. Strain the water from the salmon and crab
2.Finely chop the onion
3.Mix the egg , bread crumbs , onion , shredded carrots ,salmon and crab
4.Form into 6  balls for medium sized cakes or 8 for small cakes
5.In a frying pan heat 1/2 teaspoon oil until hot and place half the fish cakes
6.Cook until golden brown or when crust on the outside forms.

Roasted curry eggplant

Ingredients :

1 eggplant
2tbs olive oil
1tbs sesame oil
1/2 tsp Clubhouse " Indian Marsala " spice mix ( any spice mix will work )
1/2 tsp Curry Powder

1.Preheat eat oven at 400 degrees 
2.Cut up eggplant into 1 inch squares
3.In a big bowl ,Toss oil and spices with eggplant
4.Spread eggplant on a tin foil lined cookie sheet
5.Place in oven and cook for 20 minutes , flipping the eggplant halfway.

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