Healthy substitute ideas for salty snacks filled with vitamins. This is a great way to boost your immune system.
1 bunch kale
Nonstick cooking spray
1/2 tsp. Kosher salt / other favorite spices: red pepper flakes etc.
- Preheat oven to 350 degrees F. From kale, remove and discard thick stems, and tear leaves into large pieces. Spread leaves in single layer on 2 large cookie sheets. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt. Bake kale 12 to 15 minutes or just until kale chips are crisp but not browned. Cool on cookie sheets on wire racks.
Nutritional information is based on a 1-cup serving. This food is low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Calcium, Potassium and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin K and Manganese.
SPICY ROASTED ZUCCHINI
Swap out yellow squash for the zucchini or use a combination if desired for this easy baked zucchini recipe.
The gentle spice of this Spicy Roasted Zucchini makes it a perfect side dish for any meal, especially when you need a dish using easy ingredients.
- 1 medium-size zucchini washed and cut into 1/8 inch rounds
- 1 Tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Preheat oven to 425 degrees F.
- In a bowl, drizzle zucchini with olive oil, toss to coat evenly.
- Arrange zucchini in a single layer on a shallow baking sheet.
- In a small bowl, combine chili powder, cumin and salt; sprinkle zucchini with half of seasoning.
- Roast for 25 minutes, turning once or twice.
- Sprinkle the remaining seasoning on top, and cook for an additional 10 to 15 minutes or until crisp and golden brown.
When you’re craving a sandwich, turn to the lean protein of turkey, instead. Take four slices of smoked turkey and roll ’em up in large romaine lettuce leaves. They’re also great dipped in 2 teaspoons of organic honey mustard.