If you ever want to get someone’s attention – and I mean anyone – munch on kale chips in front of them.
I was at my Biochem professor’s office hours with about 20 other students itching to get some tidbits about the midterm and was having zero luck getting his attention to ask a question.
So, I pulled out a snack.
It was green and flaky. It looked like seaweed. It was delicious.
It was kale chips.
In the midst of talking, he abruptly stopped, mouth hanging open, and asked, What are you eating? I responded with a meek …Kale chips…Wanna try one? And he did! After saying you couldn’t pay me to eat that, he popped one in his mouth and liked it. Keep in mind that this is man who wears cowboy boots and jeans to lecture and only eats animal fat and protein and seems to imbibe on a daily basis.
He continued to eat my chips for the rest of office hours.
This shiz costs you 7$ for a tiny bag at Whole Foods and 9$ at Daily Juice in Austin! My recipe only costs 2.50$. Score!
Homemade Zesty Kale Chips
Recipe: Makes 1-2 servings
1 bunch kale, destemmed
1/4 cup cashews
1 small red bell pepper
1 tbsp lemon juice
1 tbsp yellow curry paste or powder
1 clove garlic
1/2 tbsp nutritional yeast
2 tbsp chopped sweet onion
1/2 tsp cumin
Directions – Combine everything except the kale in a blender. Blend until smooth. Rub the mixture onto the kale stalks. Lay the stalks single file on a baking sheet.
If you want them to be more raw (but I am pretty sure they wont count as raw still) you can bake them for a 3-4 hours until crispy at your lowest oven setting. You can go up in temperature (until about 350) and the baking time will decrease. Simply remove from the oven when they are crisp.
Also, just another quick little dinner idea for you!
Wasabi crusted chicken with brown rice, vegetables, and peanut sauce
Recipe: Serves 1
4 oz chicken
1 tbsp wasabi powder
1 egg white
precut zucchini & carrots
1/2 cup brown rice, prepared
1 tbsp peanut flour
1 tsp teriyaki sauce
2-3 tbsp peanut sauce
2-3 tbsp peanuts
1. Dip your chicken breast in 1 egg white. Then, cover in wasabi powder. Cook on the stove until white all the way through.
2. Steam your veggies. I simply put them in a bowl, covered, and microwave for 90 seconds with 1/2 tbsp water. Drain (but drink the liquid)!
3. To prepare your sauce, take 2-3 tbsp of a store bought peanut sauce (I used Trader Joes, but you could also just use some type of milk/almond milk and increase the peanut flour) and mix with the peanut flour and teriyaki sauce.
4. Toss the rice and veggies in the sauce. Top with wasabi crusted chicken. Sprinkle on a bit more wasabi and the peanuts. Enjoy!
Kale * Extremely high levels of vitamins K, A, and C! Also has manganese, calcium, fiber, and antioxidants.
Onions * contain anti-aging antioxidants phenolics and flavonoids. A study by Dr. Liu showed that pungent and Western yellow onions protected the most against colon cancer, while pungent yellow, Western yellow, and shallots protected the most against liver cancer.
Peanuts * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer.