Recipe Wednesday: Kale Chips

Snacking can be good for you -- as long as your smart about it. Our bodies need to refuel every few hours. This week's recipe is from the Snacks section. By baking your own kale chips at home you take the guesswork out of reading packaged labels. What's more... these thin, crispy chips are simple to make and delicious! Go ahead make a batch. You'll be so happy you did!

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.

KALE CHIPS

Kale chips rule! 

PREP TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
SERVES 2 - 4

Ingredients 

1 bunch kale
1 tablespoon olive oil
Kosher salt to taste


Directions

Preheat oven to 350 degrees. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or use a clean dry dishtowel. Lay chips on a rimmed baking sheet and toss with the olive oil and salt. Bake until the edges brown a bit but are not burnt, 20 - 25 minutes.

Recipe Wednesday: Cool Fruit Soup

Cool Fruit Soup

With pit fruit in peak season and in the midst of hot summer days, this week's recipe from the Soup & Salad section is sure to please.  

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.

COOL FRUIT SOUP

A cool and healthy way to enjoy fruit.

PREP TIME: 5 MINUTES
TOTAL TIME: 45 MINUTES
SERVES 4-6

Ingredients

1 cup peaches, peeled, pitted, and sliced
1 cup nectarines, peeled, pitted, and sliced
1 cup apricots, peeled, pitted, and sliced
1/3 cup water
2 tablespoons non-fat plain yogurt
½ teaspoon ground cinnamon

Directions

Place all ingredients excluding water in a food processor or blender, puree until smooth. Adjust the thickness with more or less water. Refrigerate for at least 1 hour to allow the flavors to meld. Pour the soup into chilled soup bowls. Serve immediately.