What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Sunday, March 10, 2013

Kale Chips

Again, I'm still obsessed with snacking on something crunchy. These habits are psychological constructs, patterns of thought and cravings built up over time. I suppose if I truly wanted to break this I could, but if you can find alternatives that are healthful, what's so bad about enjoying a crunchy snack?

Ingredients:
Kale
1 Tbsp Extra Virgin Olive Oil
Sea salt

Supplies:
Cookie sheet
Parchment paper
Salad spinner (optional)

Preheat oven to 350F. Trim the thick stem from the kale using a small paring knife or kitchen shears. Tear kale into "chip sized" pieces. Wash in cold water and dry *very* thoroughly. If you don't have a salad spinner i recommend leaving it in the colander for a few hours and tossing it every now and then. Once dry, toss in olive oil and sprinkle sea salt over it. If sea salt is not available table salt is ok too. Spread in a single layer over the cookie sheet lined with parchment paper. Don't overcrowd the sheet like I did in this picture (I was too anxious and excited). If you spread it out more, they'll get crunchier. Put in oven on middle rack for 15 minutes. Depending on the moisture in your kale it might be more or less time by a few minutes. Eat immediately - unlike the store-bought deep fried varieties with preservatives, it doesn't stay crunchy very long. But they are just as tasty!

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