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Sea Salt Kale Chips

Posted Feb 11 2013 7:03pm

Today was an interesting day. It started out just like any other Monday. I had a bowl of cream of rice cereal for breakfast, seasoned with raisins, cinnamon and brown sugar.


After breakfast, I got a bit of school work done before heading off to the gym for a good workout. I started off with a 20 minute warm up HIIT session on the elliptical, followed by biceps, triceps and shoulders. I felt amazing and strong for the majority of my strength workout, but just as I was getting to the end, I started to really fade. I finished up and headed back home without having a chance to stretch.

When I got home, I was hit with waves of nausea and a massive headache. I also got a text from Casey saying he felt the same way and was heading home a bit early. I ended up cancelling all of my plans for the day, including class, and slept on the couch until mid-afternoon.


Because I slept right through lunch, I didn't have a proper meal. I ended up munching on soda crackers and had a little bit of ice cream to soothe my stomach between naps.

Afternoon Snack

Later in the afternoon, my stomach started feeling much better, although my headache continued. I decided to cheer myself up by trying out kale chips for the first time.

Sea Salt Kale Chips
-1 bunch of kale
-1 tbsp extra virgin olive oil
-1 tsp sea salt

These kale chips are really easy to make, but they don't require a set measurements for the ingredients. Preheat oven to 325 degrees F. First, tear off chip-sized pieces of kale leaves and be sure to remove the centre vein and stem. In a large mixing bowl, combine kale leaves and about half of the amount of extra virgin olive oil. Mix it together using your hands and try to coat every kale leaf with olive oil. Only use more EVOO if that amount doesn't coat all of the leaves in a very thin layer. Be sure not to use too much oil! When it looks like all of the leaves are coated, season with desired amount of sea salt. Spray a cookie sheet with a light coating of cooking spray. Lay kale chips out on the cookie sheet without any overlap. Cook for 10-12 minutes until the kale chips turn light and crispy without burning. Enjoy!

These turned out WAY better than I had expected! I was super hesitant at first because how can leafy greens taste anything like chips? I thought these chips would be tough and spinachy, but they turned out super light and crispy. They had a slightly different taste, but they tasted very similar to super thin potato chips. Incredible!

Since I didn't have lunch, I was still hungry after the kale chips. I made myself a vitamin-packed smoothie to help me recover from this strange sickness. I blended together frozen mixed berries, kale, half of an orange, some ice and water. It turned out pretty good!


Later in the evening, I started getting really hungry! I opted to make a very late dinner to fill my stomach. I made a clean nacho pizza using an organic gluten-free tortilla, light mozzarella cheese, orange bell pepper, and red onion. It turned out very tasty, although it would have been better with salsa if we had any in the kitchen!

That's about it for today! I'm going to head to bed so I can feel better tomorrow. I hope you all have a lovely evening!
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