Sunday, April 14, 2013

Eating Healthy, new and old recipes and healthy foods for me!!

Hello Dear Readers-
 Soooo I have been threatening to add new recipes here for a while and just haven't had a bit  of time to add them this week. But Ana went to sleep early tonight so I can get some in during my Mama time. So without further ado, here are a couple recipes that I have made recently and some great foods I have added to my weekly diet.


Kale Chips
Low fat Cheese Danish

Kale Chips:
  •   1 bunch of kale (washed)
  •   1 tbsp of olive oil
  •   1 tsp salt
  • (optional: a sprinkling of parmasean cheese)


  • Preheat  oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. ( or tinfoil, which worked for me)
  • 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. Drizzle kale with olive oil and sprinkle with seasoning salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.
  • I added cheese for an extra kick, but you can use seasoned salt too. Also, I used bagged kale already washed and cut for an easier recipe. I added all of the ingredients into a bowl and mixed before spreading on the cookie sheet.  
  • Crunchy and delish!

Low fat Cheese Danish:


A piece of lowfat, or low calorie whole wheat, raisin or oat bread.
Lowfat ricotta cheese
Sugar, honey or sweetner of choice

I remember this recipe from when my mom followed the Weight Watchers plan in the 80s, and this may be modified since I am making it from memory.

  Roll out a piece of bread of choice with a rolling pin on a cutting board or flat surface until flat. Mix ricotta, sugar or sweetener, and raisins in a small bowl (I eyed it, probably about a 1/4 cup of cheese). Spread evenly on one side of bread and then roll tightly. Toast in toaster oven for about 6-7  minutes or until golden brown.  YUM...delish and lowfat.

Since I started watching what I eat again, I have been focusing on cutting out the rice, bread, and extra unnecessary carbs. I gave up desserts for awhile and have cut down on salty snacks (except airpopped popcorn once in a while).  I have added more greens, more fish and more fresh fruit for snacks.
 We make Kale, Spinach, Broccoli, lots of salads, salmon, egg white omelets, tuna over salad, chicken with veggies in the slow cooker, and collard greens. This week we added chicken sausage and corn to celebrate the grill being open for the season.  Sound good??  More recipes to come this week. I promise.

Have a great week and Happy Monday!

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