I say "relax," but it's actually quite nerve-wracking to have absolutely no idea where you're going to be in six months, and how things are going to play out during that time. When will I move? To where? When will I start school? How much financial aid will I get? What will the area be like? How will I get to visit someplace far away like Texas or Indiana?
These are the kinds of things that are always picking at my head like an angry bird. No, not the kind on your cell phone. Maybe more like an annoying bird.
But in the mean time, I'm still cooking, trying to save money and eat healthy at the same time, which is a large feat in and of itself. Most days I'm not doing either particularly well! But I try. And I exercise! Zumba is so. much. fun. It gets me home late, which is the only reason why it's hard to make myself go, but once I get there, I have a blast! There's no way the chicks on the ellipticals look forward to working out as much as I do.
Without further ado, I made kale chips a while ago now. They came out a little oily, and very fragile, but for the price of 1 bunch of kale, I made the equivalent of like, 10 of those $5 bags of kale chips you see at health food stores. AND Kyle and Jim, who are normally averse to eating healthy food, like them too. Whoo!
Fresh kale, mmm... Makes a good salad, too!
Seasonin's.
This kale is gettin' baked.
Crispy crunchy kale chips!
Kale Chips (adapted from LucyDelRey's instructions)
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon each garlic powder and onion powder
With a knife, kitchen shears, or your hands, carefully remove the kale leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. You can also use your oven's warming drawer to speed up the drying process if you don't have a salad spinner.
Drizzle kale with olive oil and either seasoned salt or garlic and onion powder. Bake until the edges are brown but not burnt, about 10-15 minutes. Enjoy!
No comments:
Post a Comment