Your 2016 resolution may be to become a more health conscious + active you but where to start? All things health and fitness can be a bit daunting but no worries! Kittsona has tons of new cookbooks, workout journals and more to get you headed in the healthy direction for 2016!
Eating healthy doesn't have to be boring! In fact, finding delicious recipes is key when wanting to make better food decisions in your daily life. Our stores carry cookbooks ranging from gluten-free to vegetarian and juices to desserts! We're showcasing one of our newest cookbooks: CLEAN SLATE. A cookbook and guide to resetting your health, detoxing your body and feeling your best. It focuses on eating clean to replenish, recharge and restore your body!
We're trying out two recipes kale chips with sesame seeds for an appetizer and almond-crusted chicken breast with spinach for an entree.
Homemade kale chips are an affordable alternative to the store bought ones and they're so simple to make! If you're craving a bag of chips, skip it and try your hand at making kale chips!
K A L E | C H I P S
Vegan . Dairy-free . Nut-free . Gluten-free
Per one cup serving: 262 calories, 23 g fat, 0 mg cholesterol, 10 g carbohydrates, 6 g protein, 3 g fiber
1 bunch of KALE
2 tablespoons EXTRA-VIRGIN OLIVE OIL
1 tablespoon LEMON JUICE
1/4 cup SESAME SEEDS
Preheat oven to 200 degrees F.
Remove stems from one bunch of kale and tear leaves into 2-inch pieces.
In a bowl toss kale with extra-virgin olive oil, lemon juice and sesame seeds. Season with coarse salt and toss to evenly coat.
Arrange kale in a single layer on a rimmed baking sheet and bake for 30 minutes.
Remove from oven and using a spatula, flip kale over. Continue baking until dry and crisp, 50-55 minutes.
Let cool completely. Chips can be stored in an airtight container at room temperature up to 3 days.
ALMOND-CRUSTED CHICKEN BREAST WITH SPINACH
Dairy-free . Gluten-free
Per serving: 373 calories, 21 g fat, 82 mg cholesterol, 9 g carbohydrates, 41 g protein, 6 g fiber
1/2 cup toasted almonds
3 tablespoons extra-virgin olive oil
1 garlic clove
Coarse salt and ground pepper
2 boneless, skinless chicken breast halves
3 ounces baby spinach
Preheat your oven to 425 degrees F.
Pulse almonds, oil, garlic and 1/2 teaspoon of salt to coarse paste in a food processor.
Season chicken with salt and pepper. Rub almond paste over chicken, dividing evenly.
Roast chicken on a rimmed baking sheet until cooked through, 15-18 minutes.
Serve chicken over baby spinach with lemon wedges.
Both of these recipes were SO good! Pick up the Clean Slate cookbook and try out your culinary skills by making these or other yummy options!