Green Tomato Muffins and Kale Chips
This week we talk end-of-summer vegetables and the health benefits. I’ve listed them with an at-a-glance view of the benefits plus a recipe for Kale Chips and Tomato Muffins.
Kale: rich in antioxidants and Vitamin C. Kale may help lower cholesterol and decrease our risk of heart disease.
Tomatoes: rich in beta carotene, Vitamin C, Potassium, and antioxidants.
Zucchini: rich in antioxidants, fiber, heart healthy, and Potassium.
Green Tomato Muffins
from Allrecipes.com
Parmesan Kale Chips
from SkinnyTaste on Relish.com
Ingredients:
1 bunch kale, ribs removed and leaves torn
olive oil
salt and ground black pepper
1/2 cup shredded Parmesan cheese
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place kale on the prepared baking sheets; add olive oil. Rub olive oil onto kale; season with salt and black pepper.
Bake in the preheated oven until partially cooked, 10 to 12 minutes. Sprinkle Parmesan cheese over kale.
Continue baking kale until kale is crispy and cheese is melted, 5 to 6 minutes more.
Kale Juice!
