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OTR Recipes & Menu

Chips Ahoy

April 19, 2011

in OTR Recipes & Menu

A friend told me about an organic, low calorie nutritious snack…and just like potato chips, you can’t just eat one.  Baked Kale Chips. When baked, kale tastes just like plain chips.

I had to try them. I found this great recipe online and was surprised at how simple it was to have a delicious snack in so little time.

Ingredients

1 bunch fresh organic kale                1 Tbs organic olive oil             1 tsp sea salt or seasoning salt

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Directions

  1. Preheat oven to 350 degrees
  2. Wash kale with Fit vegetable  and fruit wash
  3. Pull leafy part of kale away from stalk
  4. Place kale on baking sheet
  5. Lightly drizzle olive oil on kale
  6. Sprinkle on sea salt or seasoning salt
  7. Bake in oven for approx. 10 -12 minutes or until the edges of the leaf are crispy

 For nutritional information, go to www.caloriecount.com

Eat Fresh. Enjoy the baked kale chips

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ovenRecently, a friend bought me the gift reading, “The Green Kitchen” by Richard Ehrlich. The book not only provides great-tasting recipes for the health-conscious cook but contains techniques for cutting energy use, saving money, and reducing waste while cooking. It has been an interesting read so far and I’m excited to experiment with some new recipes to share with you in future posts.

One section of the book called “making the most of your oven” contains some very helpful energy-saving tips I wanted to share.

Piggybacking in the Oven

Piggybacking requires some planning but it means making one dish hitch a ride in the oven while the oven is ON for another reason. The piggybacker can be another dish for tonight’s meal or something you save for another day. The less you use your oven, the less energy it will consume.

Flexible Temperatures

Recipes give you an oven temperature to use when roasting or baking. Some foods can be cooked at a higher or lower temperature then what the recipe reads. The key is that the time cooked may require adjusting so you will need to keep your eye on the food. An example is baked chicken. The recipe may call for an oven temperature of 400 degrees F so anything where the recipes call for a lower temperature can be cooked at the same time.

Think before You Turn that Dial

Does the dish you’re making really need to be cooked in the oven? Look to see if there are alternatives, such as cooking with the lid on. A lot of energy is lost when food is cooked with no lid. Additionally, if you cook with a lid on the cooking time is reduced thus conserving energy.

Plan Oven Use Better

If you plan on cooking in the oven, for say, your main dish, it’s easy to plan on cooking other dishes in the remaining space. Roast potatoes, baked potatoes, baked yams, roasted or braised vegetables, desserts (pies, tarts, crumbles, etc.) can all be cooked in the available space.

Finally, ovens aren’t the only place where you can use these principles of energy use.  Broilers are great for piggybacking too!

Don’t let any spare energy go to waste!

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Yummy Organic Black Bean Brownies

March 14, 2010

I found an interesting recipe several weeks back that I had to try out – Organic Black Bean Brownies. I wasn’t certain how they would turn out but they were delicious! The ultimate test were my sons – I gave them each a brownie, didn’t tell them they had black beans in them…and they loved [...]

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Organic Yogurt Pancakes

March 14, 2010

If you’re a parent it’s often difficult to get your children to eat the foods that are good for them without them wrinkling their noses. So I always look for fun ways to get them to eat fruits and vegetables….kids love to dip their food into things so having nutritional sauces and dips is a way [...]

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Going Green

March 2, 2010

One of the areas I’ve been focusing more on this year is the importance of “Going Green” – in my diet.  Green vegetables (”Greens”) are the foods that are missing in most diets.  Making certain to have “green” in my diet is essential to my healthy balanced diet.  Additionally, having “green” in my diet, I naturally crowd out [...]

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Asparagus Saute’

March 1, 2010

One of my favorite vegetables to make is fresh organic Asparagus. They are low in calories and loaded with vitamins A, B vitamins, vitamin C and minerals, such as calcium and folic acid. They are also a good source of fiber.  Asparagus also have detoxifying and diuretic effects. Their fibers help clean out my gastrointestinal tract. As part of their [...]

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Vitamin Water

February 23, 2010

I mentioned last week about the fragileness of vitamins and how easily they can breakdown during the food preparation and processing.  I’ve found that steaming my vegetables under low heat helps preserve their tastes and consistency. I like my vegetables to have just a little crunch to them and not be all mushy from being [...]

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An OT Breakfast

January 5, 2010

One of my favorite post-training breakfast meals is my old-standby – Scrambled Eggs and Oatmeal. It’s quick and fast to cook….and light on the stomach…in less than 10 minutes and I have a great tasting and healthy breakfast.

2 Organic Brown eggs
2 cups Organic egg whites
1/4 cup Organic green pepper
1/4 cup Organic red pepper
1/4 cup Organic white (or [...]

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Veggie Mania

January 4, 2010

Veggie Mania! Getting ready to put the lid and steam fresh organic vegetables for my veggie mix in my Whole Body detox diet - asparagus, broccoli, radish, green beans, cauliflower, and brussel sprouts – most of these are low-glycemic slow-burning (release) carbohydrates containing all the vitamins (except B12) and minerals needed for my body to operate. The plus [...]

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