Kale chips and my dead ivy.

kale chip recipe below!

happy saturday :)

how is your day going? mine started just like last saturday.... with a jog that ended at the Des Moines Farmers Market. I found so many goodies. Most markets are open through the end of October (pumpkin, squash, gourds, and apple season is just beginning!); please visit your local farmers market.

There are so many wonderful perks to a local farmers market, but one of my favorites is the amazing organic, or locally-grown, produce. I recently read a very interesting article in Fitness magazine in which it outlined certain veggies and fruit that belong in the 'dirty dozen' group or the 'clean 15'. These are two groups which are notorious for being either highly contaminated with chemicals or being quite clean and pestide-free. The lists are below and I think you'll find it very surprising which veggies/fruit are on each list!

the Dirty Dozen —from worst to best—

• Celery
• Peaches
• Strawberries
• Apples
• Blueberries
• Nectarines
• Bell Peppers
• Spinach
• Kale
• Cherries
• Potatoes
• Grapes (Imported)

And the Clean 15 —from best to worst—

• Onions
• Avocado
• Sweet corn
• Pineapple
• Mangoes
• Sweet Peas
• Asparagus
• Kiwi
• Cabbage
• Eggplant
• Cantaloupe
• Watermelon
• Grapefruit
• Sweet potato
• Honeydew melon

Knowing this, I picked up 2 of the dirty dozen listmakers at an organically-grown booth at the market. Peaches and Kale! I also picked up organically-grown carrots (carrots didn't appear on the list! hmm) to be made into a Squash Kale Stew later this week :)

If you are like me and wondering what the heck you do with kale... rest assured; I have a recipe for you :)

Who wouldn't love a healthy green veggie that is

1. very filling
2. eats like a snack
3. AND satisfies like a potato chip?!

I know right!? Sign me up! You must try kale chips! I believe Kath started it all. You should definitely make your way over to katheats.com and see her video and read her latest posts. She is wonderful!

Kale Chips

1. wash and tear off clumps of kale from stock

2. scatter kale clumps on pan. try not to bunch them too tightly.
the pan should peek through a little.

3. spray lightly with cooking spray or olive oil spritzer. season with kosher salt, herb mix, garlic, anything your little heart desires.

4. bake for 12 min. at 350

ENJOY.

I enjoyed mine with an avocado and spinach sandwich (with red pepper hummus served on a toasted sandwich thin) and a tomato.

These are so simple and such a yummy way to get your greens in that are essential to being and feeling healthy! I took my leftovers (an entire pan!) to work the next day and they were just as snackable.

Side note. don't they look remarkably similar to my ivy plant at work!? I watered this guy 2 days ago and now he is .... well... dead!? aw bummer.

Have a wonderful weekend :)