The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.

Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this case the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.

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Prep time: 10 minutes
Cook time: 6-8 minutes
Serves: 4

Ingredients:

• 2 large bunches kale, tough stems removed and torn into chunks
• 1½ – 2 T. extra virgin olive oil
• 1 T. smoked paprika
• 2 t. garlic powder
• 2 t. ground cumin
• Sea salt, to taste

Directions:

1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
   
2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
   
3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
   
4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
   
5. Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
   
6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

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Ingredients

• 6-7 middle-size potatoes
• 5-6 small sweet apples (golden)
• 250 ml sour cream
• 2 tablespoons olive oil
• 1 tablespoon salt (depends on preferences)

Instructions

1. Heat an oven to 200 degrees.
2. Peel and rinse potatoes (better use special knife.) Cut potatoes into thin slices – around 1 mm width. You can use food processor, if it allows doing that.
3. Put potato into an appropriate size oven-tray (we use glass medium-deep oven-tray.)
4. Add salt and olive oil, stir well and put in an oven.
5. Meanwhile peel apples, cut them in four and cut cores of potatoes out.
6. Slice apple quarters in straws (around ½ centimeter width)
7. Take oven-tray out of an oven, add apples to potatoes, add sour cream and stir.Put an oven-tray in the oven again and bake until the dish is cooked through, for 40-50 minutes. Cooked potato should have a golden crust

The post Roasted Potatoes with Apples in Sour Cream appeared first on Face and Body Care.

ASPARAGUS, TOFU STIR FRY

Prep and Cook Time:
15 min.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 1 TBS vegetable broth
• 4 medium cloves garlic, chopped
• 2 TBS minced fresh ginger
• 3 cups thin asparagus cut in 2 inch lengths
• 1 medium red bell pepper, thin julienne in 1 inch lengths
• 4 oz extra firm tofu, cut in ½ inch cubes
• 1 TBS soy sauce
• 2 TBS rice vinegar
• 1 tsp toasted sesame seeds
• salt and white pepper to taste

Directions:

1. Heat 1 TBS broth in a wok or 10-12 inch skillet.
2. Healthy Stir Fry onion in broth over medium high heat for about 2-3 minutes stirring constantly. Add garlic, ginger, asparagus, peppers and continue to stir fry for another 2-3 minutes, stirring constantly.
3. Add tofu, soy sauce and vinegar, turn heat to low and cover for about 2 minutes, or until vegetables are tender, yet still crisp.
4. Season with salt and pepper and sprinkle with sesame seeds.

BLACK BEAN BURRITO, INDIAN STYLE

Prep and Cook Time:
28 min.

Ingredients:

• 1 medium onion cut in half and sliced thin
• 4 medium cloves garlic, chopped
• 1 tsp minced fresh ginger
• 1½ cups sweet sweet potatoes or yam cut in ½ inch cubes
• 1 cup green peppers, thin julienne
• 1 cup red peppers, thin julienne
• 1 tsp garam masala
• ½ cup + 1 TBS vegetable broth
• 1 15 oz can black beans, drained
• *optional 2 oz Chevre goat cheese
• salt and black pepper to taste
• 4 whole wheat tortillas

Topping
*(optional) prepared salsa
1 head of romaine lettuce, shredded (remove outer leaves and discard)

Directions:

1. Prepare vegetables by chopping and slicing.
2. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, yams and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until vegetables are tender.
3. Add beans making sure they are drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
4. While vegetables are cooking shred lettuce. You also might want to wrap tortillas in foil and place in the oven to warm while you are preparing the rest of the ingredients.
5. Place vegetable mixture in tortilla and top with some goat cheese. Roll and top with salsa and shredded lettuce.

You might also like: Healthy Snack Recipes for Kids

VEGETARIAN STIR FRY

Prep and Cook Time:
20 min.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 1 TBS vegetable broth
• 4 medium cloves garlic, pressed
• 1 TBS minced fresh ginger
• 1 red bell pepper cut into ½ inch pieces
• 1 cup sliced fresh shiitake mushrooms, (remove stems)
• 2 cups sliced green cabbage
• 5 oz extra firm tofu cut into ½ inch cubes
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 2 TBS chopped fresh cilantro
• 1 TBS sesame seeds
• salt and white pepper to taste

Directions:

1. Prepare ingredients to stir-fry.
2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
3. Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
4. Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.

BLACK BEAN CHILI

Prep and Cook Time:
30 min.

Ingredients:

• 1 medium onion chopped
• 1 medium green bell pepper diced about ¼ inch pieces
• 1-1/2 cups + 1 TBS vegetable broth
• 6 medium cloves garlic, chopped
• 2 cans black beans, drained
• 1 can (8oz) tomato sauce
• 1 can (15oz) diced tomatoes, (do not drain)
• 2 TBS ground cumin
• 2 TBS red chili powder
• 2 TBS dried oregano
• 1 cup corn kernels, fresh or frozen
• ¼ cup fresh chopped cilantro
• salt & black pepper to taste

Directions:

1. Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.
2. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered.
3. Add corn and cook for another 2 minutes.
4. Add chopped cilantro and season with salt & pepper to taste.

VEGETARIAN CHILI

Prep and Cook Time:
15 min.

Ingredients:

• 1 (28 ounce) can tomatoes, undrained
• 1 (16 ounce) jar Thick ‘N Chunky Salsa
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup halved zucchini slices
• 1 teaspoon chili powder
• 1 (8 ounce) package shredded mild Cheddar Cheese

Directions:

1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

SANTA FE VEGGIE QUESADILLAS

Prep and Cook Time:
25 min.

Ingredients:

• 1 (12 inch) flour tortilla
• 3/4 cup shredded Cheddar/Monterey Jack cheese blend
• 1/2 cup whole kernel corn, drained
• 1/2 cup diced red bell pepper
• 1/2 cup black beans, drained
• 1 chopped green onion

Directions:

1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla’s entire surface is covered.
3. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into wedges and serve warm.

VEGETABLE SALSA SOUP

Prep and Cook Time:
28 min.

Ingredients:

• 6 (14.5 ounce) cans chicken broth
• 1 (16 ounce) jar medium salsa
• 2 cups chopped carrot
• 2 cups celery, chopped
• 1 cup frozen mixed vegetables

Directions:

1. In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables.
2. Simmer together for 20 minutes, or until vegetables are tender.

CREOLE EGGPLANT

Prep and Cook Time:
30 min.

Ingredients:

• 1 onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 can (8-oz.) tomato sauce
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed oregano
• 1/4 teaspoon black ground pepper
• 1/4 teaspoon hot pepper sauce
• 1 eggplant, peeled, sliced, diced

Directions:

1. In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano, pepper, and hot pepper sauce.
2. Cover and cook over low heat for 10 minutes; stir in eggplant.
3. Cover and cook an additional 20 minutes, stirring occasionally.

The post 8 Delicious Breakfast in 30 Minutes or Less appeared first on Face and Body Care.

Healthy snack recipes for kids who do not really like to eat fruit that much can also contain items such as yogurt, peanut butter, or cheese.

These ingredients add more flavor to fruit in addition to being wholesome in themselves. Read this article for some fruit-based healthy snack recipes for kids.

Healthy Snack Recipes 1 – Creamy Raisin Dip

A creamy raisin dip is a healthy snack recipe that you can prepare the night before and store in the fridge for an after school snack.

This recipe is perfect for working moms who still want to make sure that their kids eat all the right stuff. It could also hold your hungry kids while you are preparing dinner.

Instead of letting them gobble potato chips, have this recipe ready to eat in your fridge.

• 1 pack of cream cheese
• 1 tablespoon of milk
• 3 tablespoons of dark brown sugar
• 1/4 tsp pumpkin pie spice
• 1/3 cup raisins

1. In a food processor, pulse the milk and cream cheese until well-mixed.
2. Add sugar, pumpkin pie spice and the raisins and blend until creamy.
3. Serve with apple or pear wedges for dipping. Keep unused portions in the fridge.

Healthy Snack Recipes 2 – Strawberry and Peanut Butter Crepes

healthy snack recipes If your kid is getting rather tired of your usual blueberry pancakes, give him a taste of something new by trying out this healthy snack recipe for strawberry and peanut butter crepes. To make two servings, prepare the following ingredients:

• 1 piece 9-inch crepe (make your own or if your pressed for time, just use store-bought)
• 2 tbsps of peanut butter
• 1/2 cup of chopped strawberries (fresh or frozen)
• Just spread the peanut butter all over one side of the crepe and sprinkle the strawberries on top.
• Roll it up and cut it up into 1-inch sections for bite-sized roll-ups

You might also like: 8 Delicious Breakfast in 30 Minutes or Less

Healthy Snack Recipes 3 – Quick Apple Crisps

• 2 large apples, peeled and grated
• healthy snack recipes 1 cup sweetened applesauce
• A pinch of pumpkin pie spice
• Two oatmeal cookies

1. Mix the grated apples, applesauce and pumpkin pie spice in a bowl.
2. Divide the mixture into four ramekins or serving bowls and top with crumbled oatmeal cookies.
3. Microwave the ramekins for five minutes.
4. Let it cool for about three minutes before serving to your kids.

Check back regularly for more great Healthy Snack Recipes for kids.

The post 3 Healthy Snack Recipes for Kids – Your Kids will Enjoy eating appeared first on Face and Body Care.

Ingredients

For the base

• 250 g plain chocolate biscuits
• 150 g butter, melted

For the filling

• 2 tbsp brown sugar
• 80 g caster sugar
• 3 standard size mars bars, chopped into small pieces
• 20 g butter
• 300 ml double cream, lightly whipped plus 4 extra tbsp of double cream for butterscotch and chocolate sauces
• 500 g cream cheese
• 3 tsp gelatine (ripple would be perfect)
• 50 ml water

1. Crush the biscuits with a rolling pin or a food processor and add 150 g melted butter. Mix together then press the mixture evenly over base and side of 20 cm spring form tin. Cover and place in a fridge to chill.
2. You can now start with the filling. Lightly beat all the cheese, double cream and caster sugar. Place the gelatine in a small bowl and add water that has been warmed up. Let the gelatin dissolve and cool slightly then pour into the cheese mixture. Now fold in pieces of Mars bar. Put in a mixture aside.
3. In one pan combine brown sugar, 20 g butter and 2 tbsp of cream, stir over a low heat until sugar dissolves, this will make a butterscotch sauce.
4. Take another pan and break in the ripple chocolate add 2 tbsp of cream and stir over a low heat making chocolate sauce.
5. Now pour half of the cheese mixture into a prepared tin that’s been chilling in the fridge.
6. Drizzle half of the butterscotch and half of the chocolate sauce over cheese mixture and marble with a fork.
7. Then repeat process with remaining cheese mixture and sauces.
8. It is now ready to go into a fridge to settle and this will take 4 hours.

Image source :blog.tefal.co.uk

The post Mars bar Cheesecake Recipe appeared first on Face and Body Care.

Recipe 3 – Sweet potato chaat – Indian salad

Ingredients:

3 pieces Sweet potato
1 piece Cucumber
8 pieces Clementine oranges
To taste Salt
To taste Chaat masala
To taste Red chili powder
To taste Lime or Lemon Juice
2 tablespoon Chopped Walnuts
2 tablespoon Chopped almonds
Palm full dried cranberries or raisins
Mint leaves

Procedure:

* Boil the sweet potato until tender. Make sure you do not overcook it so doesn’t get easily get mashed. Then chop.

* Chop the cucumber and clementine oranges the same size with the sweet potato. Mix all three (chopped sweet potato, cucumber and clementine oranges) in a big bowl.

* Then mix in salt, chaat masala, red chili pepper, all to taste.

* Add Lime or Lemon juice to taste.

* Then garnish the mixture with chopped walnuts and chopped almonds.

* Mix in the dried cranberries or raisins and mint leaves.

* Then it’s ready to serve.

Recipe 4 -Sweet potato pudding

Ingredients:

1 cup cooked sweet potato
1/3 cup rolled oats
½ cup alternative milk
1 tbsp. maple syrup
¼ tsp. Cinnamon

Procedure:

* Add all the ingredients in a food processor or blender until smooth. You can add more alternative milk if the mixture becomes dry. Once it looks smooth, it’s done and ready to serve.

These sweet potato recipes are tried and tested for years and are simple and easy on the budget. So if you’re trying to lose weight and are bored of boiling and grilling sweet potatoes, recipes such as these can save your day.
Smile and bon apetit!

The post 4 Healthy Sweet Potato Recipes to Save Your Day – Part 2 appeared first on Face and Body Care.

Recipe 1 – Sweet potato pancakes

Ingredients:

• 1 pound Sweet potato
• 1 cup Plain yogurt
• 4 Whole Eggs
• 1 Egg white
• 2 tablespoon Olive oil
• 2 teaspoons Ground cinnamon
• 2 teaspoons Vanilla extract
• 2 cups Rolled oats

Procedure:

1. Pierce the sweet potato a few times with a fork and wrap it with paper towel.
2. Cook in a microwave (at full power) for five minutes or until tender.
3. Meanwhile, process the oats in a blender or food processor until it has a powdery texture. Then transfer it to a large bowl.
4. Remove the sweet potato skin with a small knife and break the sweet potato into chunks.
5. Place the chunked sweet potato in the food processor and blend it until smooth. Transfer it to the bowl with the oats.
6. Stir in the olive oil, whole eggs (yolk and whites), additional egg white, vanilla extract, ground cinnamon, and yogurt. You can add more yogurts if you like to get the thickness you want in your pancake.
7. Heat a lightly greased skillet over medium heat.
8. Pour ¼ cup of sweet potato pancake onto the skillet when hot and cook until bubbles appear on the surface. Then flip it. Cook on the other side until brown.
9. Continue with the remaining. This serves six to eight servings.

Recipe 2 – Sweet potato wedges

Ingredients:

• ½ teaspoon Paprika
• 1 tablespoon Olive oil
• 6-8 pieces Sweet potato

Procedure:

1. Slice the sweet potato into finger sized strips.
2. Mix the paprika and olive oil into a large bowl.
3. Put the sliced sweet potato into the mixture and mix them together. Make sure all the sliced sweet potato is coated with the paprika and olive oil mixture.
4. Lightly grease baking tray
5. Place the coated sweet potato on the tray.
6. Bake it for 40 minutes into a preheated oven with a 200 degrees Celsius heat.
7. When done baking. It is ready to serve.

The post 4 Healthy Sweet Potato Recipes to Save Your Day – Part 1 appeared first on Face and Body Care.

400g/14oz fresh or dried spaghetti
90ml/6tsp extra virgin olive oil
2-4 garlic cloves, crushed
1 dried red chilli
1 small handful fresh flat leaf parsley, roughly chopped
Salt

Cooking Procedure:

Cook the pasta in a large pan of salted boiling water, according to the packet instructions.

Heat the oil very gently in a small frying pan or pan. Add the crushed garlic and whole dried chilli.

Stir over a low heat until the garlic begins to brown. Discard the chilli.

Drain the pasta and transfer into a large bowl warmed. Pour on the oil and garlic mixture, add the parsley and toss well. Serve immediately.

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Sweet potatoes have amazing contribution of healthy vitamins like B6, C and E.

It also has a good amount of beta-carotene that is vitamin A and a great source of manganese.

Below are some recipes of sweet potatoes that will help you to consume these nutrients in a tasty way:

Recipe 1:

Smashed Potatoes with Greek Yogurt and Caramelised Onion

Ingredients:

• Two lbs red or purple or Yukon gold potatoes (which ever you have)
• One 6oz container Greek yogurt plain of FAGE total 0%.
• Half cup of skim milk
• Two yellow onions of medium size, sliced
• Two tbsp of olive oil
• One tbsp of sea salt
• Two tbsp of black pepper

Steps to make your yummy Smashed Potatoes with Greek yogurt and caramelized onion:

1. In a frying pan put olive oil and than add sliced onion. Cook these sliced onions for 20 to 25 minutes on a medium low heat. You are done with the onions when it get caramelized
2. Now wash your sweet potatoes and cut them into 1-2” pieces
3. Than add these chunks of sweet potatoes into 2 quarts that is ½ gallon of cold water and heat it until it boils.
4. A hint for you: heat sweet potatoes say for around 8 to 10 minutes until your fork tender.
5. After the sweet potatoes are boiled, drain them and return to your pot.
6. Now add milk to your sweet potatoes and start to mash them.
7. After you are done with mashing of sweet potatoes add yogurt.
8. Then season the mixture of potatoes, milk and yogurt with pepper and salt.
9. After adding pepper and salt, continue smashing this mixture until it turns to your required level of softness.
10. Add those caramelized onion.
11. Your yummy and healthy sweet potatoes are ready and it is time to serve.

Recipe 2:

Mashed sweet potatoes with low fat yogurt:

Ingredients:

Four potatoes
1/4th cup of plain yogurt
1/4th finely minced onion
1 tsp of dried and finely chopped fresh parsley
Pepper
Salt for taste

Steps:

1. Put potatoes in water and boil it until it tenders.
2. Now finely mince onions
3. Peel potatoes when hot
4. Than mash potatoes with fork or ricer
5. Leave mashed potato to cool for a while
6. Add pepper and salt to potato
7. Then add onion, yogurt and parsley.
8. Serve.

The post 2 Healthy Mashed Sweet Potatoes Yogurt Recipes appeared first on Face and Body Care.

Here is a delicious Vegetarian Red Beans Lasagna recipe.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (15 ounce) can red beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 red bell pepper, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups cold milk
• 1/2 cup grated Parmesan cheese
• 4 no-boil lasagna noodles
• 4 ounces shredded Gruyere cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook
   until heated through.
3. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper.
4. Continue cooking 10 minutes, stirring occasionally.
5. Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
6. Spread 1/2 the red bean mixture in a 9×9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
7. Bake 20 minutes in the preheated oven, or until lightly browned.

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