I just began the third week of my cleanse, and I’d be lying if I didn’t say it’s getting harder, especially now that I’m slowly incorporating whole grains and protein back into my diet. There is nothing I want more than a tall glass of cold beer, a grilled cheese with oozing fresh mozzarella, and end it sweetly with some ice cream. Now you can just imagine how hard it was for me to enjoy my Sunday football afternoon not able to indulge in any of those comforting game day treats, while bearing the Patriots defeat. What I love about this cleanse, and what makes it easier, is that you can eat hearty meals and snacks, including one of my favorites…kale chips! 
Early morning market trips are where you find treasures. This vibrant red kale was too beautiful to pass up!
Now, my intention was to use sunflower seeds with these crisps, but somehow found myself removing a bag of pistachios. Kale is delicious…pistachios are tantalizing…I didn’t see a problem with this combination.
When good food can be transformed to taste and look better than anything on the shelves, I’ll take it! A full bowl polished off by two anxious Patriots fans. We may have suffered a sports loss, but at least our waistlines didn’t suffer too!
- 1 Large - Kale Bunch {Stems removed and cut into 2" pieces}
- 3 tablespoons - Extra Virgin Olive Oil
- 1 tablespoon - Lemon Juice
- 1/4 cup - Shelled Pistachios {chopped}
- Fresh Ground Sea Salt and Black Pepper
- Dash Cayenne Pepper {optional}
- Preheat your oven to 200*F. In a large bowl, toss together the kale, olive oil, lemon juice, and pistachios. Season with salt, pepper, and cayenne.
- Spread evenly on a rimmed baking sheet, and bake for 30 minutes. Raise oven temperature to 375*F, remove the kale from the oven and flip them over. Continue baking until all the kale is dry and crisp {about 20-25 minutes}. Allow them to cool completely before enjoying.
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