At my height/weight, I burn 195 calories per hour raking my lawn! It took a little over an hour by the time I cleaned up all the toys, swept the patios, cleaned the lawn chairs, and raked the entire yard. Nice to know the two cups of coffee with fat free Coffeemate were burned off all while making the yard look nicer!
Today was another good day. I Zumba'd early in the day so it packed an extra punch with my late morning burst of energy. (Dancing along with Beto to cuban salsa at 9pm every night is much less enthusiastic.)
Tonight's snack is a glass of Merlot with some freshly baked kale chips drizzled with EVOO and himalayan pink salt. If you've never had kale chips, you are totally missing out. They are simple to make, light and crispy, and packed with antioxidants and vitamins A, C, and K. A full cup of kale has about 35 calories so this is a wonderful guilt-free snack!
Baked Kale Chips
Recipe by Maria
Ingredients
- 1 large bunch of kale
- 1-2 Tbsp Olive oil (I've tried olive oil spray and it doesn't work as well)
- Salt
Instructions
- Pre-heat oven to 350 degrees. Line a cookie tray with aluminum foil.
- Wash kale thoroughly and dry in salad spinner. (If you do not have a salad spinner, pat dry with paper towels instead.) Tear leaves off of the thick stems. Tear into potato chip size pieces.
- Drizzle olive oil on foil lined pan. Toss kale in olive oil.
- Spread out in a single layer.
- Lightly sprinkle with salt. (You don't need much. You can always add more after they cook.)
- Bake in oven for 10-15 minutes, or until the edges start to brown. I like to give them a good toss about 7 or 8 minutes in.
- Note: Watch them carefully the first time you bake them. They burn very easily!
- Remove from oven and cool for a few minutes - then enjoy!
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