Kale Chips

Kale Chips are a funny thing. Somehow baking the kale removes the bitter taste and brings out a nutty flavor. True, these don't taste like potato chips. But they can satisfy your craving for something salty and crunchy. Over the summer it seems that many a blogger was making these, and there is no shortage of variations of this recipe on the internet. This is how we have come to make them. 

Enjoy!

Kale Chips 

1 bunch kale 

1 T olive oil 

Sea salt 

Preheat oven to 350 degrees. 

Remove the kale leaf from the stems, and tear into bite sized pieces. Wash a dry the kale (use a salad spinner or roll the kale in a clean kitchen towel to remove all water droplets). Add kale to a large bowl and top with olive oil; toss to coat. 

Place kale in one layer on a parchment lined cookie sheet, and sprinkle with sea salt, to taste. 

Bake about 10 minutes, until the edges are browned (don’t let them burn, keep a close eye on them).

Feel free to experiment with some spices too. Garlic powder, cumin or pepper might be nice. Also, some people swear by adding an acid like lemon juice or apple cider vinegar to the chips after coating them in oil. 

Serves 4. 

Sushi Bowls

These are a favorite because of how simple they are. Truly, they are equivalent to soup, in that they are a great way to use up odds and ends around the kitchen. If you aren't one for experimenting in the kitchen, and not following a hard and fast recipe makes you nervous - fear not! These are really hard to mess up. They are good hot or cold (but you might find that your choice of protein determines your preference) and they are pretty filling. 

Enjoy!

Sushi Bowls

1⁄2 C brown rice 

1⁄4 C TVP or 1⁄2 C other protein, see below* 

1⁄2 sheet nori, cut into confetti sized pieces (use kitchen shears) 

Assorted vegetables, diced 

Wasabi (squeezable, found with the mustards works best), to taste 

Low-sodium soy sauce, to taste

* Assorted sushi grade fresh raw fish, or cooked meats of your choosing, diced

Prepare brown rice according to package directions, set aside. Prepare TVP or dice selected protein and mix with rice. Add assorted diced vegetables (avocado, bell pepper and green onion are good ones to try – use whatever you like best in sushi rolls or whatever you have on hand) and sprinkle in the nori. Top with soy sauce and wasabi, to taste.

This is good either warm or cold, but your choice of protein may determine how you like it best.

Makes 1 serving. 

Happy New Year

In 2011 we hope to expand our blog! 

The recipes will still appear every Wednesday, but now they will include a little commentary with them too. 

Also, we will (soon) begin posting our daily workouts on the blog, so that you can see that we ask as much of ourselves as we do from you, our clients. 

We would like to thank our family, friends, clients and readers for their support. If you don't yet follow us on Facebook or Twitter, we'd love for you to do so. Also, if you are unfamiliar with our website, don't forget to check out www.InfiniteIron.com.

Share Week

This week we invite you to share a healthy recipe with us. Please share it in the comments, on Facebook or on Twitter. By sharing your recipe you give us permission to post it on the Infinite Iron website. Thanks for participating!

Brushetta Chicken Burgers

4 sandwich thins, split 

4 lean chicken breasts 

4 slices provolone cheese 

6 Roma tomatoes 

3 cloves garlic 

1 bunch basil 

Balsamic vinegar 

Cooking spray

Grill chicken breasts until done. 

Melt one slice provolone cheese over each one.

Grate 2 cloves of garlic with a micro-plane, or mince. Add to a small bowl with about 2 tablespoons of balsamic vinegar. Seed and dice the Roma tomatoes. Add to the bowl with the vinegar. Chop the basil and add it to the tomatoes. Add more balsamic vinegar if needed. Mix well and set aside.

Preheat a large frying pan or griddle to medium hot. Spray the insides of each of the sandwich thins, and put them spray-side down on the pan. When they are grilled to your liking, cut the remaining clove of garlic in half, and rub it on the toasted bun.

Assemble the chicken on a bun, and top with 1⁄4 of the Bruschetta topping. Makes 4 burgers. 

A turkey burger or veggie burger makes a good swap for the chicken breasts.

Ensalada Caprese Quinoa Salad

Inspired by the Glass House Café

1 box red quinoa 

1 jar roasted red peppers, drained and patted dry 

8 Roma tomatoes 

1 log fresh mozzarella cheese 

2 cups balsamic vinegar 

Pesto

Make quinoa according to package directions. 

Pour balsamic vinegar in a saucepan over medium heat. Simmer until volume is reduced by half, keeping an eye on it and stirring it often.

Dice peppers, tomatoes* and cheese*.

To layer the salad, add 1⁄4 of the quinoa to a medium (preferably clear) bowl. Top with 1⁄4 of the tomatoes, and then add 1⁄4 of the vinegar, add 1⁄4 of the cheese, next spread a thin layer of pesto, and top with 1⁄4 of the roasted red peppers. Repeat 3 more times.

*It looks very pretty made with the tomatoes and cheese sliced and layered with the edges just overlapping, but it makes for difficult serving.

Stuffed Portabella Mushrooms

4 large portabella mushrooms 

1 bell pepper 

1 small zucchini 

1 small summer squash

1 bunch green onions 

1 small head of broccoli 

1⁄2 block low fat cream cheese or 2 egg whites 

Cooking spray 

Pepper 

Cumin 

Garlic powder 

Cayenne

Trim stems from mushrooms and scrape out the gills with a spoon. Poke several times with a fork, and place on a plate, cap side up, and microwave for 1-2 minutes. Drain water from the plate, spray the caps with the cooking spray and invert the mushrooms so they can be filled.

Mix spices to your taste with the cream cheese or with the egg whites. If using the cream cheese, microwave about 45 seconds to soften. If using egg, do not microwave.

Seed and dice the bell pepper, zucchini and squash into similar sized pieces. Slice the onions and cut broccoli florets into small pieces the size of the tip of your thumb. Combine in a bowl with either the cream cheese mixture or the egg whites.

Fill each mushroom with 1⁄4 of the mixture.

Bake in foil packets on the grill or bake on a cookie sheet in a 350 degree oven. They will take about 15 minutes. If using the egg variation, please ensure that the eggs are done and not runny!