1Wash & dry kale. Tear leaves from stem. Toss well with the oil & vinegar. Spread on baking sheet and sprinkle with sea salt (start with less than you might think, it concentrates as the chips shrink and you can always add more after they’re baked if they need it). Bake at 350 until crispy (usually takes about 15 mins).
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal.