What I Ate Wednesday + Recipe

It’s that time again!  Linking up with Jenn over at Peas and Crayons for another edition of What I Ate Wednesday Tuesday.  Today’s post is brought to you by fruits and veggies. 🙂

{Breakfast}

Breakfast was the usual – a green smoothie!  I made my tropical green smoothie recipe this morning with the addition of some Fage plain Greek yogurt for some added protein.

{Morning Snack}

Morning snack was a delicious piece of avocado whole grain toast.

{Lunch}

Lunch was the kale salad mix from Costco I posted about a few weeks ago.  Served with a side of the sweetest, juiciest strawberries!

{Afternoon Snack}

When I got home from work, I cut up a bowl of watermelon and ate it while I was waiting for dinner to cook.

{Dinner}

For dinner, I made a veggie stir fry.  I cut up an onion, red pepper, broccoli, and carrots and sautéed them in a little olive oil.  I made an Asian dressing by combining vegetable broth, soy sauce, cider vinegar, brown sugar, and red pepper flakes.  I served all of this on top of some brown rice. Yum!

 

On Monday night, I made a side of kale chips to serve with dinner.  Kale chips are one my favorite snacks and today I am going to share with you a recipe on how to make them!

Balsamic Kale Chips

Ingredients:

1 bunch kale

2 tbsp olive oil

4 tbsp balsamic vinegar

Salt

Directions:

Preheat oven to 275 degrees. *It’s important to bake on a low temperature so they don’t burn.

Remove the kale leaves from the stems and break into 1 1/2 inch pieces.  Rinse kale and pat dry (a salad spinner works well too).

Place on baking sheet and toss with olive oil and salt.  Make sure the kale is spaced out well on the baking sheet so it crisps up nicely.  Drizzle with balsamic vinegar.

Bake for about 20 minutes or until crisp.

Enjoy!

xoxo – Paige