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TrainerTiff: February 2014 >

Wednesday, February 26, 2014

Wednesday, February 19, 2014

How to Start Lifting Weights

If you're just starting to lift weights or are thinking about beginning a strength program, and you're not quite sure what to do, watch this. Don't forget to subscribe to my YouTube channel for a new video every Wednesday.

Wednesday, February 12, 2014

Thursday, February 6, 2014

Roasted Garlic and Cayenne Kale Chips

I've been in the kitchen experimenting again, and surprise surprise, I've got another winner. In the past I've made kale chips with lacinato kale or dinosuar kale as it's sometimes referred to. The flatness of this type of kale doesn't allow for chunky nut mixtures to stick to it very well -- which is what I was going for with this recipe.

Lately, I've been buying the curly kale chips. And trying out all the different flavors has been fun and delicious. However, I don't like that they're so darn expensive. Shelling out $7 or $8 for a tiny package just won't be happening on a regular basis for me. So, what's a gal to do? That's right ... make her own. And I've done just that.

Check it out.


5 stalks curly kale
25 raw almonds
1/2 lemon
roasted garlic seasoning
cayenne pepper
coconut oil (or olive oil)

Directions: Preheat oven to 150 degrees F. Place parchment paper on baking sheet, set aside. In a food processor, pulse almonds until they reach a course meal consistency. If you don't have a food processor, try a blender (though you may need to use more to get it to blend). You can also place almonds in a sealed plastic baggie and beat with a rolling pin or meat tenderizer to get a similar consistency. Whatever you do, don't skip this ingredient. It gives the chips a great heartiness and helps make them a filling snack.

Wash kale and trim from stalks. Cut kale into chip-sized pieces. Place kale in a large mixing bowl. Add oil, almonds and seasoning. Take the lemons and squeeze all the juice onto the kale. Mix thoroughly. Place kale on baking sheet with the parchment paper. Place in oven for 1 hour 20 minutes. Now for a little secret! At this time, turn off oven and leave kale inside until oven cools. This helps make them extra crispy without overcooking them.


Be sure to subscribe to my YouTube channel for more videos. I'll be posting a new video every Wednesday!