This recipe is sure to be your new favorite keto snack!

These Keto Zone Kale Chips are crispy and delicious.

Made with sea salt for minerals and organic olive oil for healthy fats and superior flavor, these keto chips are sure to satisfy your craving for a salty and savory snack!

Try out this quick and easy recipe today so you can get more healthy vegetables in to your keto diet.

Ingredients

1 bunch organic kale
1 tablespoon organic olive oil
½ teaspoon organic apple cider vinegar
1 teaspoon sea salt

Instructions

1. Preheat oven to 300°F.
2. Rinse kale under cold water and pat dry with a paper towel.
3. Remove kale leaves from the stem.
4. Tear leaves in to desired chip size.
5. Add kale leaves to a large mixing bowl.
6. Add olive oil, apple cider vinegar, and sea salt to the bowl.
7. Toss kale until fully covered with mixture.
8. Line a large baking tray with parchment paper.
9. Arrange kale leaves baking tray.
10. Bake in preheated oven in oven 10 minutes or until kale chips reach desired crispiness.
11. Serve and enjoy!

Nutrition Facts

Servings: 4

Per Serving:

Calories: 55 kcalories

Total Carbohydrates: 5 grams

Fiber: 3 grams

Net Carbs: 2 grams

Fat: 4 grams

Protein: 2 grams

How did your kale chips turn out? Let us know in the comments below!

Recipe adapted from dietdoctor.com

The post Crispy Keto Zone Kale Chips appeared first on Keto Zone® | Dr. Don Colbert, MD.

Lettuce is relatively devoid of any meaningful nutrition. It is basically just fiber and water!

It is time to up your salad game with this delicious and nutritious Brussels sprouts and kale salad!

These greens are loaded with nutrients including chlorophyll and a suite of vitamins and minerals.

Paired with a tangy herbal citrus vinaigrette, this salad has a bold flavor to complement the nutritional profile.

If that wasn’t good enough, this quick and easy keto meal can be ready in just about 15 minutes from start to finish!

Ingredients:

For the salad-

3/4 lb of fresh organic Brussels sprouts, shaved
1 cup organic lacinato kale, chopped
1/4 cup organic roasted almonds, slivered

For the dressing-

1/4 cup organic extra virgin olive oil
1 tablespoon organic apple cider vinegar
1/2 teaspoon organic dijon mustard
1/2 organic lemon, juiced
4 sprigs organic fresh thyme leaves
Sea salt, to taste
Organic black pepper, to taste

Instructions:

1. Lightly steam the kale and Brussels sprouts for about 5-7 minutes or until the leaves are tender yet still crisp.
2. As the greens are cooking, combine the dressing ingredients in and whisk together until well combined.
3. When Brussels sprouts and kale are cooked, remove from heat and rinse under cold water.
4. Allow the greens to drip dry.
5. Combine dry greens with almonds and dressing.
6. Toss to combine.
7. Serve.

Servings per recipe: 4

Nutritional Information (Per Serving):
Calories: 187
Protein: 6g
Carbs: 9g
Fiber: 4g
Sugar: 2g
Fat: 16g
Saturated Fat: 2g
Polyunsaturated: 3g
Monounsaturated: 10g

How did your salad turn out? Let us know in the comments below!

Recipe adapted from blog.bulletproof.com

The post Brussels Sprouts and Kale Salad with Citrus Vinaigrette appeared first on Keto Zone® | Dr. Don Colbert, MD.