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Whats Cookin’ Kj: KALE CHIPS

 Kale Kale Kale! One of the healthiest green vegetable on the planet, ENJOY!!  INGREDIENTS: 1-2 brunches of kale (break into bite size pieces) Olive oil or Grapeseed oil sea salt  DIRECTIONS: Preheat oven to 275 degrees.  Cut the rib out of the kale and break into bite size pieces. Wash and dry kale.   Put clean dry kale in a large bowl and coat with oil. Then toss on baking sheet, sprinkle with salt.  Put in oven cook for 20-30 minutes until crisp. COOK’S NOTE: The dryer the kale the more crispier it will be. #Whatscookinkj...

FOODS THAT HELP PREVENT ILLNESS!

It's time to live for the future instead of just for the moment. Your young looks and attractive body can't take care of itself.  If you neglect your body now, you open the doors to many diseases tearing it apart. At some point you may think my body is indispensable, but the truth is...

Blanched Veggies with Buttermilk Dip

Turn your bland veggies into a side dish that’s delicious with any meal. ENJOY!! INGREDIENTS: Asparagus, Cauliflower, Broccoli, Green olives (optional) 1 cup buttermilk  1cup sour cream 1/2 cup fresh dill (chopped) 1/4 teaspoon lemon zest (finely grated) 1 tablespoon fresh lemon juice Sea salt and black pepper to taste  DIRECTIONS: In a large pot of boiling salted water add cauliflower, broccoli, asparagus for 1-2 minutes just tender. Remove veggie and transfer to a bowl of ice water and let cool completely, then remove and pat dry. Combine buttermilk, sour cream, dill, lemon zest, and juice in a bowl. Season with salt and pepper. Refrigerate for a least 2 hours up to 1 day; stir until smooth. Before serving, arrange veggies on a platter or plate and serve with dip.  COOK’S...