The Physique 57 Solution (96 page)

High in nutrients and low in calories, kale chips are essentially a free food—you can eat as many of these tasty chips as you want, which is a good thing since they are tough to put down
.

1 bunch kale, stems removed and torn into 1” pieces

1 tablespoon olive oil

Pinch sea salt

Preheat the oven to 350°. In a bowl, toss the kale well with oil and sea salt, making sure that the pieces are evenly covered. Place the kale on a baking sheet lined with parchment paper. Bake until the edges are browned but not burned, turning once, about 10 to 15 minutes. You will need to watch them closely, as they cook fast.

This dish is so good that it’s like a naughty treat. You can even enjoy it as a vegetarian entrée with a salad on the side
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2 tablespoons canned pumpkin (not pumpkin pie filling)

Low-sodium chicken or vegetable broth as needed

1 tablespoon butter

1 cup cooked quinoa (
here
)

Sea salt and freshly ground black pepper to taste

¼ cup Caramelized Onions (
here
)

In a medium saucepan over medium heat, thin out the canned pumpkin with a few tablespoons of chicken broth. Add the butter and stir to create a glistening sauce. Fold in the cooked quinoa. Season with salt and pepper and top with Caramelized Onions.

1 bunch collard greens, washed, stems separated from leaves; chop both

2 teaspoons tamari

2 teaspoons toasted sesame oil

¼ cup Toasted Pumpkin Seeds (
here
)

1 handful raisins

Place the collard stems in a steamer with an inch of water. Bring to a boil, then cover and steam for about 2 minutes or until the stems become a vibrant green color. Toss in the leaves and cover for 3 to 4 more minutes, until the leaves are limp and tender. Using tongs, transfer the greens into a large bowl. Add the tamari first, then the sesame oil, pumpkin seeds, and raisins. Mix well.

1 small butternut squash, sliced in half, seeds removed

1 tablespoon olive oil

Sea salt and freshly ground black pepper to taste

Preheat the oven to 375°. Drizzle the squash on both sides with olive oil, sprinkle with salt and pepper, and place on a cookie sheet, flesh-side down. Roast for 30 to 50 minutes, depending on size, or until you can easily pierce the skin with a fork.

4 cups roughly chopped cauliflower

2 tablespoons olive oil

Leaves of 3 sprigs fresh thyme, chopped

1 garlic clove, chopped

Juice of ½ lemon

Sea salt and freshly ground black pepper to taste

Preheat the oven to 375°. Spread the cauliflower in an even layer on a large, rimmed baking sheet. In a bowl, whisk together the olive oil, spices, and lemon juice until combined, and pour over the cauliflower. Roast in the oven until fork-tender and golden brown, about 20 to 25 minutes, turning once halfway through.