Changes, opportunities, and GREENS

Hello all!! So, I have some sad news. My beloved “Bullets Over Broadway” will be closing on August 24th. Since I’m a swing, I don’t have any guaranteed dates that I will be performing, but please check out this fantastic piece of theatre while it is still here!!

On that note, I am now taking on new health coaching clients!!! Email me at synthialink@gmail.com.

I will also be starting to train to be an instructor at Flywheel!!! I am super excited to join this amazing community, and I look forward to teaching such an intense and FUN workout!

I am a member of a CSA share. Essentially, a farmer chooses her freshest most abundant produce, and delivers it to the theatre for us! It is so much fun to see what sorts of fruits and veggies I get each and every week!

There is usually tons of kale. I LOVE KALE. I have been on a kale chip rampage lately.

TIP: If you make kale chips in bulk, you can store them in an empty chip bag (preferable the brown paper bag kind that has wax paper on the inside). They will stay fresh for a long time!

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This week, there was no kale, which meant no kale chips= Sad Face

There were Collard greens= Happy face

I was craving my weekly kale chips, but I had no Kale. What’s a girl to do?

COLLARD GREEN CHIPS

(Fat free recipe)

  • 1 bunch collard greens
  • cooking spray
  • spices (ex. garlic powder, salt, pepper, rosemary, thyme etc)

Pre-heat your oven to 350 degrees (depending on oven)

First wash the collards. Next, DRY it COMPLETELY (dry each individual piece with a paper towel). Pull the leaves off of the stalk. Place the pieces into a large bowl.  Spray a tinfoil lined cooking sheet with cooking spray. Lay leaves evenly across sheet, try not to have too much overlap.

Lightly spray the greens with cooking spray. Sprinkle seasoning on top (I use 21 salute seasoning from trader joes). Bake for about 12 minutes or until leaves are crisp.

Take out of the oven and let them cool. ENJOY!!!

(Honestly, these are the perfect “CHIP”)

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The verdict?? I think I like the collard chips better (bold statement I know)!!! It is a thicker green, so the chip has a more dense texture.

thats all for now!

xoxoSYN

 

 

Feelin Saucy

I started Cookies to Kale EXACTLY ONE YEAR TODAY!!!!! (Thanks to the Time Hop app)

MY HOW TIME FLIES

I wanted to start this post with a thank you. I have had two incredibly flattering articles written about me this month

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Fit For Broadway  —- This is a fantastic Blog, created by the GORGEOUS Jane Jourdan. She takes photos and interviews the Broadway community about our lives, fitness and health routines! She’s also got fantastic photos, health tips, and recipes…check it out!!

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Love Filled Journeys —This article is so incredibly flattering, and I cannot thank my friend Mary Sabo enough for writing such kind words. Her blog is inspiring and beautiful. She interviews and reports on people who she finds to be motivating and interesting. Again, check it out, her blog is awesome!

ONTO THE FOOD!

In my opinion, there is nothing like a good italian red sauce. I could seriously eat most marinara sauces like soup. Unfortunately, most sauces come loaded with sugar. Since I am still on my sugar-free kick (and going strong!) I decided that I would have to find the Italian in me (I have ZERO italian in me) and make my own! What I came out with is absolutely delicious. My fiance LOVED it and couldn’t believe it was sugar AND (almost) salt free! (He wanted me to let you all know that when he really loves one of my recipes, it must be a good thing…)

Sugar Free Marinara Sauce

  • 1/2 TBS olive oil
  • 3 cloves of garlic, minced
  • 2 (28 oz) cans of crushed tomatoes
  • 11/2 cup water
  • 2 teaspoons dried basil
  • 2 teaspoons dried fennel seed
  • 2 teaspoons dried parsley
  • 1/2 tsp salt
  • about 7-8 fresh basil leaves torn
  • pepper to taste
  • red chili pepper flakes to taste

In a pot, saute the olive oil and garlic. Add the rest of the ingredients (Excluding the fresh basil) and bring to a boil. Once boiling, cover and bring to a simmer for about 10 minutes, occasionally stirring. After 10 minutes is up, add fresh basil, uncover, and continue to cook for 15 minutes. The sauce should get thick (not watery) so if necessary, leave the heat on. for a bit longer.

Add to your favorite veggies, pasta, quinoa, fish and ENJOY!!!

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Happy Friday!!!

xoxoSYN