Dancers often have crazy eating habits that do little to nourish body or soul. Changing the dancer diet recipe by recipe.

Does it sound crazy to be a dancer, and love to eat?  More often being a dancer brings to mind crazy eating, period.  In my early dance filled days people would talk about drinking vinegar straight after eating (supposedly burning up all the food in your stomach) or going on a diet where you ate as much as you wanted of one thing-watermelon or celery or bananas-switching to a different fruit or veg periodically.  These foodie fads were supposed to help with weight reduction but in reality they only gave you indigestion and made you so sick of certain foods that you didn’t eat them for a year.  Hopefully this sort of thing is on the wane though there are still weird trends out there-I know someone (a non-dancer) who is totally devoted to the paleo diet and things it’s the best thing since sliced, um, meat (no bread allowed).

Crazy (about) eating (well)

Full confession here-I was always very very quiet during these discussions because I like to eat too much to try any of this.  To be precise I like to eat a lot of different things, and always have.  Plus I  truly believe that unless you have a food allergy or Celiac disease or something you should eat a wide variety of food.  Here’s my disclaimer-I’m not a dietitian-but I think eating a diverse diet is the healthiest way to go.  So in the interest of this (and also because I love food, and cooking, and eating) you can expect occasional food themed posts with my favorite (usually quick) nutritious things to eat, and cook.  Yes, dear dancer, food can be taste good and be good for you, too.

Slightly weird and truly delicious

Kale chips

Don’t hate me for this one, and please try it.  Kale is that leafy green that you pass by at the market all the time-it’s super nutritious and (according to Wikipedia) “reasonably rich” in calcium.  Oh, it’s cheap too.

These take less than 1/2 hour start to finish and will replace chips as a snack food.  Make sure the kale is dry or the chips won’t be crisp.

kale, raw

  • 1 bunch kale, washed and dried (use a salad spinner or towels)
  • 1-2 teaspoons olive oil
  • coarse salt (don’t use much; flavor intensifies with cooking)

 

Preheat the oven to 300 degrees.  Remove leaves from the stem and tear into pieces (you can make them uniform but I just rip them however). Put leaves in a

kale, chips

ziploc (easiest) or large bowl (still easy but a little messier) and add olive oil.  Close bag and “massage” to coat the leaves, or toss leaves in bowl with your hands until coated.

Place leaves in a single layer on  a cookie sheet (you may need a couple).  Do not allow the leaves to overlap (overlapping=not crispy).  Sprinkle with salt and bake for 15-20 minutes until crisp (be careful not to burn).

Variations

I’ve read about fooling around with the flavoring by adding garlic powder and/or red pepper flakes but I like these so well that I’ve never tried to vary them. Another option (posted on Smitten Kitchen, one of my all time favorite food blogs) is to crumple your kale chips into popcorn, but mine never last long enough to try this.

Enjoy!