Ingredients:
- 5 ounces raw kale, washed and dried (about 6 cups) tough stems removed, if desired. Use bagged, chopped kale if desired.
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese or more to taste
Instructions:
If you’re using whole kale leaves, chop or slice the kale into about 2-inch pieces. Place the kale in a mixing bowl. Pour the olive oil over, and sprinkle with salt and garlic powder.
Gently toss the kale and massage the salt and garlic powder into the kale. Make sure everything is coated with the oil.
Place the kale into the air fryer basket. Set the temperature to 300 °F and the timer for 9 minutes. Open the air fryer and toss the kale with tongs after about 5 minutes. Check it as it gets close to the finishing point to make sure it’s not overcooked.
Empty the cooked kale chips into the mixing bowl, sprinkle with Parmesan cheese and let cool for about 2 minutes.
Ingredients
1 cup crushed ice
1 cup seedless watermelon cubes
2 teaspoons lime juice
1 tablespoon sugar or Stevia, Truvia or Monk Fruit
2 small watermelon wedges for garnish
Preparation
Place all ingredients except garnish wedges in a blender and blend for 30 seconds.
Pour into 2 small glasses, garnish with wedges and enjoy!
Helpful Hints
Watermelons vary in sweetness. Adjust by adding more sweetener if needed.
For fluid restricted diets, enjoy a serving of Watermelon Summer Cooler now and freeze one serving for later. Remove from freezer 10 to 15 minutes before serving.
If sugar substitute is used instead of sugar, the carbohydrate is reduced to 6 grams and 26 calories per 6 ounce serving.
Nutrients per serving:
Calories 52
Protein 0 g
Carbohydrates 13 g
Fat 0 g
Sodium 1 mg
Potassium 96 mg
Phosphorus 9 mg
Calcium 6 mg
Fiber 0.3 g
I found this at Whole Foods Market in the freezer.
It actually toasts well and can be a part of your low carb and gluten free lifestyle. 
Ingredients
2 tablespoons lime juice
2 tbsp granulated Truvia
½ teaspoon salt
¼ cup minced fresh parsley
2 medium unpeeled cucumbers, washed, ends removed, sliced lengthwise then sliced crosswise
3 cups watermelon, cut in 1-inch cubes (about 1 pound)
Directions
Combine the lime juice, Truvia and salt in a 2-quart bowl; whisk together. Stir in parsley.
Add cucumbers; toss with a rubber spatula, coating all cucumber pieces. Add watermelon; fold in gently.
Cover, set aside and allow juice from the watermelon to mix with the other juices. Stir gently and let stand at room temperature 1 hour before serving.
