Jennifer Garner’s Recipe For Her Extreme Good Looks
February 6, 2018 13:56 By Fabiosa
Jennifer Garner shares her favorite recipes on social media. And they are simply amazing!
Blue corn chips are my nemesis. ???????? Kale chips are my ✅✅. I bet your kids like them. ???????? ----- My how: Kale. If you’re in LA it grows all winter. Dinosaur is best, but all kale works. Pick, clean, dry. Cut the rib out of the center of large pieces. Coat in olive oil. Add salt. Add grated Parmesan if you like. Oven at 200 degrees. Stick it in the oven, preferably on a cooling rack over a cookie sheet. Start checking periodically at 15 min, but wait until it’s crispy-- closer to 25 min. #toothpicksareamust #sneakyveggies Are kale chips ok with you, @bewellbykelly?
Kale chips recipe posted by Jennifer Garner.
Cooking is one of the strongest ceremonies of life. When recipes are put together, the kitchen is a chemical laboratory involving: air, fire, water, and the earth. (Laura Esquivel)
The 45-years-old actress and mother of three took to Instagram to share the formula for her favorite kale chips which are carb free. To help prepare this delicacy, the actress wrote a step by step process:
Pretend Cooking Show, Episode 2: @huckcafe English Muffins by @zoenathanloeb. You can see the full episode, in all its floury glory, on my Facebook. #icrackmyselfup #pretendcookingshow #notaprettybaker ----- Huckleberry English Muffins recipe: 3 cups buttermilk 2 tbsp active dry yeast 3 tbsp unsalted butter (room temp) 3 tbsp honey 6 cups bread flour 1/4 cup sugar 4 1/2 tsp kosher salt 1 cup cornmeal ----- 1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth. • 2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour. • 3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness. • 4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough. • 5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning. • 6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle! • 7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown. • 8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light.
- Pick your kale, clean and dry it.
- Cut the rib out in the center and in large pieces too.
- Coat in olive oil and add a little salt.
- To make it more flavorsome, add grated parmesan.
- Put in the oven at 200 degrees.
- Check periodically every 15 minutes.
- For a crispier taste, check every 25 minutes instead.
Don’t be scared! It’s tastier than it looks! I started working with @bewellbykelly a few months ago to get ready for #PEPPERMINTmovie and have had her smoothie every day for breakfast since. Today, I decided to play scientist and see if my @onceuponafarm cold-pressed, organic purée (or baby food, if you’re a baby, but whatever) could be a substitute for fresh blueberries when I didn’t see any in the fridge. Yep, it could. ???????????????? ----- #BeWELLSMOOTHIE recipe: 2 scoops @primalkitchenfoods collagen protein powder (hot tip: I prefer the Chocolate Coconut Collagen Fuel) 1 tablespoon ground flaxseed 1 tablespoon chia seeds 1 tablespoon almond butter (if no one’s looking I use extra...????) 1 1/2 cups unsweetened almond milk Handful of fresh spinach Small handful of ice Very small handful of blueberries (please see almond butter. Also true here. ????????♀) ----- Mix all ingredients together in blender and enjoy.
How she manages to keep fit at 45 years of age.
Even though Jennifer is 45, she sure looks 20; thanks to her diet and workout sessions with her trainer. The 45-year-old “Alias” star actress does her workouts at home with celebrity trainer Valerie Waters.
The word on the street is that Garner who has worked with her coach for more than 10 years prefers to do her exercises indoors. That way, she gets to be with her kids, at all times.
Her fitness routine also involves working out 4-5times a week and avoiding processed foods at all times. The good thing about her particular set of exercises is the fact that they can be easily replicated at home.
She hates severe diets.
While shooting the American series Alias, which lasted from 2001-2006; Jennifer who played the role of an undercover spy underwent rigorous training/dieting.
This she did in order to fit into the part. She, of course, looked amazing for the role she was portraying. Nevertheless, the lengthy duration of her regimen took its toll on her for which reason she no longer favors strict diets.
She definitely still maintains eating healthy, but she just doesn’t take it over the top.
Big ups to the award-winning actress for letting us into her pantry and showing us how she keeps those curves looking lush.
Would you love to try out a new dish this week,? Then, this kale chips recipe is a winner.