Super AH-mazing Announcement: I'm an AOL Lifestyle Expert

Hey Guys!  I’ve been lucky enough to be picked as one of AOL’s lifestyle experts!

AOL is partnering with an amazing network of individuals who have great insights, expertise, and insider knowledge on the topics that matter most to people everywhere.  You all know how much I love to share a tip or trick!!  We shot a bunch of great content that I’m super excited to share with you.

We are kicking things off with Superfood Chef, Julie Morris, from Navitas Naturals. She has a juice recipe to share that will leave you cool as a cucumber this summer.  So make sure you stick around until the end of the post to see my juicetastic video with my new friend Julie.  I’m really excited to be a part of the premium video programming at Check out my AOL expert page.

Chef Julie Morris is going to show us how to make wheatgrass and kale taste delicious!!  Wheatgrass is a Superfood powerhouse.  It contains over 70 minerals and vitamins, hundreds of live enzymes, amino acids, and antioxidants.  What most of you know who have tried it, is that wheatgrass can taste really bitter.  When you get a shot of it at the juice bar, they usually give you a slice of orange to chase the awful taste away.  That is the magic of this recipe, no orange needed.  You will like this recipe so much, the only thing you will only need is another serving!

Kale is the cruciferous vegetable partner in crime for this juicing odyssey. What’s so magical about belonging to the Cruciferous vegetable family? Cruciferous vegetables are high in vitamins, fiber and disease fighting phytochemicals, which equals incredibly good health and a lower risk for cancer. A quick list of other members of the cruciferous family is: Brussels sprouts, cabbage, bok choy and broccoli.  Around our happy home, I get my crew to reap the benefits of our cruciferous friends by making kale chips.  Brooks has never met a chip he doesn’t like and these bad boys are so easy to make.

Oven Roasted Kale Chips

  • 1 bunch of kale
  • 1 and 1/2 tablespoons olive oil
  • 2 large pinches of kosher salt


  • Pre heat oven to 350 degrees
  • Line a cookie sheet with parchment paper
  • Rinse with water and pat dry with a paper towel the kale
  • Tear the kale into bite sized pieces and place it on the cookie sheet
  • Drizzle with olive oil and sprinkle with salt
  • Bake until edges are brown (not burnt) approximately 10-15 minutes

My recipe is simple and very basic, but delicious.  My suggestion is that you customize your kale chips to your family’s favorite flavor profiles.  For example I’ve made a few batches using cheddar cheese seasoning salt like they use on popcorn.  Super yummy.  Here’s a fun variety pack of flavors you could try.


I’m so excited to share today’s juice recipe with you.  Chef Julie is a lot of fun and incredibly knowledgeable and extremely talented in the Superfood kitchen.  Her latest book, Superfood Juices has 100 recipes that I’m certain are just as delicious (and nutritious) as the one we are making today.

So, so, so excited to share our first segment with you…