I’ve been on a vegan GF diet for 14 days. I honestly didn’t think I could do it without slipping at least once, but I did! I’m so proud of myself!
Today I had papaya for breakfast, another wonderful fruit!
My mother in law sent me a kale chips recipe, and oh so good they turned out! I used one bunch of Kale, 1TBS olive oil, 2TBS nutritional yeast, 1/4 tsp garlic powder 1/4 tsp smoked salt, 2 pinches of chipotle pepper. What?… I love the taste of anything smoked! 🙂
I took the kale leaves off the stems and put them in a big bowl. The rest of the ingredients I mixed all together in a little bowl, and then mixed that with the kale leaves. I used my hands making sure all the leaves were coated. I put them in a single layer on a parchment paper covered baking sheet.
I baked them at 300F for 30 min . They are addictive! The nutritional yeast gives them a cheesy flavor.
Detoxification this morning!
Orange, kiwi, kale, banana, apple and half cup water.
For lunch I tried vegan chorizo and I honestly loved it.
For dinner, my husband and I went to the hottest vegan/vegetarian restaurant in Calgary, The Coup. We started on the lounge side called Meet and a met a few new people while we waited for our table. We had the cashew yam burger, mine was GF. It was awesome.
I just couldn’t wait until tomorrow to start this challenge. My body and mind were ready this morning. I started my day with persimmon…such a great fruit, but make sure it’s ripe or otherwise the tannins are so strong you’ll get a case of cottonmouth in one second!
For lunch I made miso soup. Is this supposed to be hard? LOL! Not yet it’s not.
Above: Freshly cut miso soup ingredients: firm tofu, green onions, shitake and oyster mushrooms, dehydrated seaweed. Yummmm….
Below: My lunch.
Below: Ingredients for making snacks – kale chips, sweet potato chips. Fresh kale leaves, onion powder, garlic powder, a splash of olive oil, pinch of chipotle pepper powder (for heat and smokiness), and Himalayan pink salt. Lay down parchment paper on a baking sheet, preheat the oven to 300 degrees, bake for 25 minutes (until crisp and moisture free).
Below: The finished kale chips along with some sweet potato chips. The sweet potato chips were cooked in the microwave for four minutes on a silicone rubber dehydrating mat. And I re-purposed my cookie jar!