Tag Archives: Kale

Day 14

Wow, two weeks!

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.


Day Ten

Detoxification this morning!
Orange, kiwi, kale, banana, apple and half cup water.

Fresh fruit only today...
Fresh fruit only today…
Kale smoothie...mmmm....
Kale smoothie…mmmm….

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.


Tomorrow we’re off to go skiing.  My husband and daughter are trying snowboarding for the first time.  We’ll see how that goes!  My son and I will stick to our skis this trip.

Day One

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!