Embracing My Inner Vegan

Happy New Year! Bit late for all that I know. But I’ve been busy alright!? I totally failed at the healthy eating, running and general improvement on my attitude to weighing and measuring my food in the last month of 2017. I did manage to loose weight, which is a tiny upside. I did it through stress, surviving off caffeine and barely sitting at my desk long enough for my lardy arse to absorb any of the three and a half calories I remembered to eat each day. So probably not an entirely healthy way end to the year. It was worth it though. What an absolute blast December was. Work was totally jam-packed every day, we were run off our feet, but god it was good! Stressful, crazy busy but undeniably the most rewarding Christmas season I’ve ever worked.

Aaaaaand that was that.


I did discover this one thing though. Roasted kale ‘crisps’. Yes it’s gimmicky. Yes it’s vegan. And yes, oh yes it’s even good for you. I saw these in Gizzi Erskine’s Healthy Appetite book ages ago and then I saw LizzieLovesHealthy doing it them on Instagram. But could I find Nutritional Yeast…. Could I hell! In hindsight, had I just thought about going into a health food shop I probably would have found it. But these shops aren’t generally on my radar. Anyway, I found it. Eventually. I’m not claiming this as my own recipe – I did it from memory from Gizzi’s book and from Insta stories, so it might be the same but it might not.

This will make a small bowl of ‘crisps’ to snack on with an evening vodka and tonic.

4 stalks of fresh kale

1 heaped tbsp nutritional yeast

2 tbsp good quality olive oil

a sprinkle of chilli flakes if you fancy it

  • Pre-heat the oven to 180c
  • Line a baking tray with tin foil
  • Wash the kale and strip it from the stalk – you just want the leaves for this as they go crispy, the stalks will just dry out and won’t be nice to eat
  • Put the leaves on the baking tray and pour over the olive oil followed by the nutritional yeast
  • Gently rub the olive oil and the yeast onto the leaves so everything has a light coating
  • If you are using chilli flakes or any other flavour addition (you don’t need salt for this the yeast has a salty / cheesy flavour) now is the time to add it
  • Pop the tray in the oven for 10 minutes – no more otherwise your crisps will become so dry they will disintegrate at the slightest touch
  • Once out of the oven tip them into a bowl to serve as crisps with a crisp glass of wine or gin or vodka.

There you go. Something healthy for my first post of 2018. Hopefully this will (re)kickstart my blogging habit…. I still haven’t done any running or any food measuring. That will come later. Maybe.

1 Comments on “Embracing My Inner Vegan”

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