I’m following a low carb diet at the moment. I’m not allowed anything involving rice, pasta, potatoes, bread. I’m not allowed anything with sugar, and that includes fruit, unfortunately. I am allowed meat, nuts and plenty of green vegetables.
At first, I was grumpy and felt a bit run down, but I adjusted quickly and it’s made a big impact: I’ve lost fat and my energy levels are a lot better. One advantage of this diet is that it restricts you from snacking: there are just too many opportunities to eat badly at work: cakes abound, and I love crisps. Cutting out those unhealthy foods is undoubtedly part of the secret to the success of this nutrition plan.
We experimented with making healthier crisps of our own, using a popular recipe for vegetable chips made from cabbage. They’re absolutely delicious and they fill that crisp-shaped hole in my life.
- Big handfuls of savoy cabbage (kale is also good) – washed, pat dried and chopped into equal sized chips.
- Sea Salt and fresh cracked pepper
- 2 tablespoons of butter
- 1 tablespoon of lime juice
- Preheat your oven to 150c
- Melt the butter in a bowl
- Toss the cabbage with the melted butter
- Season with the salt, pepper and lime juice
- Mix well
- Place the coated cabbage onto a baking tray and spread out so that nothing is overlapping
- Bake for 35 minutes