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Vegan June anyone?

20 May

My eating in the past month has been proper shocking.  Scrap that since I went away in February.  I generally eat pretty healthy meals but snack terribly on biscuits and chocolate.

In an attempt to get back to a healthier me and to try and reduce my diary consumption (the impacts of it on the planet are pretty bad) I thought I would try a month of living vegan.  At the same time I thought I would also try and go back to a sugar light way of living.  As I won’t be able to eat a lot of the normal store bought junk of chocolate and biscuits with trying vegan I figure it might be easier to bring the two together.

I am going to be consulting with a couple of food blogs:

  • Scandi Food (who has recently turned vegan herself and was the inspiration for my earlier sugar free ways)
  • A First Mess

Too be honest I don’t think I would ever be a full-time vegan I just love gelato and cheese too much.  So this isn’t a shift to that but I think we can all do with the occasional challenge and giving the planet a bit of a break some times.

Any advice on favourite vegan meals or other resources would be gratefully appreciated.  This week is for preparing and eating the eggs that are left in the fridge (waste is worse).  If you want to join in that would be great too.  Even if it is for a week?  I haven’t been able to convince my sugar-free buddy yet but maybe I still can.

Not so sugar free holiday

15 Feb

I have been away from England and on holiday for just over a week and unfortunately my no sweets resolve has floundered slightly.  I introduced one piece of fruit a day back into my life the week before I came on holiday and have not been shy about eating all the lovely summer fruits in South Africa since I landed. Mangoes I love you.  Unfortunately I have also had some not so healthy treats – biscuits being the biggest culprit.  However, although I have succumbed to the occassional biscuit I haven’t purged like I would have before and I am pretty proud of that.

I think I have been pretty good at avoiding temptation.  This is what I have been faced with:

1. Biscuits (in heart shapes!) baked by my Step Mom

2. Rhubarb pie (be still my beating heart)

3. Valentine’s Toblerone

4. Chuckles in the supermarket (for non-South Africans reading think Maltesers but 10,000 times better).  I saw them, recognised their pull and carried on with a bag of almonds to the till instead.

Although I have eaten two of those biscuits and two small slices of the rhubarb the fact that there is still any left is a vast difference from the old me.  I have enjoyed eating these small and decided not to beat myself up with these indiscretions and just enjoy my holiday.  As long as I am not eating that whole bar of Toblerone or a whole bag of Chuckles I think I am doing well.

I will definitely be back on the sugar-free bandwagon after I return (okay after my birthday which is two days after I return).

Photos taken on my new android phone. Does anybody have any photo apps they use?

Winter Flowers

2 Feb

Last week was a toughy.  I bought myself some flowers to cheer myself up but then have been out at school leaving early and coming home late so I haven’t been able to enjoy them.  So I quickly took some photos this morning and before I ran out the house.  I got to the station just in time to squeeze through the doors as they shut, shew.  I don’t normally buy flowers but they are British and since I can’t comfort myself with sugar. Although I had a sneaky biscuit today when tea and biscuits were offered at a break.  Sitting in a university room without natural light for 7 hours, 6 hours sleep, running for the station and forgetting a purse at home will make a biscuit very tempting I will tell you.

Anyway, back to the flowers. I love how the middle one looks sort of ghost like.  And the bright spring colours. Definitely add a bit of cheer to the winter.

What do you do to cheer yourself up when days are tough?

Sugar free breakfast

22 Jan

So I have been struggling with boring oats and thought I would spice things up a bit with some pumpkin puree.  Unfortunately a couple spoonfuls in my porridge made it taste like baby food.  So I made some pumpkin soup with some turnip, but it tasted bitter.  I just don’t think turnips and I are going to be friends.  So instead I had the weeks healthiest breakfasts (lies, all lies).

First up.  Pumpkin French Toast.  I just added some of the puree to the egg mix and stirred it in.  Then fried as normal in coconut oil.  Served with chopped almonds and some butter.  One egg, some oat milk and 2 teaspoons of puree is enough for two slices of bread.  This was so yummy I made it twice.

Number two. Pumpkin Pancakes.  I have seen some recipes out there but thought I would just do something along the lines of my vegan banana pancakes.  Unfortunately they don’t really “cook” all the way through but because they were vegan it didn’t bother me.

This week I need to try some healthier (translate as less carby) breakfast options I think.  I’m pondering bringing one piece of fruit a day back into my diet but will probably ponder it so long that another week will have gone. I don’t feel like I have had any sugar cravings though have felt the need for some biscuits as an emotional crutch this week.  I have successfully ignored them though, I don’t want any future “treats” to have any emotional relevance.  Know what I mean?

Coconut and carrot muffins

15 Jan

If you look back at the recipes I have shared they are mostly muffins.  That is because they are such a quick easy thing to make and are a great snack which can be made pretty healthy for every day.  These ones are really yummy although (surprisingly) not over-poweringly coconuty.  Plus they are sugar-free and vegan.

Ingredients

  • 1 cup wholemeal flour
  • 1 ½ cup spelt flour
  • ½ cup unsweetened desiccated coconut
  •  ½ cup flax seed
  • sprinkle salt
  • 1 tsp baking soda
  • 4 carrots, grated
  • 1 cup oat milk
  • 1 cup coconut milk
  • 2 heaped tsp coconut oil
  • juice of ½ lemon

Method

  1. combine flax seed and oat milk and let sit.  This thickens and is the “egg replacer”.
  2. combine all dry ingredients and then add carrots
  3. melt coconut oil in microwave for a few seconds
  4. combine all wet ingredients
  5. mix wet ingredients into dry (mine was still a little dry so added another tablespoon of coconut milk)
  6. put into greased muffin tray
  7. bake at 200°C for about 25 minutes

Makes 16

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