A great reminder of why I am doing this! August 18th 2016.

I’m doing well enough this week – back on track and slowly but surely those ten pounds are disappearing – I have five off and am hoping that on the anniversary of my start day last year – August 24th – I will be back down to three stone off.

Three stone. I met a very good friend today who hasn’t seen me since this time last year – she noticed the weight and commented. I was explaining as I do to everyone I meet how I have ten pounds back on – no make that five – and then she showed me the photo we took at last year’s annual reunion – and I stopped – and will never bemoan my progress again. The featured photo is me today – and this one was me last summer at this time of year – the very week I started banting…

 

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The picture quality is poor – thankfully! But I looked at this today and suddenly realised just how much of a difference this year has made to me.

I am sleeker, fitter and in so much better shape. I can shop in “ordinary” shops now and I make good choices most of the time. I look at lots of other blogs and people’s testimonials and I think that everyone’s journey is a different one – mine has to incorporate the family life that I love and the baking I thrive on. I like to have a sweet treat – some advocate going off all sweet things – I couldn’t sustain that lifestyle – I like a treat after dinner sometimes – and if I can have that without spiking my insulin levels then I’ll do that.

I have gone back to my early days as regards my eating habits. I have made a batch of crackers just now for the week and if I am peckish at night I take a few with lots of butter and cheese on top. I have made a lime cream pot this week and tomorrow I will remake my raspberry chia jam – it was gorgeous – not too sweet and delicious with the banting almond scones I made last week.

I will post next week on my first anniversary and share a few photos from the journey so far.

Meanwhile here’s the recipe for the lovely almond scones I made – they were delicious served with butter and jam – and below that is the jam recipe – so simple! I use ground chia seeds in it – it worked really well – the texture is great – not too different from the real thing – and so much better for you. I figure a teaspoon a day will kill no-one.

 

The Banting Blondes – see website –¬†http://www.thebantingblondes.com

Scandalous Scones

  • 200gms almond flour – very expensive but I used it this time!
  • 2 eggs
  • 1 large tsp baking powder and 1/2 tsp of salt
  • 2 tbsp Extra Virgin Olive Oil

So simple!

Whisk the eggs the add all the other ingredients and mix well. Using an ice-cream scoop put mix into 6 muffin cases which I pre-oiled and pat them down so they are smooth. Leave in the oven for about twenty minutes then take them out and check – they should be barely browned.

Next time I will add some mixed and all spice and some vanilla essence. I might also add some baking powder to see if it will make them a little less heavy and compact – but hey – it’s very nearly like the real thing!

 

Banting Jam

  • 500 gms frozen raspberies
  • 4 tbsp xylitol
  • 40 gms ground chia seed

Add raspberries to a pot with the xylitol and bring to the boil very slowly allowing time for the raspberries to defrost without burning. Allow the mixture to come to a boil then simmer for about fifteen minutes. Take off the heat and stir in the  ground chia.

Store in the fridge – it will last about two weeks – if it survives that long! My children found this a bit grainy so didn’t eat it – me – I had no such issue. It is gorgeous on the scones but particularly with the lemon pots I made before – and the chocolate pots – decadent but good for you!

Enjoy!

Orla

 

 

 

 

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On again, off again – the cycle continues. August 1st 2016.

I took July off – from the blog that is, as other things were occupying my head. I corrected for the whole month and had no time hardly to breathe let alone blog.

I haven’t stopped banting but I have had a bad month of it. I have actually lost twenty pounds – but unfortunately they are the same ten pounds that I gained and lost twice – and have back on again for the third time. Every summer I think that I will get to lose weight and organise my life. Instead when the school term is out so are my good intentions. I haven’t stopped banting – I have just slipped off the wagon more than I should have.

What’s the secret to getting back on?

Reading, organising the pantry and not beating myself up. I was doing really well then had my parents’ sixtieth wedding anniversary party. I didn’t break out at that – I waited till I went home then broke out. That is part of the addictive nature of my habits – I don’t cheat with good stuff – I deprive myself then go home and gorge to satisfy the girl who didn’t eat the cake at the party!

I spent a couple of days in Cork in a most divine part of the world – Glengarriff – and managed for the first two days to stay on banting track. Then I decided to break out. Therein lies the problem. I am back to my binging ways when I break out – I really break out and eat all I can find. So that is the task for August – how to stay on track and if not, how to break out without actually killing myself by overindulgence!

I haven’t been reading the Realmealrevolution.com pages, so I am back to that. Yesterday I made crackers and banting bread, and some banting brownie – all to remind myself that I can eat lots of lovely things while banting. It’s a question of retraining those tastebuds again. I tried twice before to get back on track by intermittent fasting – I think maybe I need to give the fasting a break until my body releases me from the old addiction to sugar. It is very scary how quickly that heroin gets back in – and like heroin you cannot stop the binging. It is all consuming. They say knowing the problem is half the battle. Now I need to up my game on the other half of the fight!

I’ll keep you posted. One pound gone – nine more to go! Maybe my problem is I keep thinking I’m a sprinter when in fact I’m more of a long distance cross country type!

 

sprinter

falling