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…
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
- 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
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!
- 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!