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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Dessert in our house today. 22 November 2015.

Hi everyone. Apologies that it’s been 11 days since my last post. Life moves quickly on and people think I’ve given up on the banting – a favourite past-time has been to try things for a while and then give up. Not this one! My mother tentatively suggested that when the weight is not moving in a downward trajectory to stick with it. That has been the case for the last three weeks – until yesterday. I broke the two stone barrier and then had another pound off this morning – such a great feeling – I have 29 pounds off and I have brought my BMI down to a 38 – huge for so many of you but such a result for me. My husband went to the doctor and got his blood pressure tablets reduced by more than half. He also got a reading on his cholesterol – 3.6! Even the sceptics are sitting up now and taking note!

The beauty of this plan is I am not on a diet – I am just choosing to eat in a certain way – I can have a glass of wine if I choose, I can have a piece of chocolate if I want, but most of all – for the first time ever I can truly say that I have lost the gaping, yawning hole inside of me that food never filled before. Psychologists tell you that you are emotional eating – I have come to the conclusion that I was addict eating actually – because life has not suddenly become utopian – the same rows and the same struggles happen every day – but I don’t have the same yearning gnawing at me to feed the beast – the sugar addict!

Two updates on the previous post – that Thai curry sauce is available from Dunnes Stores – and at a cookery demonstration the other night I learned that if your coconut milk separates then add a little chilled butter and it will bring it back together!

 

Okay – today’s recipe comes from a site called Iquitsugar.com  – there are so many sites out there that have all sorts of recipes for you to try out. I’m going to my parents’ in – oops ten minutes so I made this cake as an alternative to Mammy’s tart! Let’s see how it tastes – I’ll let you know tomorrow.

Lemon cake with lemon sauce

Preheat oven to 160 fan oven

Ingredients:

Cake:

  • 1/2 tsp baking powder and bicarbonate of soda
  • 1 tblsp of xylitol
  • 1/2 cup milk – I used cream!
  • 1/4 cup coconut flour
  • 1 cup almond flour- I used 3/4 and 1/2 coconut as I ran out of almond.
  • 1/3 cup Extra virgin olive oil  – did you hear the scandal about that during the week – lots of reputable companies diluting with cheaper olive oil!
  • Juice and rind of two lemons
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 3 egg whites whisked to stiff peak stage

Sauce:

  • 1 tblsp cocnut cream – make sure not to take any of the watery stuff – just the solid cream.
  • 1 tblsp lemon juice
  • xylitol to taste – max 1 tblsp!

Mix all the dry ingredients together in a bowl and put to one side.

Throw all the wet ingredients into a bowl together – except for the egg whites – they need to be whisked to a stiff peak separately.

Then add the dry to the wet – I did it the other way around – will try the correct way the next time!

When all is mixed well fold in the egg whites and place all in a cake tin – mine was a ten inch – Id say an eight inch would be better but I didn’t have one here so I made do.

 

Cook this for about 25 minutes.

It came out flattish but smelling great – I’d suggest leaving in the tin as it’s very delicate – mine cracked slightly after moving it – not to worry – there’s a lovely sauce to go over it!

Heat the coconut cream in a pan and add the lemon juice and xylitol.

Pour over the cake and serve. I have no photo yet as I will do that at home in Newbridge!

I’ll post how it was received tomorrow – along with my husband’s meat soup recipe – he swears by it for filling him and helping the pounds to move!

Keep that sugar at bay!