It’s that time of the week again peeps! Wednesday is on the radar and it’s time to get our wellness on.

Today I’m taking a slightly different direction and sharing how and what I eat. Generally I get asked a whole load of questions about my diet, especially when people find out that I no longer eat fructose and try (try being the operative word here) to eat whole, mainly organic foods.

It’s ironic that I’m posting this this week as for the first time in a loooooong time, I’ve been all over the shop with my eating. Since quitting sugar, I rarely crave foods, particularly the sweet stuff that used to rule my world. I also pretty much eat what I want.

This is a bit of an ambiguous statement as people often seem to conjure up the idea that ‘eating what you want’ means going ballistic on fast food or hibernating with a 1kg block of chocolate. This isn’t exactly accurate. I don’t eat fast food (not because I can’t but more because I don’t want to) and no longer enjoy traditional chocolate. Eating what I want generally involves me getting my fill of protein, complex carbs, good fats and healthy treats (check some of them out HERE). Organic haloumi, lashings of butter, organic yoghurt, raw choc balls, fructose free brownie, fresh fruit, loads of veggies.. I eat them all and I eat them when I want them.This week however I’ve been so hungry. Insatiable I’d even say. I’ve also had a hankering for some very random foods; Nandos chips for one.

Who knows what’s going on (and no, I’m not up the duff!) but one thing I’ve learnt is that I need to make the effort to listen to my body and try and work out what it actually needs. Previously, for a very long time, I’d whack a band aid, in the form of food, over whatever emotion it was I was experiencing and be on my merry way. Sad and craving chocolate? I’d tear into a bar to feel better. Frustrated, tired and cranky? Nothing a pizza couldn’t fix. I’m not saying that these foods are inherently bad or good, I still love pizza and certain chocolatey treats but using them as the solution to whatever was bugging me wasn’t the healthiest of habits.

I’ve worked out that at the moment, I’m craving comfort. I’m relishing being a homebody with my precious family and as such, seem to want food that suits that kind of feeling. I’m the happiest I’ve been in a long time which also lends itself to a certain relaxed style of eating. I’m also crazily hormonal which is probably adding to the desperate need to eat warming, carb heavy foods that fill my tummy and the kitchen with yummy smells.

As I mentioned previously, I’m not really into some of the comfort food other people might turn to. Instead, I switch from my usual menu (I’m a creature of habit) and bring some pitch hitters in off the bench. At the moment I’m giving the following a run:

  • Breakfast – Coco-Nutty Granola from the I Quit Sugar cookbook with a couple of dollops of Barambah Organics Natural Yoghurt (the best, BEST yoghurt I’ve ever eaten.. seriously!). This has replaced my usual green smoothie as I haven’t been in the mood for cold drinks.
  • Lunch – Warm salads are all system go. This hasn’t changed all that much as I eat salad for lunch most days but I’m now really upping the roast veggie content (and heating the veggies before serving), adding chunks of avocado and being rather generous with the organic fetta. I’ve also started using Organic Flaxseed Oil as a dressing as you don’t need much flavour when you’ve got all that creamy avo and salty cheese.
  • Dinner – Back to basics! Omlette with spinach, mushrooms and grated cheese, free range, grass fed sirloin steak with piles of roast veggies sprinkled with paprika and drizzled with olive oil, veggie packed spaghetti bolognaise. All simple and delicious.
  • Snacks and sweets – This is where I’ve really been indulging lately. Fructose free brownie (from the Sweet Poison Quit Plan), raw peanut butter chocolate bars, I’ve been whipping them up with gay abandon. The best thing about these guys? They are so decadently rich that a little goes a long way.

PicMonkey Collage 3

 

 

 

 

 

 

 

 

 

 

If you’re on the IQS train or just fancy something with chocolate, try whipping up a bunch of these bad boys!

Fructose Free Chocolate Brownies

This recipe is taken from The Sweet Poison Quit plan but has been adapted slightly. I prepare the whole thing in my food processor (saves washing up).

Ingredients

  • 1 cup wholemeal spelt flour
  • 3/4 cup dextrose or xylitol
  • 2/3 cup cocoa (I use a mix of raw cacoa and standard, organic cocoa powder)
  • 2 eggs
  • 150g butter (ideally organic)
  • 2 tsp baking powder
  • 1/2 tsp pure vanilla essence

Directions

  • Preheat oven to 150C
  • Mix butter and dextrose together
  • Add eggs and vanilla and continue to mix
  • Pour in flour and cocoa and mix, mix, mix
  • I cook my brownie in a small greased baking tray. You could also use mini muffin cups.
  • Cook for 20-30 minutes, depending how gooey you like it
  • Enjoy!

 

Sugar Free Brownie Recipe

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