I am six months into eating No Sugar No Grains (NSNG) and I am glad to report that it gets easier and more enjoyable with each new day and recipe. As time goes on I add to my repertoire giving us a little more variety.
The Dark Side
I think one of the most beneficial things you can do for yourself when you embark on a life choice such as NSNG is to not get too uptight when situations arise where choices are limited. You just may have to cross the line onto the dark side for that one choice, after all this is how you used to eat all the time and you are still here to tell the tale. I promise you the Grim Reaper is not going to leap out brandishing his scythe and carry you off to the next world. Give yourself permission to make the best choice you can, be at peace with it then head back into the light.
This Is a Lifestyle, Not A Sentence
And in life there are glitches, it’s how we deal with them is what helps define us. We can choose to fall apart and flagellate ourselves with bad thoughts or we can accept, learn and carry on. I chose the latter. Later when you have returned to your normal you can say ‘Remember that time when I ate that whole cherry gateau on my own. I was puking purple for a week’ and then you can laugh and laugh.
While away in Hobart recently I was faced with several instances where my choices of food were dubious due to lack of options. It was just a few days out of the rest of my life which I intend to be a long. One choice I did make and I knew exactly what I was eating was a scallop pie. Hobart is famous for them and it would have been a woeful thing to go home without trying one. Perhaps if it had been a sugar laden doughnut I would have abstained (I say perhaps).
Look at this thing, how could anyone resist. It was crammed full of scallops, delicious. I savoured every mouthful and surprise surprise, I didn’t grow horns and a tail although if I had, with Halloween coming up I would have been a popular party guest.
Now I am going to leave you with a recipe.
Slice it and toast it, cook it in a larger container and slice it as a hamburger bun, the possibilities are endless.
- 2 tablespoons of linseed meal
- 2 tablespoons of almond meal
- ½ tablespoon of coconut flour
- 1 egg
- 1 tablespoon of coconut oil, ghee or butter.
- Pinch of salt
- ½ tea spoon of baking soda
Mix egg with oil and add to dry ingredients. I do this in the ramekin in which I intend to microwave it. They don’t ‘Miss Efficient’ for nothing! Microwave for 1 minute. Tip out of ramekin (it comes away easily) and enjoy in whatever way you fancy. Below are just some of the ways I jazz up this muffin. I piled the strawberries onto full-fat Greek yoghurt and drizzled them with rice malt syrup. You could also use cream.
Enjoy and, “you’re welcome”.