I am six months into eating No Sugar No Grains (NSNG) and I am glad to report it is much easier. As time goes on I add to my repertoire of recipes giving us a little more variety.
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 about situations where choices are limited and you know you have crossed the line onto the dark side. The Grim Reaper is not going to leap out at you brandishing his scythe and carry you off to the next world. Make the best choice you can and be at peace with it.
Give yourself permission, even enjoy the moment and move on. This is a lifestyle not a sentence and in life there are glitches, 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 or not knowing the ingredients used. It was just a few days out of the rest of my life which I hope is 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.
I am going to leave you with a recipe which I love. I have this as; a breakfast muffin (maybe add blueberries), 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. The strawberries are piled onto full fat Greek yogurt and are drizzled with rice malt syrup.
Enjoy and, “you’re welcome”.