The end of the road or just a junction? Day 26.

So I’m almost at the end of my no added sugar month. Will I keep it up? The answer is yes and no but predominantly yes. If I feel like it, I’ll have the odd piece of 70% chocolate. I may have a glass of wine if I fancy it but to be honest, that’s it. I’m in no rush to add sugar of any kind back in to my diet and in fact, I haven’t really missed it.

Do I see a difference? Absolutely, yes. I’m pretty ripped and I love it and it’s only been a month. Because I haven’t been silly about my eating, I haven’t lost weight but I’m definitely leaner (muscle ways more than fat and I’ve been exercising plenty). My jeans are looser! I didn’t do this to lose weight and I made sure that I ate plenty of healthy fats to stop the weight falling off. I’m not into being too thin. I like being, as my husband describes me, “a fearsome or well put together unit”. I still haven’t worked out if that is a compliment or not!

Sunday’s food

Breakfast – 2 eggs, 2 sweet potato waffles and bacon

Snack – mango and 5 Brazil nuts

Lunch – protein shake with berries, avocado, spinach and protein powder

Snack – green salad with nut and seed mix

Dinner – salmon, sword fish and shrimp with okra, peppers and tomatoes followed by 3 small squares of 100% cocoa chocolate

So I promised I’d share the recipe for breadfruit and parsnip pizza

Here’s how to make the breadfruit base. Parsnip coming up tomorrow. Can’t give away all my tricks at once 😉

Ingredients

One ripe breadfruit (soft to touch but not squishy!!)
Salt and pepper to taste

Toppings of choice

Method

Pierce a few holes in the whole unskinned breadfruit using a skewer. Place it in the oven on a baking tray at 400 degrees for about an hour. You should be able to easily push a skewer through it when it’s done.

Allow the breadfruit to cool and then remove the skin and seeds and chop the cooked flesh. Either using your hands or a blender, mash enough of the flesh to form dough for your pizza. I found that a 1/5th of a medium sized breadfruit makes enough dough for a pizza to feed one adult.

Form the flesh into a ball and place between 2 sheets of parchment paper and roll out to form a flat round. Seal the flattened round in a lightly oiled frying pan until firm to touch on both sides. Do not burn!!!

Add your pizza toppings and bake in the oven in the usual way. I baked my pizza at 450 degrees for 10 minutes.

You can use the breadfruit base like a flat bread too and fill it with salad, cooked chicken, beans…..the possibilities are endless.

Notes

You can also just slice the breadfruit instead of mashing but in my experience, the texture isn’t the same and it falls apart when you eat it.

You can add garlic powder to the base.

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