Want to see what a grain free and sugar free day’s eating looks like?

imageI’m enjoying another grain free and sugar free period (I’m eating fruit! I’m just not going overboard with it). I’m doing this for health reasons but I’ll share that with you another day. I’m training hard at the moment too so I’m really keen not to lose weight on the back of this which could be tough. Most folks who cut sugar and grains lose a good few pounds in the first few weeks. I like to think that as I eat a healthy diet already, I’ll be fine but let’s see.

Yesterday I ate the following:

Breakfast – a banana omelette with 5 eggs, 2 tablespoons of almond meal, 2 tablespoons of coconut oil and a banana plus 5 brazil nuts

Snack – cucumber and a chicken thigh and a piece of my blueberry coconut slice (no maple syrup)

Lunch – 1/3 of a fresh pineapple, coconut water, coconut oil and 5 handfuls of spinach made into a smoothie

snack – scoop of protein powder, banana and a tablespoon of peanut butter

Dinner – chicken soup made with bone broth, coconut milk, loads of veggies and a chicken breast.

Now I will be weighing and measuring myself every day as I am focused here on NOT losing weight. It’s important that I keep my strength and keep my weights (the things I lift in the gym, not my actual body weight) going up.

Here’s the recipe for my blueberry slice. I made this a second time with no maple syrup and it was every bit as good.

For the base

  • 1 1/2 cups of almond flour/meal
  • 1/4 cup of coconut flour
  • 1/4 cup of macdamia nut oil (melted coconut oil works too)
  • 1 whole egg plus one yolk (beaten) (or replace the extra yolk with a tablespoon of maple syrup)

For the filling

  • one whole bag of frozen blueberries and a 1/2 cup of water
  • grated lemon rind (I used 1/2 a lemon)

For the coconut topping

  • 2 cups of shredded unsweetened coconut
  • 1 whole egg and an egg white (beaten) (or replace the extra egg white with a 1/4 cup of maple syrup)

Method

  1. Place the blueberries in a pan and add the water and lemon rind. Simmer until it turns into a thick jam like consistency. This will take around 25 minutes. Keep your eye on it so that it doesn’t dry out or burn to the pot.
  2. Meantime, heat the oven to 325 degrees
  3. Combine the ingredients for the base in a bowl and press into a greased and lined 8inch by 8 inch square baking tray. Prick a few holes in the pastry base to avoid it rising in the oven and then bake it blind for 10 minutes. Remove from the oven.
  4. Beat together the ingredients for the coconut topping.
  5. Spread the jam mix over the pastry base and then spread the coconut mixture over the top.
  6. Bake for 20 minutes…..ta da!

I like my coconut crunchy so I popped the finished product under the broiler for a couple of minutes.

There is very little difference in taste between the maple syrup version and the non maple version so it’s up to you what you do. The blueberries are yum and who doesn’t love coconut (okay, my 11 year old doesn’t like coconut…but what does she like…..Eva????????) Someone is shouting broccoli and chocolate!

 

 

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