Apple and Almond Flapjacks

Flapjacks

Well hello, 2016. As far as ‘resolutions’ go, I try not to make them. The threat of failure, coupled with the incessant nagging at the back of my mind that I must do whatever it is EVERY day, otherwise there’s no point making them, leaves me feeling downtrodden by the 5th January. Instead, I noted down aims to keep in mind as I set off into the new year, and made a resolution to not beat myself up if I forget about them for a day or two.

M honey

This year, I decided to focus on eating mindfully (i.e. not standing in the kitchen shoving whatever came to hand in my mouth without a second thought), doing one deliberate thing every day to reduce stress (yoga, meditation, turning off all screens by 10pm) and to move more (which, given my desk-bound job, won’t take much). The mindful eating has so far (10 days in) been the most influential, as I have noticed how much of the eating I do is a result of stress or tiredness. Just noticing this pattern and being aware of it has helped massively, and reminding myself that food isn’t always the answer. Usually, a cup of tea and a lie down is.

M almonds

I noticed that I was getting blood sugar drops around 3pm each day at work, when it would feel like the world was going to end and the only thing that would get me out of this state was something insanely sugary. I spoke to a nutritionist friend, Ellen, about this, who said that the solution was not to let it reach this stage, by keeping my blood sugar level. To do this, she recommended eating every 2 hours or so (hallelujah!). But it was crucial that the snacks I was having didn’t contain sugar, so wouldn’t cause a spike in blood sugar followed by a crash. So, I made these flapjacks sugar free, using stewed prunes as a base (Ellen’s idea) and a bit of honey to help stick everything together.

flapjacks on plate

For more information about Ellen and naturopathic nutrition, click here.

 

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Lemon Polenta Cake with Honey Ricotta and Blueberries

LP ricotta top

I have recently decided to jump on the gluten-free bandwagon. Going ‘gf’ seems to be all the rage at the moment. I feel sorry for people who genuinely are coeliac, as there seems to be a surge in people suddenly and miraculously developing a gluten ‘intolerance’ overnight. Consequently, I’ve found that telling people you don’t eat gluten is often met with an eye roll and an accusatory ‘yes but you’re not actually allergic, are you’.

M2

Anyway, I thought I’d give it a go, as I’ve heard so many positive accounts of what avoiding gluten can do. The first hurdle was baking. I made some relatively successful gluten free (and dairy free, just to give myself a challenge) cookies, using rice flour and coconut oil. So next I thought I’d try a cake. Lemon polenta cake is one of the easiest things to make gluten free, as the polenta acts as a good substitute for the flour, and gives the cake a pleasant grainy texture. I topped the cake with some ricotta whisked with honey, and scattered over some blueberries.

LP and ricotta

 

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