So what do you eat these days?

Happy Friday everyone! I have stopped counting the number of times my friends ask me what my eating habits are at the moment - they do not know, and to be honest it is totally my fault, I was not sure what I should eat anymore. I have read quite a few books in the last 8 months and I have been confused - I have been experimenting successfully and unsuccessfully, putting some unnecessarily strict rules in place (that of course I could not maintain), and be really unhappy as well as being happy. 

I wished I could tell you I was a raw vegan. From my experiments it did bring me more energy and a real clarity of thinking. Unfortunately I like cooked food (especially when cold weather hit us) and I also like fish (and a bit of meat) - not a good plan when you want to become a vegan. 

However trying to become a raw vegan helped me get rid of refined sugar in my life (which is really interesting as the UK government has just announced a sugar tax on soft drinks - honestly I am not impressed with this tax, but it does show there is an issue with the level of sugar in our food). People it was not easy. I was in a bad mood - really bad and the mood swings were horrendous, Mr MiH was not impressed. But then it got better, much better. And I have never looked back, in fact I haven't had a soft drink since July. I cannot touch one. And I am on the hunt against sugar in every product I buy. Not that I buy much processed food - hardly any in fact, but there is sugar everywhere if you look carefully. 

OK, so raw vegan is out, but I do care about animals. I talk a lot about it when it comes to yarn (as you can see in my yarn with attitude series). Two things: who gave us the right to treat animals this badly, and why do we need to pay more to eat products that have been treated kindly and naturally (organic fruit and veg or grass-fed beef for instance). I have really reduced my consumption of meat and poultry because it is so expensive to have free range and organic products. Even Mr MiH does not eat meat at his canteen anymore (I showed him the videos, and once you know, there is no way back). It means that when I am out (lunchtime at work for instance) and cannot control the origin of meat produce I do not eat them. 

But it is not that easy... when I was experimenting I realised that I could not digest gluten, and that dairy had a really effect on my appearance (bloating). I suppose this makes me intolerant, but it is more a sense of feeling better when I do not eat those. This is not about slimming, but about feeling better. For instance, by cutting out gluten I managed to reduce my period pains (and people it was bad, real bad, I could not move) - a definite improvement. With dairy, I talked about my appearance, my face looks leaner, but also I sleep better. If I eat dairy now, I will have night sweats, if I don't I am fine throughout the night (unless Baby MiH makes an appearance of course). Despite knowing the benefits of cutting out dairy and gluten, I am still having massive issues with cutting out cheese. Yes I know I am French, so you would expect it, you have no idea on hard it is sometimes to resist. Some days, I don't and prefer to deal with night sweats and looking more haggard than usual in the morning (yes you can see it). 

So that means I am a (sugar free, gluten free) vegan outside the house. And I am French - you should see the look on my parents' face. I am not sure they still understand what it means. I have to share an anecdote from our wedding. We had British vegetarian guests, and when we asked the chef whether he could accommodate their dietary requirements, he asked whether chicken would be acceptable - euh, probably not (true but wtf?!)

I feel I have come a long way, and can bake again, for my family but also share new recipe. I am still trying to lose weight (not really actively though), but my focus first and foremost is to avoid the food groups that make my body unhappy or increase my mood swings (or potential depression). 

Have you got issues with some food? Have you experimenting with different diets? 

Amaranth, ama-what? :: Baking ::

Detox is my word for 2015 - and in addition to start my diet, I wanted to find out more about superfoods... And apparently amaranth. I had no idea this little grain existed. But I was missing out, this grain is the real deal in terms of health benefits. Finding out about it was one thing; doing something that would taste nice with it another. I had the help of this great book and ta da  we now have super dooper biscuits. And to be honest with a baby and a toddler, and Mr MiH training for a half marathon, I need all the superfood recipe I can get my hands on!

Just a little warning, these are a tad ginger-y for me, Mr MiH is a big fan of ginger biscuits, and loves them just like that. So you may want to tweak the recipe accordingly. Also I had to adapt the recipe to the content of my cupboards. 

What will you need to make 20 biscuits (3 WW points/biscuit)

60g of low fat butter
60g of coconut oil
15g of light brown sugar
55g of caster sugar
1 egg
1 tsp of vanilla extract
100g of quinoa flour
1 tsp of gluten-free baking powder
125g of dried dates
60g of stem ginger
100g of amaranth (popped following this post)
1 tbsp of lemon juice

How to make these? 

1. Preheat the oven to 180 C and line two large baking trays with non-stick baking paper
2. Cream the butter and coconut oil with the brown and caster sugar until light and creamy, then mix in the egg and vanilla. 
3. Sift the quinoa flour and baking powder and fold into the creamed butter mixture. 
4. Using a spatula, mix in the dates, ginger, amaranth puffs and the lemon juice. The mixture may seem a little dry but don't be tempted to add more liquid just press together as you are mixing so that it holds. 
5. Place spoonfuls of the mixture onto to the prepared trays and bake for 10-12 minutes until golden. 

Leave to cool slightly in trays before transferring to a cooling rack to cool completely. 

Here you are gluten free, low GI biscuits, these are good for you! Expect more superfood recipe on the blog, and guess what raw cocoa is a superfood, so I don't have to stop posting about chocolate! Whoohoo! 

Back on the diet cake {Recipe}

I have taken a break from my diet. I had been on it for 5 months, and I just got fed up with logging in everything that I eat and how may points it amounted to. Two weeks later, I put on 1 kg which is ok I suppose - considering I really did indulge in everything I like, but I am so close to reaching my target weight that I am back on it. I have not started to run as much yet, that is for next week. 

So cakes are still going to be yummy but more points-friendly, and still great to eat with your cup of tea -  I am planning another batch of gingerbread biscuits, without the chocolate (2 points and they taste goooooodd!). 

The recipe comes from a French diet magazine. And they totally lured me with a picture of a full fat cake - when will I learn? The cake tastes nice, not as nice as the full fat one, but is perfect with a cup of tea and quite light, so worthy of a post. Plus, it is super quick to whip up, and you probably have all the ingredients!

You will need (for 16 portions, 3 points per cake - I used mini silicone moulds):

4 eggs
200g sugar
165g plain flour
1tsp bicarbonate of soda
6 tbsp boiling water
a few drops of vanilla extract

To make them:

1. Mix the eggs with the sugar, then add the boiling water. 
2. Add the vanilla extract, the bicarbonate of soda and the flour
3. Pour the mixture in the moulds and bake for 40 minutes at 175 C

And here we are, my back on the diet cake - clearly I had to celebrate the fact that I am back on the diet! 

Zingy berry cake {Recipe}

I am about to go to France - and more scarily going to be in a swimsuit every day and all I can think about is cake - typical right! The only thing to do in these circumstances is just make one - there is no point resisting, better get it out of my system. 

Here is a fresh, full of berries cake. As you can see from the pictures (and these are the best) this is really looking homemade - no fancy styling, more an every day cake than 'I have people for tea' cake. 

You will need (for 12) - for those interested this a 5 points/slice cake. 

• 200 g self-raising flour
• 1 tsp bicarbonate of soda
• 75 g caster sugar
• 100 g blueberries + 75 g of raspberries (you can adjust this according to your own taste)
• zest of 1 unwaxed lemon (or vanilla extract if you are not keen on the lemon taste)
• 2 large eggs
• 150 g low fat natural yoghurt
• 2tbsp skimmed milk
• 50 ml sunflower oil

Lemon icing

• 100g icing sugar
• 4 tsp fresh lemon juice

How to make it

1. Preheat the oven to 200 C/Fan. Line your tin with some greaseproof paper. 
2. Sift the flour and bicabornate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
3. Beat the eggs with a large whisk until smooth, then beat in the toghurt, milk and oil until well combined. Stir into the flour mixture with a large spoon until very lightly mixed. 
4. pour into the tin. bake in the centre of the oven for 25/30 minutes - check with your knife that it is cooked in the middle. Transfer it to a wire rack and leave it to cool. 
5. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle over the cake and leave to set for 30 minutes before serving.  

If I am honest, it is not as good as a full fat lemon drizzle cake - BUT it is very satisfying  and moist, and with one slice you do feel happy. I suppose I am always happy when there is cake!

Springy skinny carrot cake {Recipe}

* You can still enter my current giveaway here*

Two weeks in my diet and I am still doing ok, although I can see that I am getting a bit bored with my comfort zone food - and seeing Mr MiH eating an obscene amount of peanuts (how can he still be so skinny?) is getting to me a bit. So I am on a mission to find tasty recipe in a skinnier version so I won't feel like I am missing out on cakes and snacks - although coated peanuts may be out for a while still. 

This recipe is from The Hairy Dieters. I saw the BBC TV show and some of the skinnier versions of my favourite comfort food looked amazing. I grabbed a copy when I was still pregnant and sort of left it for later whilst stuffing my face. If this recipe is anything to go by, it is time to get it out and try all the recipes - and I may not even know I am on a diet! 

This is a Mr MiH portion size... 

You are going to need (12 portions - 6 points by my diet):

• 3 medium carrots (about 250g total unpeeled weight)
• 3 eggs
• 100ml sunflower oil
• 100g soft light brown sugar
• 200g self raising flour
• 100g sultanas
• finely grated zest of 1/2 large well-scrubbed orange
• 1 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1 1/2 tsp baking powder

there are skinny portions and Mr MiH portions... 

1. Preheat the oven to 190 C/Fan. Grease a 24 cm round loose-based cake tin with a little oil and line the base with baking parchment. Peel the carrots and grate then with a medium-fine grater - you should have about 200 g of grated carrot. 

2. Beat the eggs in a large bowl with a large metal whisk. Add the sunflower oil and sugar and whisk until well-combined. Stir in the grated carrot, then add the flour, sultanas, orange zest, spices and baking powder. Stir together until just combined. Pour into the prepared cake tin and smooth the surface. 

3. Bake in the centre of the oven for 25-30 minutes or until the cake is well risen and feels springy to the touch. It should be just beginning to shrink back from the sides of the tin. Leave to coll in the tin for 5 minutes then turn out and remove the lining paper. Leave to cool fully on a wire rack then transfer to a serving plate. 

4. Sift the icing sugar over the cake and scatter grated or pared orange zest on top. This cake should keep well in the fridge for up to 3 days. 

I may have been heavy handed with the icing sugar.. purely for the picture

It does taste like it a healthier version of a carrot cake - not as ... greasy. It is light and airy, and still very much moist. I may add another carrot next time. I love the icing sugar instead of a creamy topping (but that is probably more of a personal topping dislike). 

Any diet recipe book or recipe you would recommend? If Mr MiH approves it, it may be featured next on the blog...