Dear reader, it is my proud duty to bring you good tidings this dazzlingly bright Pilbara morning, and it is this: This diet-hating bookworm has dipped to the dizzy low of 70kgs. Yes, 19 days ago I was 75kgs but let's dispense with silly kgs because quite honestly I don't really understand them. 19 days ago I was a thundering 11 stone 11 lbs and this morning I am 11 stone. That is pretty impressive and just goes to show that paying attention to what you eat, making an effort to exercise and ditching the mid-week wine can make a huge impact on your weight.
To celebrate, I'm going to share a recipe from Sarah Wilson's brilliant 'I Quit Sugar'. Don't be put off by the title, it's a really inspirational book and contains the basic science surrounding sugar and the western world's growing dependence on it, as well as tons of sugar-free recipes.
It turns out that the demonising of fat that went on 20 or 30 years ago, as well as the deluge of fat-free products which became mainstream in its wake, was a false message. The sugar was the real demon, and as products were rendered tasteless by removing the fat from them, sugar was added to make them more palatable. If you take a jar of normal mayonnaise and compare the sugar to a jar of low-fat mayonnaise, chances are there is far more sugar in the fat-free one. Result: the western world is now dependent on sugar and fatter then ever!
It's a sobering thought that sugar is pretty much added to everything we buy these days, from bread to pasta sauce, and if you want to avoid it you have reassess your entire lifestyle and learn to cook - and fast!
This recipe is particularly tasty, easy to make and a nice treat for a lazy Saturday morning breakfast, with not a scrap of sugar in it!
To find out more about Sarah Wilson's book, go here - www.sarahwilson.com.au
To celebrate, I'm going to share a recipe from Sarah Wilson's brilliant 'I Quit Sugar'. Don't be put off by the title, it's a really inspirational book and contains the basic science surrounding sugar and the western world's growing dependence on it, as well as tons of sugar-free recipes.
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| The truth about sugar... |
It turns out that the demonising of fat that went on 20 or 30 years ago, as well as the deluge of fat-free products which became mainstream in its wake, was a false message. The sugar was the real demon, and as products were rendered tasteless by removing the fat from them, sugar was added to make them more palatable. If you take a jar of normal mayonnaise and compare the sugar to a jar of low-fat mayonnaise, chances are there is far more sugar in the fat-free one. Result: the western world is now dependent on sugar and fatter then ever!
It's a sobering thought that sugar is pretty much added to everything we buy these days, from bread to pasta sauce, and if you want to avoid it you have reassess your entire lifestyle and learn to cook - and fast!
This recipe is particularly tasty, easy to make and a nice treat for a lazy Saturday morning breakfast, with not a scrap of sugar in it!
Bacon & Egg Cupcakes
Ingredients
Coconut oil or ghee for greasing (I use whatever I've got - butter, olive oil...)
6 rashers bacon
6 eggs
crumbled feta (optional)
chopped chives or any other green herb (optional)
What to do: Preheat the oven to 200 degrees and lightly grease a 6 cup muffin tray. Use the bacon rashers to line each cup and then place in the oven for five minutes or so. Remove from oven and crack each egg into each cup and sprinkle the cheese and herbs on top. Bake for 15 minutes then remove, allowing them to sit for a moment before removing from tray.
As an alternative use smoked salmon instead of bacon, or you could use a broccoli floret and whisk the eggs and pour onto the broccoli.
Yum and not a carb in sight!
To find out more about Sarah Wilson's book, go here - www.sarahwilson.com.au
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