Kicking my own butt and getting myself healthy again 

Kicking my own butt and getting myself healthy again 

It’s fair to say the last 3 months or so my health and fitness have fallen off the bandwagon. I have been eating all those things I know I shouldn’t. I have been indulging. Ice cream, chocolates, cake, cheese, pizza, processed foods, even gluten. I normally have so much self control and just didn’t see where my eating habits were starting to take me. I also didn’t know why I was eating all of this. 

I was comfort eating

I have since March bought a new house, had drama through the land we were buying titling, organising a move and everything that went with it. Then the new house had a lot of drama that came with it, electricity and plumbing problems. Also, I have been having a lot of stress at work and my Psoriasis was flaring and I felt like I was drowning. I resorted to food for comfort. I can now understand that when everything seems to be going wrong how good food can make you feel and how it becomes a drug and you just want to keep eating those bad things. You keep going back for more, you tell yourself no more but you just keep going back, specially to sugar. It begins to take over your life and it’s and an endless cycle. 

You tell yourself you won’t eat this rubbish anymore, then you look at yourself and you don’t see that great body and you feel miserable. How do you feel better? By eating more of the fatty food that got you there in the first place. 

It’s a vicious cycle and something I didn’t want to continue or become a life long problem. I have always been slim and currently is the most I have weighed. Although it’s a 7kg weight gain over 3 months, it’s not something I want to look back at in 2 years and be a 50kg weight gain. I want to end the bad habits before they become part of who I am. 

I did some research and I found the Ashley Condon 21 day challenge. I’m starting that from today. I am making up my own diet but I am following her exercise plan with a couple of au situations. Here is he full 21 Day program

I will be blogging my journey along the way, I know it’s not going to be easy but I am determined to be a better me, physically and emotionally. 

Fruit and nut delights

Fruit and nut delights

  

My banana, raspberry and walnut muffins. 

This is a newly created sugar, dairy, and gluten free. I was lucky it turned out on my first attempt. I used my stand mixer to mix my ingredients. 

This made 12 cupcake size and 4 large muffin size muffins. 

Ingredients 

1/3 cup raw honey 

1/3 cup good mild flavoured olive oil 

3 free range eggs, at room temperature 

1 1/2 cups rice flour, sifted

1 tablespoon baking powder

1/3 cup sultanas

2 large ripe bananas,mashed 

1/2 cup walnuts, slightly broken 

1/2 cup frozen raspberries 

1 tablespoon vanilla essence 

Method

1. Whisk oil and honey together until creamy. 

2. Add eggs and continue beating until light and fluffy – I set this on an electric mixer for 10 minutes. 

3. Add the sifted flour, baking powder and almond meal and mix until just combined.

4. Add the walnuts, vanilla, sultanas and raspberries and gently fold through. 

5. Scoop the mix into greased cupcake trays.

6. Bake for approx 15 minutes at 160 degrees celcius, baking time may differ depending on your oven and size of your trays. 

Check with a skewer and remove when the skewer comes out clean and if you lightly press on the top it has a little spring. 

Allow to cool and enjoy. 
  

Gluten and sugar free apple pie with vanilla custard 

Gluten and sugar free apple pie with vanilla custard 


I found this pastry in the supermarket and decided a pie was to be made. It isn’t the cheapest thing around with $9 for the box.  

Apple Pie

Ingredients 

5 Granny Smith apples

1tbs butter

1 tbs cinnamon

1 tsp cloves

1 tbs vanilla

1/4 cup maple syrup

2 sheets gluten free puff pastry

Method 

1. Peel and core the apples.

2. Dice the apples into cubes.

3. In a pan add the butter and add the apples.

4. Once the apples are softened slightly add the CI naming, cloves, vanilla, and maple syrup. Stir the mix until slightly thickens. If the mix becomes too solid add a little hot water to loosen it.

5. Turn the mix off and set aside to cool slightly.

6. Roll out the pastry into a creased 20cm pan.

7. Pierce the pastry with a fork and place into the oven for about 5 minutes. It should be slightly brown.

8. Take the pan out of the oven and add the apple mix.

9. Decorate the top as you wish. If you are covering the whole pie then you will require an additional sheet of pastry.

10. Lightly brush the top of the pastry with some butter.

11.  Place back into preheated oven at 180 degrees celsius for about 30 minutes or until brown on top.

12. Let it cool slightly and cut and serve with warm custard.

 

Vanilla Custard 

Ingredients 

4 egg yolks
1/3 cup honey

1tbs corn starch

2 tbs vanilla
400ml cream

300 ml whole milk

Method 

1. In a saucepan heat the cream, milk and vanilla until just warm.

2. In another large bowl separate the yolks from the whites, only the yolks are required.

3. Add corn starch and honey to egg yolks and whisk until incorporated.

4. Slowly add the warm cream and milk mix while whisking into the egg mix.

5. When all the milk mix is incorporated out the mix back into the pan and put the heat back on. Using a whisk keep whisking on a low heat until the mix starts to bubble.

6. Remove from heat and either let cool if you are serving it warm or place in the fridge if serving cold.