Told you I’d bake something!

Time has run away from me but 17 days in and I am still sugar-free. It has become much easier as the days have gone by and the toll its taken my body has not been too bad. I don’t think I have lost weight (I never weighed myself previous to starting so have no idea anyway!), but this is not my goal. I am pretty body confident for now (I grew a baby for fuck’s sake – I am a super woman!). My aim is to cut the addiction, and I think I am doing well. I have had one cheat so far: 1 sugar added to my tea one evening last week. It was quite weak of me but I was feeling a bit peaky and this sorted me right out. I will not feel sorry for that. I feel stronger than ever.

I was really tested on Tuesday when I went to the cinema to watch Split as I love popcorn so much (I regularly make my own at home) and of course I always pick sweet. After oohing and aahing about whether I could just have a little bit, I chose to stick with a bottle of water instead. I can’t wait to have sweet popcorn when this month is over.

I have given up counting the sugar withdrawal symptoms, as many of them can be symptoms of other lifestyle choices. Now that I am feeling less addicted and more optimistic, I am relaxed (and making sugar-free banana muffins until they come out of my ears!)

Approx. 12 Banana Breakfast Muffins:
200g Self Raising Wholemeal
2 tsp Baking Powder
1 tsp Ground Mixed Spice
100g Unsalted Butter
150g Sultanas (or raisins)
3 medium ripe bananas
2 beaten egg

Pre-heat the oven to 180 degrees (fan oven). Sift the flour and add the spices. Rub the butter into the flour until the mixture looks like breadcrumbs. Stir in the sultanas and make a well in the middle of the mixture. In a separate bowl, mash the bananas and stir in the beaten eggs. Pour the banana mixture into the flour mixture and gently fold in.

Add the mixture to a muffin tin (remember to grease it first!).  Turn the oven down and bake the muffins at 160 degrees. for approx. 45 minutes or until done (check by inserting a skewer – must come out clean).

Serve as dessert with natural yogurt or as a quick on the go breakfast. You can also add the mixture to a loaf tin to make one Banana loaf cake. Boom.

Told you I’d bake something!

Lindsay x

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