So its been awhile…. I had a car accident about 4 weeks ago. It wasn’t too serious but serious enough to give me a good fright and some nasty whiplash. Work and a very long daily commute had exhausted me and I’ll be honest I went into a bit of a tailspin and was very sad for a few weeks there. So after watching episode upon episode of TV series- Downton Abby, Community, Cougar Town (yes, you heard it) and 30 Rock, the love of some lovely people and hugs from S, I am mending and back to feeling more like me.
Without a doubt though I slipped right back into those bad eating habits when I was down — could not get enough chocolate! I have become a sugar fiend again. AND, boo, I have started craving dessert after dinner again, ahhhh took me so long to kick that bastard! I have also noticed I reverted back to eating less and larger portions – a system I know does not work for me cos I am a starvin marvin by the time I eat again.
With the help of my friend the Internet I have found some sensational new recipes, and clever bloggers. And I am all focused for this week being my zero sugar, low carb-back on the horse-week.
One thing I have really missed since cutting out bread is eating avocado and goats cheese on toast, not because of the toast, but because it is such a superiour vessel for the avocado. So I was thrilled to find this recipe for Nut and Seed bread which I am going to make the basis for all my avocado gorgings this week. Yipee!
This bread is crazy good for you – cashews, pumpkin seeds and almond meal mixed with eggs, olive, walnut and pumpkin seed oils (could not find pumpkin seed oil in my wide search of 1 health food store on the weekend in a rush so I substituted it with macadaemia nut oil instead – worked.)
And it literally took me 10 minutes from first blend to into the oven. And it looks so pretty!