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| Homemade Wholemeal Bread {+ left over random roll!} |
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| Hummus and aioli. |
There are more and more options opening up in regards to what I can eat. I read a lot of nutritional panels these days. There are still some sneaky surprises of sugar overload. Don’t get me wrong. Like 15.8g in a bagel with jam from McDonalds. Kate and I almost had a heart attack over that one. Luckily it turned out that her chosen breakfast had about half that. And mine, the bacon and egg McMuffin had a teensy tiny 1.4g. Hello fast food breakfast option. How I missed you!
AND the other night Hubby and I were having a dinner standoff. Hubby wanted pizza. I really didn’t want to cook or jeopardise my sugar free status. I’ll check the nutrition panels, I promised and if there is something I can eat, we’ll have pizza. So I checked and there were at least 3 Pizza Hut pizza’s I could eat in the standard form. I imagine that if you removed the sauce from other’s they would move into the 3g band too. However, as we found out, don’t count on them arriving with no sauce. Luckily I’d ordered under the 3g anyway. And don’t count on them tasting the same. The BBQ sauce was sickly sweet and I found that two pieces total was more than enough. So yes, fast food option for dinner. Sorted.
But fast food is not what this post is about.
But that WAS fun, right? This post is about the cooking, blending, baking I’ve been doing with less than 3g/100g of sugar. Like my wholemeal bread {needs work!}, the mountains of mayonnaise and aioli and the hummus that disappeared within two days. Good obviously. I have found more and more recipes that can be converted or that other’s already have. It’s a relief. I was worried on Day One that this choice would be restrictive. It turns out, it really isn’t.
Actually, my Dad’s birthday is Friday and my sister is planning a fructose free cake for him to celebrate. Not that her or Hubby have actually gone sugar free. Stinkers. Bailed on me first week. But Dad is sugar free so she wants to do something special for him. I’m relieved. I freakin’ love cake. So at the moment I am sourcing the recipe online. I’m thinking I will probably recommend something like Talia’s Fructose Free Nutella recipe for the icing. With a small modification or two to make it more icing like of course. Yum.
So yes, did you want actual recipes here or are you just interested in what I’m eating? Let me know. I’m happy to do either.
In the last week I introduced a lot of replacement foods. The bread, pasta and some rices. My weight loss slowed a little. So while I can eat them all and follow the rules, my goal is weight loss. So I won’t be filling the house with fructose free cakes and biscuits etc. But it is nice to know that I can have these things if I want, without compromising on the fructose free lifestyle I’m committed to living now. Fruit was reintroduced today. But despite desperately wanting an apple for the whole two weeks I am yet to eat one today. Strange.
Strange just about sums me up at the moment actually. Ask anyone who has spoken to me in the past couple of weeks. I’m obsessed. I quote sugar figures and percentages off the top of my head. I know instinctively the sugar free/super low sugar foods. I can tell from former experience what foods are too sweet {& therefore too high in sugar}. It’s amazing how sharp your palette and brain for numbers can get in a couple of weeks. I cannot stand sauces and most dips because all I can taste is sweet. There’s no balance of flavour for me anymore. Interesting, huh?
Welcome to Day 15!
You’ve been updated. I’m thinking I’ll start counting in weeks now. I’m starting to loose count and counting backwards is driving me bonkers as I forget when I started having started on a Tuesday in a random week. Anyway. Not important.
And please, keep your questions coming. On the posts or email. But keep in mind I’m not a health professional nor a biology or sugar expert. Just an avid reader drawing from my own experience. Ok, right. Disclaimer over.
Suger 
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