I think I've got everyone's targets in now so if you've started today or, like me, are starting tomorrow then good luck and send me your weekly loss/gain on Sunday/Monday.
Agave nectar? It's been in vogue for a couple of years for 'clean eating' and tried some last year. It was ok, sort of a runny honey substitute but somehow sweeter. Seemed a lot of money for what it was so haven't bought it since.
Hmmmm I'd rather just have honey in my drinks instead I think. Trying to think of sugar substitutes in baking too....not sure I can survive without making muffins for too long.
Agave: It was a natural food eater's wet dream for a couple of years. But recently, the health food community has turned against it not only because of the sugar content, but also because agave producers are refining the crap out of it.
One option is liquid stevia (supposedly all natural), or demarara sugar (sugar in the raw). I also use honey, but it also has a high glycemic index. Raw honey (you can find it at natural food stores), is supposed to be the way to go if you want honey.
Do you all have Splenda in the UK? They make a baking variety. Of course, that falls under the "absolutely synthetic" category.
I only use raw cane sugar anyway but I really did need to cut down.
Ah PMT - Radar Sal and I were having a lovely chat about that on fb last night...!! Sends me on a sugar frenzy, amongst other less attractive attributes.
Right, I think I now have all the names, targets and email addys so give me 5 mins to knock up a woefully inadequate spreadsheet then I'll send it out.
Made a sofrito with a couple of diced carrots, diced red onion, chopped clove of garlic, chopped stick of celery and a thinly sliced bulb of fennel, sweated for 25 minutes in a small amount of olive oil.
Added 1.25 litres of vegetable & ham stock, 2 tbsp tomato puree, drained and rinsed tin of borlotti beans, salt and pepper and simmered for 20 minutes.
Added a chopped courgette and 2 sliced leeks and cooked for another 5-10.
Added a small handful of penne pasta, some chopped fresh basil and some sage (which I thought would work with borlotti beans)
Simmered for 5 minutes then threw in a handful of frozen peas before simmering for a final 5 so the pasta was just cooked and the leeks and courgette still retained their shape.
Grated on some parmesan and Roberts your mother's brother.
Comments
I think I've got everyone's targets in now so if you've started today or, like me, are starting tomorrow then good luck and send me your weekly loss/gain on Sunday/Monday.
Anyway, here I am. Just being here will shift the lard off my arse, right?
Has anybody tried the agave stuff that Candarel are peddling as the healthy option?
It was at the middle of the scale. Am very proud.
Never tried the agave stuff but would be interested to know. Would always go for a natural sweetener over the artificial stuff. It's BAD for you.
Agave nectar? It's been in vogue for a couple of years for 'clean eating' and tried some last year. It was ok, sort of a runny honey substitute but somehow sweeter. Seemed a lot of money for what it was so haven't bought it since.
I might regret this, but what's BSS?
I weigh the same as yesterday. Bah.
Agave: It was a natural food eater's wet dream for a couple of years. But recently, the health food community has turned against it not only because of the sugar content, but also because agave producers are refining the crap out of it.
One option is liquid stevia (supposedly all natural), or demarara sugar (sugar in the raw). I also use honey, but it also has a high glycemic index. Raw honey (you can find it at natural food stores), is supposed to be the way to go if you want honey.
Do you all have Splenda in the UK? They make a baking variety. Of course, that falls under the "absolutely synthetic" category.
One thing I've been considering is date paste as a sweetener:
http://www.choosingraw.com/your-date-paste-questions-answered/ (on this page there's a recipe for how to make it).
Am planning only to weigh myself once a week-and will skip a week when I'm PMSing (sorry guys!).
Ah PMT - Radar Sal and I were having a lovely chat about that on fb last night...!! Sends me on a sugar frenzy, amongst other less attractive attributes.
Bah.
And my arse still hurts.
Decided to make a minestrone today:
Grated on some parmesan and Roberts your mother's brother.