Post share: Autumn has arrived — Confections of a redhead

I have printed off this recipe, so at some point in the future, I can make this delicious looking cake. Do pop on over and visit this post.

The seasons have changed. October is here (how the actual hell did that happen exactly??) The weather is getting colder. The days are getting shorter. The air is most definitely crisper, and the leaves are falling all over the place. The colours are incredible, and we are all making that “is it cold enough to […]

via Autumn has arrived — Confections of a redhead

Advertisements

Self-destruct: sugar

For a few weeks and more so in last two weeks, I have been on self-destruct eating more sweet stuff than normal. I even went out and bought it, which is how bad I was feeling.
I was feeling low and at times depressed with the idea I still have this same job and not anywhere else. Some mornings I just did not want to get up because I was that tired, but I had to, with what was happening that day ahead. Eating sweet things have been done in secret, until I mentioned here and recently to a friend because of saying why I refused to accept a sweet she offered because I thought I had enough sweet stuff today.
I wasn’t eating what I would usually allow myself as part of my new healthy eating, I went in overdrive. I won’t go into detail of some of the amount, because I find it embarrassing and I feel I have let myself down. I have even done where after I have felt bad eating what I have done, I noticed I was eating a bit more for that emotion. So if I don’t watch, I will go on a vicious new circle here, which I have not done before.
My friend who I tried to explain to, why I was not accepting a sweet, (which I accepted later in the night after further offers to have one) said, “there was more fat on a bone.” But like you my readers, she does not know the secret quantity I ate. But also, she herself is now enjoying food more since she quit smoking and has admittedly said she can’t stop. But she is not bothered, as she said she needed to put the weight on. (Which she looks better for.) The difference is, I don’t want to be going back to putting more weight on. I was happy at 11 stone which I last weighed many months ago and even though I wanted to go to 10.5 stone, I wasn’t to concerned with maintaining 11 stone at one time. But now I am over 11.5 stone.
She may not know the full details, but I would have thought there would have been an understanding before in how I felt and why I said no thanks to offerings of sweets.
Also when I have said where I have put the weight on how I feel and she says I haven’t when the jacket I wear is starting to look tighter than it was and I can’t layer winter things under it as it will be tighter looking, or wear my fleece jacket with it, like I originally could.
My favourite red winter coat that she knew about (at the beginning of this year I think it happened, otherwise it was end of last year,) the stitches ripped completely halfway around, under the arm of one coat when I went to reach for the seat belt. Even though I could zip it up, I was aware of that difference and then that happened.

I know I am responsible for what I put in my own mouth and that by accepting this friends offering of sweets, it’s my own doing. But it makes it hard. But I am determined that I don’t want to be buying a new coat in a size up.
I may not be fully happy in life, but when I lost that weight, I was happier with my body at that point. When you are not confident and you end up hating your body, it can be a vicious circle and I don’t want to go back there.

Sweet things that were sickly sweet for me before, I have found they are not, so I know I will have to go back to my 10-day sugar challenge again, to kick off this sweet tooth I now have. It’s a wonder I have not been sick on a couple of occasions.

I know also that I have to motivate myself into exercise. Regular readers will know I sold my exercise bike after I wanted my living room to look like a room again and with giving up the TV, I knew I would never get on the bike again. But I like Zumba and I have a Zumba DVD, I need to get motivated and get that DVD playing and get off my arse and do it, for an hour at least once a week, but preferably twice a week.

I need to remember how good I felt when I achieved what I achieved before and for the health reasons I did this. I need to remember when I choose food as emotional eating, that I am not treating myself right and I need to make sure I practise self-care.

To say how I have felt with my moods, I have been able to motivate myself with study, which I am surprised about. But then, it could be my get out card and do something different with my future.

That’s my rant out of my system towards myself. Now I need to kick my butt!

For new readers who have not read about my healthy eating originally, then links to the related posts are below:

 

A healthier crumble

I played about with a healthier crumble, using what I already had in my cupboards. This is not a sweet crumble, as it is just the fruit giving the sweetness, hence it being healthier, so if you are a sweet tooth it may seem strange. But you could add a teaspoon of granulated sugar, if you wanted. Next time, I will leave out the salt, with me always preferring to avoid. I can’t see it making any difference to taste.

1 and a half cups of wholemeal flour
half a cup of butter or margarine
1 cup of rolled oats
quarter of a teaspoon of salt

Method:

  1. Mix flour and butter together with your fingers until its breadcrumbs.
  2. Add the oats and salt and stir.
  3. Then spoon over your choice of fruit and bake in the oven 180C, for 25 to 30 minutes.

I did apple and blueberry crumble and had mine with cream, after this photo was taken. It was yummy. 🙂

apple and blueberry crumble

Blog share: Cooking without limits

Cooking without limits” has lots of recipes, from main dishes to sweets and drinks.
I tried recently the raspberry milkshake, which makes so much of a difference adding a banana to it. I plan to try out more smoothies later from this blog, like kiwi and banana smoothie and I shall take a look at the other recipes later too, to see what takes my fancy. By following “Cooking without limits,” you will discover this persons cooking, whether you will see or maybe feel what it means learning a new recipe, or a fail in the kitchen.

Rhubarb cake

This recipe was found while Googling, but where there is blue text in the ingredients list and instructions, this is where I have edited accordingly.
Original recipe mentioned 2/3 cups of granulated sugar, plus 2 tbsp for top of rhubarb, but I would not recommend this, as I found it so sickly sweet, that I had to throw it away. So I have made a few cakes since, playing around with this amount till I felt it was right. In the end, I found that 1/3 cup was enough, which included holding some back for top of the cake.
One time when I made the cake, I forgot to hold some back for the top. But I found I enjoyed it this way better, so have a play around and see what works best for you. 

Ingredients

  • 1 cup plus 2 tbsp flour
  • 3/4 tsp baking powder
  • pinch of salt
  • 1/3 cup granulated sugar, holding a bit back for top of rhubarb
  • 3 eggs
  • 3 tbsp butter, melted
  • 2 tbsp buttermilk or milk
  • 1 tsp vanilla or vanilla bean paste
  • 2 cups of diced rhubarb

Instructions

  1. Pre-heat oven to 350 degrees. (180 degrees C.)
  2. In a bowl mix eggs and 1/3 cups of sugar until light.
  3. Add melted butter, vanilla and milk.
  4. Stir in flour, baking powder and salt and mix to combine.
  5. Pour into a 8 or 9 inch cake pan that has been sprayed with non-stick cooking spray.
  6. Spread diced rhubarb around the top of the batter and sprinkle with 2 tbsp sugar.
  7. Bake at 180 degrees C. for 30 minutes, or until knife comes out clean.

Porridge Berry Bakes

This recipe was shared to me by heartsetonliving, in a comment on this post, “Banana, oat and blueberry pancakes” and I wanted to share this in a separate post after making them myself. Heartsetonliving also shared them on her own post here too; “Driven to distraction before languishing in limbo.”

While they were baking, the smell was flowing beautifully throughout my home and taste lovely. It’s nice knowing that these are guilt free too, because they are naturally sweet and have no added sugar.

Ingredients:

2 ripe bananas
2 eggs
vanilla extract
cinnamon
2 and a half cups of porridge oats
1 and a half teaspoon of baking powder
1 and a half cups of milk

Method:

  1. Mash two ripe bananas with two eggs and a bit of vanilla extract.
  2. In a separate bowl, mix two and a half cups of porridge oats with some cinnamon and one and a half teaspoons of baking power.
  3. Now mix everything together and add one and a half cups of milk.
  4. Put mixture into greased or silicone muffin tins, then add your berry toppings of choice. e.g. blueberries or strawberries.

Bake at 180 degrees for around 30 minutes.

These bakes can be made vegan-friendly if you omit the eggs and replace with another banana, but it will make a more dense cake.

IMG_1118.JPG