sorry i’ve been absent from the blogging world for a while. i have been so busy lately it seems like there has been no time for sleeping let alone blogging. but i finally got a night at home to relax so i thought i’d throw together a post about what i’ve been eating lately since i reintroduced a little sweetness back into my life. plus there’s a couple recipes in it for you!
so, for those of you who don’t know, i am participating in sarah wilson’s 8 week pre-christmas sugar-free challenge. it’s all about eliminating sugars in all forms, then gradually reintroducing small amounts back in to see how it goes. so far i have invited back in a few fruits and a tiny little bit of natural sweetener to see how it goes. it’s amazing how going without sugar for a few weeks can make you so sensitive to sweetness! fruit tastes like candy and now a little natural sweetener goes a long way. since i’ve been without sugar for so long, i am limiting my sweetener intake to only natural sweeteners (maple syrup, brown rice syrup, coconut sugar/nectar and stevia) and not letting any others in. and i’m using very miniscule amounts. it feels nice to not need it like i used to.
anyway, today is what i ate wednesday so here are my eats from yesterday (tuesday). thank you as always to jenn @ peas and crayons for hosting! sorry for the bad photos. it seems like whenever i have time to take pictures the lighting is terrible and yesterday was especially dreary here…
started with 2 glasses of warm water with apple cider vinegar (unpictured)
breakfast: green smoothie
being done with my sugar free diet means i am welcoming back green smoothies! oh how i missed them :) this one is a clementine, half a frozen banana, bok choy, a scoop of protein powder, maca powder, spirulina, coconut oil and water topped with goji berries, coconut and the last of some sugar-free sprouted grain cereal.
snack: insert an unpictured clementine and herbal tea
lunch: salad with maple mustard flax dressing (recipe below) and raw pizza bites
this was my school lunch, photo taken at home since i knew i’d forget to later on. a salad with spinach, quinoa, tomato, raw beet, dulse flakes, hemp seeds and a dressing. this dressing is honestly so amazing- i missed it so much on my sugar-free diet, so i decided to make a batch up. there’s a little maple syrup in it, but not too much. i highly recommend it. also had one of these raw pizza bites- packed two but didn’t end up eating one.
maple mustard flax dressing (vegan, gluten-free, naturally sweetened, high-raw)
this dressing is a little sweet, a little tangy and very delicious! it includes some flax oil in addition to olive oil to get some essential fatty acids in!
ingredients (~1 cup)
- 1/4 cup extra-virgin olive oil
- 1/4 cup flax oil
- 1/4 cup raw, unfiltered apple cider vinegar
- 2 tbsp maple syrup (not raw)
- 1 tbsp mustard
- 1/4 tsp garlic powder
- sea salt and pepper (to taste)
place all ingredients in a blender and blend!
snack: hummus with mary’s crackers and tonic wild blueberry kombucha
i avoided kombucha which on the “absolutely no sugars” phase of this challenge since kombucha is made with sugar. but since it’s fermented, very little sugar actually remains in the final product, so i’m welcoming it back in. this is tonica, a lovely toronto-based kombucha company.. i ate a lot of hummus and crackers, not going to lie…
dinner: chilli-spiced black beans with cilantro-lime rice (recipe below)
and this was my dinner! i don’t think i mentioned this on the blog yet, but i signed up for an organic produce delivery service a couple weeks ago! it’s great because you can choose from a bunch of different boxes (including all veggies which came in handy), but as a result i’ve been getting some interesting produce i wouldn’t normally buy. that’s why i put bok choy in my smoothie and that’s why i ended up with a ton of cilantro. so to use it, i got in my head that i wanted to make cilantro-lime rice. and what goes better with that than chilli-spiced black beans?? nothing. that’s what i thought ;)
this meal was very filling and so easy to prepare. the longest part is waiting for the rice to cook, but everything else comes together in less that 20 min. i left it pretty mildly spiced, since i know i have some readers who aren’t into spicy foods but feel free to add more chilli powder or serve with hot sauce as i did.
chilli-spiced black beans with cilantro-lime rice (vegan, gluten-free, sugar-free)
rice adapted from fresh city farms
ingredients (3 servings)
- 3/4 cup short-grain brown rice
- 1/2 cup fresh cilantro
- juice of 1/2 a lime
- 2 tsp olive oil
- 1 garlic clove
chilli-spiced black beans
- oil for the pan (like coconut oil)
- 1/2 an onion, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can black beans, drained and rinsed well (I like eden foods brand since it's organic and BPA-free)
- 1/2 cup vegetable broth
- 1/4 tsp chilli powder
- 3/4 tsp cumin
- 1/2 tsp oregano
- Juice of 1/2 lime
in a medium saucepan, rice and 1 1/2 cups water to a boil. add a little salt and reduce heat to a simmer. cover and cook until water is absorbed and rice is just tender, about 50 min.
in a medium saucepan over medium heat, and add the coconut oil. cook the onion for a few minutes till translucent then add the garlic and sauté for another minute. add the tomato paste and spices and stir for about 30 seconds to incorporate.
add the beans and the broth. simmer over low heat uncovered, stirring occasionally until most of the broth has been absorbed, about 10 minutes.
meanwhile, in a blender, blend the cilantro, lime juice, olive oil, garlic, and 2 tablespoons water. don't worry about getting it perfectly smooth. chunks of cilantro are fine! stir into cooked rice.
serve the rice with some beans spooned on top. top with some chopped tomatoes and cilantro if desired and serve!
later on there was an apple with cinnamon (unpictured)
and that’s it for me, have a great day everyone!