27 days of being good – and no pain in my knees!!

It has been nearly 4 weeks since I ditched sugar, alcohol, grains and most of the milk products – and I feel great. I don’t know about loosing weight as I don’t use my bathroom scale anymore (I might do it next week just out of interest) and I don’t really care what numbers it shows, but I feel so much better than month ago. I was actually skipping down to stairs today. It is improvement from staggering and swearing, isn’t it?

I’m always quite curious with new diet trends and look into them, but truth is I always try to stay sensible and I love my food. My house is full of cookbooks and I love cooking to other people. So it’s probably won’t be strict meals all the times but at least I will aim it.

Paleo diet has been under the attack recently, accused to being like some cult or mad Palaeolithic meat eaters movement, whose diet is boring and unhealthy. I can’t say that my meal times are boring. My food is colourful, I’m never hungry, I just stay out of certain things. And if I want I have cream in my coffee I will have it. And after my 33 day challenge I might treat myself with peace of cake or my homemade rye bread. I do what I want and I’m not going to stress about it. But the truth is – cutting out certain things from my diet have made me feel so much better. You should’ve seen my “ace serves” in tennis – I was in fire 🙂

My favourite breakfast at the moment is:

 grated carrot

 garlic glove

2 eggs

Salt, pepper

Breakfast

Grate the carrot and fry on the pan in butter or olive oil, add chopped garlic glove and fry few more minutes, Break 2 eggs on to the top and mix lightly with carrots. Season with salt and pepper. Fry until you have your omelette ready. Serve with salad.

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I usually get it ready before I go to work and back it in the box with me. It fills me up until lunchtime and tastes lovely. And my friend said that in Singapore that is just about a national dish! They use Daikon (or Japanese Radish) instead of carrots, but it is called Carrot Cake. And if they add sweet soya sauce and garlic to the mix it is called Black Carrot Cake.

Another simple breakfast is

Bacon and Egg cups

Line muffin tins with the bacon and break into each cup one egg. Season with salt and pepper and add chopped pepper or onion pn to the top. Bake in the oven until just set.

Breakfast 2 egg muffins

Dish a day!

I have wanted to start this blog long time ago and always found excuse – mainly I have no time, which is not strictly true as I have plenty of time to watch some rubbish TV. So from today for a month I’ll post one dish or meal I had on the day. So there will be 30 dishes coming on your way 🙂 Also I try to use one ingredient from my cupboard, which have been hiding behind everything too long.

Ttoday the first thing I found was cornmeal and with cup of tea some Bacon – Chilli muffins sounded perfect for me.

2 eggs

350 grams of plain yogurt + 100 grams of soured cream (can be all one or other, it was combination I founded from my fridge)

50 g butter

65 g plain flour

2 tsp or maybe less if bacon is salty

1 tsp biocarbonate of soda

275g cornmeal (I used fine one)

4 rashers of bacon

1tsp chilli flakes or use fresh chilli if you preffer

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Before

First grill or fry bacon and crumble it to small pieces. Whisk 2 eggs in a big bowl then add yogurt or sour cream or both. Add also melted butter and whisk everything together. Sift flour, salt and soda together and add to the mixture. Then add cornmeal gradually, crumbled bacon and chilli flakes. 1tsp chilli flakes makes quite hot muffins so add bit less if you want them bit milder.

Grease muffin tray with bacon fat left over from cooking or with bit of oil. Fill to about 3/4 with the muffin mixture and bake on Gas Mark 6/ 200C for 20 minutes.

I enjoyed them with roasted onion cream cheese and Red onion chutney and delicious it was!

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After – Bacon – Chilli Muffins

 

 

UPDATE! Our Labrador Lonni has finished them off as we left them stupidly on the table. Mhm…how the digestion goes with this chilli – burned bum me thinks 🙂