Wednesday, 19 March 2014

What I ate Wednesday (almost) sugar free

When I first started reading healthy food blogs, looking at what other people ate was one way I started to expand my horizons and gather ideas.  If you are familiar with food blogs you will probably have seen Jenna's from Peas and Crayons 'What I Eat Wednesday' - check our the link below if you haven't - and so now that I finally have a blog I wanted to join in on the fun and also use it as a way to help to keep my eats on track.

So here is my first 'What I ate Wednesday.
This was food from a Monday, which is the day I find myself most likely to eat well.  I'd also completed a bit of food prep in the days before so had some good healthy options.  I have to be more consistent with that, it makes eating well so much easier!
Sugar free coco-nutty granola with blueberries.

The coco-nutty granola is from Sarah Wilson's 'I quit sugar' and I had made up a batch last week.  I'm not sugar free but I do try to limit my sugar intake throughout the day and save it for special occasions or dessert.  I alternate between full fat and skim milk - I like the arguments for both so hedge my bets!

Coco-nutty granola (from 'I Quit Sugar'

Makes 5 cups
  • 4-5 tablespoons coconut oil (or butter), melted
  • 3 cups coconut flakes
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon (optional)
  • 2 cups almonds, cashews, pecans, walnuts, pepitas , chopped roughly

Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway.
When golden (the darker it is, the crunchier it is), remove and cool immediately to get it crispy.

'Whatever I have in the fridge' salad

Today was a base of spinach leaves, then avocado, tomato, celery, radish and mushroom topped with shredded chicken and dressing.  I don't like to buy a lot of dressings, it's cheaper and healthier to make my own, but I am loving this 'blessed & lucky' dressing at the moment.  It adds a beautiful tang to any salad and makes me eat a lot more greens.

Greek yoghurt with sugar free strawberry and vanilla jam.

Chobani Greek Yoghurt (plain 2%) with Strawberry Jam.  When I started reading American blogs they were always talking about Chobani yoghurt and so when it arrived in Australia I was excited to try it and I've been a convert ever since.  Creamy and delicious with a protein count not evenly closely matched by any other brand.  I made a batch of the the Teresa Cutter's The Healthy Chef 'Sugar-free smashed berry and vanilla jam' and swirl it through - delicious!  I also ate strawberries and grapes throughout the day.

500 g (17 1/2 oz) strawberries, washed with stalks removed
300 g (10 1/2 oz) raspberries (I used frozen that I defrosted)
1 teaspoon vanilla bean paste (I used vanilla extract)
3 drops of stevia
2 tablespoons chia seeds

Combine 250 g (8 1/2 oz) strawberries, vanilla and dates into a high performance blender like a Vitamix. ( I just used my stick blender)
Blend until smooth. Taste and adjust sweetness if necessary. I love it a little tart and less sweet.
Spoon the strawberry puree into a bowl.
Add the chia seed and mix through.
Smash the raspberries and add to the strawberry puree.
Dice the other 250 g (8 1/2 oz) of strawberries then add to the strawberry puree.
Allow the berry jam to settle and develop for 30 minutes in your refrigerator.
Serve anyway you love – it’s Purely Delicious !

Inspiration came again from magazine
Prawn and Soba noodle salad with edamame pesto

A terrible picture but an absolutely delicious meal.  The edamame pesto was incredible - it added an amazing flavour and was paired with soba noodles, Lebanese cucumber, radishes, more edamame beans, spring onion and prawns.  So good I made it again when we had friends over last night.
To be completely sugar free - replace the dressing with an olive oil/lemon juice dressing, replace grapes for nuts as a snack and omit the 1 teaspoon of sugar in the edamame pesto.
So there is my first What I Ate Wednesday!  Definitely a good day on the healthy eats scale, but I'm not going to post my worst day first up am I!!!



  1. Love edamame so as soon as I read this I started searching through my taste magazines for the recipe! Thankfully I found it :) Will be making this soon and good to know that the pesto doesn't need the sugar!

    1. Edamame is great, it's just annoying that the main supermarkets don't stock it. The pesto is great without sugar, but if I am serving this to guests I do add the sugar as it really does lift the pesto to a whole another level, and I don't usually say that about most dressings/pestos. Enjoy.