Stop those cravings with a Cocoa Fat Shake!

Here’s my confession….my blogging has lapsed due to me lapsing from the LCHF lifestyle.  I fell off the bandwagon, consuming again carbs & sugar the latter part of last year.  And truly & openly, have reaped all the negative consequences in doing so!
Not only picking up the weight I lost, but feeling sluggish, lethargic, bloated and the list can continue.

And it is really, really hard to get started again.
One realises again, how addicted one is to the refined, high carbs!
I came to the realisation, blogging for me, is my way of being honest with myself & sticking to the program.  So this year has been a restart & re-ignition to the LCHF lifestyle.

But the addiction cravings initially are painful, and one of my ways of overcoming them, is by satisfying my craving, by indulging in a GUILT-FREE Chocolate fat shake!  So to those out there in the same situation, lift yourselves up, forgive yourselves & drink a shake!

To be cliched “Keep Calm, Drink a Cocoa Fat Shake”!!! Hee, hee.

Now only one point I need to make, is this drink is around 25g of carbs, esp. if using full cream milk and/or coconut cream and 80% chocolate.  So, I’ve replaced the full cream milk with cream and/or coconut milk and the coconut cream with coconut milk.  I make the replacement, since my body is too good at taking full cream milk and converting it to sugar i.e. I’m cautious with the quantity of dairy I consume!

The point is, if you are really carb sensitive, and are trying to consumer =<25g carbs per day, like myself, then you need to half this drink OR use it for 2 portions, which is what I do.  One drink for today, tomorrow or the next day, the second portion, which I store in the fridge.  It’s great either as a replacement alternative to your breakfast or lunch or dinner, or as a “snack”!

image of chocolate fat shake

Ingredients

  • 200ml cream (you can make any portion of this coconut milk or full cream milk or a combination of all 3)
  • 200ml coconut milk (same point as above)
  • 50g butter (melted)
  • 1 tsp-1 tbsp raw cocoa (intensity is taste dependent) OR use a small chunk >=80% dark chocolate melted
  • 1/4 tsp salt

How to make?

  • Cold version:  Use a hand mixer/liquidiser to mix well and then consume!
  • Hot version: Heat all the ingredients in a saucepan until it reaches a slow simmer.  Stir continuously with a whisk OR use a hand mixer to mix well.  Now ready to drink.

Hope this helps with your cravings, as it does for me!

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I can’t believe it’s Almond Butter!!!

Eezy Peezy Home-made Almond Butter

image of almond butter in a glass jar

Homemade Almond Butter

I ran out of my shop-bought almond butter the other day, which I had been eating a teaspoonful of, whenever the snacking urge bit me!  Or when I had fresh LCHF bread, I used it, as my topping treat.

Now in parallel, I’ve been sitting with a bagful of almonds, which I had not been eating, since ironically I don’t enjoy eating nuts whole….it’s the texture & experience, that I simply don’t enjoy, don’t ask me why, I can’t explain.

So I’ve been using them to make almond flour, but I thought why not try make almond butter.  Seriously, I can’t believe how easy it was!  I wish I had known sooner, it would have been much more cost effective making my own, vs the cost of almond butter in the shops!

So you only need two things:-

1) raw almonds (with skin or blanched, the choice is yours!)

2) food processor (with the S-blade)

And lastly patience.

My machine is old, so it’s engine can’t run continuously, so it had to stop a few times to let the engine cool.

It’s as simple as throwing the almonds into the processor & running at full speed.

image of almonds being crushed in food processor

Crushed Almonds

The first stage looks all crumbly like broken biscuits or almond flour (as seen above).

image of crushed almonds binding in food processor

Crushed almonds binding

And slowly it’s starts binding, it really does! (as seen above).  And depending on how powerful the engine of your food processor is, it could take 5-10minutes or slightly longer, if you are like me, letting your engine cool when the light starts warning!

And then voila, it turns into the butter/paste, and you finally get almond butter!

Which was placed in a sterilized glass jar!

I couldn’t believe how simple & easy it was to make…

And a few of my friends scored some freshly made almond butter for the weekend.

I can’t wait to try macadamia, cashew and the like!

 

Note: to sterilize glass jars, you simply wash them and place them upside down on a rack in the oven and heat for 45minutes at 145 degrees celsius. The lids you place in boiling water for a minute, before using them to close the container.

 

Flapjacks, oh my…I want one, hmm two, now!

Flapjacks, glorious flapjacks!

I blame fellow blogger, Fatmandoo, for tantalizing me with his recipe & pictures of his flapjacks (or mini pancakes) when I read his posting recently.

I suddenly had to, but just had to make them.  They looked so more-ish and delicious.  However, I did not have the necessary ingredient, namely almond flour.  So I got creative and ground my almond nuts, which were a chunkier texture than the shop bought almond flour….but it still worked! YUMMY.  Craving satisfied.

Create goes to him, for the following recipe:-

Ingredients (makes 6 servings)

  • 1 cup almond flour (or equivalent almond flakes/nuts/nibs if you have a food processor or grinder)
  • 50 grams melted butter
  • 1/4 cup water
  • 1 tbsp xylitol (or equivalent sweetener)
  • 2 eggs
  • 1/4 tsp baking powder
  • 1/4 tsp salt

How to make?

  1. Now if you don’t have almond flour, which I had run out of, get the equivalent volume which is 100g (actually 96g, but who cares about that extra 4g) of almond nuts or nibs or flakes.  Place this in a food processor and pulverize until it resembles crumbs.
  2. Now add the rest of the ingredients & mix well (all except for the butter)
  3. In the non-stick pan, add the butter & cook the pancakes in 1/3 cup servings
  4. Now he suggests cooking over a medium heat.  My gas stoves medium heat simply caused the effect on the left side of the image, HOWEVER on my lowest setting, it created the picturesque & more-ish flapjack I was craving.  So do a dummy run with a small amount to check what best works on your stove.
  5. They cook identically to flapjacks where the little bubbles come through to show it’s ready to be turned over, the only difference, is since the mixture is not being bound by gluten, you need to be gentle in turning them around!

    image of a burnt and image of a correctly cooked pancake

    The Bad vs. The Good Pancake