My Self Proclaimed Bake Off Challenge: Week 4

So to start of with I have some exciting news! I have decided to release an Ebook after the bake off with all of my creations along the way! This week the recipe is honestly probably the best thing I’ve come up with: Raw Chocolate Torte. IMG_2506Although it is higher in calorie than my other recipes, it is most definitely dessert worthy and although rich, it is a light and delicious summer recipe which will be available in the Ebook. I think you’ll all love it!

Tip: The key thing about this Torte which is better than many alternatives is that it won’t leave you with a big sugar crash later in the day. I have used Agave syrup and coconut sugar (which is not refined) to sweeten it which are slower releasing and far better to add to your baking. If you are looking to make your cakes a little healthier you can simply replace the sugar in a recipe with coconut sugar (although be careful as coconut sugar can dry out cakes a bit so you may have to compensate with other ingredients!) and its roughly 2/3 agave to 1 cup of sugar.

 

Keep your eyes open for more details regarding the Ebook which will be released next month!

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Why Instagram loves Maca

In the last year, Maca has been making an increasing number of appearances around the internet. But why? What is so great about it? Lots have people have asked me, expecting that I would know but embarrassingly I’ve always had to say I have no clue. So I decided to do some research.IMG_2248

What is this miracle Maca?

Maca (Lepidium Meyenii) is a plant which originates from the high Andes in Peru. The nutritional value of Maca has on average 60-75% carbohydrate, 10-14% protein, 8.5% dietary fire and 2.2% fats. It is rich in so many different nutrients, particularly calcium and potassium. So if you have a diet low in dairy like me, or a vegan diet then it might be good for you to start having some Maca as you may be finding it difficult to consume enough calcium.

But what does it do?

1) Improves sexual Function

Maca helps to balance hormones and acts as an aphrodisiac to help increase your libido. It also works to increase fertility.

2) Boosts Energy

Athletes also have Maca to improve energy levels and boost performance. As well as this it is thought alleviate symptoms of chronic fatigue syndrome. So why not replace your morning coffee with a Maca smoothie?

3) Balances your hormones

If you are more prone to getting migraines, having Maca daily could help alleviate these issues, as frequently an imbalance of hormones is a cause for recurrent headaches. In a similar way, it can help those who suffer from high stress by helping to reduce the effects of the stress hormone ‘cortisol’ on the internal organs and mental wellbeing. Studies have also found that Maca may help to lower high blood pressure too.

4) Helps with Healing

Zinc is a key element in Maca which is linked to wound healing, so it will benefit your skin by ridding it of marks from cuts or even blemishes from spots or acne. So why not try adding some Maca to your diet? Zinc is present in many different foods, particularly red meats and seafood so if you do not eat these often it may be a good idea to add some Maca into your diet.

5) Enhances your Immune System

Maca contains natural Vitamin C, as well as zinc, both which are thought to help boost immunity, protecting you from illness and improving your general wellbeing. Even more reason to add it in your morning bowl of porridge or smoothie.

You can find loads of great recipes and ways to get it in your diet. I don’t have any I think are good enough to share yet but as soon as I do, expect a post! Hope this helps explain why the internet has gone so crazy about Maca.

– See more at: https://www.wellbeingnetwork.com/en/post/5-reasons-to-be-maca-mad

Dairy-Free Ice Cream?

The other day my friends insisted that we all went to get some ice cream from a delicious, but very expensive, ice cream shop near where we live. I went along thinking I would only be able to stare at what they ordered and feel sorry for myself. So when I asked “Do you have any dairy-free ice cream?” and the answer wasn’t a straight out “No” I was extremely excited. I tried all of the ‘dairy-free’ options that they had to offer me and in the end settled for a delicious dark chocolate sorbet and some pistachio ice cream.

IMG_1569

Literally too good to be true

I raved about it so much, my dad went out to buy some pistachio ice cream for my mum and I the very next day. And that is when I realised I wasn’t feeling that well, and that I hadn’t been feeling that great since I had this suspiciously delicious ice cream. I put it down to the few cocktails I had that evening but I’m not one to feel too bad after a few drinks so I thought something was up. My mum then started to feel ill too after she mooed over the tasty flavour.

After calling up the different branches of the ice cream shop, it came to light that this was not in fact dairy free. It took my stomach around 3-4 days to really get over being given dairy for the first time in months and my mum and I were not happy at all!

It really is awful that this could happen, it may seem silly to someone who doesn’t know how it feels but imagine if someone was dangerously allergic and they had been told it was okay for them to eat it?!

The worst part about all this is that we actually went back into the store and they still claimed it was dairy-free. This is despite the fact we had already been told it wasn’t and that they make all of their ‘dairy-free’ ice creams in the same containers as their normal ones.

This is why I think that all restaurants should disclose their allergens to you on the menu. Or at least have the allergen menu available for anyone to observe, or even properly educate their staff. Some of my favourite dining experiences recently is when I’ve told people I can’t have dairy and instead of trying to recall from memory (which is notoriously unreliable.. psychology degree coming in here) they have just provided me with an allergen menu so I can eat without any worry.

People may read this and think, ‘Surely this wouldn’t normally happen?’ – you would surprised. The amount of times people have responded to ‘I can’t have any dairy’ with ‘Okay so no eggs? No cheese? Wait – no – you can have cheese?’ or something along those lines is shocking.

So I do apologise for this slight rant, but to sum up I think that allergens should be made clear on all menus, everywhere, for safety and everyone’s health!

My Self Proclaimed Bake Off Challenge: Week 3

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It’s basically good for you

So this week is Bread Week. In anticipation for this weeks episode I have already made our tried and tested banana bread. Maybe not the type of bread Mary and Paul would be expecting for this week, but my mum and I, and the rest of the family love it, so it was a must.

When I first tried this bread, I still remember how sceptical I was. My mum had just found out she was lactose intolerant and was finding it very hard to come to terms with the fact she couldn’t have her ordinary snacks anymore. So my first bite, like most would be when you hear a cake has no butter and no sugar, was taken with apprehension. But it was delicious! I promise you that if you make this you will not be disappointed. It is so moist and light, yet still really fills you up. I’m also currently working on a vegan version so keep your eyes open!

Ingredients:

  • 3 bananas (mashed) – works best when they are very ripe!
  • 100g wholemeal flour
  • 100g oatbran
  • 2 large egg whites
  • 1 whole sweet apple skinned, cored and grated
  • 4 tbsp truvia baking blend
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp bicarbonate of soda
  • 1/4 tsp ground cinnamon

Method:

  • Mix all the dry ingredients.
  • Mash the banana’s with the egg whites and whisk until smooth.
  • Add the wet mixture to the dry ingredients and combine.
  • Pour into a 9inch loaf tin and bake on 180 degrees celcius (fan assist) for 50-55 minutes until browned and springy to the touch.
  • Allow to cool and it should keep for a week in an air tight tin.

This is a real winner with my family and anyone who tries it, we love to have a slice with a nice cup of tea in the afternoon.

“Why would anyone eat anything besides breakfast food”

The quote is from one of my favourite TV shows (Parks & Recreation) and I have to say I agree. Nothing beats breakfast for me. I prefer a sweet breakfast of pancakes, overnight oats, cinnamon and raisin bagels, lots IMG_2188of fruit or just anything covered in chocolate. However, some days will always call for some eggs and smoked salmon (mainly those preceded by some drinking).

Before I found out I could no longer have dairy and was hugely careless as to what I ate, I used t
o have a huge bowl of sugary, chocolate cereal with lots of milk. So the biggest issue for me when I went dairy free was trying to figure out what on earth I could eat for breakfast. I was in university halls at the time so the only option seemed to be some suspicious looking eggs or toast and jam. Toast and jam it was… for months. I kept getting so hungry later in the day and ended up eating more as a result.

When I went home I discovered overnight oats, and my world was changed forever! I missed my indulgent breakfast and this really hit the spot, and if anything I prefer it. It is basically cold porridge, however I’ve found myself getting far more creative with it than I ever did with porridge. It is also gluten free, so if you think you have problems with gluten this is an ideal, quick and easy breakfast recipe.

Ingredients:

  • 50g jumbo rolled oats
  • 15g soy protein powder from myprotein.com (my favourites are chocoalte or vanilla flavour)
  • Around 100ml, depending on how dry or wet you like your oats, of a milk of your choice (my favourites are dark chocolate and almond alpro milk or sweetened almond milk).
  • I’ve also started added a teaspoon of cinnamon in and mixing every now and again, I really recommend it!

Method:

  • Mix the oats and the protein powder in a jar together and then add the milk.
  • Close the jar and then leave it in the fridge overnight ideally (or if not for a few hours) to let the oats soak up the liquid and puff up.

Toppings:

I always top mine with a banana and tend to add goji berries for some extra texture. Sweet
freedom chocshot (any of their flavours) goes lovely with it along with some peanut butter or PB2.

It really makes for an idea breakfast which you can take with you if you’re running late for work or indulge in with lots of toppings if you have the time. It’s high in fibre and protein and low in fat and will leave you feeling full until lunch time!

If you make it and like it please let me know by tagging @whygowithout on instagram/twitter/facebook and using #whygowithout!

My Self-Proclaimed Bake Off Challenge: Week 2

It’s that time of year again… the time of year baking-lovers and Mary Berry fan girls like me live for… The Great British Bake Off is back. Every year I’ve said that I want to bake something along with the show every week, and every year I’ve never done it. This year I decide11856257_10154161598524358_2033816689968669527_od it was time!

Last week I started by trying to make a vegan Madiera cake. Considering I’d never tried this before and was kind of winging it with
the recipe, I was happy with how it turned out. However, the consistency wasn’t quite right. It turned out more like a dense malt-loaf texture than a fluffy Madiera cake and the crack on the cake wasn’t quite up to Mary’s standards. When I’ve perfected the recipe I will share it but for now it will remain a secret!

This week however I will share with you my mum and I’s tried and tested biscotti recipe. We like to call them ‘Nev’s Biscotti’ after a very special friend. They really are delicious and are slightly healthier than the shop bought alternatives and standard recipes due to their lack of butter, refined sugar and flour with higher protein content. Here it is!

Almond and cranberry biscotti

Ingredients:

  • 140g blanched almonds
  • 125g quinoa flour
  • 100g oatbran
  • 80g coconut sugar
  • 3 large eggsIMG_2361
  • 50g dried cranberries
  • 1teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method:

  • Bake the almonds on the oven on 180C fan for ten minutes. Remove and cool and turn the oven down to 150C. When the almond are cool chop into pieces.
  • Beat the eggs, vanilla, almond extract and set aside.
  • In another bowl combine to flour, oatbran, sugar, baking powder and salt.
  • Add the egg mixture and beat to form a sticky dough.
  • Add the cranberries and almond pieces and fold in using a spoon.
  • On a baking tray lined with
  • A silicone sheet pour the mixture to form two long sausage shapes about 30cms long, 8cms wide and bake for 30-40 mins or until golden brown and firm to the touch.
  • Removed from the oven and leave to cool for a few minutes then cut into slices of about 1.5/2cms wide and place back on their sides and into the oven for a further 5-7 minutes each side.
  • Leave to cool and enjoy.

If you do make them be sure to let us know by tagging us on instagram/twitter/facebook as we would love to see!

An Introduction

Going to university and leaving home for the first time really taught me a lot about how hard it is to try and stay healthy as a student. This blog aims to help others, particularly students like myself, by providing healthier alternatives to some of our favourite recipes while giving some tips on the best (and cheapest) ways to stay fit and healthy.

My relationship with food has always been complicated. Until I was 8 I was allergic to nearly all animal protein. Having grown out of this, nearly three years ago, when I was 17, problems started to surface again. My favourite breakfast cereal started to make my face swell, other food I once ate nearly everyday started making me feel ill and problems progressed from there when I went to university. The change in diet with higher fatty foods, more alcohol and a generally less healthy lifestyle greatly affected me. Soon after my arrival I was diagnosed with irritable bowl syndrome (IBS). It occurs in 1 in 5 individuals and affects twice as many women as men. Different people are triggered by different foods and after a few months it became clear to me that all dairy products did not agree with my body. So, I decided to give up dairy.

IMG_2174Shortly after this decision I found my symptoms hugely cleared up. Although it did take me a full year to properly say goodbye to cheese, I have finally given up all dairy for good and I feel so much better. My friends still can’t quite believe I haven’t had a Pizza in 7 months.

This experience is what has lead me to create this website. All content is created with my mum who actually suffers from lactose intolerance. As a result we have really enjoyed experimenting with different ways to make dairy-free cakes and recipes together (and you honestly can’t tell the difference). We also are both very conscious about trying to stay healthy and active but find it hard to give up treats every now and again, so our recipes help us to keep some healthy treats in our diet.

Hopefully our blog and website will help you to maintain a healthy lifestyle while still enabling you to keep eating foods you love.

I hope you enjoy our website and in the coming months look forward to some exciting new developments!

Hayley