Now What?

The Whole Life Challenge, New Year's edition, has officially ended. I was released from their food restrictions last Saturday March 2, so Friday was my last day. I failed miserably that day. We'd braved the weather and road conditions in order to attend the Artist of the Month event at the Wheatgrass Art Gallery. Jason Myers is the featured artist this month, with his decorated sugar eggs. Jason and I had become friends at my showing of odd-ball pottery there last year. He's also a gardener, and has shared anti-raccoon "raiding the corn" tips with me. Anyway, Jason had made King cake as well as another cake for the showing, and I sampled both of them. I have to say they were worth losing my nutrition points that day. (His sugar eggs are beautiful, too. Take some time to drop by the gallery to view them. They'll be on display the entire month of March.)

While chatting with others at the viewing, I mentioned this challenge I've been on. I was asked, "What are you going to do now?" I was also asked how I'd heard of this challenge (my Florida daughter, who's big into cross-fit training), and was told not to listen to her again! Too late for that advice, I've already signed up to do the next three challenges, which will finish out the year. The next one starts in April. Each one lasts six weeks.

I have thought about that "what are you going to do now?" question a lot. At first, I'd thought I'd go hog-wild with desserts and sweets, but I really don't want to regain the weight I've lost. I'll ease up on the food restrictions, for sure. I've really missed my whole wheat bread. I'm still going to consume less added sugar foods, but I will indulge once in a while with sweets. I like dessert. Mainly, I plan to continue my workouts - lots of stretching, and time on the treadmill almost daily. As soon as it gets nice enough (I sincerely hope before May!) I'll be hiking outdoors. When it gets really nice I'll be gardening, of course. (Those seed catalogs are starting to call my name.)

I did make some breads during the challenge, but they didn't really satisfy my bread cravings. The first one I tried was a recipe my Florida daughter shared, and it was the best of the lot. I'll share that recipe. Those with celiac disease or gluten sensitivities may like it. Of course, they may already have recipes they enjoy. This bread does need to be kept refrigerated, so I recommend warming it before consuming. (Don't bother trying cauliflower bread. Ick. Very mushy, with a decided cauliflower taste.)

Paleo Bread

1 C almond flour

3/4 C arrowroot flour

1/2 C golden milled flax meal

1/3 C coconut oil, solid

4 medium eggs

1/4 C water, room temperature

2 Tbl maple syrup

1 tsp cider vinegar

1/2 tsp sea salt

2 tsp baking powder

Heat oven to 350°. Line a standard loaf pan with parchment paper.

Combine all ingredients in a blender. Pour into prepared pan. Bake 35 minutes, until golden on top.

I used large eggs, so my bread was still damp in the center. I'd use only three eggs next time, and I'd recommend doing a toothpick test. Keep baking until that comes out clean. Lining the pan was the biggest challenge.

I used to always have French toast on Sunday mornings, along with bacon. I still had the bacon (it's ok on the challenge, although technically you're supposed to search out sugar-free bacon, which I didn't bother doing), but with fried eggs. Finally, after the challenge was over, I thought, if I can make almond flour bread, why can't I make almond flour pancakes? Voila, I found tons of recipes online. This is the one I used, and it's just fine. Since the challenge is over, for now, I topped my pancakes with a dusting of powdered sugar plus some of my raspberries, thawed. (It's amazing how bitter sweet raspberries can get after being frozen.)

Almond Flour Pancakes

1 1/2 C almond flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

3 large eggs, room temperature

1/4 C pure coconut milk

1 Tbl unsalted butter OR coconut oil

1/8 tsp stevia

2 tsp vanilla

1/4 tsp cider vinegar

Heat griddle over medium heat. Put all the liquids in a blender, then the dry ingredients on top. Blend on low to start, then on high for 1 minute. Grease griddle, then ladle on spoonfuls of batter. Pancakes should be 3" diameter. Flip after bubbling to cook the other side.

I skipped the salt since my butter is not unsalted. I also used a teaspoon of maple syrup instead of stevia. I didn't grease my griddle, and they didn't stick. Also, I fried up all the batter and froze the half I didn't eat. I'll heat them in the toaster next week.

For a side dish to steaks, roasts, pork chops, etc., I'm enjoying a variation on cole slaw. I'm sure it will be even more refreshing once we're again enjoying hot summer days. For now, I'm using my imagination for that.

Apple-Carrot Slaw

2 large carrots, julienned

2 Granny Smith apples, julienned

1/4 C vinaigrette

1/4 C slivered almonds

Combine carrot and apple. Toss with vinaigrette. Serve topped with almonds. Keeps 1 week in fridge.)

Vinaigrette

2 Tbl cider vinegar

6 Tbl olive oil

1 Tbl honey

1 clove garlic, crushed

Salt

Pepper

Combine all and whisk thoroughly. Save extra in the fridge.

I used sliced almonds, and mixed them in right away. They aren't as crunchy the next day, but still taste nice. I didn't pare the apples, either. There's great nutrition right under the peel. The extra vinaigrette could be used on a lettuce salad.