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Day 507 – Variety is the Spice of Life

Today is Day 15 of my 21 day challenge to stay 100% on my diet and I am thrilled to report that I have managed to stay on track every single day of the challenge.

Daily weight fluctuations meant a slight weight increase (o.3kg) today but I’m not overly concerned as I was 100% yesterday and the increase might have been spiked by unexpected hard exercising yesterday – I was late for an appointment and so I basically sprinted My body doesn’t like hard intensity.

Anyways, as of yesterday, I ha”d lost 5.9 kg in 13 days.

I have been experimenting with different foods. I tried to create a recipe for cauliflower cake, looked great, horrible texture and straight into the bin…

More successful is my black eyed beans savoury cake which I have made steamed or baked. This feels like a treat and not a diet.

Ingredients

80g black eyed beans – dried weight – soak for at least three hours

16 g of onions

Salt

Black pepper

Ground dried crayfish or prawns (optional)

1 boiled egg (optional)

Ground nutmeg

Spray light coconut oil spray

Cayenne pepper (a little)

Scotch bonnet pepper (a little) 

Seasoning cube of your choice. I use 1 teaspoon of Cambridge golden vegetable seasoning

 

Method

  1. Soak the black eyed beans for at least 3 hours or overnight if you can.
  2. Hard boil one egg. *Note for Step 2 Cambridge, the egg means excess of the protein allowance. Fine for Step 3.
  3. Cover the beans with water to cover the beans and add the beans and water to a blender and blend for about 3 minutes.
  4. To the beans mixture in the blender, add the onions, crayfish (optional), black pepper, cayenne pepper, scotch bonnet pepper, nutmeg, seasoning cube, and sprays of coconut oil.
  5. Blend all for another 3 minutes.
  6. Taste for salt. If you can taste salt, you’ve used too much. Add a little salt, if necessary. Remember you already have stock seasoning.
  7. Blend for another 1 minute and transfer to container.
  8. Spoon equal amounts of the mixture into containers, adding sliced eggs on top.
  9. Bake for 30 to 45 minutes depending on consistency of the mixture and depth of baking container.
  10. Use a toothpick to check if cooked. It should be dry when you get the toothpick out.
  11. Alternatively, place covered foil container in a steamer for 30 minutes. If steaming, ensure the water is boiling before you place the container to the steaming pot.\\\
  12. Enjoy\
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