Recently I started to play around with baking again. I used to bake all the damn time in high school, heck I would even come home and make scones. It’s something I love doing and something I really missed when we lived in the apartment. There was a few things I could still bake with our tiny mini oven but some things just wouldn’t turn out well. Anyway I love following recipes but every now and again I like to play around and create my own. I basically wing it. Most of the times it’s a massive fail, but every now and again we have a golden winner in the mist. These honey bites are a winner for sure. It only took me two attempts to get the recipe right. It’s so good that I want to share it with you all. Just a quick note, it’s a very filling treat and super delicious.
Gluten Free Oats and Muesli Honey Bites Recipe
Serves 16 Honey Bites/Balls
Preparation time 15 minutes
Total time 40 minutes
Store in an airtight container and eat within 2 weeks. (Ours never lasted longer than that.)
100g Gluten Free Flour
1tsp Baking Soda
2tsp Baking Powder
260g Gluten Free Oats
400g Gluten Free Muesli (can be nuts & fruits muesli)
Optional: Handful of raisins/nuts per choice
Pre-heat your oven at 180˚C and place baking paper on top of your oven pan.
In one large mixing bowl, mix your ‘flour’ ingredients lightly. ‘Flour’ mixture is maizena, gf flour, baking soda, baking powder and salt.
Make a little hole in the center of the flour and add your four eggs. Give it a light mix (doesn’t need to be completely mixed) and then proceed to add the oats and muesli.
Add honey and mix. Mix until everything is coated and you can no longer see the white flour mixture at all. You will be able to tell when it’s properly mixed.
Optional: You can add a handful of raisins or nuts per choice. You still want the mixture to be sticky and mostly coated with honey so don’t go overboard. If you do, just add more honey to save the day.
Once everything is mixed, the honey bites are ready for the oven. Simply take a tablespoon to get the amount and then tightly press the mixture into a ball. You need to really compress this so be prepared for messy hands. You can also you an ice cream scoop for the amount.
Place the balls with at least a 3cm distance between them on the prepared oven pan. Once you’ve rolled out all of your balls, drizzle some honey on top and then pop it into the oven for 15min – 25min or until golden.
Tsp = teaspoon
Maizena is a binding agent. You can use it in sauces to thicken them. Without this product the honey bites will fall apart when you bite into them.
That’s it! If you do ever end up making them, make sure to tag me and let me know what you think. My husband and I are obsessed with them and can’t stop eating them.
Thank you so much for reading and I will see you in a click!
So the one thing I hate about traveling is trying to figure out how I’m going to eat without getting sick. It’s not always easy and the fact that I can’t go out and try all the native meals which really sucks but there is no use crying over spilt milk. You just have to clean it and go on with your day. That’s all I can really say. Sometimes it can really suck to have celiac disease. Now I don’t travel a lot and when I do travel I have to think about quite a few things before I do so like what am I going to eat and how am I going to eat? Pretty standard if you ask me. Here is my tips on the matter.
A Place With A Kitchen
First things first you need to stay at a place where you have access to a kitchen to cook your own meals. I know that doesn’t scream oh I’m on holiday but it’s better than being in so much pain and unable to enjoy your holiday because you got gluten in your system. I learned this one the hard way.
Bring The Basics With
This one is pretty hand in hand with number one but I felt like I should milk this at least have enough to write for five tips. It’s super important to bring the basics with you on your trip. Shelf foods if you catch my drift. Pastas, rice, bread, sauce and etc. It’s no guarantee that the closest supermarket will have any gluten free foods so it’s better to be prepared. Here is an example of what I packed in when we went to Greece. I packed in enough food for the two of us as most holiday places to stay at kitchen is pretty basic so there isn’t an option of cooking pasta’s separate and etc. So it looked like a lot but it did come in handy and whatever is left you can always bring back home.
Sorry that this picture is so shit in quality. I had to screenshot from my Instagram. The original picture is long deleted.
Do your research
Doing your research before going on your trip can really save the day. See what restaurants you can find close to your hotel and how many of them have gluten free options. Now don’t expect a long list heck you will feel lucky to find one but you can contact them before going on the trip and ask if they can help you. There is still foods that’s naturally gluten free and if prepared right then you have no problems. I can’t promise that there will be something for you but it’s worth to look into. Unfortunately it’s just one of those things.
Accept your fate
This sounds pretty horrible and even if you really try there is still a chance that you will get glutened. The best way to avoid it is to cook all of your meals and bring enough basics with so you only have to rely on vegetables and meat. But it can still slip through so be prepared for that. Take what normally helps ease the pain, I have a hot water sack that I hold against my belly when the stomach pain is really bad. It’s the only thing I have to ease the pain but maybe you have other things that helps you.
Another tip that I can’t think off
Damn I really want five tips but I honestly can’t think of another tip sooooo let’s just act like I have another tip to share. Wait I have a tip! Just try to enjoy your trip and don’t be too hard on yourself. Although you didn’t need me to tell you that.
I hope this was helpful to someone. Thank you so much for reading and I will see you in a click!
My brother in law introduced me to this recipe on Christmas and let me just tell you this is; this cheesecake recipe is game changing. It is absolutely delicious like honestly I can’t stop thinking about it. My mouth is watering and I’m not even kidding. I love the lemon taste to it and it’s so fluffy and it makes my tummy happy. I’ve been craving this cheesecake for months now and boy what I would do to eat it now. I might give in soon and bake it but before that I figured how dare I keep this recipe to myself? I mean it’s not mine and it’s in Dutch but my English speakers from other countries should also get in on this.
Anyway I’m just going to translate it and then when I finally gave in and make this recipe I will insert my picture of the cheesecake. Here goes. Awwh my mouth can’t stop drooling.
Gluten Free Cheesecake
Serves 8 people
460kcal (nutritional value per serving)
20 min preparation
55 min in the oven
75g unsalted cream butter
150g gluten free cookies
3 medium sized eggs
600g natural cream cheese
150g white caster sugar
16g vanilla sugar
25g powdered sugar
Spring form (Ø 22 cm)
Step for Step
Preheat your oven at 175 ºC. Prepare your pan, you can use baking paper or butter.
Melt the butter. Crush your cookies into fine bits. (I personally like a bit of a crunch in my crust so I will crush it till 80% fine and 20% with small bits.) Add the butter and mix it with the crushed cookies. Place the crushed buttered cookies into your pan and press it into the bottom and sides with a spoon. Split your eggs. Grate of the skin of your lemon and press the juice out.
Mix in the cream cheese with your lemon juice, 3 teaspoons of lemon juice, mix in the castor and vanilla sugar. Add the egg yolks in. In a separate bowl mix your egg whites till the stiff point. Add the egg whites to your cream cheese mix, give it a gentle stir before transferring the mix to the pan. (You fold it into. You want it to keep the air in the batter. If you over mix it the cheesecake will be flat.)
Bake the cheesecake in the oven for 50-55min. Bake it till it’s a beautiful golden brown. Leave the cheesecake to properly cool.
Sprinkle powdered sugar on top of the cheesecake just before serving it. (This is optional. I decided against it because I felt like the cheesecake has enough sugar in it.)
This is honestly such a delicious cheesecake. I can’t get enough of it. I definitely want to try to make it healthier in the future or find a way to make it with less sugar. I will keep you guys up to date with it! I’m going to start baking soon (we’re getting a proper oven) so I’m definitely going to share the really great recipes I’ve found or how I tweaked it to make it gluten free and possible sugar free. I don’t know yet. Anyway here is pictures of the mouth watering goodness. For some reason all of my photos with this cheesecake came out well bleh…If it wasn’t the lighting it was the layout. It just didn’t want to work with me.
Also why did I say definitely so much? I should Google for another word for it…Holy shit there is a lot. Like damn.
Thank you so much for reading and I will see you in a click!
This is the last part of carbohydrates so if you didn’t read part one and two this might be a little confusing. This entire post is about SUGARS and can be read on its own.
Before I begin I just want to point out again that I’m sharing what I’ve learned from the course — https://courses.edx.org/courses/course-v1:WageningenX+NUTR101x+2T2016/course/ — and my own experiences. I will clearly indicate when it’s from the course, it’s the cursive writing, so there is no confusion.
Health Effects from Sugar
If you’ve been following me awhile you might remember the little short challenge slash project I was doing on my Instagram while I was doing this week. This week in the course was the most eye opening and started ‘slap of reality’. It was a bloody good point I was making and although I stopped after a few shares, I still keep this into account. It’s almost a year later and it still helps with my sugar consumption. I still 100% agree with all of my slap of reality posts so I’m going to re-share a few of my favorites.
Here is the picture to the first every slap of reality post.
Knowing is one thing but seeing it is another and that’s my goal behind Slap of Reality. I want to show you just how much sugar is in your favorite goodies. Awareness is key. My goal is not to completely put you off from ever enjoying said treat. Now I’m going to throw the math at you. This snicker bar which consists of two 40g bars (but let’s face it you can’t just have one and leave the other one to feel lonely) contains 41,4g of sugar in total! So more than half of the actual sneaker bar is just sugar. To put it even more in perspective the total recommended sugar intake for myself is 65g. A healthy diet does in fact consists of sugar but the problem is that this sneaker bar that will take up more than half of my total sugar intake for the day is empty calories meaning it basically has almost zero nutritional value. My normal diet which consists alone of 65g (or that’s the goal) will be added to this 41,4g. A little bit of added sugar does little harm and thus can be part of a healthy diet but we are not informed or educated to properly interpret ‘a little bit’. And I’m sorry but 41,4g of added sugar is not a little bit 1g of sugar contains 4 calories which means in total the sugar alone in this sneaker bar is 165,6 calories. But I’m not done yet: I burn 13,536 calories in one minute of CONSTANT squatting. So this means it would take me 12 minutes and 23 seconds (give or take) of constant squatting to burn ONLY the sugar in this sneaker bar! It really makes you think doesn’t it? It’s no secret that I have a sweet tooth and an addiction to candy goodness but after learning about the negative health effects of sugar and the over consumption of it is eye opening. I’ve tried so many things in the past to cut down my sugar intake and this is probably the most successful. Seeing just how much sugar I would truly consume if I eat that sneaker bar and how much hard work it would take for my body to burn it is enough to make me rethink before eating my candy treats and that’s why I think ‘Slap of Reality’ is a clever way to reduce your sugar consumption
There is another slap of reality post I want to share so here goes.
75,4% of this packet is sugar. That’s 24 teaspoons of sugar. It has zero nutritional value. My slap of reality series is truly eye opening and not once have I been able to eat or drink any of the products I took the time to work out how much sugar it contains. I finally made that switch to sugar free candy. This is probably for the first time in my fitness journey that I’ve been able to stay candy free for longer than 7 days because now there is just no way of escaping the facts. I encourage anyone to take those extra few seconds to read the label and then make the educated choice if you want this inside your body. There is healthier alternatives for almost everything highly processed on the market. Now I’m in no way shape or form trying to throw shade on any of the products I show in this series. They just happen to be my favorite brand and favorite candies. Again like I’ve mentioned before a small amount of added sugar (25g according to the World Health Organization) won’t be considered unhealthy but this packet of sugar, I mean candy is not it. If you really adore these packets of candies, split it up into smaller portions. I personally can’t see myself devouring an entire packet in one go ever again. Be smart with your sugar, your body will thank you for it.
Looking back to that is a big ‘wow that’s insane’ moment. I really should start doing it again every time I want to stuff my face with a lot of sugars. I had a moment last year but now I take the sugar free option where I can. I also read the labels and explore my options for products with low sugar. Curing a sweet tooth doesn’t happen overnight. I mean I feel like even my new blog readers knows I’m a sweet tooth. I’m rewarding myself after one year of candy free by going to the northern lights. Now I’m even trying to follow a very low sugar diet. I will talk more about it some other time but let’s talk a little more about the course and what I learned from it. I mean this week inspired slap of reality which kind of forever changed the way I think of sugar and has made a massive difference in my overall health.
The next part comes straight from the course.
Many foods contain substantial amounts of sugar, often without us realizing it. Did you know that a blueberry muffin can contain up to 45 grams of sugar? And that a 12 oz (355 mL) can of regular Coke contains nearly 40 grams of sugar. Since so many foods contain sugar, how much sugar are we actually consuming?
Negative health effects of sugar
Why is the high sugar consumption in many countries considered to be bad? A number of valid arguments exist against consuming lots of sugar. An important concern is that added sugar is almost a synonym for empty calorie foods. Empty calorie foods are rich in energy (calories) but are relatively devoid of other nutrients and thus carry little nutritional value. The higher the consumption of empty calories, the less room there is for nutrient-rich foods, decreasing the nutritional quality of the diet.
Another concern is that sugar is often consumed in liquid form, for example in soft drinks or fruit juices. Scientific studies have demonstrated that consumption of a food in liquid form is less satiating than consuming the same food in solid form. For example, drinking apple juice is less satiating than eating an apple. High consumption of sugar-rich beverages may therefore lead to caloric excess and weight gain.
WHO’s current recommendation, which was last revised in 2002, is that sugars should make up less than 10% of total energy intake per day. The new draft guideline from 2014 also proposes that sugars should be less than 10% of total energy intake per day. It further suggests that a reduction to below 5% of total energy intake per day would have additional benefits. Five per cent of total energy intake is equivalent to around 25 grams (around 6 teaspoons) of sugar per day for an adult of normal Body Mass Index (BMI).The suggested limits on intake of sugars in the draft guideline apply to all monosaccharides (such as glucose, fructose) and disaccharides (such as sucrose or table sugar) that are added to food by the manufacturer, the cook or the consumer, as well as sugars that are naturally present in honey, syrups, fruit juices and fruit concentrates. The guidelines from 2002 were met by strong opposition in the USA from the US Sugar Association. The US Sugar Association urged lawmakers in the US congress to consider withdrawing funding to the World Health Organization.
Before I continue, the course goes into a lot of detail about sugar (there is another 16 pages worth of information) and I really don’t want to copy and paste everything so I’m going to try to keep it as short as I can. If you want to read everything (16 pages)
An ongoing sugar frenzy
At this moment, there is a lot of discussion about sugar and obesity. Many people believe that excess sugar consumption is a major culprit in the current obesity epidemic. The negative image of sugar is mostly confined to added sugar, not the sugar already present in foods such as milk and fruits. People such as Gary Taubes and many others have written books and generated lots of publicity claiming that the high sugar consumption is responsible for most of today’s health problems, especially obesity. According to them, eating sugar makes you ill and fat. They claim that most of our health troubles would simply disappear if we stop eating sugar. The anti-sugar movement preys on the inherent desire among the general public to appoint a convenient scapegoat to a particular societal problem. And with that I don’t mean to say that people such as Gary Taubes don’t have a point. I am just saying that people like to hear that a very complex problem has a very simple explanation. Accusations have also been raised against sugar as contributing to poor mental health, including depression, impaired learning ability, and anxiety, although these are very poorly substantiated. Other people have gone so far as to consider removal of dietary sugar as a universal panacea.
What is the view of nutrition scientists? Most nutrition scientists and health authorities have expressed concern, serious concern about the high sugar consumption in many countries, and recognize that efforts need to be undertaken to lower added sugar consumption, especially in children. However, they do not consider its avoidance a simple cure for obesity and are not necessarily happy with the singular focus on sugar in certain media and the hyperbole that inevitably accompanies a blind fixation. They are concerned that the overemphasis on sugar and fructose has distracted us from the importance of avoiding caloric over consumption, which ultimately is responsible for weight gain. Reducing sugar intake will certainly be helpful toward that effect but obviously there is more to the contemporary diet that demands our attention.
The course continues with the strategy that the sugar industry is taking which was quite interesting to learn. It then looks into replacing sugar by non-nutritive sweeteners. There is one last part I want to take out from the course before we call this sugar lesson a day.
Sugar and tooth decay
Nowadays, excess sugar consumption is mainly discussed in the context of obesity. But before our society became obese, sugar already had a bad name for its connection to tooth decay. From a dentist’s perspective, a steady diet of sugary foods and drinks, including juice and sports drinks, can damage teeth and should thus be discouraged. Sugar itself is not directly damaging to teeth. Sugar provides the substrate for bacteria that grow in our mouths and produce acids. It is the acid that negatively affects our teeth by softening and gradually dissolving the hard enamel surface covering the teeth.
This part was interesting to me as well all know that I have some teeth problems and I blame it all on my really high sugar consumption the majority of my life. I’ve been meaning on seeing the dentist since the health insurance restarted this new year but I’m being a massive baby. I will probably surrender soon. I still loath seeing the dentist. The entire experience is horrible and I always got sick afterwards so honestly being adult sometimes sucks. But let’s finish this post before I get distracted.
The course continues talking about health effects of dietary fiber, lactose intolerance, diabetes and glucose intolerance. It’s truly a very informative and great source. I’m going to end this blog here as I feel like I’ve made my point. Sugar can be a silent killer. Keep your sugar consumption into account. I’m not saying cut all sugar out for the rest of your life I’m saying enjoy it in moderation and go for the healthier option when you can. Weigh loss will most likely follow. I hope you found this post enriching and educational.
Thank you so much for reading. I wish you all the best and I will see you in a click!
Alright I’m going to write this as if you all already read part one and you’re coming from there. So you just read a little snip bit from the course I took. Here is the link to that said course — https://courses.edx.org/courses/course-v1:WageningenX+NUTR101x+2T2016/course/ — So the point of sharing all that information on the chemistry of carbohydrates to really show how important carbohydrates is for a healthy body. I’ve heard so many people with the warped idea that cutting out all carbohydrates is the way to go. This post is going to be about carbohydrates in your diet.
Again this blog will be a mix of my experience and advice with pieces straight from the course. I will clearly indicate when it’s from the course, it’s the cursive writing, so there is no confusion.
Before I begin the course goes into a lot of details, details I won’t go into here as well I don’t want to copy and paste the entire blog. I feel like that is stealing. I just really want to talk a little more and share information for those who don’t have the time for a 8 week course.
Carbohydrates in our diet
Now I’ve made it clear many times before that I love my carbohydrates but like with many things; there is a healthy version and an unhealthy version. You can get pastas, rice and breads that’s high in sugars and have a bunch of processed stuff added that isn’t necessarily good for your body. It’s those products that can make the weight go up although over consumption in carbohydrates can also affect your weight. Really there is a fine balance. You find people who respond well to a low carbohydrate diet and people who respond well to a high carbohydrate diet. The only way to know which side of the spectrum you fall in is with trial and error. In the beginning of my fitness journey I cut out ALL pastas, rice, potatoes, bread and all that jazz. Cookies and cakes (all things super delicious in this world) and was on a strict smoothie diet. I was on a very low carbohydrate diet and I had no energy in my body. I felt sick, slow and deprived. I didn’t have the energy for my workouts and would feel faint after a workout. I wasn’t starving myself, I just didn’t eat what my body needed.
I switched over to a high carbohydrate diet and the difference in my energy levels was a 180 degree difference. I did go to high and ate too much of the goodies which backfired and I gained weight. So there is a sweet line. I eat two portions per day of the big carbohydrates (bread, pasta, rice, potatoes) but I don’t go overboard with the amount. I also purchase the gluten free and very low in sugar option. My favorite new ‘pasta’ is made from rice and contains zero sugar and the calories isn’t high. It’s filling and gets the job done.
I don’t know about you but in the beginning I thought carbohydrates is only pasta, rice, bread, potatoes, pastries, cakes and etc. It didn’t occur to me that there is carbohydrates in other products, I mean who knew there is in bananas. I sure as hell didn’t. This course opened my eyes to many facts.
This next part comes from the course.
As you can see in the table below, many foods are high in carbohydrates. The predominant sources of carbohydrate in most people’s diet are starchy foods such as wheat, corn, rice, cassava and potatoes. The raw forms of these foods (e.g. whole wheat, brown rice etc) also contain substantial amounts of fiber, which is mostly lost during processing. Many foods are rich in carbohydrates due to their high sugar content, which is present naturally (as in fruits) or added during processing. Crystalline table sugar is 100% carbohydrate in the form of sucrose. Meat contains only very small amounts of carbohydrate in the form of glycogen.
Please note that the carbohydrate content of a food shown on the food label is calculated differently in different parts of the world, in particular when it relates to dietary fiber.
The course goes into detail about the source of dietary fiber. I found this part to be super educational and eye opening so I’m going to copy and paste this part in.
Plant foods in their natural form usually contain substantial amounts of fiber. The table below provides estimates of the total fiber content of many foods. Most high fiber foods contain a mixture of dietary fibers, although the main type of fiber present can differ considerably between various foods. Processing of food often leads to loss of fiber. White rice contains much less fiber than brown rice. Orange juice contains less fiber than an actual orange. White bread contains less fiber than whole wheat bread. Sometimes, the colour can be deceiving. Many breads in the Netherlands are made to look like whole wheat bread, but its main ingredient is white flour, not whole wheat flour. Other breads are made to look like white bread (to make it more appealing to children) but have fiber added. Always check the list of ingredients. Animal products, including milk and milk products, contain little to no fiber. Sometimes, fiber is added to yogurt to create functional foods.
The course continues with a lot more super technical information on how carbohydrates are digested and absorbed and the metabolism of carbohydrates. If you’re interested to learn a lot more about that technical part of carbohydrates then I would recommend you check out the course itself. There is one last part of carbohydrates from the course that I want to discuss. It was the most eye opening week from the entire course and something that made the biggest difference in my health and overall way of life. It’s about sugar! I hope you enjoyed this post! I tried my best not to be to technical like part one and not to copy and paste everything from the course. I really do want to share the information I learned without stealing the entire course.
Thank you so much for reading. I wish you all the best and I will see you in a click!
Oh here is the link to part three of carbohydrates — (Part three will go up in a week so just stay patient.)