In my defense a whole heap of stuff has happened since November. I started an amazing new job that is keeping me busy and, on the odd occasion, away from home – and it’s hard to blog from a hotel room. I also started a new diet. Some foodies have all the luck and are able to eat tons of yummies and still stay slim. I am unfortunately not one of those foodies.
On a trip back to South Africa earlier this year I was introduced to Tim Noakes’s Real Meal Revolution – which is in essence a low carb, high fat diet – or as he would prefer – a low carb, high fat way of life. The verdict – I’m hooked. Weight has been coming off at a nice and steady pace, I don’t feel hungry or for that matter that I’m dieting AND I don’t miss carbs nearly as much as I thought I would. I have had to make changes to the way I cook and that hampered the blogging, but I’ve had a few successes and I’m back on track.
One thing that has been difficult has been for me is breakfasts. Not weekend breakfasts when you have ample time to cook omelets and fry-ups and frittatas, but weekday breakfasts when you’re rushing out the door to beat the traffic. Yogurt works, but lets face it, it can be a bit tedious, so I’ve been playing around with carb free granola and I’ve finally found one I really like.
- 90ml Coconut Oil
- 100gms Dessicated Coconut
- 100gms Pecan Nuts
- 100gms Almonds
- 100gms Macadamia Nuts
- 50gms Sunflower Seeds
- 50gms Pumpkin Seeds
- 1 Tbsp Honey
- Spices to Taste
A Note on the Spicing – you can use whatever spicing you happen to enjoy. I’ve used cinnamon, nutmeg, ginger and cardamom. I also like mine quite flavourful so I’ve used 2 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of ginger and then the seeds from 6 cardamom pods.
Spread the granola mix evenly out over the two trays and place them in the oven for 20-30 minutes until the nuts are golden and toasty, but keep an eye on them to make sure they don’t burn as this will make your granola quite bitter.
Add a dollop of yogurt, a sprinkle of blueberries and enjoy!