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Friday, August 17, 2012

Wednesday, June 6, 2012

Test post for the print this button

This morning I woke up to a super-hungry and grumpy little fluff ball (she's feeling better!) and... a white world.

I've heard lately that Christchurch is actually inside a snow globe, and it just takes a little shaking to make it snow.  It could be true. Who am I to say? It's definitely abnormal for us to have snow this early, or two years in a row. Last winter it snowed not once, but twice, which caused old timers to muse that this had surely not happened in living memory. 



Can it be merely a coinky-dink that since we started having big quakes, we are also getting the white stuff? (file under: things I'll probably always suspect but never know for sure).

Also this morning? The first weigh-in since I got a grip. After a week or so of good, hard training and sensible eating (more or less), I'm down 1kg (58.7kg today). I was surprised. Very surprised, considering that yesterday I made a delectable Gluten-Free, Vegan, Coconut Cake, and consumed.. mmm... quite a lot of it.

I believe that my friend Sara (from Inside and Out) would refer to this as vegan yum-diggity (she's Texan: and probably thinks snow is just a myth).

This is a super easy cake, it takes approximately 5 minutes to throw together and then it can cook while you are eating dinner, or doing your workout.


Easy Peasy, Gluten-Free, Vegan, Coconut Cake



Ingredients

1 cup dessicated coconut (for a more textural cake you could add some shredded coconut)
1 cup sugar (or for a lower-sugar version replace some or all of the sugar with erythritol). I used 1/2 demerara sugar and 1/2 erythritol.
1 cup coconut milk
1 cup rice flour or other gluten-free flour
Half cup almond meal (or leave this out and just use 1.5 cups rice flour)
either: 1 tsp gluten-free baking powder or
½ tsp baking soda and ½ tsp ascorbic acid or citric acid (you need an acid to activate the baking soda, even a tsp lemon juice might do the trick).
Pinch of salt
Tsp of vanilla essence

Method

Pre-heat the oven to 180°
Grease a loaf pan (or use a silicon one like I did) or small cake pan
Combine all ingredients in a bowl and mix until there are no dry bits left
Pour the mix into your pan and bake for approximately 1 hour or until a knife inserted into it comes out clean.
This cake is lovely warm, but gains firmness as it cools.



I hope you enjoy this cake! Let me know what you think!









Friday, May 11, 2012

Testing Expanding Photo's

Expanding Photos
This is my picture text inside the box

Saturday, October 15, 2011

Testing

For my main blog, head over to Sanaworld.

I'm just using The Lab for a bit of blog design testing at the moment.  My skill with templates is.... astoundingly absent.. but I'm working on it!

I'm hoping this will show up as a sort of post summary and you can click for the full post.





Thursday, March 24, 2011

Breakthrough!

Ok, well it took .. about a year, but last week I finally cracked the 57kg barrier. I never said this was one of those fast fatloss blogs... ;)

I'm mostly blogging over at Sanaworld these days, mostly about my earthquake and everything that eventuated from that. Once life is a bit more normal, I will pop in now and then for a purely weight and food related rant.

Tuesday, December 14, 2010

No news is good news.

When last heard from, four and a half months ago, our heroine was vainly trying to squish 6 weeks worth of girly necessities into her overly-small trolley bag and feeling slight trepidation about the possibility of maintaining her weightloss in the land of apfelstrudel, kaiserfleish and (possibly) bridezilla ...

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Saturday, July 24, 2010

Goal? Uh - not quite

This morning I finally got on the scales, knowing it will be the last time that I'll be able to do that for five weeks - 57.6kg. I was hoping to have been below 57, but don't feel disappointed.

I'm feeling good. I have been eating regularly and normally, have managed one party and several meals out (including one where the options were, pasta, rice or pasta and rice) and I'm only feeling mild anxiety about the uncertain food situations which will be the reality of every meal while I'm travelling. The next three or four days will be the toughest, with random sleep, jetlag and airport food. I have packed snacks for the first 10 hour flight, but as we stop in Korea for a day, I'm not too sure if I'll be able to keep what I don't eat on the plane.

I'm focusing, and will continue to focus on eating for the lifestyle that I want, and the body that I want - healthy, lean, fit. I'm eating as the person I want to be, rather than the person I currently am, physically. That seems to be working, so I'll stick with it. Tonight I looked at the pork I was about to cook and thought 'what would 52kg me choose as a portion?'. I chose the smaller piece, rather than the larger one I would usually have eaten, and I still feel full.

Ok, wish me luck and I'm on my way! 3.30am wakeup call, I'm all yours!