Protein, Protein Everywhere
In the same way that LOW FAT! was everywhere, way back in the mists of diet time, for the past year or so, everything has to have extra added protein. PROTEIN MILK! like it didn’t have protein in it anyway. PROTEIN CHEESE! Um…yes? I’ve checked the packets you nincompoops and they are no higher than your usual cheese blocks. (Though they are more pricey…)
In one case the PROTEIN! cheese was actually lower in its count than the supermarket brand of ordinary cheese on the same shelf. 🤣
Soon we’ll have packs of meat with NOW WITH MORE PROTEIN! on. Or maybe big tubs of whey protein with NOW WITH EVEN MORE EXTRA ADDED PROTEIN PROTEIN! emblazoned in big macho letters along the side. Meanwhile in India…
In somewhat of a contrast, I have found myself eating far less meat, and adding in more beans and pulses to my vegetables. My last HBA1C count came in at 37, which is excellent news, but given the absurdity of my endocrine system, I cannot rest on my laurels. (I did have some actual chocolate in the week following my results. I think it felt a bit like the day after weighing day did at Slimming World.)
Being on HRT has also led to the expected weight gain, despite my diet not changing overly much but I refuse to be bullied by my brain on that one. The GP or the practice nurse insist on weighing me, which always annoys me, but they have a job to do and they are far less [side eye] about it these days. This is me, it’s what I look like and I am happy with myself.
I know that I eat right, and I am who matters. I’m sure people could find things to criticise in my diet, but then nobody out there can even agree on the ‘correct’ way to eat any more.
Chickpeas (and other beans) have become a bit of an obsession. I’ve always loved them, but lately I have tried my hand at chickpea bread. Not the delectable socca, which always sticks to the pan no matter how much oil I use so OH NOES I’ll have to go travelling to eat it - but bread in loaf form.
Recently I made a chickpea flour soda bread. It came together fast, and holds together beautifully with a glossy brown top. I did try to toast the chickpea flour first, to see what happened, but because besan is superfine, it didn’t like moving around the pan nor did it brown in the oven so I gave up. However, DO sift it in to the bowl. Apparently ‘superfine’ is code for ‘clumps at a moment’s notice’. More about besan/gram/chickpea flour here.
I added in sunflower and pumpkin seeds, and some of those ready fried onions. Please do up the salt, because chickpea flour needs it. I used half whole dairy milk and half water, as I’m not vegan, so had no plant based milk in stock.
I have been having two smallish slices every day for breakfast, and I am about ready to make more. It was so easy to sift, whisk and bake, but obviously it doesn’t have the softness of your average yeasted loaf because there’s no gluten to add any stretch. I am toying with adding some vital wheat gluten, because I can, and I love experimenting.
It has a texture a little like a scone, which has lead me to thinking about trying to make besan savoury scones. Or even sweet ones, although I am more of a savoury person.
I found a recipe for chickpea protein bars using the flour and also ones using soaked and blended chickpeas. I have to say, they both looked rather good so I might try my hand at those too. I actually really like the protein bar texture, just not the £3 or more per bar price tag. Every so often I treat myself to Barebells, as they are more reasonable in price, and hit that chocolate bar craving, but they are pretty good in the nutrition stakes as well. Thank you Sweden! Personally they are things that I can take out and about with me, so that Hangry never gets me, because decision making is ridiculously hard when you’re actually so hungry you don’t even feel it. Someone asking me a very simple ‘What would you like to eat?’ throws me for a loop, and I panic, stuttering to a total brain stop. NOT HELPFUL.
I would like to advertise Dan, who runs a chocolate making company right here in Essex. It’s called Deliciously Guilt Free, and his milk chocolate bars are brilliant. Personally I am very much in favour of the Milk Chocolate Orange, and it’s so nice to have a low carb, sugar free, HAND MADE chocolate in my cupboard for when the MUST HAVE SWEETIE urge hits.
I treated myself to their peanut butter eggs at Easter last year and oh my word…
Plus their own blend of sweetener doesn’t have that…Special effect that some of them can have. (You know what I mean, yes?)
Watching one’s bloody sugar becomes an annoying pastime at my age, so I might as well enjoy it.
Go go Dan!
Remember kids, drink your water, take your meds, and eat deliciously. You deserve it.