Friday 26 July 2013

My Sugar Free Week and Flour-Free and Sugar-Free Cake Recipe #1wksugarfree

When I woke up this morning, I weighed myself and measured myself so I can let you know the results. I lost another .8 lbs over night, which makes my total loss for the seven days of going sugar-free (and  low carb) is exactly 10 whole pounds! In a week! I am stunned. I know it won't continue going down quite so quickly; there is always a point where it levels out, but I'm still really thrilled with these results.

As for my measurements, I didn't measure until I was already a bit into the sugar-free week, so these measurements are since only the last five days of my sugar free week. I have lost 1 1/2 inches from the smallest part of my waist, and measuring around where my belly button is, where I have the most weight to lose, I have lost 3 inches. Yay!

Something I hadn't even considered would happen when I started this - my finger nails are stronger now. I am taking that as a sign that I am getting better overall nutrition.

I know the week is over and this was meant to only be a one-week challenge, but I know I will be continuing it. I'm sure I won't always be 100% with it, and I will not keep myself from eating whole grain pastas, wholegrain rice and potatoes completely either, but I know I can limit those things to a great deal, and I'm pretty sure that I can avoid sugar most of the time. As the week has gone on, it has gotten easier and my cravings have been reduced enough now that I really want to continue this way of eating.

I would love to hear how you are doing so far with the challenge and any changes you are noticing, any part of it that you have been struggling with, anything at all that you've noticed since starting. Please let me know in the comments below.

And because I know some of you are still finishing your sugar-free weeks with a few days to go still, I will leave you with another sugar-free, flour-free recipe; this one is for cake! It does use sweetener, but the amount used can be lessened and I think it is still a better way to fulfill a sugar-craving than having sugar and flour.

Flour-Free & Sugar-Free Cake


300g 0%-fat Greek Yogurt
4 eggs
5 tablespoons granulated sweetener
1 teaspoon baking powder
2 x 1 teaspoons vanilla extract
fruit of your choice (I use strawberries on top and raspberries for in the middle)

  1. Separate the eggs and beat the whites until stiff
  2. In another bowl, mix the yolks, 1 teaspoon vanilla extract, baking powder, 100g of the yogurt and 4 tablespoons of the sweetener
  3. Whisk half of the egg whites into the yolks mixture, then carefully fold in the rest
  4. Pour mixture into a tray lined with baking paper. Bake in a pre-heated 160C/320F oven for 25 minutes or until golden and cooked
  5. Mix the rest of the yogurt, 1 tablespoon sweetener and 1 teaspoon vanilla extract
  6. Cut the cake in half. Spread the yogurt mixture over one half of the cooled cake and top with fruit (I use raspberries for this step.)
  7. Place the other half of the cake on top of the first half and cover this with yogurt and then tip with sliced strawberries.

    Serve and enjoy!

If you want to make this into one full round cake, double layered, then double the recipe and use two cake pans. Skip the cutting in half part. My kids, husband and I all really enjoy this cake. I hope you do too.

(And since I loved my belly dancing class so much yesterday, I will write an informational post about belly dancing tomorrow, so please stop by again!)

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