Milk

I bought a selection of milks to trial them out and see what goes best coffee, tea, porridge etc. 

I have tried: coconut, almond and Oat. 

My reviews: 

With coffee- I think coconut milk goes really well with coffee, I absolutely love coconut in any situation so I am aware that this will not be everyone taste

With porridge: My go to breakfast / late night snack is porridge. I think that oat milk is the perfect match, for probably the obvious reason!

Almond milk I can take or leave, for me the coconut and oat milk meet all my needs so I wont need to get it again, unless I want a change of course. Benefits are that it is high in vitamin D and low in fat. I was a little surprise when I looked at the ingredient as the brand I got is only 1% organic Italian almonds. Other ingredient include; spring water, organic rice, sunflower oil and sea salt. All good stuff I suppose.

Oat Milk: I really like it, it taste the most similar to cow milk in my opinion. However with the brand I bought the ingredient list was also surprising: water, oats 10%, rapeseed oil, calcium carbonate, calcium phosphates, iodised salt, vitamins (O2, riboflavin and B12). So it contains chemicals, hmm that’s annoying. I think I’ll have to try other brands. I assumed because it was “healthy” it wouldn’t have chemicals in, if there is one thing I am learning fast it is that YOU HAVE GOT TO CHECK THE INGREDIENTS BEFORE YOU BUY! 

Coconut Milk: I love coconut milk, I have never taken sugar in my coffee but I love the sweetness this adds to my brew. OK, now to the ingredient: Water, coconut cream (whats that>??…just googles it, it is coconut milk but with less water), rice flour, calcium phosphate, flavouring (why> doesn’t coconut have a natural flavour?), stabilisers (Xanthan gum, gallan gum), salt, vit B12, Vit D2). Oh great, more chemicals…*rolls eyes* *Gives up*

I also tried coconut water, just for fun and I’m not really a fan, I prefer normal water. However, 100% coconut water has many benefits, if I can believe everything I’ve read. It boasts lowering cholesterol, reduces stress, lowers blood pressure. Apparently it is good post exercise as it help to hydrate you and replace electrolytes. However it is not as good at replenishing you as a banana or raisins. I’m not a nutritionist, but from what I can gather it is not a replacement for other foods but good to use as an addition to say a banana, along with your breakfast and coffee. 

So in conclusion I am going to check the ingredient of EVERYTHING FOR EVER and also probably just have coconut water in my coffee as its the only thing I can guarantee is natural or I can start making almond and oat milk myself…hmm I think I ll shop around to see if I can find some brands without chemical first. Realistically, I’m not at the point where I’m making my own milk  *walks to kettle and makes a coffee with coconut water instead of milk.*

Who knew I have so much to say about milk… just realised I have no life and the most important thing to me right now is milk *wow* *kills self* 

Disclaimer: I have not killed myself. That was purely for dramatic effect. Please don’t be offended. 

IMG_5228

 

Things to make to keep in your fridge to “pick” at

Two of the things I am currently making that I keep in the fridge so I can add to a dish, on bread, eat with a spoon etc.

  • Hummus: Chickpeas and olive oil. That’s it! How is it possible that its that easy?! But it is. Of course you can add things to it. My two favourite “flavours” are garlic, salt and pepper and the second is fried red peppers with salt and pepper, Just pick your flavour and add it in to the blender with the chickpeas and blend. I then keep a stash in the fridge and pick away at it throughput the week. 
  • Guacamole: mashed avocado. That’s it! You can, again, add things to it. Onion, herbs (coriander, parsley, mint etc), lemon. Go wild! 

Carbs!

Oh yeaaaah! Actually, oh no! They all have sugar in them 😦 What will I do??!! Obviously  potatoes are fine as they are a vegetable but rice, pasta, bread and noodles all have added sugar. Devastating.

So I fired my keyboard up and scoured the internet for my options. What I found is there are other option! Phew! Some staples I am enjoying right now:

  1. Rice noodles
  2. Cous cous
  3. Alternative spaghetti (soy bean, black bean and edamame) All of which I got from Aldi
  4. Home made bread. I simply used a generic recipe and left the sugar out (Yeast, flower and water). Tastes so blumming good, especially straight from the oven. Heaven. I actually make a few batches up, divide into bun size portions and freeze until I need it. That way I get hot bread straight from the oven when I want it. Seriously, why didn’t I make my own bread sooner?!

Sweet! I might just be able to do this afterall!

 

Making the transition to plant based sugar free

The first thing I did was scroll Pinterest for ideas, saving the things with ingredient in I knew I liked and becoming curious to try things Id never had before. The hardest part of this type of diet change is that you realises that you have no idea what is in your food. The more I researched the more shocked I was how much sugar is in EVERYTHING! Bread, pasta, sauces etc. This makes it nearly impossible to eat out, grab a bite so there is only one thing for it…fall in love with cooking, with how your food tastes and most importantly, get prepared!

I dipped my toes in before I dived in, It took me around a month to make the transition. I had been thinking about it for a while before I decided that the challenge was something I wanted to take on. I got to the point where I want to do everything I can to improve the quality of my life. 

The best thing about getting started is trying lots of foods you wouldn’t normally eat. I have pretty much replaced chocolate with dates, popcorn and honey…I have no issues satisfying my sweet tooth. Which I found quite surprising considering my favourite thing is marshmallows dipped in milk chocolate then covered in sprinkles and Costco carrot cake 🙂 

IMG_5125

Sugar and palm oil free nut butter are amazing, my favourite is almond and coconut hands down. 

.

IMG_5127

 

Nuts, dates, figs, coconut honey and popcorn go a long way as ingredient or on their own. 

 

 

Next up I went to the condiments. I stocked up on

  • coconut, sunflower and olive oil
  • Rock salt, pepper and chilli flakes (personal reference as I love chilli)
  • I looked around and found sugar free sauces in ASDA by the Blend Bros, who actually produce their products in Manchester, which was enough of an incentive for me to try them! Only had them a few days so far and as you can see the sweet chilli sauce is going down a treat. I’m not blown over by the ketchup as its very tangy but I also love the piri piri sauce.
  • I also have a cupboard full of raisins, dried apricots, prunes, seeds and nuts.

 

 

 

My current situation

knee

As you can see my left knee (right in this picture) is considerably swollen. It looks like i have it bent but I don’t, this is straight. I have run two half marathons this year and my knee wasn’t too happy at the time and definitely isn’t happy now (over a month after the last one). Just to help you understand me a bit more, I walked a 10k on crutches so pain and discomfort wont stop me from doing something, and someone telling me I shouldn’t do something “because of your knee” will only make it want to do it more and make me more determined to manage this disease better! However when my knee is as swollen as it is right now it definitely does slow me down, which is pretty frustrating to say the least.  I am used to the swelling continually going up and down but sometimes it doesn’t settle which is when I need to get help. This usually ends up in it being drained and occasionally having steroids to help prevent it from swelling straight back up again.

 

As Thomas A Edison said;

“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.” 

I know I am past prevention but I am not past taking responsibility and taking advise from all the nutritionists I am reading about and seeing if what I eat really can make a different in the management of this disease.