PhotoCredit: CherryOnTop
When the pandemic hit I was one of the original 7.9 Billion people on the planet that decided to bake their way through it. I rapidly mastered chocolate biscotti, cheese scones (or biscuits as we confusingly call them in the US) and various sourdough delights. It was cathartic, well except for doing the dishes.
Then Keto entered my life.
For this "any carb is a good carb" gal, Keto was a shock. I quickly loved the energy it gave me. I constantly struggled with how limiting it felt. Cooking stopped being fun as I felt restricted by "getting my macro's" which often lead to incredibly unimaginative meals.
Well I don't do unimaginative so, over time, I have discovered-slash-invented some epic keto meals. My most recent discovery is that life-changing I had to share it.
From a squiggly perspective, I look at diet as something that helps me achieve peak performance. I am also a big fan of fasting and I toggle both based on what is happening in my life. The busier and more intense my life, the stricter I get with Keto and fasting.
So, chocolate for breakfast? There are some phenomenal chocolates out there that are sugar free and delicious. I don't love them to snack on but cooked into this most-delicious chocolate loaf, they are magic. To make this I use coconut sugar and coconut oil, I use raw cacao instead of cocoa (try 1/4 of a cup as the raw cacao is much richer), and almond milk. I'm also obsessed with heilala vanilla from New Zealand so I replace vanilla extract for quantities of this.
The loaf freezes brilliantly. Cut it up, freeze it and pull out a piece in the morning. By the time I have finished fasting it's always defrosted. I have it with some blueberries, raspberries, hemp hearts, yoghurt, and whatever nuts I have around. It's the most delicious thing ever, it makes me insanely happy and it's incredibly filling.
Chocolate: the squiggly breakfast of champions.