To Frankenstein, a dish in the name of experimenting is quite common with food. I recently did something with funny results and lessons learned I think some might find amusing.
So my concept was to make a gluten-free soft moist brownie and sugar-free. I have done this with thick nut butter like sunbutter before, and iffy results with thinner ones. But I wanted something moister, so I had some avocados >.>. Yeah this is where the Frankenstein reference comes from. But bit of a heads up, you want super ripe ones, as the flavor is less strong and they process better.
Started with about 1cup mashed avocado in a food processor, 2 eggs, 1/2 cup (100g) each of Swerve Sweetener, almond meal, and cocoa powder, then 1/2 baking soda, 1/4 tsp salt 1tsp vanilla. THEN I melted a 3oz lakanto bar and mixed with 2 tsp coconut oil and poured it in and processed it all into a batter 8x8 parchment lined pan and baked 30min. Drizzled with chocolate and chopped pecans.
The conclusion is the avocado made it fudgy and moist, and not dry. But the avocado flavor left a strong after taste, Covering with cinnamon for a Mexican chocolate brownie would be advisable. BUT this gave rise to a great revelation. take this simple base and use Kite Hill Cream Cheese instead next time! if the cream cheese flavor shows through like the avocado and keeps it moist the same these would be awesome.
>.> The mind of a mad cook is crazy at times is amusing, we combine foods trying to use the texture aspects of one ingredient to improve the base recipe, and see how the flavors combine. Then see about coving or altering said flavors or subbing a similar textured ingredient to gain a better flavor.
Well, I had a positive health turn around with something new. I was doing some reading on intermittent fasting, Various benefits, for staying in keto, allowing your body to focus on building muscle and healing instead of digestion, detoxing, burning fat effectively etc. I was honestly scared I would waste away but that was not the case.
I started last week with 16-hour fasting, I adapted the times to my life and this is what has happened in 7 days.
1. I have been having vomiting issues since mid last year ever night IT STOPPED
2. I have been having trouble gaining muscle weight and trimming out this one area on my belly, I am up 2lbs, more muscle tone and definition.
3. I feel more motivated to do stuff. I do not get tired as much, more energy into the evenings.
4. Lower resting heart rate, this is a sign of good health.
5. More time, I no longer spend as much time with my own meal prep, I am no longer eating every 4 hours.
6. I no longer get the binge eats, I feel satisfied, I am craving savory for meals then sweets.
7 Saving money, I am not spending as much money on food, and digestive enzymes for each meal.
I am thinking of increasing it to 18 hour fast for april.
I am getting up 3:50am taking my meds, stationary bike while reading email for 30-40mins, working out HITT for 30mins or Yoga for 20. Then doing meal prep for the day, baking for others, and eating my own huge 8 egg omelet or quiche around 5-6am clean up, and weights for 20mins, Then back to computer work for the day on a stationary bike, and various daily activities, deliveries, errands, cooking. HITT and weights again, Then lunch around 12pm tons of enzymes, normally having been cooking for others, and meal deliveries. I then after 1pm will not eat any more calories but have unsweet green tea and black coffee and maybe some millies sipping broth along with more weights and working out in the evenings instead of eating and cooking, then I am spending my spare and unbloated time getting out and doing stuff.
I did my research reading stuff by ketogenic girl and thomas delauer, about IF and diet macros, the importance of greens with fats, what to eat and not eat, biohacking to better stabilize your life, heal your body, and find what works for you is a bit fun.
