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This recipe makes for a delicious breakfast or snack which will keep you feeling satisfied for some time.

Why?

Read about what ‘glycemic load\index’ means first.

Both eggs (boiled) and avocados are high in fat and have a low glycemic load, together with a relatively low carbohydrate content. Check out their nutritional value here (avocado) and here (boiled egg).

On the other hand, wholemeal/multigrain bread provides carbs and fibres while still maintaining a low glycemic load.

This means that the sugars in your blood should remain stable and thus not cause a spike followed by a slump in energy.

You will need (these amounts make 2 stuffed sandwiches made with regular whole-wheat bread slices, but you can use for up to 4 sandwiches)

– 1 ripe avocado (how to prepare)

– 2 boiled eggs

– 1 tablespoon mayo (optional)

After much frustration I found that the best way to ‘peel’ a boiled egg is to cut it in half length-ways with a knife and scoop the insides out. Some other tips here.

Mash everything together and spread on toasted bread.


IMG_4602The original recipe came from here, a great website for those of you who are looking for encouragement and help to get in better shape / embrace a healthier lifestyle.

I feel like I’m being pre-emptive on the New Year’s resolutions bandwagon today. The things is that for some reason this Christmas I wasn’t really into making sweets. I kept trying to build myself up to it, but in the end I opted for making something I really wanted to try out. So here goes 🙂

The ingredients, with my adjustments:

6 tablespoons hemp protein powder

3 tablespoons oats

1 tablespoon peanut butter

1 tablespoon goji berries

1 coffee made with approximately 75ml water, a teaspoon of instant coffee and 1/2 teaspoon vanilla essence

1 teaspoon raw cocoa nibs

2 tablespoons chopped roasted almonds

1 teaspoon ground cinnamon

To make:

Place all the ingredients in a bowl and mix together with a spoon at first, then mash together with your hands (let the coffee cool down for a couple of minutes before). You may want to add the coffee little by little until you get the consistency that you want. Add more cold water if necessary.

Press into a square shape and cut into bars or smaller squares. After tasting, I decided I preferred to roast it slightly in a fan oven, because it tasted too ‘raw’ to me. If you decide to do this (this step isn’t necessary), place the bars on a baking sheet and bake for ten minutes in a 180 degree oven, turning half way through.

With thanks to Mark for the coffee idea and for introducing me to this website 🙂

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