Breakfast – Muffins

Read this from the Guardian article You can’t out-run a bad diet to get the message from Aseem Malhotra, one of the leading UK cardiologists who feels passionate about resolving resolving the nations obesity epidemic.

In essence weight gain is not a simple as a calories in calories out balance, as all calories do not behave the same in the body. I can relate to this personally, 12 years ago I was a running addict, I completed 2 full marathons and many half marathons and shorter races. Yet I was 20 pounds heavier than I am now. Why? Because the exercise gave me an insatible appetite which I was feeding with a low fat high carb diet which stimulated my appetite even further. I was permanently hungry.

While exercise is brilliant for reducing blood pressure, managing stress, improved muscle tone, improved mood etc, sustained weight loss is not one of them. Diet is the key here.

A low carb alternative to eggs for breakfast, is low carb muffins with full fat greek yoghurt on the side. It’s completely grain free and the kids really like this one. Much better than eating sugary cereal for breakfast.

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This recipe is so easy and makes 15 small muffins. Mash 3 very ripe medium bananas with 30g of softened butter. Add 2 fork beaten free range eggs, a teaspoon of cinnamon, a teaspoon of vanilla extract and the juice of half a lemon and mix well. Then add the dry ingredients of 30g of freshly ground linseed and 200g ground almonds, a teaspoon of bicarbonate of soda and a pinch of salt and mix well. You can sprinkle some nuts on the top if you wish. Transfer to muffin cases and bake for approx 30 minutes at 180 deg C. Store them in the fridge for up to a week, but they won’t last that long!

 

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