Clean cheat weekend

Saturday for me normally equals candy, but as I’ve been put on antibiotics, I was advised to skip my normal candy-day this week, and had to find a way around it. I obviously feel slightly cheated for missing my favourite day of the week, but it was really nice not feeling sick or bloated or having a massive food-hangover this Sunday. But have no fear, I still tricked my brain into thinking I was cheating by having my first pasta-meal in NINE months (!!!!), followed by raw brownies and sort of clean..chips. (Okay and maybe.. 2 frozen yoghurts).

IMG_4191Such a masterchef, I know. This is buckwheat and quinoa pasta, both gluten-free and high in protein. I didn’t think I liked buckwheat much, but apparently I do.


For clean chips, cut wraps into pieces, put desired spices on top and put in the oven on 200 degrees for about 5 minutes. Choose wraps with as little wheat, sugar, preservatives etc, as possible.

But the raw brownies, guys. Oh God. Applauded by a “these have NO sugar?” and raised eyebrows from my housemates, I believe they passed the clean-and-yum test. They even came around for second rounds the following day. Mission accomplished. I improvised though, but I think the recipe looked somewhat like this:

10 fresh medjool dates, 5 tbs of 100% peanut butter, 3 tbs of coconut oil, 3 tbs of coconut milk, 5 tbs raw cocoa powder, 1 ts of psyllium husk, cinnamon, a little bit of sea salt, shredded coconut, chopped nuts of preference and orange zest.

Mix chopped medjool dates, peanut butter, coconut oil, coconut milk and psyllium husk in a pot and heat until sort of melted together. Remove from the heat and add the rest of the ingredients. Mix until it looks like brownie cake batter and pour in a container lined with parchment paper. Leave to set in the freezer for about an hour, cut into pieces and store in an airtight container in the freezer.


I somehow think they would be great cooked too, so I’ll try adding a couple of eggs, baking powder and almond flour next time.

Started today with intervals from hell in the gym, and for the first time ever I ran on level 16 on the treadmill. Seriously thought I was going to fall off – HOW can people run on like 20? Anyway, just remember to compete with yourself rather than competing with others, what’s great progress for you might not be anything for others, but that doesn’t matter.

I’m also in the process of possibly joining a bootcamp set-up for the next 8 weeks. 6 am workouts twice a week? If I can do it, anyone can.

In terms of abs:


Two months ago vs now. Surely something has happened? Must be the fifteen minutes of abs I’m forced through twice a week.. So that desired six-pack, probably not gonna happen as I’m not a person willing to bulk-eat and then shred fat to show my muscles, BUT tiny progress is better than no progress.

Battling food cravings vol.2

Just popping by to tell you that despite being sick and annoyed that I can’t taste much, I’ve been creative in the kitchen again. Okay, not that creative, but more creative than soup for the third time in a row.


In general, not being able to do cardio and having to sit on my bum all day makes me more hungry and I tend to crave bread of some kind.. Now, living in Australia means not much access to healthy bread, and as I avoid wheat, new methods had to be found. Yes I know of plenty healthy bread recipes, but my dinner today took about five minutes to put together and I needed a quick fix to my cravings.

Luckily, Norway has a bunch of great health/fitness bloggers, and I thought I’d share Dedication’s version of a microwaved bread. I had to alter mine a tad as I didn’t have all the ingredients, but it became a success! It is delicious when fresh, great when toasted and can be altered to function as a sweet-tooth fix as well.

You need:

1 egg, 4 tbs almond flour, 1 ts baking powder, 1-2 ts of psyllium husk, 1-1,5 dl of water and spices desired (I used oregano, sea salt and garlic). Mix the ingredients in a micro-safe container, put cling wrap over the box and put in the microwave for about 4 minutes on the highest power.

(I’m gonna make it into french toast tomorrow and will be adding some stevia, cardamom and cinnamon instead of the savory spices).


My roomie Line is still going strong with her no sugar in the weekdays by the way. The cravings are slowly easing off, but she has had to fight a few battles with her own brain to avoid attacking the towers of candy she got for her birthday. The other day I found her two seconds away from putting her hand in the corner of the kitchen containing candy at 9 pm. She had in other words struggled all day to stay away and was ready to give up right before bed time (yes, we tend to pass out a tad early – getting old), and I had to be harsh and tell her to grab a banana, and she did. Today she asked me how she could make frozen raspberries into something sweet and tasty. Proud Marita.


I never used to like bananas, but now I eat at least 3 a day. (I never liked eggs too much either, and today I’ve had five..). Feeling very sorry for myself and my ankle resulted in me wanting ice cream so I magically whipped up some banana-peanutbutter-icecream and dipped strawberries in it. Great excuse to procrastinate my uni assignments..

Anyways, you need:

A frozen banana (possibly two or three, depending on how much you want) – I was too impatient so my banana wasn’t really frozen though, 1 tbs 100% nutbutter of some kind (no, the peanut butter you find next to the Nutella at Coles is not healthy) and a tiny bit of almond milk. Smash it all with a hand blender, pour it in a bowl and top it with raw cacao and nuts of your choice.