Well the sun is shining and I’m feeling great! I’m loving the world around me and contemplating how to play my part in bettering it. When I look to my left I can see the ocean, dark blue and calm, framed in the rich greens that cover the clifftop. I’m wearing a summer dress with no jersey, which marks the turn of the seasons! I’m glad to be alive.
I am currently on a low-carb program as I have been unable to train for the past few weeks due to a long bout of flu. This week I am going to be recording vocals for my upcoming album, Atlases & Astronauts, which means my days will be spent in the studio rather than the gym!
I’ve heard such mixed reviews about low-carb diets. One person says they’re the road to death, another says they increase vitality and prolong lifespan. I have come to the conclusion that a low-carb diet can be beneficial for some and not for others. The only way for me to find out which category I fall into is to try it! I’ve been doing it for 1 week now (10-15g carbs per day) and so far I feel great. If I stop feeling great, I stop the program. Simple as that!
So yesterday I started the day with some Coconut Crepes and then poured the leftover coconut milk into my coffee. I found a brand which totals about 2g carbs in the whole 400ml can.
These are one of my favourite sweet low-carb concoctions. Makes 1 serving of about three or four crepes.
- 3 whole eggs
- 2 tbsp plain soya protein powder (or you could use a flavoured protein powder of your choice)
- Pinch of baking powder
- 4 tbsp coconut milk
- 2 tbsp cold water
- ½ tsp banana essence (or to taste)
- 1 tsp sugar-free pineapple cordial (Sweeto brand for me)
- Sweetener such as Stevia to taste
- Put all ingredients into a blender and blend until light and increased in volume (you want lots of air to be whipped in – this will make the crepes light and fluffy).
- Spray a non-stick pan with cooking spray, or for a tastier alternative, melt some butter and spread until pan is coated. Heat pan to a medium temperature.
- Coat the base of the pan with a thin layer of the mixture (this can be easily achieved by tilting the pan and pouring the mixture from the top and moving the pan from side to side as the mixture runs down).
- When golden on the underside and easy to move, flip the crepe and cook for about 20 seconds on the other side.
- Repeat until all your mixture is used up and serve with your favourite topping (cottage cheese, peanut butter, sugar-free syrup, crème fraiche, etc)!
Have a great day!