Surviving Easter temptations

MBOMBELA- Easter Holidays is one of the most challenging times for people with healthy eating intentions as most tend to eat and drink more at social gatherings.

While it can be challenging to take part in all the fun without overindulging, arming one’s self with a health eating plan will help keep control of temptation. “Firstly, you have to accept that most of us will indulge a little over this time of year,” says Vivienne Cameron of Met-S Care.

“Depriving yourself of chocolate isn’t the solution. Allow yourself that luxury, because wanting what we can’t have is inherently human nature – but do it in moderation.”

Indulge in just one, or a small piece, so you can get that taste you’re craving. Cameron also says it’s wise to embrace mindful eating when and if you do indulge in some Easter chocolate. Choose a smaller block of chocolate and allocate a few pieces per day. Find a quiet place and eat it slowly, savouring each mouthful, instead of snacking on it constantly. Drink a cup of tea or coffee beforehand, not during or after, so you don’t wash away the taste.

“If you’re in charge of buying Easter eggs in your house, make sensible choices. Choose either a sugar-free chocolate or a good quality chocolate. Chocolates that are 70% cocoa contain less sugar and more ‘good fats’,” she continues.

“Eat Easter treats over two days only – Easter Sunday and Monday. Then get rid of all the chocolate in your home by Monday night,” Cameron advises. “If, despite all your good intentions, you overdo it, the first step is to accept that veering off track is normal for most people during special occasions. Don’t beat yourself up about it. Accept that you overdid it, put it behind you, and get back to your healthy eating programme first thing on Tuesday morning. Don’t use this slight deviation as an excuse to say, ‘well, I’ve blown it now, I may as well keep eating’.”

Below are a few healthier Easter recipes:

Ginger fat bombs
(Serves 10)

INGREDIENTS
• 75g coconut butter softened
• 75g coconut oil softened
• 25g shredded coconut (unsweetened)
• 1 (5ml) tsp granulated stevia or sweetener of choice, to taste
• ½ (5ml) tsp dried (powdered) ginger

INSTRUCTIONS
1. Mix all the ingredients in a pouring jug until the stevia is dissolved.
2. Pour into silicon moulds or ice block trays and refrigerate for minimum 10 minutes.

NUTRITION INFORMATION
Serving size: 1
Ginger Fat Bomb Calories: 120 Fat: 12.8g Carbohydrates: 2.2g Sugar: 0.1gFibre: 1.4g Protein: 0.5g

Paleo Easter Eggs
(Makes 12 eggs)

INGREDIENTS
• 75g shredded coconut unsweetened
• 70g coconut oil melted
• 3 tbs coconut cream
• 1 tbs granulated stevia, or sweetener of choice, to taste
• ½ tsp vanilla

Chocolate Coating
• 60g coconut oil melted
• 6 tsp cocoa powder
• 2 tsp granulated stevia, or sweetener of choice, to taste

INSTRUCTIONS
Paleo Easter Eggs

1. Mix all the ingredients together in a small bowl.
2. Refrigerate until solid enough to roll into egg shapes.
3. Roll small amounts into egg shapes and place in the fridge again to set completely.

Chocolate Coating
1. Mix all the ingredients together in a small bowl.
2. Place 1 Paleo Easter Egg in the chocolate coating at a time. Using a spoon, turn the egg until completely covered.
3. Place the chocolate coated eggs on a plate.
4. Refrigerate until chocolate coating is set.

NUTRITION INFORMATION
Serving size: 1 Paleo easter
Egg Calories: 128 Fat: 13.4g Carbohydrates: 1.1g Sugar: 0.5gFibre: 0.6g Protein: 0.9g

Low Carb Hot Cross Buns
(Serves: 8)

INGREDIENTS
• 60g coconut flour
• 30g psyllium husks
• 1 tsp baking powder
• 2 tbs granulated stevia, or sweetener of choice, to taste
• ½ tsp salt
• ½ tsp mixed spice
• ½ tsp cinnamon
• ½ tsp ground cloves
• 4 eggs
• 250ml/ 8 fl.oz boiling water
• optional raisins/chocolate chips/ cacao nibs

Icing
• Stevia icing mix
• Enough water to make a smooth paste

INSTRUCTIONS
1. Mix all the dry ingredients in a mixing bowl.
2. Add the eggs and mix.
3. Add the boiling water and mix until evenly combined.
4. Roll into 8 equal balls and place on a baking tray.
5. Bake in a fan assisted oven at 180C/350F for 20-30 minutes until golden on the outside and cooked in the centre.

Icing
• Mark each hot cross bun with a cross using the stevia icing mix.

NUTRITION INFORMATION
Serving size: 1
Low Carb Hot cross Bun Calories: 84 Fat: 3.1g Carbohydrates: 8.9gSugar: 0.7g Fibre: 6.8g Protein: 5.6g

Chocolate fat bombs
(Serves 14)

INGREDIENTS
• 125g coconut oil
• 25g cocoa powder
• 1 tbs granulated stevia, or sweetener of choice to taste
• 25g walnut pieces
• +/- 1 tbs tahini paste

INSTRUCTIONS
1. Warm the coconut oil until melted.
2. Add all the other ingredients and allow to cool slightly so the ingredients don’t settle and sink to the bottom of the fat bomb..
3. Pour into ice cube trays and refrigerate until semi set.
4. Once almost set, place a half walnut on top of each fat bomb.

RECIPE SOURCE: www.ditchthecarbs.com. For tips on how to stay healthy and reduce the risks of overeating you can also visit www.metscare.com