Two nights ago I went to a super-famous Boston desserterie: finale... yum! I LOVE finale, but with desserts like Molten Chocolate Cake, Creme Brulée, and Tiramisu, I knew there was no WAY I could find a "macro dessert."
I'm pretty proud of myself. I tasted everything I wanted to taste (gluten-free, of course. There are some lines I can't cross without an early birthday trip to the hospital) without over-indulging. I had a bite of this, a bite of that, and as much fresh fruit as I wanted.
Today I'm sneezing, wheezing, and my system is unhappy with me. "DAIRY AND SUGAR AND EGGS?" I can hear it yelling. But I walked out of that restaurant having only eaten about 1/4 cup of American style dessert, so I'm calling it a win.
These "seasonal allergies" that I didn't have before Tuesday are pretty much on me for eating the desserts. I'm just going to treat my body right this week... some nishime, some greens, some brown rice, some soup.
I want to thank it for letting me have my cake and eat it too!
To cut back on my post finale sugar cravings, I've been supplementing with fresh fruit and macro sweets. These cloud-like confections were done in about 10 minutes, required NO work, and really hit the spot!
These "seasonal allergies" that I didn't have before Tuesday are pretty much on me for eating the desserts. I'm just going to treat my body right this week... some nishime, some greens, some brown rice, some soup.
I want to thank it for letting me have my cake and eat it too!
To cut back on my post finale sugar cravings, I've been supplementing with fresh fruit and macro sweets. These cloud-like confections were done in about 10 minutes, required NO work, and really hit the spot!
.: mochi puffs :.
1 inch squares cut mochi
2 tbsp. brown rice syrup
1 tsp. cold water
1/4 tsp. cinnamon
preheat oven to 400 degrees. combine brown rice syrup, cinnamon, and water in a small bowl until blended. toast mochi 10-15 minutes until it pops and puffs and breaks the cube-shape.
dip mochi in sauce and serve hot :)
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