What The Fat?


I am so very excited that a book has been written on the topic of a way of eating (WOE) low in carbs and high in healthy fat within the New Zealand context.

Professor Grant Schofield, Dr Caryn Zinn and Chef Craig Rodger have teamed up to provide a guide to replacing the standard kiwi processed diet with food in its simple, unprocessed, close to nature state.  Focused on avoiding carbohydrates, including healthy fats and moderating protein this way of eating is realistically sustainable, and FAR from a fad diet.

The pages are b e a u t i f u l.  Stunning images of whole foods grace the pages and uniquely each of the authors shares a personal take on living the LCHF lifestyle.  Each of the professionals describes the ins and outs of LCHF in their own life and this is what speaks to me most.  I am able to see that my weird diet is not really so weird at all.  And a step towards removing processed carbs isn’t much of a deal, especially when I am provided with pages and pages of green (eat freely), orange (eat with caution) and red foods (run a mile from), recipes and ways to create low carb versions of some old favourites.

Butter, coconut oil, ghee, raw milk, hard cheeses – they are all in.  Out go grains, pasta, gluten and processed carbs.  For many of us embracing fat is A LOT to get one’s head around.  This way of eating tends to challenge long held beliefs about the role of fat in numerous diseases and obesity.  Everytime I turn the page I am confronted by many many ingrained thoughts about what makes a food healthy and what puts it in the sin bin.  And guess what? Because I am being challenged to examine my views on some of the foods I choose to eat and feed my family I am loving this journey through What The Fat?  It is all good.

In the kitchen #1: Coconut flour scones

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Do you, like me, long to have a handful of go-to breakfast options that don’t include bread or cereal?  I had the time today to try a recipe from The Prudent Wife.  My relationship with coconut flour is good and bad; I am all for it one week and then tire of the coconutty flavour for a while.  Today was one of those days coconut flour was all in with the taste buds.

Simple to make, this dough took no longer than 5-7 minutes to whip up.  I imagine it could easily be adapted to your needs by the amount of stevia, and extras (fruit, seeds, nuts) you add in the final stages.  I went for 10 drops of stevia and 1/4 cup of raisins.  This combo was not overly sweet and with a little butter and local Barker’s no refined sugar jam we had a breakfast winner.  Our resident judges, the little people, consumed their fill and took off to find out if Peter Rabbit was caught by Mr McGregor.  No complaints. No returns.  Their approval (or lack of disapproval) means I have one more recipe to add to my breakfast options.  Happy days.

Note to scone connoisseurs:  The texture is not like regular scone texture.  To their credit they are lighter, spongier, gluten free, tasty, hold together well. Most importantly they passed the little people test so in our house they get the thumbs up :-)

Do you have a favourite grain-free, or gluten free scone recipe? I would love to try it.  Leave me a message in the comments :-)

Well hello there!

Looking back to my last post, February was the last time I posted! It has been way too long friends. I am back :)

If this is the first time you have called by, welcome!  This blog is about Crohn’s, motherhood and learning to take better care of myself.  If you are reading this because you have IBD, be encouraged:  there is life in you that doesn’t need to be defined by your illness.  I guess you could say this blog is where I share my journey into realising that fact in my own life :)

I started this blog as a way of sharing my journey towards better health and raising two young boys, 5 and 2.5 years old, whilst living with Crohn’s.  I was diagnosed with Crohn’s back in 1997, my final year of high school.  Like most long time IBDers I have had good days and bad.  Thankfully, these days the good days far outway the bad and I put that down to the choices I make daily to support my health and wellbeing.  It is the small things we do consistently that make the most difference in taking care of ourselves.

For my long time readers, welcome, you are looking well ;)


7 things I learnt about LCHF over the last six months

Here is an interesting blog on LCHF way of eating. I am keenly interested in learning to listen to MY body and it’s nutritional needs. I am quite sure I don’t know how to do this without being swayed by my tastebuds and hankering for sweet foods. BUT I do know I am long way from where I used to be, thankfully. Have you tried LCHF? I would love to hear about your experiences and thoughts on this way of eating (WOE).

The Science of Human Potential

This is a beauty of a summary of what Malcolm McKinlay learned during his (first) 6 months on LCHF.  Malcolm is super interesting because he lives inDunedin New Zealand and spent lots of time talking to me about LCHF, and took extra time to seek the alternative point of view from Prof Jim Mann in person (long time nutrition expert, who is at Otago University in Dunedin). I think you’ll find his account refreshing and interesting.  It’s good to remember what we all have in common sometimes. Thanks Malcolm.

I’ve learnt 7 things….

By Malcolm McKinlay

“So after all your research in nutrition and your interviews and your experimenting, what have you concluded?”My friend had read all my nutrition blog posts (which you can read here, here, here and here). And it is true that I’d gone to great lengths to capture the key thinking and arguments of Professor…

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