No-bake Chocolate Orange Fudge Blondies

Packied with fresh and zesty orange flavour in both the crust and rich fudge frosting these No-bake Chocolate Orange Fudge Blondies offer you a taste of summer in every bite. With only seven ingredients, vegan, paleo, naturally gluten- and optionally refined sugar-free they are a healthy dessert or snack option.

Chocolate Orange Slice

 

Before we get into today’s recipe for these absolutely delicious, summery and mum/dad/colleague-approved No-Bake Chocolate Orange Fudge Blondies I want to share some thoughts on my mind. About just that topic: approval.

Feed them to the neighbour’s chicken.

The above was my mum’s comment on these bars. Ouch. And I was this close to writing the recipe off as a fail though I thought they were really good. What made me redecide? Reminding myself that a) [food] preferences differ and b) my mum is a pretty tough critic. Boy am I glad I didn’t let her words get me down – though the chicken might have been pleased ;). Because my colleagues very much enjoyed the bars, one even saying that if she ever got married she wanted these and these. [I’m actually bad at accepting compliments but that’s a topic for another day.]

Shouldn’t I/we trust our own judgement when it comesto deciding which recipes to share on -our- blogs? I wish I could say I no longer depended on other people’s opinion at all but that’s not entirely true. Compliments are balm for our  [occasionally insecure] souls. Knowing you met somebody’s taste with a homemade treat just feels good. Where I’m getting here? Asking for others’ opinion isn’t always bad unless we can’t make a single decision ourselves anymore without getting somebody else’s approval. That just takes the fun and freedom out of life.

Chocolate Orange Slice_2

Okay, onto the food now. You know how they say ‘When the cake works, bake it in every flavour’? Shoes? You’re saying that was about shoes? Nah. That’s not my kind of business [though dresses are a wholly different story …]. But: cake. Or blondies. No-bake blondies. That is my business. And after the huge success of these brownies in my family it was only natural to adapt them in a different way. A fresher, fruity way. Don’t make me play favourites but oh my … these are good.

With only seven ingredients these are even simpler than the No-bake Chocolate Fudge Brownies. Thanks to the fact the base has some more texture i.e. crunch rather than being very smooth you might not even need a high-speed blender. I preferred it this way but grinding the nuts for longer and in a flour-like consistency would give you just that, too, if that’s how you like your brownies/blondies.

Oh and talking about approval: these blondies got my dad’s which probably is even harder to get than my mum’s – if that’s even possible. Shockingly, even I – remember what I said about that? – liked the crust on its own a LOT. I could totally eat it on its own but sssh: don’t tell the chocolate fudge. But you really shouldn’t make just one part because, well, you don’t just wear a single shoe, right? Some things are simply better together.

Chocolate Orange Slice_5

No-bake Chocolate Orange Fudge Blondies

100 g soft dates
1-2 tbsps of coconut butter [optional but ]

100 g raw cashews
20 g unsweetened shredded coconut
1/2 tsp of of orange zest, at best freshly grated from one organic orange

100 g dark chocolate [70 % cocoa or higher]**
1/2 cup of full-fat coconut milk
1/2 tsp of orange zest

  1. Place cashews in a food processor or high-powered blender or food processor. Pulse until ground to your preference – either finely ground and flour-like or with a few more roughly chopped pieces for texture. Remove from the blender and mix in orange zest. Set aside.
  2. Process dates in the food processor until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and to prevent overheating.
  4. Firmly press the nut and date mixture into an 8 x 8-inch pan and put into the fridge to harden [it will be very sticky and soft].
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Add the other 1/2 a tsp of orange zest to the coconut milk and bring it to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
  7. Stir to fully combine all fudge ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

**use sugar-free or steva-sweetened for a refined sugar-free version.

Chocolate Orange Slice_4

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today: Seeing a person I love laugh. Nothing is more contagious than genuine laughter.

 

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Blondies or brownies?

How much do you rely on others’ opinon – be it in terms of cooking, blogging, fashion …?

No-bake Vegan Chocolate Fudge Brownies

Naughty and nice: A healthy raw brownie base is taken to the next level with a luscious dairy-free chocolate fudge topping. Vegan, paleo, gluten-free and easily made sugar-free won’t be able to stop at just one.

No-bake fudge brownie close-up2

Hot stuff*.

That’s what my mum called these brownies. If there’s one surefire way to know I created a winning recipe it’s my mum shouting her approval to the rooftops. My mum? More like: my hardest critic. The woman who has never in her life counted calories, openly shows her fondness of full-fat products and daily dessert [that one’s quite refreshing for somebody struggling with food], – and has no hesitation to tell me something I prepared sucks doesn’t get her approval. Yet on her birthday this past Sunday she insisted on offering everybody a slice of these brownies even though she’d baked a stunning cream cake herself. For once, though, I was hesitant to share them until I’d taken good enough pictures. I’ve been wary of that since the unfortunate incident recently. Better safe than sorry.

* She literally said “heiße Teilchen” but for those of you not speaking German hot stuff is the closest translation.

 

No-bake fudge brownies_close-up

Onto the food because I’m way too excited about this recipe: Do you like raw brownies? The mere fact you’re reading this isn’t necessarily saying anything. Because – shocking as it might seem [unless you read this post] – I actually don’t care about them much. Say what?! Yes. Don’t get me wrong: the base is delicious and I ate my share of “dough” plus my taste testers gave it their thumbs up. To meet my brownie standards, though, they required some more sophisticated chocolate action. Hence why I added the fudgy ganache layer here. Don’t you dare skipping it! Think about these as the brownie epitome of the 80/20 rule*: a nutritious base of nuts, dates and cocoa with an indulgent creamy and rich chocolate topping that’s still healthier than your average frosting.

*though you’ll notice my first batch – spread in a small tin – makes them look more like the 50/50 rule 😉

Whereas many raw brownies recipe call for walnuts, pecans or almonds when I think of this particular baked good hazelnuts come to my mind. Walnuts and pecans? My least favourite nuts unless candied and part of this particular ice cream my grandma often buys for family gatherings. Almonds? Fair enough but not quite there yet. Hazelnuts? Cocoa’s best friend. I’d call it the Nutella logic [the fact this spread contains a hilariously small amount of nuts aside]. Their deep, ever so slightly bitter and dark taste complements any chocolatey baked good perfectly. I adapted the brownie base from the truly genius Dana.

No-bake brownie_fudge 2

Usually, recipes like this packed with energy-dense ingredients come with the disclaimer that – don’
t worry – you’ll feel satisfied after just one. I’m afraid I can’t make any such claims because not a single person I served these wanted to stop after only one. They are satisfying – but also addictive. But yes, lots of nutritious ingredients you can feel good about eating.

No-bake Chocolate Fudge Brownies

  • ½ cup [60 g] whole hazelnuts
  • ½ cup whole almonds
  • 1 ¼ cups dates* [~ 210 g]
  • ¼ cup + 1 tbsp extra dark cocoa
  • Pinch of sea salt
  • Optional: salted peanuts [cashews for paleo version]

For the ganache

  • 1 3.5-oz bar of dark chocolate**
  • ¼ cup of full-fat coconut milk [shake your can well!]

 

  1. Place hazelnuts and almonds in a food processor or high-powered blender. Pulse until finely ground, resembling flour. Transfer the ground nuts to a bowl, stir in cocoa and sea salt.
  2. Process dates in the food processor until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and to prevent overheating.
  4. Press the nut and date mixture into an 8 x 8-inch pan and put into the fridge to harden [it will be very sticky and soft]. Sprinkle with chopped peanuts if using.
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Bring the coconut milk to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir. No matter how impatient you are it’s crucial you don’t stir it earlier – or you’ll regret it, trust me.
  7. Stir to fully combine all fudge ingredients. Top the chilled brownie base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

* These don’t have to be Medjool – just buy those labeled soft dates [I gather Trader Joe’s should carry them]

** Use unsweetened if you want to keep this refined sugar-free. I’d recommend adding some stevia to taste to the coconut milk before heating to ensure the ganache isn’t too bitter or use a stevia-sweetened bar/chocolate chips.

 

No-bake brownies_3

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

There’s so much more I could say about these but I’ll just go with: you need these in your life. A big statement? Well, they’re hot stuff after all ;).

Happiness-inducing today: Walking home from work as the weather finally decided to give us a break from rain and cold temperatures.

 

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Random question: what is the price for a 7-oz bag of hazelnuts respectively almonds where you live? I was admittedly a little shocked when I saw how much they cost these days. Totally worth it obviously.

Healthy Nut and Seed Brittle [vegan + paleo]

A sweet and irresistibly crunchy treat packed with healthy fats and prepared in less than 20 minutes this Nut and Seed Brittle is the perfect snack or topping any time of the day. Paleo, gluten- and refined sugar-free plus with a vegan option it’s a treat [almost] everybody can enjoy.

A sweet, sweet reward. That’s what today’s recipe was for me several times over. Not only a sweet reward after my camera ate the pictures of my first photoshoot here and I had to reshoot in a hurry on Monday. But also a reward to calm down my anxious mind. While emotional eating is a serious and not so funny issue sometimes it’s nice to grab certain foods knowing they”ll make you feel better. Chocolate and peanut butter are go-tos for me and I was pleasantly surprised to see this Nut and Seed Brittle could rank right up there with them. Watch out, chocolate.

Nut cluster_3

A little story behind the making of this recipe: Like I mentioned a while ago my new job comes right along with a bunch of willing – unknowingly in some cases, I should say – test eaters for my creations. Or at least I was hoping so. After the huge success of these healthy Snickers Truffles at the office I wanted to let them in on their “luck” of being taste testers. One of my colleagues’ response? “Sure – if all of them are as good as these.” Awesome. Not at all setting me under pressure or being high maintenance, no? As much as I wish I could have just brushed this off and thrown together the wildest creations in my kitchen this did slow me down for a while.  This is in line with blogging for myself as it’s me putting myself under almost unbearable pressure to create only the best recipes and content – which is a recipe for desaster. I’ll never only write the most amazing posts or have no more kitchen fails but the constant stress has been persistent. Which actually is part of the anxiety I mentioned recently but that’s a topic for another post. You came here for good food after all ,right? And good food I can deliver. Over the top delicious food if I may say so myself.

Nut cluster_6

Sweet.
Crunchy.
Addictive.
Nutty.
Vegan and refined sugar-free options.
Paleo.
Addictive. Oh, did I mention this before?

This is your new favourite snack, oatmeal/smoothie/yogurt topping or actually just favourite food. If I declare something in one league with chocolate it has to be over the moon good. No, awesome. It also disappeared in seconds at the office where there’s no shortage of candy at any time so that’s to say something if you don’t believe my judgement  [not blaming you; I occasionally create some strange but good combinations. Mostly good I’d like to think, though 😉 ].

Nut cluster_8

The fun fact is that my mind was spinning with ideas for more elaborate treats but in the end I remembered what I eat every day in anyway – flaxseeds, nuts – and took it up a notch. Honestly, I have to stop talking now because I’m getting hungry just thinking about it and you’re sitting at the edge of your seat to get the recipe, too, right?  At least you will after trying this. Mmmh.  End of story.

Healthy Caramel Nut and Seed Brittle

  • 1/4 cup pumpkin seeds [30 g]
  • 1/4 cup unsalted cashews [30 g]
  • 1/4 cup whole almonds [30 g]
  • 1 tbsp ground flaxseed
  • 1-2 tbsps dried cranberries, chopped*
  • 1 tbsp honey or brown rice syrup for a vegan version  [26 g]
  • 1 tbsp maple syrup
  • Pinch of ground vanilla
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Chop both the almonds and cashews.
    In a wide bowl, stir together honey and maple. Mix in vanilla.
  3. Add in the nuts, seeds and cranberries. Stir to coat everything in syrup.
  4. Spread the nut mixture evenly on your prepared baking sheet.
  5. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  6. Once done – the syrup should have bubbled up and set around the nuts in an only golden brown colour – remove the sheet from the oven and transfer the parchment paper to a plate to cool down. This step is important as the brittle would cook further on the still hot baking sheet.

*the cranberries I used where sweetened but you can sub them for any dried fruit you like.

Additional step: repeat above process over and over again. Because a) you won’t be able to stop munching on the brittle and b) everybody else will ask for more, too.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

Nut and Seed Brittle

 

Happiness-inducing today: One of my German students working very well in today’s lesson and even getting excited about learning [we did “Umlaute” today]. It’s almost crazy how happy this made me after he was very inattentive the past weeks.

 

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What’s your favourite snack containing nuts?

Fellow bloggers: Do you put yourself under pressure when creating recipes?

How many trials does it usually take you to get recipes right?

 

Chocolate Coconut Caramel Cups [vegan & paleo]

Rich dark chocolate encloses a layer of slightly sweet coconut crumbles mingling with naturally sweet date caramel. An easy and quick to prepare treat suitable for vegans, gluten-free and paleo eaters alike – there’s a refined sugar-free option, too.

Another chocolate creation already again? Why, yes. Valentine’s Day is around the corner after all so you can never have enough chocolate on hand. Though if you’re like me – or any other normal human – you don’t need a special occasion to eat chocolate. Its existence is reason enough to eat it. In fact, I don’t care much about Valentine’s Day. If you love somebody you shouldn’t need a special day dedicated to prooving just that. I’d much prefer to be surprised rather than either well, not surprised as it’s a given on that date or disappointed if my significant other forgot about Valentine’s Day while every other lady was showered with treats. A sweet letter, homecooked dinner or any other little treat saying “I love you” throughout the year would make feel much more loved. Bonus points if that surprise involves chocolate.

Chocolate Caramel Cups_6

Okay, onto the star of this post now. After trying date caramel for the first time here it made my mind spin for other uses of it. The same goes for my rediscovery of coconut butter. When I saw the cutest silicone molds at a store the decision was pretty much made. Side note: I’m awful at resisting cute kitchen accessoires, plates, towels/you name it. At least I used them right away …? It’s my excuse to postpone working on this bad habit. Don’t judge.

What these Chocolate Coconut Caramel Cups are? Naturally sweet date caramel layered with crumbly coconut filling for a tropical touch enrobed in deep dark chocolate. They are the perfect balance of sweetness with some crunch from the coconut leaving you satisfied without the sugar shock. A no-fuss little treat made in almost no time.

Chocolate Caramel Cups_8_

The recipe below yields three chocolate caramel cups – perfect for savouring all by yourself sharing with your valentine?! – but is easily doubled or tripled for a larger get-together. Many of my recipes result in small batches as I’ve found this to be a rarity. A large yield is awesome if you’re feeding a crowd but I’d personally would rather double a recipe than eat one and the same thing for a week. More room for further experimentation … mmmh.

Chocolate Coconut Caramel Cups

  • 1/4 batch of this date caramel
  • 1 1/4 oz/35 g of dark chocolate  [unsweetened for a sugar-free version]
  • 1 1/2 tbsps coconut butter
  • 1 tbsp unsweetened shredded coconut
  • 1-2 tsps agave (adjust to taste)
  1. Melt the coconut butter.
  2. Stir in the agave sirup, adjusting the sweetness to your preference. Mix in the shredded coconut.
  3. Melt dark chocolate.
  4. Add a teaspoon of melted chocolate on the bottom of each cupcake liner. Spread well. Let the chocolate harden in the fridge for at least 15 minutes.
  5. Place a generous teaspoon of date caramel on top of the chocolate and pat down to even it out.
  6. Add a teaspoon of coconut filling on top and smoothen out as good as you can. No need for perfection here.
    Finish off with enough melted chocolate to completely cover the filling. Let harden in the fridge again before serving.

 

Chocolate Coconut Caramel Cups_10

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today: Getting a little walking in right in the morning. No day can feel completely bad if you start it with a bit of movement and fresh air.

 

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Do you prefer recipes yielding larger or smaller batches?

What are you thoughts on Valentine’s Day?

 

Healthy 5-Ingredient Snickers Truffles [vegan, paleo, refined sugar-free]

Lusciously sweet and creamy caramel studded with salted peanuts and covered in chocolate: all the flavours of the traditional candy bar combined in one healthy truffle. Easy to prepare, vegan, gluten-free and with a paleo option these are a treat everybody can enjoy.

Raise your hands if you like caramel? Okay. Salted peanuts/ cashews[aka crack]? Okay. Chocolate? Great. Lots of refined sugar? No hands?? Okay, me, neither. But if you do like all the flavours in Snickers bars I do have a treat for you today.

Date caramel truffles_3

See, I’m not necessarily opposed to refined sugar and it’s part of my diet every day. However, I don’t fancy eating too much of it and the additional ingredients in store-bought candy bars are far from tasty-sounding, too. Into the kitchen we go then. These truffles are

Sweet.

Salty.

Creamy.

Crunchy.

Refined sugar-free. Vegan. Paleo.

Covered in chocolate. We can never forget about the chocolate.

 

Date caramel_spoon

If you’ve been around the blog world for any amount of time you will be familiar with the many different kinds of balls bites made from nuts and dates with various add-ins. Confession: I’m not a fan of those. Granted, I obviously haven’t tried every kind out there and some sound pretty good. It must be mix of childhood “trauma”/lasting rebellion [growing up eating bars made from dried fruit and nut while others had chocolate bars isn’t fun] and the fact they don’t saturate but only make me hungrier. Not a good choice for a snack. However, I recently started playing around with dates caramel and that is something I could get used to. After using it in this recipe that – while delicious – was rather time-intensive I wanted to see if I could come up with a quicker way to bring together all of the amazing flavours used here. Much to my pleasure: yes, I can. As can you so next time you’re craving salty-sweet crunchy and creamy Snickers just make these and feel good eating as many as you want.

Date caramel truffles_1

I’m also very happy to announce these are mum- and coworker-approved which is a rarity around here. For one as I don’t usually venture into sweet territory with my recipes and I’m not exactly going to bring Cauliflower Curry to share at the office. And then as I trust my own tastebuds enough when it comes to savoury fare not inviting any other judges. These healthy Snickers truffles, however, got a major sign of approval and I already have a request for another batch. Nothing to complain about here. Make these for your family or coworkers and not have them guess the treats they’re eating actually aren’t all that sinful.

Date caramel truffles_2

 

Healthy 5-Ingredient Snickers Truffles

  • 250 g [a scant 9 oz]* soft dates* [don’t need to be Medjool]
  • 2-4 tbsps coconut butter [the more the creamier the taste ]
  • Optional: warm water*
  • Pinch of sea salt
  • 1 oz roasted salted peanuts/cashews for paleo version, chopped
  • 1.5 oz dark chocolate [use unsweetened if you want to keep these refined sugar-free; I used an 80 % bar]

 

  1. In a high-speed blender or food processor, combine dates, salt and coconut butter. Blend until relatively smooth. A few smaller pieces of dates are no big issue. If your caramel doesn’t become as smooth as you like add in warm water 1 tsp at a time.*
  2. Put the date caramel into a bowl and mix in salted peanuts.
  3. Using 1 tsp [more for bigger truffles] at a time roll caramel into balls.
  4. Melt chocolate either in the microwave or using a double boiler.
  5. Dip the caramel balls into the melted chocolate and set onto a parchment-lined baking sheet or plate. Using a fork works best for this
  6. Transfer truffles to the fridge for the chocolate to set.

** this was one bag of dates for me. I only used half the caramel for a small batch of truffles as my blender (Vitamix) doesn’t work for blending smaller amounts at a time. The remaining ingredients listed are for using half the caramel so either double them or  keep the same if your blender allows for making smaller batches of caramel.

***add water 1 tsp at a time if the blending process takes too long or doesn’t yield the desired smooth consistency. However, adding too much water will make the caramel hard to handle later on so use sparingly.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

Happiness-inducing today: Seeing the first pictures of my newborn nephew. I’m officially an aunt now!

 

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How do you feel about refined sugar? As mentioned I follow the balanced approach. If I can avoid it – looking at you, storebought sauces or bread! – I do but nobody will ever separate me from my chocolate.

Date caramel: what are your favourite uses for it?

 

 

Why adopting a new diet attracts us so much in recovery.

Before continuing please know that I’m not hating on any diet and say this with a certain group of people in mind. Not every follower of the vegan/paleo/raw or a similar diet is necessarily eating disordered.

Recovering from an eating disorder is hard. Very hard. Especially because it means letting go, allowing the life and appearance you had to change.

I’m not making myself an exception here. Letting go of control is the biggest struggle for me. Intuitive eating is scary for the very reason it offers no set rules. Am I eating too much? Just out of boredom or could I actually still be hungry? Does that little occasional itch mean I should cut out [insert food]? Is eating x amount of fat okay?

It’s been said a million times already but bears repeating here:

Extremes are easy, balance is not. But what exactly does that mean in terms of eating and exercise? I’m no epert but here are my thoughts on a phenomenon I’ve noticed on social media for years.

Thinking-Out-Loud

Many people all over Instagram – yes, that one neverending source of post inspiration again – are following lifestyles like vegan, high carb low fat (HCLF), paleo, ‘clean’ eating, raw or keto suddenly feel amazing and shun their previous lifestyles. They could never ever eat [insert food] again. They have so much more energy and . And oh, yes, grains/fat/dairy/insert food not compliant with new diet never worked well for their system or appealed to them. They were the child that hated candy and sugar is the devil in anyway so they’re glad they never crave it.

All nice and well. It’s your freedom to post what you want. Only: I [usually] don’t buy it. While yes, for people with a healthy mindset any lifestyle can work well – recovery is different. Or not only that but anybody who went about exploring and following one of these lifestyles primarily for health reasons.

Bremen_Vengo_stuffed eggplant_March 2015

Any kind of diet comes with a set of rules, occasionally some sort of ‘guru’ or other role models with thousands of followers on social media to look up to and ask for advice. What you’re allowed to eat and what not. The macro balance to strive for. If you’re choosing one like veganism for ethical reasons it’s not should or shouldn’t but a conscious decision to abstain from certain foods for the benefit of animals and yes, potentially your own well-being, too. The problem is that there’s a fine line for anybody recovering from an eating disorder when choosing any kind of diet.

I absolutely believe it’s possible to choose a diet different from the one you grew up on after recovery. And yes, there are always exceptions. People who can change their diet in the midst of recovery and in fact suddenly find it easier to gain, tackle fear foods or eat out again. But I’d venture to guess this is the minority. Yes, I’m lacto-vegetarian and yes, that is what some people would consider restrictive. And also yes, I do second-guess my choices every now and then to make sure they’re not coming from a place of restriction. Though I’d been vegetarian for a few years before my ED set I still consider myself in a learning process as with many things in recovery.

It’s hard to give any final advice on how to determine whether or not somebody’s choice for a certain diet comes from a healthy mindset or not. My best suggestion would be to both ask question yourself and your choices regularly as well as having an outside person – at best an expert like a dietitian – evaluate your recovery journey. Which in itself is hard to judge as a person might be long recovered physically but the mind could take years longer to heal [so the “weight-restored” claim doesn’t say much]. A time when our environment deems us healthy but we might still be easily susceptible to any kind of detox/new diet.

Baked II

We want [food and life] freedom but the idea of letting go simultaneously scares us. Hence why we’re all ears the very second we hear of a new trend: intermittent fasting? Sugar detox? HCLF? LCHF? Tell. Me. more. <- the typical – occasionally unconscious – response [= clicking on the title of a post promising information before you gave a second thought on how beneficial reading it would be for you] of anybody who has dealt with any kind of disordered eating, is recovering from an ED, body image struggles or constantly trying to improve their diet.

Potential questions to ask or let somebody else ask you: Are you still consequently following the path of recovery you did before [i.e. trying higher fat foods, “unhealthy”/less nutritious foods], socializing more instead of using food as an excuse to opt out of invitations? Are you being flexible with trace amounts of, say, dairy if you’re usually eating vegan?

Like I said: I’m not perfect here, either. Hence why I also won’t change anything about my diet in terms of cutting any more foods out. Enough about me and my ramblings, though. I’m dropping the micro and am curious for your take on the issue.

 

 

Happiness-inducing today: An overall good day filled with lots of smaller and bigger happiness-inducers.

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Once more no specific question. Just tell me any thoughts you have on the issue.