If you were to ask me if my Peter and I had any unusual identifying features to help you spot us in a crowd, I would wink and say to you, 'Look for the handsome middle-aged couple sporting bright shiny halos and baggy clothes.'
Jokes aside, over the last several months, we have stuck to our regime of healthy eating and exercise so very well that our clothes are beginning to hang off us like potato sacks.
Playing 'dress ups' is more fun than ever before. I find that I am now fitting into the old wardrobe I wore PRE-retirement and many of those outfits are actually loose on me. Happy dance time. Peter is the same - although I should point out that he has been trying on HIS old fashions, and not mine. Hand on heart, I can tell you that I do not miss stuffing my face. Not one single bit. Nor do I miss gorging on chocolate, biscuits, ice cream, cheese or other kilojoule-laden indulgences. I have switched to almond milk in preference to low fat, lactose free cow's milk - which affected my dicky stomach and played havoc with my LPR, anyway. Highly-spiced or deep fried foods are off the menu too - although I do admit to eating a Chiko Roll the other day, all in the name of research, you understand. Similarly, I have pretty much eliminated bread, cakes and most other baked goods, unless they are made with gluten free flour. As a result, I now rarely need to take Nexium tablets (esomeprazole) - the proton pump inhibitors that help decrease the amount of acid produced by the stomach. Previously, I was taking one to two tablets daily. I am so pleased NOT to be taking them, because in those who are 50 years or older, high doses or long term use of proton pump inhibitors can increase the risk of bone fracture in the hip, wrist, or spine. Not good. For a range of reasons, I won't refer to this new way of life as 'clean eating'. Quite simply, Peter and I are eating good, fresh, nourishing food in smaller portions. We have also adopted the principles of mindful eating . That is, we pay attention to our bodies and eat only when we are feeling hungry and not because it is 'time'. We eat slowly and chew our food properly, rather than gulping it down - thus better appreciating the texture and flavour of what it is that we are eating. And, we stop eating when our bellies feel full and our appetites have been satisfied. Yes, we have been good, but our halos are flexible - a little like the elastic in your best stretchy pants, if you understand my meaning. Most certainly, we still love dining out, and often visit any one of our favourite cafes for coffee and cake. But, instead of over-indulging, we share a muffin or small slice of cake, and I have peppermint tea in place of coffee. It was on such a visit to our local recently that I first tasted a muffin made with matcha. I liked the flavour and texture so much that I was keen to create my own version. I thought I would juzz up a standard muffin recipe with the use of an Aldi brand gluten free self raising flour, matcha powder, macadamia oil and sugar-free almond milk. For the streusel topping on the muffins, I combined some almond meal with macadamia meal, brown sugar, cinnamon, vanilla and macadamia chunks. My baking day experiment was a success and I have made the muffins a few times now - much to the delight of Peter and the friends and family who have popped in to visit lately. It's with pleasure that I share my original recipe with you.
STREUSEL TOPPED MACADAMIA MATCHA MUFFINS WITH ALMONDS (GLUTEN FREE)
2 cups gluten free self raising flour 1/2 cup vanilla infused caster sugar 1/4 cup macadamia oil 1 free range egg, lightly whisked 2/3 cup almond milk 2 level teaspoons Matcha powder For the streusel top: 1/2 cup brown sugar (loosely packed) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground vanilla bean 1 tablespoon macadamia meal 1/4 cup ground almond meal 2 tablespoons unsalted butter, softened 2 tablespoons macadamia nuts, chopped Preheat your oven to 190 degrees C. Prepare a muffin tin by lining it with paper liners. Make the streusel topping by combining the brown sugar, cinnamon, vanilla, macadamia meal, almond meal, macadamia pieces and softened butter in a small bowl. Work the butter into the dry ingredients until the mixture is crumbly. Set it aside. In a larger bowl, combine the gluten free flour and caster sugar. Run a balloon whisk through the mixture to break up any lumps in the flour. Using a spatula, fold in the combined whisked egg and almond milk, followed by the macadamia oil. Mix until the ingredients are just combined. Using a large serving spoon and a dessert spoon, divide the mixture evenly between the lined muffin cups. Spoon or sprinkle the streusel topping over each muffin. Bake for around 20-25 minutes, until the muffins are golden brown and a skewer tests clean. Makes 9 large or 12 smaller muffins. These muffins are best eaten on the day they are baked. That said, store any leftovers in an airtight container and warm them briefly in a microwave before serving.
Tell me dear readers, have you ever cooked with Matcha powder? What did you make? And do you ever play 'dress ups' (as in, try on your old wardrobe to see if things still fit?). Do please tell. I love hearing from you all. xxx
Lizzy
25/9/2016 06:51:58 pm
Glenda, thank you! Liz - I can't say why but any kind of tea flavor makes me queasy. Even the idea of drinking a tea makes me feel not so good. That includes herbal! So, what can I substitute for the matcha? What might be the right thing? Sign me - Lost in a World in Which Everyone Loves Tea!
Lizzy
25/9/2016 06:51:42 pm
Hi David, that's curious. Fair enough. There are some things that make me queasy too. : ) Instead of the matcha? Um... maybe just some ground vanilla. I don't know. I have yet to experiment. Signed me.
Simone Mason
25/9/2016 06:52:49 pm
Saw these on your Bizzy Lizzie facebook page and was waiting for the recipe. My son and daughter are gluten and wheat intolerant. Thanks Lizzie. xx
Eha
25/9/2016 08:31:55 pm
'Flexible halos' - something absolutely essential for each and every one of us!! Life should be fun but every day is not Sunday!! Actually you and Peter methinks are 'ahead' of me as the recent rib fracture scenario led to 'justified' extra stirfries etc etc at anon . . . . thank God sugar is not a 'desirable' in my book . . . . and from one who has lived too many years on 'Losec' [an earlier 'Nexium'] knowing all the horrors it can cause . . . get off: I am trying!!!!
Lizzy
25/9/2016 08:34:14 pm
So true, my friend. Yes, a good thing to be off Losec, Nexium etc... I had a couple of falls recently (quite accidental) and would prefer not to break any more bones. xxx 25/9/2016 09:01:48 pm
I am going through what you went through some years back, add to it some diverticulitis for fun! When I'm not coughing or clearing my throat, I'm doubled over in pain from my colon, fun stuff. We're on an epic European holiday to celebrate 30 years of marriage but when we return, I'm buttoning down as you a Peter did.
Lizzy
26/9/2016 02:57:16 am
Oh Eva, I feel for you. Touch base with me when you return, darling friend. I too have been diagnosed with diverticulitis. Very painful, but you do take steps to keep it in check!
Lizzy
26/9/2016 04:13:39 am
Me too, Elissa. Thank you. 25/9/2016 09:37:21 pm
Good for you both! Haha I did wonder what the halo and baggy clothes had to do with it until you explained :)
Lizzy
26/9/2016 04:13:48 am
He he. 25/9/2016 11:57:40 pm
Matcha powder is prohibitively expensive here so I won't buy it. Glad you've found a way of eating that works for you and lets you indulge.
Lizzy
26/9/2016 04:14:06 am
Gee, really? Such a pity. Thanks for your kind words.
Anita
26/9/2016 02:50:11 am
Look forwrd to making these muffins, thanks Liz
Lizzy
26/9/2016 02:56:13 am
Thank you darling Anita. I am so happy that you and Phil liked them xx 26/9/2016 06:17:22 am
Congratulations on ditching the drugs and fitting into pre-retirement clothes! That's huge achievement!! And it is so good to see that these changes have not been compromises. It's so good to still be able to have treats, but these actually GIVE something to health, rather than potentially take from it. I am a matcha-head so I wholeheartedly approve of these adorable streusel-topped muffins. :-) Big hugs xx
Lizzy
28/9/2016 01:08:04 am
Thank you lovely one xxx 26/9/2016 10:25:36 am
Portion size is SO important, and something I still struggle with. Although I'm getting much better. Restaurant portions are ridiculous -- we've started splitting dishes more and more because so many restaurants just load way more food on a plate than any one person could or should eat. Anyway, such a nice dish. Thanks!
Lizzy
28/9/2016 01:07:42 am
It IS so hard, isn't John... especially once in middle age! Thank you for your kind words.
Lizzy
28/9/2016 01:07:13 am
Thank you so much, Liz x
Lizzy
28/9/2016 01:06:56 am
So true, Francesca, thank you for your kind words xx
Fiona Ryan
28/9/2016 12:35:19 am
I like that your halos are flexible. Life deserves some treat. Very clever to use the matcha in streusal as a little goes a long way.
Lizzy
28/9/2016 01:06:38 am
Like stretchy pants, huh! The matcha powder is in the body of the muffin, not the strudel, love. 28/9/2016 04:13:53 am
These sound so great. I love Macadamia meal in recipes. Your website looks fabulous. It has had an update since I last recall? Beautiful x 28/9/2016 10:11:50 am
Now I will know exactly where you two are in a crowd…you certainly will stand out and in a good way. Just like those muffins of yours. :) Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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