Today I continued using carbs to fill myself up. I feel like I have simply substituted sugar for bread.
I had poached eggs on toast for breakfast, a savoury scone for morning tea, sushi for lunch, and a rice-with-all-the-leftovers-from-my-fridge creation for dinner.
At my work I run a group every Friday afternoon, which always involves some sort of afternoon tea. The chef had some custard and coconut buns, oat and raisin cookies (one of my favourites!) and cola prepared for our clients. It was very, very hard not to eat one of those buns. But I did it. No custard bun for me!
When I got home, I thought, ‘hmmm, I wonder what the sugar content for custard is?’ To my surprise, I found that it was very low in sugar – although you have to add a tablespoon of sugar to it, when making it up. Hooray!!! I made it up using Stevia. I used 4 scoops which I figured was equivalent to a tablespoon. The resulting custard was quite sweet, so next time I will use less, and possibly add some vanilla. But it was still good. I’m so happy to have a normal dessert that I could make for dinner guests. We entertain a lot, and it feels weird not to provide dessert.
I guess that’s a challenge for fructose-free people, finding sugar-free desserts that sugar eaters are also happy to eat.