I have some more news... and a recipe. Actually I have loads of recipes, its more the issue of sitting down to type up the posts.

First exciting news....LOOOK!!

I have my mid-way certificate with the Institute of Integrative Nutrition and can formally begin my health coaching!

I am still taking on new clients at my 'student' prices (check out the coaching tab at the top)  so feel free to download my 'FULL COACHING GUIDE' and get in touch for a complimentary discovery session. Could one conversation change your life?

In other news, I am mid way through my candida diet (check out this post for an intro). It's strange as I am really missing fruit and sweet vegetables but not as in I 'crave' it, but simply as in I miss the experience of enjoying it. I really miss fruit on my porridge, a fruity dessert (dessert simply does not exist at the moment!) or a simple banana as a pre-workout boost. 

This way of eating just requires a little more planning ahead and thinking outside the box when it comes to snacks and breakfasts. Oh and yes, I am still eating far too much nut butter (see previous post for that issue also!) Many people seem to loose weight when they begin a candida diet as so many of the 'naughty foods' are eliminated and the food options are so restrictive compared to normal habits... but no that's not the case with me and my nut butter thing going on!

At first breakfast was the biggie for me, as I am simply not a savoury breakfast kind of girl and I missed my oatmeal fix... so I have come up with super yummy breakfast oatmeal concoction that thought i'd share it with you today!

Great for you sugar free lot out there or anyone who fancies something a little wild and different...go on you know you're curious!

This was actually based on my pear carrot and ginger oatmeal... and following that I pushed the boudaries a little more each time I made a bowl aiming to increase the veg to oatmeal ratio and see what I could get away with. Ok I admit, I have an odd sense of adventure :-)   I also tried this with grated courgette which worked a treat in a chocolatey bowl (unless you like green porridge)  but since I can't have these varieties of veg at the moment (too much sugar for candida) I had to think of an alternative!

Cauliflower! I actually used it in this baked oatmeal so it was an obvious choice, and since it's so pale it blends perfectly with the oats.  Make sure you process it finely, that way it will cook quickly and blend in most smoothly. I also like to use a thicker nut milk (or you regular choice plus a tsp of nut butter) for optimal creaminess. You can sub a sweeter of choice for the stevia if desired.

Recipe: Vanilla and cinnamon 'secret ingredient' oatmeal

Serves 1 

Ingredients: 

• Approx ½ cup oats*
• 1 cup finely grated cauliflower*
• 1 tsp vanilla bean powder (or ½ extract)
• 1 tsp cinnamon
• 1 cup non dairy milk (more for a thinner consistency)
• 1 tsp cashew or almond butter (optional for extra creaminess)
• 3 drops stevia or 1tbs syrup of choice 

Method: 

Add all ingredients to a small pan over a medium heat on the stove, bring to the boil and simmer for approx, 5 minutes until cooked and the consistency you prefer. 

Serve immediately with toppings if desired... some food toppings are chia, nuts, or berries (I'm envious!)

*Note: you could increase the ratio of the oats to cauliflower if you wish just in case it’s to much to your liking!

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