Hi, I'm Kim and I'm a sugar addict

I'm Kim and I'm a sugar addict. It's taken me a while to realise that I have this addiction and just how serious it is. I used to wonder why I got testy after dinner or mid-afternoon. Or why the sight of a colleague's birthday cake sent me into hysteria. Why one biscuit is never enough. And why I can't stop sweetening my coffee with artificial sweeteners that aren't good for me. But today is the beginning of a new start. No. More. Sugar. No matter what disguise it wears. I'll be looking to @IQuitSugar for inspo. Here goes.

I made a #Banting chocolate tart

I have this strange habit of wanting to eat delicious things on a Friday night. In my early 20s, Friday nights were a blur of vodka, passion fruit and maybe a bit of popcorn for dinner. As I get older and try to prioritise my health and rest, Friday nights are more roasts with gravy than raving. 

This chocolate #Banting tart was borne of the desire to eat something chocolaty and decadent on a Friday evening, but keeping things carb-free.

300ml cream
2 heaped tbsp cocoa powder (I use Woolworths cocoa powder because it only has 10g carbs per 100g)
3 tbsp Xylitol
3 eggs yolks
1 whole egg
1/2 a cup coconut 
1/2 cup ground almonds
Stick of butter

Combine butter, almonds and coconut in a blender until it resembles breadcrumbs. Press into a pie dish. Refrigerate while your prepare the filling.
Blend all the wet ingredients until everything is combined. Pour into the pie dish.
Bake at 180 C until the tart is firm with a slight wobble.

Cream cheese, carrot & fruit muffins

This was an ad hoc recipe at best, but the result was moist, sweet (sugar-free) muffins. Delicious with honey or cheese.

1 tub cream cheese
250ml natural yoghurt
1 teaspoon vanilla
1 teaspoon bicarb
2 bananas
2 apples
half a cup sunflower kernels
half a cup coconut
big tablespoon butter
sprinkle of cinnamon
sprinkle of nutmeg

Grate carrots and apple. Put all the ingredients in a blender and blend until smooth. Place in greased muffin tins. Bake at 200C until firm and golden. Leave to cool before removing from the tin. Serve with cheese or honey.