Diary of a Carb Addict, 67 Sleeps Till Santa!
We got to day 3! Me and whoever follows this journey of mine as a Carb Addict.
In today’s blog, you will discover the wonder of chickpea flour as every day I will introduce you to a grain-free alternative to your fave carbs. With chickpea flour, you can batter and create pizza dough that isn’t shitty like that crumbly cauli bullshit crust all the vegans are raving about! You will also be able to incorporate my new mantra:
If you stay up too late, your body will assume you need to get shit done and it will request more fuel, so during your diet lifestyle challenges, go to bed on time!
Today I realized, I have a resto review at Rockwood coming up. Oh boy… it’s ok. It’s a big challenge but I can do it. It will involve no carbs for breakfast and lunch and be skipping the resto bread serving and sharing the dessert. It will also involve limiting myself to 1 cocktail and 1 glass of wine and not ordering anything too carb heavy and giving anything too carby to Eric, my bf, and chairman of BKM. There are 2 important things to do when going to a resto on a diet:
Eat a healthy snack and glass of water before the resto so you do not arrive starving and plan out what you are going to eat in advance. Do not let your senses guide you, they have other motivations!
Today is a short blog as I have not yet had my morning coffee. (getting it now!) I leave you with a brilliant chickpea flour bread that doesn’t even need baking powder or eggs! It involves a few hours of prep so it’s a fun weekender recipe.
ITALIAN CHICKPEA BREAD (Perfect for Pizza crusts or bruschetta!)
1 cup chickpea flour (Indian/Middle Eastern stores)
1 cup water
2 tbsp oil
1 1/2 tsp Italian seasoning
Dried rosemary (for the top)
Salt & pepper
1- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2-6 hours.
2-Preheat oven to 450 degrees F & Spray the inside of an 8-inch metal pie pan or butter it.
3-Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined.
4-Pour mixture into the prepared pan; sprinkle black pepper and salt over the top. Save some Rosmary springs for the top
5- Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
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