Yo-Yo Diet? More like a No-No Diet.

September 29, 2010 at 2:20 pm | Posted in Uncategorized | 2 Comments
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Dieting is something that I do not do. It’s not because I don’t want to do it. Consider the following and you will understand.

My husband and I tried to do the Wild Rose cleanse a few years ago and it was a disaster. The cleanse had strict diet restrictions that included the following: no tropical fruits (ie bananas) and one serving of fruit a day; no sweets (ie honey, maple syrup, dried fruit); no fermented food (soya sauce, miso, anything vinegar based); no peanuts; and the list goes on.

These restrictions were a huge problem because we constantly felt like we were starving. We would eat endless amounts of veggies and in turn our hunger pains continuously consumed our stomachs.

Needless-to-say, my husband and I were dying by the end of day one due to what felt like starvation so we snuck out to Dairy Queen which proceeded to be one of the most satisfying meals that we had in a long time.

There was only one problem with our failure to complete the cleanse; we told everyone we were doing it and we didn’t want to show defeat. There is way too much pride between my husband and I. We needed a plan to save face.

After gorging on our burgers and ice cream, we decided that the next day we would try the cleanse again.

The next day we encountered the same hollow pain in our stomachs but this time it was worse because we were going on the ferry from Victoria to Vancouver. For us, the ferry always means eating at the Pacific Buffet.

We knew the buffet would prove to be a challenge but we had an incentive to stay on our cleanse. My husbands co-worker would be travelling with us and we didn’t want to admit failure in front of him–especially since he had previously scoffed at the cleanse.

An hour before the ferry ride, my husband and I filled up on falafels wrapped in lettuce leaves and carrot sticks. It left our stomachs feeling unsatisfied and unprepared for facing the dreaded temptation of the buffet.

On the ferry the dilemma appeared. Would we give up our pride and admit defeat to everyone or would we let our stomachs feel the gut wrenching sting of hunger?

Of course, we sold our pride for the comfort of a delicious feast and it was worth it.

While I don’t do diet and will probably never attempt to do another cleanse, my husband and I like to eat fairly healthy. Quinoa is one of the super foods that has started to get some press lately and a long-time hippie food staple.

If you haven’t had quinoa you are missing out because it is one of my favourite things to eat. And, for those of you who don’t eat meat it is an excellent source of protein. So get in the kitchen and experiment with quinoa.

Here is a recipe for Chocolate Quinoa Cake that I saw in the newspaper a few months back. I perforated the top with a toothpick and then spread melted chocolate over it. My husband described it as very fudgy and couldn’t believe that there was quinoa in it. It is a great choice for all those people who are on a gluten-free diet as there is no flour.


Serves 8-16

  • 2/3 cup white or golden quinoa
  • 1 1/3 cups water
  • 1/3 cup milk
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup butter, melted and cooled
  • 1-1/2 cups white or cane sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Bring quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat oven to 350 F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.

Combine sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake on the centre rack for 40 to 45 minutes, or until a knife inserted in the centre comes out clean. (I baked it in one 8-inch pan with high sides for 50-60 minutes).

Cool completely in the pan before serving. Frost if desired. (I perforated the top of the cake with a toothpick and then spread melted chocolate over top).

Store in a sealed container in the refrigerator for up to one week or freeze for up to a month.



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  1. Very impressive, I am a huge fan of Quinoa and take it camping all the time. I was amazed when Ash said that this delightful cake was based on it. I still have my doubts to be honest 🙂 Chocolate is not usually a personal preference but I will concede that this cake has all the moistness and flavour a good chocolate cake should have. My critique on this piece was the melted chocolate on top, as delicious as it was it provided a technical challenge from a consumption perspective as it provided too much structure.

    Again, thank you for brightening my day, yet again. It always puts a smile on my face to see that big plastic cover first thing when I walk in the office.


    • I love this idea! Quinoa is a favorite of mine, and somehow, a cake made with quinoa has to be good for you. At least it is definitely less bad for you. Excellent post! Thanks!

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