AAaahhh it’s just a month away from the Paris half marathon. I’m so excited but I’m also so tired. Training over the last couple of weeks has been really tough, early starts, cold mornings, wind and rain BUT I know it will be worth it.
Did I mention how hungry I am ALL the time? I’m always a hungry hippo but this is just on another level. I’ve learned to listen to my body and if its telling me to slow down and take a rest I will and likewise with food. If I want another slice of bread I probably need it!
At the moment I’m running 15-18km most days ( 2 days rest) but don’t tend to go above that until D Day. Calorie wise I’m eating 2000-2500 calories a day. Sounds like a lot but to maintain my weight and not let it drop, it’s essential!
While I was on the tube this week I was reading the metro and spotted a new bread Teen Vogue have been raving about called “cloud bread”.
It isn’t a traditional bread ( there’s no dough) and virtually carb free. This “bread” only requires 4 ingredients and it actually tastes quite nice. Really good for anyone trying to reduce their carb intake. Unfortunately theres no fibre so it’s really important if you eat this regularly that you make sure you get your fibre elsewhere in your diet.
If you want to give it a go too here is the recipe. Let me know what you think.
Recipe ( makes 10 “clouds”)
- 3 eggs, separated ( I used two chick egg whites and egg wholes, it’s SO much easier than separating them yourself)
- 3 tbsp/60g cream cheese (softened) – (I used lightest philadelphia)
- ¼ tsp cream of tartar
- 1 tbsp sweetener of choice – ( I used Sukrin Gold)
- Mixed seeds / seasonings of choice ( optional)
- Preheat the oven to 180 C Spray two cookie sheets with low calorie cooking spray.
- If you are using regular eggs separate them very carefully, making sure no yolk gets in the whites.
- In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and sweetener until smooth.
- In the other bowl add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
- Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
- With a large spoon, scoop the mixture into 10 even rounds on the baking tray.
- Bake on the middle rack for approximately 20 mins. The cooking times can really vary so just keep a very close watch on them. Take them out once the tops are golden brown.
- Remove from the pans and cool on a rack or cutting board.
- When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.
I’m not one for fads but I have to say these are really nice!
Macros: per cloud
- Calories: 25
- Fat: 2g
- Carb: 1g