Here are some of the things that I will be devouring the second the evil placenta and it's gestational diabetes causing hormones have been destroyed.
Number 1 and definitely the MOST IMPORTANT - A vanilla cupcake. This will be the first thing I eat. I daydream about it ALL the time. I actually dream about it at night too, it is like cupcakes have taken over part of my mind.
A smoked salmon sandwich.
This is a recent addition to my list, but I saw some at the supermarket the other day and have been thinking about them ever since. Wafers. Not just three like in this picture, but the entire packet.
And a pina colada.
Anyway strangely enough I find the challenge of figuring out what we are going to eat kind of fun! Every weekend I come up with a menu for the following week and spend a lot of spare time trawling the web looking for gluten free, chicken free, diabetes friendly, pregnant woman friendly recipes. So you can imagine how excited I was when i stumbled across a recipe for a gluten free, diabetes friendly, pregnant woman friendly CHOCOLATE CUPCAKE RECIPE! You can also imagine how hesitant I was when i realised that the main ingredient was a can of chickpeas. But in the current state of cupcake desperation I am in it was worth a go and it was possibly the best thing I have ever done. Amazing.
I could not believe my taste buds, it was love at first bite. I even got several non allergic, non pregnant people to taste them and they agreed that the chickpea concoction ACTUALLY TASTED LIKE THE REAL THING! We have struck dietary gold!
Here is a picture of the chickpea wonders that I created.
And here is the recipe in case you don't believe me and you want to sample them for yourself. Or in case you want to amaze your friends or trick your children into eating some legumes.
Chocolate Chickpea Cupcakes
Makes 15 cupcakes
- 1 can chickpeas, drained
- 2/3 C orange juice
- 4 eggs
- 2/3 C honey
- 2/3 C cocoa
- 1/2 t of baking powder
- 1/4 t of baking soda
- 1 t vanilla extract
Blend chickpeas and orange juice in food processor (we don't have one so I used a blender) until smooth. Add in eggs, 1 at a time, blending in between. Combine remaining ingredients in large bowl. Mix in chickpea mixture. Fill each cupcake liner around 3/4 full and bake 25 minutes (maybe keep your eye on this from 18 mins onwards, as our oven has a mind of it's own and possibly took longer than it should have), until toothpick inserted in middle comes out clean.
For icing i just used icing sugar, cocoa and water and then decorated them with mini meringues and sprinkles (note: sprinkles are not gluten free).
(I found the recipe on this blog, but changed the icing. http://www.52kitchenadventures.com/2011/01/26/healthy-chocolate-chickpea-cucpakes-peanut-butter-frosting-no-sugar-added/)