People trying to lose weight deny themselves the indulgence of cakes, pastries and other dessert treats, but Sydney foodie Deborah Schipper has devised a completely different diet plan that allows for these treats after every meal, while still losing the pounds.
Schipper, who admits to loving anything sweet, calls this "The Cake Cleanse" diet and offers recipes for cakes and other desserts without any processed ingredients.
"It's all about a healthy breakfast, lunch and dinner, but it's also about bad foods turned good — so it has things like pancakes as well that are actually really good for you," said Schipper, according to the Daily Mail. "You can have cake for breakfast and be healthy. With the mug cakes, you can have them in the morning for breakfast and you are full until lunch time."
There's also a four-week diet plan in the Cake Cleanse diet. She gets the support and endorsement of her recipes from Sydney nutritionist Jennifer May, according to the Express Tribune.
"The bad elements in cakes and treats like sugar, gluten, preservatives, additives and unhealthy fats have been replaced with simple, natural ingredients packed with essential vitamins, minerals, strengthening protein, energizing carbs, filling fiber and healthy fats," said Schipper on Facebook.
Schipper created the Cake Cleanse diet following her bouts with "serious health issues" like skin diseases and insomnia, but realized, "Life is there to enjoy food," she said, according to Detroit News Time.
"I would say that since eating this way, my skin issues and my insomnia are 90 percent better, I'm happier, have more energy and look forward to every single day — and I never have to worry about my weight again," she told the Daily Mail.
Below is the recipe for The Cake Cleanse's Healthy Memory Mug Cake from the Cake Cleanse recipe book:
INGREDIENTS
½ very ripe banana
1 egg
3 tablespoons light coconut milk
1 teaspoon coconut oil, melted
½ teaspoon vanilla extract
1 tablespoon coconut flour
½ tablespoon granulated stevia
¼ teaspoon cinnamon
½ teaspoon baking soda
12 blueberries
PROCEDURE
1. Grease a large microwave-safe mug.
2. In a bowl, mash the banana until smooth; add the egg, coconut milk, coconut oil and vanilla and whisk together with a fork.
3. Add the coconut flour, stevia, cinnamon and baking powder and mix well.
4. Stir in the blueberries, and pour the mixture into the mug.
5. Microwave for 1½ minutes.
6. Enjoy directly from the mug or tip upside down onto a plate.
