McDougall Plan Update

Hi Everyone!

I am checking in on night 4 of the McDougall Plan to let you know how it has been so far and how I have gone with the plan. Regrettably I haven’t weighed myself or anything but I will probably take a photo of where my body is at to track any changes that occur by the end of the 12 days.

More so than anything, what I want to get out of the plan is to form some better food habits and get myself use to incorporating more veggies and wholemeal foods. Which I can say so far has been successful!

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Best Vegan Bakery in Melbourne.

Or at least the part of Melbourne I spend  most of my time. But nonetheless, with a recent move, I am now closer than ever to Mister Nice Guy’s Bakeshop– Bad news for my waistline. It has become my go-to when I feel like a great coffee coupled with some delicious vegan baked goods!

Now, if you haven’t been here before, you are in for a treat. For any local vegans or non-vegans alike, this is easily one of the best spots in the northern suburbs of Melbourne to go for some indulgent vegan baked foods.

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Pretzel Dog

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Easy Vegan Apple Pancakes

Pancakes are one of those crowd favourites for breakfast that can be customised in so many ways to suit a variety of tastes, plus they’re one of my favourite things to whip up for breakfast on the weekend!

I like to use this pancake recipe because it’s super simple and quick to make, then it’s just a matter of adding a variety of simple ingredients to create some really delicious flavours.

Today I have shown you two ways to do apple pancakes; first with fresh apple grated into the batter prior to cooking, and secondly by adding canned pie apple to the cooked pancakes. Both are super tasty and sweetened naturally by the whole apple used.

The pancakes were made using the batter recipe above and then cooked in Nuttelex (vegan butter alternative) in a warm frying pan.

Apple Pancakes with Fresh Grated Apple

This was a method my mum used when she made my sister and I pancakes as young girls, and one which I really enjoy!

Start by grating an apple (I used 1 apple for the recipe, without the skin), and then press the juice out of the grated apple with a paper towel. Add as much grated apple to the pancake batter as you wish, and drop it by the spoonful into the pan.

The result will be extra fluffy pancakes with shreds of fresh, crunchy apple throughout which adds a really nice texture to plain batter. It’s also a great way to add a little more fibre to your pancakes as well!

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