Liv Kaplan is a nutritionist and sugar-free foodie from Bondi who loves everything about food! From shopping for it to cooking to eating and even to organising, Liv is a big believer in the importance of connecting with our food every step of the way. She's known for her crazy sugar-free desserts and most of the time you can find her covered in melted chocolate making all sorts of delicious treats that are, as Liv likes to say, actually sugar-free!
I’m not a breakfast eater (anymore! I used to love breakfast but times have changed). When I wake up I always have a big cup of green tea and sip on that while I wake up, make my bed and get ready to go exercise. I then head out the door to exercise, anything from a beach walk to a yoga class to Pilates or whatever I’m into at the time!
After that I have my coffee which I also like to change up! If I’m making it at home I plunge it myself in a French press and I’ll serve with a splash of full fat cream. If I’m out, I love an almond milk latte, but I’m really picky about the almond milk used so I like to go to cafes that serve Inside Out or make their own nut milks! Many of the non-dairy milks used in cafes are full of crap so I stay away from those.
My first meal is around 11am and I almost always have the same thing. A big bowl of greens, which I mostly sautéed in ghee - kale, zucchini, broccoli, spinach... Whatever I have in the fridge. I then add 3 eggs (I need a solid amount of protein to stay full and satisfied), half an avocado and homemade pesto if I’ve got some!
I then sip on herbal tea throughout the day until about 4:30pm when I start to get hungry again. In this time I’ll have a little snack plate of raw veggies (carrot, cucumber, capsicum) with some sort of protein and fat - I like full fat Greek yoghurt with nut butter and cinnamon, or the peanut butter flavoured Daily Bar and I’ll have some fresh berries too - blueberries are my favourite.
While I’m preparing dinner I’ll sip on some bone broth - I sometimes make it myself but most of the time I use the concentrate you buy from the health food store - it tastes so good. Dinner will be one of my bowls which I build in a similar way to my brunch meal. I start with greens, then I’ll add more veggies which is most often roasted eggplant and pumpkin (my absolute fave). A lot of people hate eggplant but I just think they haven’t had it prepared well! I love converting an eggplant hater to a lover. On top of my veggies I’ll eat fish most of the time, I love sardines and mackerel. And I’ll add a dollop of tahini dressing or creamy hemp seed dressing if I’ve made some.
Dessert happens every night. My favourite is a couple of squares of 90% dark chocolate and a big spoonful of coconut butter (or a few big spoonfuls) and a yummy herbal tea to finish.
Prep Time: 45 minutes
Cook Time: 45 minutes
Preheat the oven to 180ºC and line a cake tin with baking paper, or grease with coconut oil.
Melt chocolate and coconut oil in a bowl placed over a pot of gently simmering water. Remove from the heat just before it’s completely melted and continue to stir until no lumps remain. Pour into another bowl and leave to cool to room temperature.
Whisk the egg whites using electric beaters until soft peaks form. Whisk in the erythritol in four batches. Set aside.
Mix the egg yolks together. When the chocolate mixture is completely at room temperature mix in the egg yolks to the chocolate mixture.
Gently fold the egg whites into the chocolate mixture in four batches. It’s important here to be gentle and to keep as much air as possible in the mixture. Pour mixture into the lined tin and place in the oven for 45 minutes.
Remove from the oven and leave to cool to room temperature before turning out and serving.
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