My nutritional focus is low carb, low sugar, low dairy and making sure I have a good amount of protein, vege, good oils and a little fruit. It is challenging at times, but I am persevering. This is something I plan to stick with long term. I am being strict right now because I need to shed some kgs, but eventually I will be able to ease up a bit and indulge in the odd treat. One indulgence that I have been enjoying lately has been my husbands Zucchini Cake. He has adapted a recipe he found on line and I bet it could easily be further tweaked to a gluten free version. Here's the link
http://www.simplyrecipes.com/m/recipes/grandmas_zucchini_cake/
Now, we don't ice the cake, but believe me it is tasty without it and hubby only puts in half of the sugar in the recipe! Our other adaptation is the addition of pumpkin seeds and seasame seeds. I use organic varieties of both bought from our local Bin Inn. About 2 tablespoons of each is a good quantity. The cake is moist and has a lovely texture with the raisins, nuts and seeds. It keeps well too.
I don't eat it in huge quantities but it is super filling and I find I don't need much to feel satisfied anyway.
If you grow zucchini, it is an excellent way to make use of them!
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