My partner, who's a wizard in the kitchen, just made these scrumptious -looking #muffins. He made them from #zucchinis grown in his own garden, #lupin flour, #walnuts, #pecans, #chocolate chips, #allulose, and olive oil.

While these cool off, he's preparing a homemade #quiche.

I am so spoiled.

It's a good thing I've already done 5,000 jump rope jumps today. It's not easy being thin and fabulous living with such an excellent, enthusiastic cook.

#JumpRope
#LupinFlour

@onlymeindc For me, it's #Allulose. It's very expensive, and less sweet than cane sugar, but it doesn't have the terrible (to me) aftertaste that sugar substitutes have, and it cooks and bakes very much like cane sugar. I do cheat and blend it with a little turbinado sugar for my coffee because otherwise I miss the subtle rich, mellow taste of turbinado.

I haven't tried monk fruit because I've only seen it mixed with things like stevia, which has that aftertaste I don't like.

@jjemcdonald I'm using #Allulose since starting on a #ketogenic diet about two months ago, and it's the closest in taste to table sugar I've found.

The downsides are it's very expensive and less sweet, but in most drinks it works and tastes great, and other than browning more quickly, it's good for baking, too.

For coffee, my cheat is a blend of about 1/3 sugar in the raw and allulose.

I'm diabetic, so less sugar is better, and allulose isn't metabolized, so no sugar spikes!