Even if you didn't get your name on the original post, if you were "refined sugar-free" from Monday till Sunday leave a comment telling everyone you did it, and how great you feel (or how much you want a chocolate sunday!!) and we will make the drawing Monday morning and post the winner.
Good Luck
Saturday, January 29, 2011
Tuesday, January 25, 2011
Glycemic Index
This is a really basic article that tells you about glycemic index and breaks down each sweetener.
http://www.organiclifestylemagazine.com/blog/healthy-sugar-alternatives.php
What I learned:
-I am going to try unevaporated cane juice and Barley Malt Syrup
-No more turbinado (it's just too high on the index and is partially refined)
-I think Xylitol is fine to use
Here is a little chart to help when cooking basic recipes and swapping out refined for natural sweeteners.
Sweetener Substitution Ratio Reduce Liquid??
http://www.organiclifestylemagazine.com/blog/healthy-sugar-alternatives.php
What I learned:
-I am going to try unevaporated cane juice and Barley Malt Syrup
-No more turbinado (it's just too high on the index and is partially refined)
-I think Xylitol is fine to use
Here is a little chart to help when cooking basic recipes and swapping out refined for natural sweeteners.
Sweetener Substitution Ratio Reduce Liquid??
| Maple syrup | 3/4 cup for each 1 cup sugar | Reduce by 3 tablespoons |
| Honey | 3/4 cup for each 1 cup sugar | Reduce by 1/4 cup |
| Barley malt or rice syrup | 3/4 cup for each 1 cup sugar | Reduce by 1/4 cup |
| Molasses | 1 1/4 cups for each 1 cup sugar | Reduce by 5 tablespoons for each cup used |
Monday, January 24, 2011
Ice Cream In January
My oven is out of commission until Wednesday so I had to get creative so my son had a treat at my in-laws house on Sunday night. Make this once and you will love it!
Chocolate Ice Cream
2 cans of evaporated milk (I used 2%, but you can use Fat-Free if you want a lighter treat)
1/2 cup of cocoa powder
6 Tblsp of Agave Syrup
Whisk together about 1/3 can of milk with the other two ingredients until smooth and there is no lumps. Add the rest of the milk and combine well. Put in your ice cream maker and follow the directions.
Makes 5-1 cup servings or 10-1/2 cup servings.
This would be fantastic with brownies. Chocolate Jackpot!
Chocolate Ice Cream
2 cans of evaporated milk (I used 2%, but you can use Fat-Free if you want a lighter treat)
1/2 cup of cocoa powder
6 Tblsp of Agave Syrup
Whisk together about 1/3 can of milk with the other two ingredients until smooth and there is no lumps. Add the rest of the milk and combine well. Put in your ice cream maker and follow the directions.
Makes 5-1 cup servings or 10-1/2 cup servings.
This would be fantastic with brownies. Chocolate Jackpot!
Saturday, January 22, 2011
OK Let's Get Started!!
Ok we have had a few people wonder how the heck they can get started on this crazy healthy lifestyle change, so I decided I will put in my two cents to see if I can help you win The Giveaway
1. Go through all your food cupboards: Get rid of anything that has sugar, brown sugar, corn syrup etc. listed on the ingredients. Some natural products may have many grams of sugar but if it comes naturally form fruit than that is fine. Disclaimer: Don't go crazy throwing out bread or crackers etc with a minimal amount of sugar as the 10th ingredient! We aren't trying to break your budget or drive you mad!!
2. Cut out all soda entirely including diet. Drink only 100% fruit juices and Herbal Teas with honey chilled as a substitute. A pitcher of water in the fridge with lemons or oranges ready to fill your water bottle helps me fight off the urge to drive-thru McDonalds for my old $1 fix.
2. Go shopping for some basics:
Large jar of Raw Agave syrup (Sprouts),
Pure maple syrup ( I have found this cheapest at Costco in bulk)
Honey
Natural Peanut Butter
Fruit sweetened Jams
Unsweetened Dried Fruit
Fruit Juice Sweetened Yogurt (Cascade from Sprouts or Mountain High from Fry's or Greek with Honey)
Natural Apple Sauce
Fresh and Frozen Fruit for smoothies (and a good protein powder if you like that as a breakfast substitute)
3. Log onto our blog to make some sweet recipes.
4. Just eat normally and substitute these sweeteners when needed. You will be surprised how easy it is once you have made that commitment.
Sample Meal Plan
Breakfast: Oatmeal with apple sauce and maple syrup, whole grain pancakes/French toast with fruit syrup (frozen fruit blended with agave or maple syrup), Fresh fruit and yogurt protein shake, eggs and toast with fruit jelly
Snacks: Nuts and dried fruit, honey popcorn, crackers apples and cheese, apples dipped in PB
Lunch: Salad with nuts and veggies with vinaigrette dressing, Amy's low fat Bean and cheese burritos (from Costco), a quick PBJ sandwich,
Dinner: Normal dinners with tons of veggies, whole grains, roasted sweet potatoes (Yummy)
Dessert/Snack: Frozen yogurt Popsicle, banana bread with chocolate drizzle, fruit cobbler, cookies etc.
The bottom line: YOU CAN DO IT!
1. Go through all your food cupboards: Get rid of anything that has sugar, brown sugar, corn syrup etc. listed on the ingredients. Some natural products may have many grams of sugar but if it comes naturally form fruit than that is fine. Disclaimer: Don't go crazy throwing out bread or crackers etc with a minimal amount of sugar as the 10th ingredient! We aren't trying to break your budget or drive you mad!!
2. Cut out all soda entirely including diet. Drink only 100% fruit juices and Herbal Teas with honey chilled as a substitute. A pitcher of water in the fridge with lemons or oranges ready to fill your water bottle helps me fight off the urge to drive-thru McDonalds for my old $1 fix.
2. Go shopping for some basics:
Large jar of Raw Agave syrup (Sprouts),
Pure maple syrup ( I have found this cheapest at Costco in bulk)
Honey
Natural Peanut Butter
Fruit sweetened Jams
Unsweetened Dried Fruit
Fruit Juice Sweetened Yogurt (Cascade from Sprouts or Mountain High from Fry's or Greek with Honey)
Natural Apple Sauce
Fresh and Frozen Fruit for smoothies (and a good protein powder if you like that as a breakfast substitute)
3. Log onto our blog to make some sweet recipes.
4. Just eat normally and substitute these sweeteners when needed. You will be surprised how easy it is once you have made that commitment.
Sample Meal Plan
Breakfast: Oatmeal with apple sauce and maple syrup, whole grain pancakes/French toast with fruit syrup (frozen fruit blended with agave or maple syrup), Fresh fruit and yogurt protein shake, eggs and toast with fruit jelly
Snacks: Nuts and dried fruit, honey popcorn, crackers apples and cheese, apples dipped in PB
Lunch: Salad with nuts and veggies with vinaigrette dressing, Amy's low fat Bean and cheese burritos (from Costco), a quick PBJ sandwich,
Dinner: Normal dinners with tons of veggies, whole grains, roasted sweet potatoes (Yummy)
Dessert/Snack: Frozen yogurt Popsicle, banana bread with chocolate drizzle, fruit cobbler, cookies etc.
The bottom line: YOU CAN DO IT!
Friday, January 21, 2011
GIVEAWAY TIME!
So I think all cool blogs have to have a giveaway. This one will cost you! You have to commit to no sugar for one week. That means no artificial sweetners either. We want you to see is it possible to go cold turkey and survive, actually thrive! Leave a comment on this post before Monday and then if you make it the whole weekm leave another comment next Sunday and we will draw a winner. The winner will receive a $10 gift card to Sprouts so they can stock up on honey and raw Agave. Good Luck!
Wednesday, January 19, 2011
More great resources!
It's been a long week, but somehow we are still going strong. There is so much power associated with having control of your body not the other way around. Today I made 50 cake pops and didn't even taste one. My strategy: Be Prepared. I baked a pumpkin pie yesterday so I had something sweet in the fridge ready to go. It worked!
I also can't wait to try this French Toast on my friend's blog, which is another great resource for eating healthy:
http://krashcookingcreations.blogspot.com/2011/01/new-french-toast.html
Here is the pumpkin pie recipe:
www.thenourishingapron.blogspot.com/2009/11/pumpkin-pie.html
I also can't wait to try this French Toast on my friend's blog, which is another great resource for eating healthy:
http://krashcookingcreations.blogspot.com/2011/01/new-french-toast.html
Here is the pumpkin pie recipe:
www.thenourishingapron.blogspot.com/2009/11/pumpkin-pie.html
Friday, January 14, 2011
This is Amazing Banana Bread!!
I was going to get a picture of this scrumptious bread but it was gone so fast I didn't even get a chance!
I adapted this recipe from the "Biggest Loser Just Dessert Cookbook".
3/4 cup flour (white or wheat)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 very ripe mashed banana
1/4 cup + 2 TB agave nectar
2 TB fruit-juice sweetened vanilla yogurt (cascade from sprouts)
1 lg egg white
2 TB melted butter
Preheat oven to 350 and prepare pans with non-stick spray. Sift together first 4 dry ingredients. In separate bowl whisk ttogether remaining wet ingredients until well combined but do not over mix. Stir in dry ingredients until no flour is visible and ingredients are just combined. Divide batter in 4 mini loaf pans or about 8 muffins tins. Bake 19-22 mins until toothpick inserted in the center comes out clean. Cool on a rack and refrigerate if they are not all gone right away!
I adapted this recipe from the "Biggest Loser Just Dessert Cookbook".
3/4 cup flour (white or wheat)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 very ripe mashed banana
1/4 cup + 2 TB agave nectar
2 TB fruit-juice sweetened vanilla yogurt (cascade from sprouts)
1 lg egg white
2 TB melted butter
Preheat oven to 350 and prepare pans with non-stick spray. Sift together first 4 dry ingredients. In separate bowl whisk ttogether remaining wet ingredients until well combined but do not over mix. Stir in dry ingredients until no flour is visible and ingredients are just combined. Divide batter in 4 mini loaf pans or about 8 muffins tins. Bake 19-22 mins until toothpick inserted in the center comes out clean. Cool on a rack and refrigerate if they are not all gone right away!
Tuesday, January 11, 2011
Yummy Cookies
http://thenourishingapron.blogspot.com/search/label/Cookies
She made the Molasses Cookies but I also think the Oatmeal Raisin ones sound like an great after school treat!
Finding these doable recipes seems to make this goal a lifestyle change rather than just a fad diet.
Monday, January 10, 2011
The Skinny on Coconut Sugar
Recently I have been asked about the nutritional qualities of Coconut sugar so I did a little research and found this blog that has a ton of great information:
Below is a post that does a better job explaining than I ever could.
In My Kitchen: Coconut Sugar
I am so thrilled to be able to share about this product with you all. I know that many of you already feel that half my recipes have some unheard of ingredient (millet, quinoa, sorghum-hey, they are old friends to me!), and so I do hate to introduce yet another new product to you. But I think that you will be glad I did because….
This sugar is amazing!
What it is
Coconut sugar is a traditional sugar made from the sap of coconut flowers. It is boiled down to create either dry sugar blocks, a soft paste, or a granulated form. I should mention that the names” palm sugar” and “coconut sugar” are used interchangeably, but the sugars are different. This can cause a little confusion. For example, the brand I got was called palm sugar, but was actually made from coconut sugar tree flowers. Since I don’t know the value of palm sugar, I just look at the ingredient list to make sure it’s made from coconut trees.
What It Tastes Like
The brand I have tried (put out by J and A importers) tastes much lighter than unrefined cane sugar, maple syrup, and honey, while avoiding tasting like straight sweetness. It almost tastes like it has just a tad of maple syrup in it. It’s not quite as sweet as cane sugar. It also has the advantage of not turning dishes so brown like rapadura would. Sally Fallon recommends this sugar in Eat Fat, Lose Fat, but I hadn’t tried it until recently. I am so glad that I did! It’s wonderful.
Low on the Glycemic Index
And this is exciting, it actually has a low glycemic index! This may be a good sugar for diabetes. I know that many of you like using agave syrup for it’s low GI rating, but remain concerned about reports of the damage it’s high fructose content can cause. Others of you prefer stevia, but there are definite disadvantages to that sweetener as well (taste, for one).
This sugar’s GI index is at a low 35 (anything under 55 is considered low). Agave syrup’s GI rating seem to vary from 27-41, so coconut sugar is very comparable. And coconut sugar has the advantage of being a traditional sugar too.
I wondered if coconut sugar would have the same characteristics of agave syrup by having a high fructose content, but apparently it doesn’t (which is good news).
This sugar is amazing!
What it is
Coconut sugar is a traditional sugar made from the sap of coconut flowers. It is boiled down to create either dry sugar blocks, a soft paste, or a granulated form. I should mention that the names” palm sugar” and “coconut sugar” are used interchangeably, but the sugars are different. This can cause a little confusion. For example, the brand I got was called palm sugar, but was actually made from coconut sugar tree flowers. Since I don’t know the value of palm sugar, I just look at the ingredient list to make sure it’s made from coconut trees.
What It Tastes Like
The brand I have tried (put out by J and A importers) tastes much lighter than unrefined cane sugar, maple syrup, and honey, while avoiding tasting like straight sweetness. It almost tastes like it has just a tad of maple syrup in it. It’s not quite as sweet as cane sugar. It also has the advantage of not turning dishes so brown like rapadura would. Sally Fallon recommends this sugar in Eat Fat, Lose Fat, but I hadn’t tried it until recently. I am so glad that I did! It’s wonderful.
Low on the Glycemic Index
And this is exciting, it actually has a low glycemic index! This may be a good sugar for diabetes. I know that many of you like using agave syrup for it’s low GI rating, but remain concerned about reports of the damage it’s high fructose content can cause. Others of you prefer stevia, but there are definite disadvantages to that sweetener as well (taste, for one).
This sugar’s GI index is at a low 35 (anything under 55 is considered low). Agave syrup’s GI rating seem to vary from 27-41, so coconut sugar is very comparable. And coconut sugar has the advantage of being a traditional sugar too.
I wondered if coconut sugar would have the same characteristics of agave syrup by having a high fructose content, but apparently it doesn’t (which is good news).
Sunday, January 9, 2011
Orange you glad it's orange season
I'm loving oranges right now. They are cheap and so sweet. I've been juicing and drinking tons too. Frozen a bit it makes a great cold treat. Blended with some banana and yogurt....yum! Plus I think I am fighting some cold and I think the vitamin c is helping. Make sure to eat a good breakfast with the juice or it is pretty tough to make it through the day. Have a great sugar free week.
Saturday, January 8, 2011
Coffee Creamer
I don't drink coffee but I have a friend who is trying to do no refined sugars and has a weakness for her coffee creamer. So I found this all natural recipe on a great blog to help her stick with her goal. I think it would be a great base for a lot of recipes including a yummy blender ice cream!
http://deliciouslyorganic.net/homemade-coffee-creamer/
French Vanilla
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean
Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)
http://deliciouslyorganic.net/homemade-coffee-creamer/
French Vanilla
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean
Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)
My hunt for the perfect Cheesecake.
I have been looking for a really good cheesecake recipe to Rival my favorite treat in the world "Chocolate Raspberry Mousse" from The Cheesecake Factory. Today I found this recipe on a really good website so I thought you all may like to give it a try if you have a soft-spot for this delicious dessert also.
http://deliciouslyorganic.net/
http://deliciouslyorganic.net/
Maple Cheesecake
Cheesecake freezes very well. Cover tightly with plastic wrap and then a layer of foil and it will keep in the freezer for 2 months. Thaw completely in the refrigerator before serving.
Adapted from Bon Appetit
1 1/2 cups pure maple syrup
17 5 x 21/2-inch whole wheat graham crackers, or gluten free graham crackers3 tablespoons organic whole cane sugar or sucanat
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar
3 tablespoons whole wheat pastry flour (or 3 tablespoons gluten free flour mix)
1/4 teaspoon sea salt
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
Pour maple syrup into a medium saucepan and simmer over medium heat until reduced to 1 cup, about 5-7 minutes. Remove from heat and cool to room temperature. Preheat oven to 375ºF and adjust rack to middle position. Place graham crackers, whole cane sugar and cinnamon in the bowl of a food processor. Process until finely ground. Add melted butter and pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of a buttered 9-inch diameter spring form pan with 2 3/4-inch sides. Bake 10 minutes, until crust darkens slightly. Cool completely. Reduce oven to 300ºF.
Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth. Add maple sugar, flour and salt. Beat on medium until blended and smooth. Add 1 cup reduced maple syrup, sour cream and vanilla. Beat until just blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl on counter to release any air bubbles. Pour filling into cooled crust and pop any bubbles on top with the tip of a paring knife. Bake for 1 hour and 30 minutes, until cake is slightly puffed around the edges (the center will jiggle slightly when pan is gently shaken). Transfer to a cooling rack and cool completely. Cover and refrigerate overnight. When you are ready to serve, drizzle melted chocolate over top. (If you choose to freeze the cheesecake, then drizzle with chocolate after thawing.) The cake keeps for 3 days in the fridge.
Cheesecake freezes very well. Cover tightly with plastic wrap and then a layer of foil and it will keep in the freezer for 2 months. Thaw completely in the refrigerator before serving.
Adapted from Bon Appetit
1 1/2 cups pure maple syrup
17 5 x 21/2-inch whole wheat graham crackers, or gluten free graham crackers3 tablespoons organic whole cane sugar or sucanat
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar
3 tablespoons whole wheat pastry flour (or 3 tablespoons gluten free flour mix)
1/4 teaspoon sea salt
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
Pour maple syrup into a medium saucepan and simmer over medium heat until reduced to 1 cup, about 5-7 minutes. Remove from heat and cool to room temperature. Preheat oven to 375ºF and adjust rack to middle position. Place graham crackers, whole cane sugar and cinnamon in the bowl of a food processor. Process until finely ground. Add melted butter and pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of a buttered 9-inch diameter spring form pan with 2 3/4-inch sides. Bake 10 minutes, until crust darkens slightly. Cool completely. Reduce oven to 300ºF.
Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth. Add maple sugar, flour and salt. Beat on medium until blended and smooth. Add 1 cup reduced maple syrup, sour cream and vanilla. Beat until just blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl on counter to release any air bubbles. Pour filling into cooled crust and pop any bubbles on top with the tip of a paring knife. Bake for 1 hour and 30 minutes, until cake is slightly puffed around the edges (the center will jiggle slightly when pan is gently shaken). Transfer to a cooling rack and cool completely. Cover and refrigerate overnight. When you are ready to serve, drizzle melted chocolate over top. (If you choose to freeze the cheesecake, then drizzle with chocolate after thawing.) The cake keeps for 3 days in the fridge.
Friday, January 7, 2011
If a seven year old can do it...
My sweet seven year old son came home from school yesterday so excited to tell me about his snack time experience. They had given out Oreo cookies in class for someones birthday. He said he had taken the milk and then got some graham crackers to dunk in it instead (we won't tell him that they're made with sugar, at least it's not as much). He said "So that was my treat"! What a great little guy with such strong will power at this young of an age. If my candy loving son (who would eat a whole batch of cookies in one shot) can do this, so can we!
Thursday, January 6, 2011
Rice Pudding and Laundry
Just polished off a wonderful warm bowl of rice pudding while folding mountains of laundry.
I used about 1 1/2 cups of leftover rice from dinner. I started by putting about a 1/2 cup of milk, some cinnamon, 1 tsp of vanilla and one egg in a pot. Whisk it together and add about 2 tsp of cornstarch and some agave syrup. Cook it, stirring constantly, until it looks like gravy. Take off the heat and add rice and a handful of raisins. Divide into two or three bowls. I put one in the fridge and enjoyed the other one.
Not bad for sugar-free leftovers!
I used about 1 1/2 cups of leftover rice from dinner. I started by putting about a 1/2 cup of milk, some cinnamon, 1 tsp of vanilla and one egg in a pot. Whisk it together and add about 2 tsp of cornstarch and some agave syrup. Cook it, stirring constantly, until it looks like gravy. Take off the heat and add rice and a handful of raisins. Divide into two or three bowls. I put one in the fridge and enjoyed the other one.
Not bad for sugar-free leftovers!
Couch Comfort Food
We love the Mango Salsa from Fresh and Easy. Sitting on the couch can be the worst when you are trying to leave sugar behind. Some low-fat tortilla chips and mango, or homemade fruit salsa is a great low-guilt snack. If you are trying to lose weight, make sure you measure out your chips first and put them in a bowl instead of bringing the whole bag in front of the TV. Great companion to The Bachelor or whatever your viewing vice might be!
Tuesday, January 4, 2011
Stocking up
I took a trip to sprouts yesterday to make sure I wasn't up the creek without a paddle!
My list of needed supplies: Raw Agave syrup (on sale right now for just $5.99 for a huge bottle), coconut crystals, flaked unsweetened coconut, dried unsweetened mango slices, brown rice syrup, pure fruit jams, tons of frozen berries, bananas, "Coconut Bliss" fudge bars and ice cream (thanks to Kristal) and Cascade fruit juice sweetened yogurt.
It seems like everyday I talk to someone new who it excited about trying to live healthier by choosing all natural sweeteners. I can't wait to see all of your recipes and comments about how it's going for you!
My list of needed supplies: Raw Agave syrup (on sale right now for just $5.99 for a huge bottle), coconut crystals, flaked unsweetened coconut, dried unsweetened mango slices, brown rice syrup, pure fruit jams, tons of frozen berries, bananas, "Coconut Bliss" fudge bars and ice cream (thanks to Kristal) and Cascade fruit juice sweetened yogurt.
It seems like everyday I talk to someone new who it excited about trying to live healthier by choosing all natural sweeteners. I can't wait to see all of your recipes and comments about how it's going for you!
Fight the Cravings
Okay here are some snack ideas to help fight off the cravings (which will go away after a while, I promise!)
If you are craving Candy- Un-sweetened dried fruit (Trader Joes has great pineapple and mango)
Salty/Sweet- "Caramel" Popcorn (pop your fav low-cal air or microwave brand, drizzle with 1Tblsp butter cooked until brown and bubbley with 2Tblsp of Honey) You can also make this caramel and keep some in the fridge for later!
Ice Cream- Freeze chopped up ripe(not overripe) bananas in a ziploc and blend as many as you would like in a food processor or blender. For variation you can top with nuts, cinnamon, "caramel" topping, mix in some strawberries, raspberries. The bananas make the best consistency and are a great "ice cream" base. The Biggest Loser cookbook has a fudge sauce made with Agave and cocoa powder that would be amazing on top.
Chocolate- Unsweetened baking chocolate melted and mixed with honey or agave to taste makes a great substitute
Soda- Most groceries stores sell sparkling 100% fruit juice. Trader Joes has some great varieties. The carbonation isn't the best for you, but it's a lot better than all the sugar for special occasions.
Hot Chocolate/Ciders- There are a lot of recipes for sugar-free hot chocolate, I haven't tried them yet. However, warming up 100% fruit juice with some cinnamon works great, or Good Earth makes a brand of tea that is caffiene-free and is called Sweet&Spicy. It is fantastic to sit and sip at night while watching TV with some popcorn.
My brother in law also says that if you are really having a hard time go brush your teeth.
Please comment with any others you love!
If you are craving Candy- Un-sweetened dried fruit (Trader Joes has great pineapple and mango)
Salty/Sweet- "Caramel" Popcorn (pop your fav low-cal air or microwave brand, drizzle with 1Tblsp butter cooked until brown and bubbley with 2Tblsp of Honey) You can also make this caramel and keep some in the fridge for later!
Ice Cream- Freeze chopped up ripe(not overripe) bananas in a ziploc and blend as many as you would like in a food processor or blender. For variation you can top with nuts, cinnamon, "caramel" topping, mix in some strawberries, raspberries. The bananas make the best consistency and are a great "ice cream" base. The Biggest Loser cookbook has a fudge sauce made with Agave and cocoa powder that would be amazing on top.
Chocolate- Unsweetened baking chocolate melted and mixed with honey or agave to taste makes a great substitute
Soda- Most groceries stores sell sparkling 100% fruit juice. Trader Joes has some great varieties. The carbonation isn't the best for you, but it's a lot better than all the sugar for special occasions.
Hot Chocolate/Ciders- There are a lot of recipes for sugar-free hot chocolate, I haven't tried them yet. However, warming up 100% fruit juice with some cinnamon works great, or Good Earth makes a brand of tea that is caffiene-free and is called Sweet&Spicy. It is fantastic to sit and sip at night while watching TV with some popcorn.
My brother in law also says that if you are really having a hard time go brush your teeth.
Please comment with any others you love!
Sunday, January 2, 2011
Blueberry Apple Crisp
3 large apples chopped(I used Fuji because they are naturally sweeter and still hold up to baking)
1 small container of blueberries (these are $1 at Fry's right now)
the juice of 1/2 lemon
3 Tblsp of Honey
2 tsp cinnamon
2 Tblsp flour
Combine all of the above in a bowl and then transfer to a greased baking dish (8x8). Crumble together the following:
2 Tbsp butter
2 cups rolled oats
2 tsp cinnamon
2 Tblsp Turbinado sugar (or you could use coconut or palm sugar, Tubinado is minimally refined, but it is the closet thing to raw sugar you can buy in the U.S., I use it very sparingly)
Use the mixture to top the fruit and bake at 375 for about 45 min or until bubbly and apples are tender.
Makes 6 generous portions.
This was sooo delicious and plenty sweet. It takes a bit of work, but a great Sunday dessert! The leftovers will be great warmed up some fat-free fruit juice sweetened vanilla yogurt. (I use the Cascade brand from Sprouts)
Plan out your snacks for the week and leave us a comment. Tomorrow I will put up a post with our favorite snacks and craving busters!)
1 small container of blueberries (these are $1 at Fry's right now)
the juice of 1/2 lemon
3 Tblsp of Honey
2 tsp cinnamon
2 Tblsp flour
Combine all of the above in a bowl and then transfer to a greased baking dish (8x8). Crumble together the following:
2 Tbsp butter
2 cups rolled oats
2 tsp cinnamon
2 Tblsp Turbinado sugar (or you could use coconut or palm sugar, Tubinado is minimally refined, but it is the closet thing to raw sugar you can buy in the U.S., I use it very sparingly)
Use the mixture to top the fruit and bake at 375 for about 45 min or until bubbly and apples are tender.
Makes 6 generous portions.
This was sooo delicious and plenty sweet. It takes a bit of work, but a great Sunday dessert! The leftovers will be great warmed up some fat-free fruit juice sweetened vanilla yogurt. (I use the Cascade brand from Sprouts)
Plan out your snacks for the week and leave us a comment. Tomorrow I will put up a post with our favorite snacks and craving busters!)
Secret Weapon
Today I am in love with Apple Butter (R.W. Knudsen Organic Apple Butter). I think I got it at Fry's in the organic section.
It was dessert Sunday so I just mixed some diced apples with some cinnamon, honey and a few tablespoons of the liquid gold! I covered it with a strips of pastry to form a crust. The kids gobbled it and it satisfied my sweet tooth for the night and I still feel healthy. What would have been even better was some "Banana Ice Cream" (just frozen bananas blended) on top.
I can't wait taste a new recipe from the "Biggest Loser dessert cookbook" tomorrow for Family Home Evening treat.
It was dessert Sunday so I just mixed some diced apples with some cinnamon, honey and a few tablespoons of the liquid gold! I covered it with a strips of pastry to form a crust. The kids gobbled it and it satisfied my sweet tooth for the night and I still feel healthy. What would have been even better was some "Banana Ice Cream" (just frozen bananas blended) on top.
I can't wait taste a new recipe from the "Biggest Loser dessert cookbook" tomorrow for Family Home Evening treat.
Saturday, January 1, 2011
The Cravings Begin!
So, I didn't sleep very much last night and we started just the same. Lack of sleep seems to be my biggest challenge when I am cutting out sugar. That and the lack of good food in my house. First on the list is to purge the Christmas junk and take a trip to Trader Joes for some unsweetened dried fruit, Good Earth herbal tea, honey and maple syrup. These are going to be my best friends this year.
Feel free to comment with any of your favorite "craving-busters".
Happy Healthy New Year!
Lanae
P.S.
The new Biggest Loser Dessert Cookbook, is completely refined sugar free and all made with natural sweetner. Can't wait to bake my way through that one!
Feel free to comment with any of your favorite "craving-busters".
Happy Healthy New Year!
Lanae
P.S.
The new Biggest Loser Dessert Cookbook, is completely refined sugar free and all made with natural sweetner. Can't wait to bake my way through that one!
Day 1- A Healthy Yummy Breakfast
Today is the first day of our family of five eating no refined sugars for one year.
Breakfast: Pancakes drizzled with apple butter and pure maple syrup, blueberry kabobs with greek honey yogurt dip, Vitamix smoothie: Pinapple, grapes, avacado, broccoli, spinach and ice (the kids loved it)!
Breakfast: Pancakes drizzled with apple butter and pure maple syrup, blueberry kabobs with greek honey yogurt dip, Vitamix smoothie: Pinapple, grapes, avacado, broccoli, spinach and ice (the kids loved it)!
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