Adopting a Lower Sugar Lifestyle
Adopting a Lower Sugar Lifestyle
The thought of making the transition to a lower sugar diet can be enough to make a person throw in the towel. It is the ultimate comfort food. What is the stereotypical break-up heart-break food? A pint of icecream. What is the first thing I want to do when I am stressed or exhausted? Eat a box of donuts. Sugar is such a part of our culture. It is involved in how we enjoy movies or sporting events (snack counters). It is a part of every single party and celebration. It is part of the things we do to cheer loved ones up by baking cookies for them or surprising them with a Starbucks drink. Never once, has anyone tried to cheer me up by bringing me a sweet Hallmark card and a bag of broccoli. Not only would I still be sad, but now I would be ticked! Then there are holidays. We should just be real and call the Sugardays instead.
As good as the sweet stuff is, it is secretly trying to kill you. It affects your blood sugar, your weight and creates inflammation in the body. Cancer literally feeds on sugar. When my husband was in the process of being diagnosed with Sarcoidosis, he had a scan done and a sugar dye solution injected into his body. He had “tumors” in his lungs and if they were cancerous, the tumors would suck up the sugar and glow when they looked at the results. We would be wise to cut all white sugar from our diets. There are so many choices for sweeteners today: honey, agave, coconut sugar, stevia, rice syrup, real maple syrup (NEVER USE CORN SYRUP!).
This is the first step, with the second step being weaning these sweeteners down (except for Stevia, which does not raise the blood sugar). Your goal is to get to the point that your body is content with using Stevia and fruit for sweetness. I wanted to give you a few recipes to get you started. Enjoy, my friends, and take comfort in knowing your body would thank you if it could!
BBQ SAUCE (Condiments can have a TON of sugar added)
6 Medium Roma tomatoes
1 medium onion, cut into thin wedges
2 fresh jalapeno chile peppers, halved and seeded
4 cloves of garlic
2 Tbsp. olive oil
1 c. water
1 6-oz. can of tomato paste
1/3 c. apple cider vinegar
2 pitted, whole Medjool dates
1/2 tsp. dry mustard
1/2 tsp. smoked paprika
1/2 tsp. cinnamon
1/2 tsp. cumin
1/4 tsp. sea salt
Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil. Arrange tomato, onion, jalapeno peppers, in prepared pan. Drizzle with oil. Roast 15 mins or until tender and lightly charred.
In a large sauce pan, combine roasted veggies and the rest of the ingredients. Bring to a boil. Reduce heat. Simmer, covered, 20 mins, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Makes 3 1/2 cups. Stores in fridge for 2 months and freezer for 3 months.
BANANA ICECREAM (Easy and Yummy, I swear!)
4 medium bananas, peeled, sliced and frozen
1/4 cup refrigerated unsweetened milk alternative or water
2 tsp vanilla
In a food processor combine all of the ingredients. Cover and process until smooth. It can be served immediately or stuck in the freezer for a firmer ice cream.
The beauty of this recipe is that you can add to it anything you like: add frozen strawberries for strawberry banana icecream, add almond butter and chocolate pieces for chocolate covered almond icecream, add pineapple and coconut for pina colada icecream.
Thank you to Better Homes and Gardens for the recipes:)