For the month and January and Detox-mas, I’m hoping to post every Wednesday with a low sugar day of eating.
This is not an exact science for me or any type of ‘diet’, but rather a focus on eliminating unnecessary added sugars and retraining my sweet teeth.
I’ve recently determined that in addition to past candida issues, my blood sugar is easily affected by what I eat. In particular, I seem to be sensitive to too much starch, too much fruit (fresh or dried), and added sweeteners, including the natural kind (honey, maple syrup, coconut sugar).
Hopefully, that makes my perspective a bit more clear, so let’s take a look at some food!
On this day, I had a chocolate raspberry smoothie, which relies heavily on stevia for sweetness.
I know stevia is kind of hit or miss with people, but I do well with it. I find it doesn’t give me the blood sugar issues that adding a load of honey or dates would.
I actually use honey and stevia to sweeten this. I find the combination of a bit of natural sweetener with stevia works well. It also avoids the famous stevia aftertaste.
This also contains avocado, my Homemade Coconut Milk, cocoa powder, frozen raspberries, and (my secret ingredient!)…frozen milk cubes!
By using the milk cubes, the smoothie gets an almost ice cream-like consistency, which I just love!
I’d say five days out of seven, I have a large salad for lunch.
The veggies do me well, as does the protein from chicken and pumpkin seeds.
My go-to combination includes spinach, green leaf lettuce, grated carrots, red cabbage, scallions, cucumber, and red bell pepper.
I like to top (read: drench) it with my Creamy Cilantro Dressing!
Doesn’t that look yummy?!
Would you believe it only has 1 1/2 teaspoons of added sweetener??
Layering is huuuuuge when lowering your sugar intake. I’ve found that by laying textures and flavors, and sweetening just one layer, you can really trick your taste buds.
This peanut butter cup cake will be coming soon this month!
For dinner, I made a little Southwestern-inspired skillet meal.
It included quinoa, a combination of black and pinto beans, onion, bell pepper, garlic, spinach, tomato sauce, and spices. I also add in some apple cider vinegar, which gives it a nice tang!
I haven’t posted this yet, but let me know if you’d like to see the full recipe, and I will.
Most nights, I end with a large cup of tea.
In addition to a bag of peppermint, I like to add in a pinch of Mother’s Milk tea, as well as a dash of dried rosemary.
I don’t really drink it for taste, per se, but rather therapeutic benefits. I find the peppermint helps my digestion, the Mother’s Milk helps with my milk supply (still feeding Sammy over here!), and the rosemary helps balance my erratic hormones. 🙂
What have you been eating lately?