Here’s a peek at one of my first days on the “I Quit Sugar” pre-Christmas Program. As I’ve mentioned before, this challenge is whatever you make it– whether that’s cutting out only processed and refined sugars, or taking it a step further and cutting out all sweets, including the natural ones. Some people actually find it easier to cut out ALL sweetness for a brief period of time, to re-set their taste buds, so that they can enjoy natural sweets in moderation again. To each his own!
Personally, I’m looking to cut-back on my daily dessert habit. I’ve been known to eat something sweet after both lunch and dinner, sometimes merely out of habit! This is something I’d like to see change over the next couple of months. I also don’t want to rely on zero-calorie sweeteners (including stevia) to replace this particular habit; I’d rather my taste buds adjust to eating, and expecting, less sweetness overall. I am still including fresh fruit in my own personal challenge, as you’ll see below.
Green smoothie, made with my new favorite protein powder. I’m usually not a fan of protein powders, but when I heard that Sun Warrior created a raw plant protein, made from cranberry, pea and hemp protein, rather than from brown rice, I was excited to give it a shot. And I’m pleasantly surprised! I usually feel like hemp protein is too “grainy,” and brown rice protein is too “starchy,” but this one is “just right.” I chose the natural variety, which is free of any flavorings or sweeteners, so it blends into smoothies and drinks seamlessly.
This particular green smoothie contained a frozen banana, a scoop of Raw Plant Protein, spirulina, almond butter, cinnamon, water and ice. Delicious! Plus, it didn’t leave me feeling heavy or weighed down, like other protein powders have in the past.
Un-pictured: 2 capsules of Fermented cod liver/butter oil.
Followed by half a bunch of kale, sauteed in grass-fed butter, and scrambled with 3 pastured eggs. Topped with raw goat cheddar.
This is the time of the day when I’d usually crave something sweet. Since I was still full from my lunch, I opted for a warm mug of Slippery Elm tea instead! To prepare, mix 1 teaspoon of the maple-scented powder with 1 cup of boiling water, and stir to combine.
Mixed green & arugula salad, topped with steamed artichoke hearts, cherry tomatoes and steamed beets, plus more homemade Dijon dressing. Followed by half of a spaghetti squash, smothered in marinara sauce and 3 oz. of raw goat cheddar.
Post-dinner, I enjoyed a warm cup of homemade almond milk, with a spoonful of coconut oil and cinnamon added in. Very comforting!
Reader Feedback: What are YOU eating this week?