15 Sugar-Free Blogs

Thanks to the Masters in Public Health blog, here's a compilation of some great blogs. There are so many sugar-free, healthy, gluten-free blogs out there but here is one such list. I like that there is a description about each one along with a link.

Enjoy!

*Stay tuned for an article about how I made a cross country road trip on whole foods only!*

Sugar-Free (Mostly) Once Again!

Jeff and I made a pact. Once we moved from the big city (Washington, D.C. metro area) to Wyoming, we would eat only whole foods.

It was so easy in the big city to walk into the grocery store and load up on convenience foods. Life can be so fast-paced in the city that the convenient food seemed to make the most sense. Though I ate healthfully most of the time, near the end of my stay when I tried sugar I just about gave up healthy eating completely.

For example: frozen pizza, lots of mac N cheese, top ramen and a lot of chocolate (love that opiate-induced feeling in the brain).

When Jeff said that he would like to eat healthfully I about lost my senses. Since I've known him he has sustained himself on mostly these items: hostess cupcakes, chocolate syrup, chocolate ovaltine, pasta and pizza.

On our cross country road trip to Wyoming we made a list. We brainstormed what counted as whole foods and what didn't. What it amounted to is processed food is out of the question including: most breads, crackers, pasta, packaged junk, flavored drinks and sugary stuff.

It's been about two weeks and we are doing it! As a "reward" we treat ourselves to a donut once a month. It's about the worst, most delicious item we could think of that will motivate us to continue eating whole foods.

Recently, we decided to allow chocolate. Not just any chocolate but a high percentage cacao chocolate bar.

That's all I have to report for now.....

A Taste of Sugar, After Almost Three Years

Date: September 6, 2010
Time: 11:00pm
Place: Old Ebbitt Grill, Washington D.C.
Occasion: My 35th birthday
What: Sweet Indulgence

Almost three whole years have gone by and I have managed to stay sane without indulging in sugar. I've thrived, actually. Every New Year's Eve I've asked myself if I can let go and indulge a little. So far I have not wanted to taste sugar again.

At some point on my birthday, however, I decided that I might try a little dessert if the occasion presented itself.

It did.

Jeff and I enjoyed a very late night dinner at Old Ebbitt Grill and I asked to see the dessert menu.

(I've frequently thought about taking a bite of something deliciously, sinfully sweet, just a bite, but then fear becoming a full-fledged addict all over again. No taste in this world would make it worth it. And yet, does this total denial make me an obsessed freak?)

After a small dinner on the night of my birthday, the server brought out a chocolate cappuccino brownie with a scoop of vanilla ice cream, covered with layers of fresh whipped cream. I knew this was going to be outrageously delicious. I planned to attack the dessert from the top down, one layer of whipped cream at a time before diving into the chewy brownie. I salivated in anticipation.

As I began to undress the brownie's sweet layers of whipped cream, a monster impulse came out of me and I began to greedily take large spoonfulls of brownie, covered in ice cream and whipped cream. I savored the flavors of chocolate and espresso and vanilla just long enough to swallow quickly before taking another bite.

This lasted all of four bites.

I reached my tolerance for sweet so quickly that I set my spoon down in surprise. I had not anticipated this. I planned to take advantage of the situation and eat the entire dessert, until the very last drop of melted ice cream and crumb of brownie were resting in my belly. I didn't care if I ate too much, just this once.

I sat back and looked at Jeff. He was holding his spoon, ready and waiting to pick up where I left off. I told him I had had enough. I couldn't even imagine taking one more bite. He asked me if I could "taste the sugar" and honestly I was not able to break down the ingredients like that. My mouth just began to need water and reject the mere idea of more sweet. It was simple and complicated.

Bittersweet.

I sat back and enjoyed watching my husband devour the almost fully intact dessert. He lives for chocolate and has this raging sweet tooth all the time. He asked me if we should tell our server what a significant dessert this was for me. The server came by and cleared our table and Jeff and I looked at each other, knowing that this would be our little secret.

As we walked outside, past the White House and down the street to our car, Jeff asked if I would eat sugar again anytime soon. Instantly pictures of donuts and cookie dough and ice cream flooded my imagination. I could take my pick. I could be done with this silly sugar-free kick and enjoy life! But I shook my head and tried to explain the strange sensation that I felt.

"As good as that brownie ice cream sundae tasted, a better feeling emerged from my brain as I stopped eating it and watched you enjoy it," I said, unsure how to explain this feeling. "These past few years I have watched so many people enjoy desserts, as I sip lemon water or tea. In the beginning I felt somewhat resentful and angry at myself for having such a dumb resolution to not eat sugar, but it morphs into something else. This is going to sound twisted, but I'll try to explain: As I watch other people eat dessert, I see that people are weak around sugar--which I recognize easily, because I am weak around sugar, too. They are victims to their sweet tooth and eat and eat until their stomach is about to explode, and after dinner will confess that they ate too much but couldn't stop. I feel a certain strength in passing on dessert because I know I will feel good about myself."

Too many times in the past (okay, almost every time) when presented with dessert, I overate. I would beat myself up for losing control, while suffering from a full, bloated belly. I would swear to have more willpower next time, but "next time" I never had that willpower I promised myself. It was a vicious cycle that never changed until that first day of the year, 2008, when I kicked sugar's butt.

After quitting sugar for two years and nine months and then finally eating a sugary dessert, my conclusion is that nothing tastes as good as feeling good about myself feels.

Back to my boring sugar-free ways...

Just kidding! Sugar free is not boring at all. Look around my blog for recipes and stories. Being sugar-free is actually quite an adventure, and I look forward to many more years of freedom from the white stuff.

Still Sugar-Free and Insanely Happy

It's been exactly 2 years, 2 months and 22 days since I gave up the white stuff. I don't enjoy saying it like that, though, because it doesn't feel like I have given anything up. It feels like I have been given energy, happiness, good moods, more time (less time sleeping/napping), better health, and a greater understanding of this little devilish, overly processed grain of nutrition-less sweet.

What started out as a test of my willpower became much, much more. At first I missed and craved sugar in all it's sweet and fattening forms. Oreos became the object of my lust, as did giant mochas and whipped cream, brownies and Ben & Jerry's. Thing is, when I began feeling wonderful and going through my day without any sugar crashes, I realized that I was happier than a taste in my mouth could ever make me. The taste was so temporary but the feeling of being energized lasted and built up my confidence. I don't question whether I have willpower anymore. I've proven to myself that I can do anything since I did what I set out believing was impossible.

People ask me all the time whether I miss things like cookies and donuts. Sure I do. Sometimes. But most of the time I'm not obsessing over food anymore. I don't fantasize about getting my sugar fix. The cravings have hugely subsided and when I do get a hankering for something sweet, the slightest sweet in my mouth satisfies me.

Overcoming such a difficult behavior to control (my former sugar addiction) is the best. Nothing I've ever put in my mouth compares to feeling in control and happy and healthy. I used to think all this was impossible. I read books and heard stories about people who had given up sugar and I kind of didn't believe them. Surely they had hidden stashes of donut holes or midnight runs to Mickey D's for chocolate shakes. No one can really go without sugar, I used to think. Now, it's a way of life for me and lots of others who have dared to test the limits of their willpower.

With the growing rates of obesity, diabetes, heart disease and other medical issues, I don't care to go back to sugar. I love a little drop of honey in my tea, and my date- and molasses-sweetened cookies or my rich and creamy peanut butter cups. All in moderation, which is now something I can do. Hooked on the white stuff, I could never understand the concept of moderation.

Instead of saying I've "given up" sugar, I need to start saying that I've streamlined my eating habits to reduce needless calories. Giving something up is what people do for lent. It no longer makes sense for me to use this phrase. It's quite a treat being satisfied with a juicy piece of fruit. I no longer worry about extra calories, which before always came in the form of something sweet.

I don't know if this is at all inspiring in any way. I hope it is. I just wanted to give a personal update and reiterate that being sugar-free is one of the greatest gifts I have ever given to myself. It's not only doable, it's packed with rewards.

(Thank you Marc and Angel for posting my article, "9 Timeless Nutrition Tips for Any Age" on their blog, Marc and Angel Hack Life.)

Tips for All You Sugar Addicts!

Hello sugar junkies!

I am one, too. (Once an addict, always an addict.) I have had a plethora of mail recently from many of you who are challenging yourselves to be sugar-free in 2010. I hope to inspire those resolutions and offer helpful tips. I have successfully been off of sugar for two years now, and realize that it is one of the biggest accomplishments of my life. Looking back, if someone told me I would be staying off of sugar this long I would have keeled over laughing. Seriously, I had a major problem. I could not get enough of it. Being sick to my stomach was basically how I felt most of the time in an effort to quell the almighty sweet tooth. Although I desperately wanted to boot out sugar in my life, I had no idea if it was possible for someone like me or what it would look like in reality. Was I going to become a weird hippie or get totally obsessive? (I love hippies)

At first I did get obsessive. Sugar was all I talked about. I bored my poor friends and family to death with all kinds of details about sugar and sugar alternatives. Many people still happily indulging in sugar just don't care.

Now that the holidaze fog has cleared and it's back to the swing of things, I thought I would re-write some pointers for how to stay strong and keep sugar at bay. Keep in mind we are up against the well-oiled sugar machine. Everywhere you look we are being bombarded with ads for junk food or the actual junk food itself. You can't stand in line anywhere (health food stores included) without being surrounded by chocolate and other sugar-laden goodies. I have noticed that even at non-food stores the registers are surrounded by a sea of candy as if to appeal to our spontaneous senses. It's a sugary freak show out there. I can't believe how much sugar is everywhere. Even though our country is faced with an obesity epidemic, heart disease as the number one killer, a national eating disorder and a growing number of children with diabetes, you can find sugar anywhere. Yet try and find a piece of fruit when you want it!

Despite all the efforts out there to appeal to our sweet teeth, we can rise above the mixed messages and eat healthy.

It's not that difficult when you make a few things habit:

• Keep healthy snacks with you AT ALL TIMES. Being broadsided by hunger pains and a sweet tooth can lead you into temptation unless you planned ahead. Take a moment to sit somewhere and enjoy the flavors of that apple or those juicy green grapes. Enjoy each of the different flavors in your little bag of mixed nuts and dried fruit.
  

• If you forgot your healthy goodies and are hijacked by a craving, run to the nearest available water source, preferably where you can add lemon. After a glass of water you will probably get your senses back. Sip some hot tea with honey if you have to.

• When you do your grocery shopping, Do not give yourself a limit buying healthy foods. Buy a variety of healthy foods that you know you will go to when you have a craving. Keep your pantry, fridge and freezer full of these items.

• Some of you will need to empty out your kitchen of all sugary goods. Personally, I don't have a problem seeing my husband's sugary goodies around. I fear that if I remove all his sugary goodies, when I am around sweet treats I will just lose all control. I like to know that I have control even when I'm alone. Whatever works for you.

• Decide right now what your exact goals are. To give up all refined sugar? To give up natural sweeteners, too? Know whether or not you will eat artificial sweeteners because you will find a lot of sugar-free goodies and beverages out there, full of chemicals otherwise known as: Splenda, aspartame, maltitol, saccharin, etc. Many of these sugar alternatives have dubious beginnings and unknown futures based on lack long-term human trials. And take it from me, even though ingredients like maltitol seem like a benign sugar alcohol, it can really wreak havoc on your system.

• You will have cravings. Prepare ahead of time for these and know that you can get through it. Have new, flavorful teas ready to try with a drop of honey, fruit pre-washed and prepared, healthy gum to chew on, baked goods sweetened naturally, etc. The craving will pass and you will be stronger each time you don't run to sugar.

• Offer to bring an appetizer, main dish or dessert to gatherings. Make them sugar-free, of course, and have fun experimenting with different recipes.

• Explore the giant blog-o-sphere and read what other people are doing. This has been incredibly inspiring for me. There are so many people revamping their diets and eating healthier and posting recipes.
  

What else do you think it takes to be free of the white stuff? What do you do to help with cravings?

Peanut Butter Pudding: Sugar-Free of Course!

I have a gigantic stack of books on my bedroom floor. More than half of them are recipe or health-related. Yesterday I sat down and grabbed all of the recipe books, most of which are sugar-free specific. I happened upon some incredible recipes, one of which I tried out last night. It sounded so good and so strange. I had never thought about peanut butter pudding before. I am not a huge pudding fan-I like chewy or crunchy foods-but my interest was piqued. After letting the finished product chill, I tried it. Delicious! It was incredibly smooth and rich, and sweet, too! Keeping in mind that my palate has evolved over the past year and a half, it may not be to par with everyone's fancy, but it sure satiated my sweet tooth.

Speaking of my old arch enemy, my sweet tooth, it has been dormant for the past several weeks. If I eat something sweet it's because I'm enjoying the moment. I haven't had a killer sugar craving in quite some time. I spent 8 days in Washington, D.C. and never had a craving. I admit that sometimes after a large dinner meal I will think about ice cream or fresh cookies. But my tendency to do this is waning. Big time.

As strange as it sounds, this pudding recipe is actually really good. The thickness and creaminess of it is my favorite part:

Peanut Butter Pudding
1 small ripe banana
1/2 cup plain nonfat yogurt (I use Nancy's, which is sugar-free, vanilla and delicious)
1/2 cup natural creamy peanut butter
1/2 teaspoon vanilla extract
pinch of sea salt

Combine all ingredients in a blender. Process first on low speed, then on high until smooth. Pour into four individual serving dishes and refrigerate. Serve cold. Serves 4.

Suggestions or alterations to this recipe? I can imagine it in between layers of dark chocolate....

Enjoy!

Recipe source: Get The Sugar Out by Ann Louise Gittleman, pg. 212

Sugar Highs & Sugar Lows: Understanding the Body's Response to Sugar

I recently picked up a great little book that a friend lent me a few months back. It's called The All-Natural Sugar-Free Dessert Cookbook and it was published in 1992, even though the cover art is very 70's vintage-esque. It is written by Linda Romanelli Leahy. It's full of sugarless recipes sweetened with some form of fruit. No artificial sweeteners in this book! I knew I had come into a real winner of a recipe book when I found a recipe for Baklava, sugar-free, that made my mouth water.

I want to re-print an important section which happens to be in the Intro of the book. The science is solid and doesn't seem to have changed much over the years, regarding sugar highs. If anything, modern science further validates the information below.


Sugar Consumption Can Give You a "High"--and Low

The term sugar high generally refers to the quick burst of energy you experience when you eat a concentrated simple sugar--a candy bar or other snack made primarily of table sugar--on an empty stomach. What you're really feeling is a rapid, dramatic rise in blood glucose (the digested form of sugar). Your pancreas responds (in the nondiabetic person) to this rise in glucose with a similar outpouring of insulin that brings your glucose level back to the normal range.

This rapid rise and subsequent fall of glucose in the blood has consequences. The energy "high" you experienced in the minutes following ingestion of simple sugar is followed by an energy "low" (this effect can be very pronounced in children, who react quickly and dramatically to biochemical changes in the body).

For some people, the low is accompanied by feelings of irritability, sluggishness, and overall malaise. To counteract these effects, you may decide to help yourself to yet another serving of sugar--which can lock you into a vicious cycle characterized by mood swings and alternating energy peaks and valleys.

A better strategy for maintaining energy is to eat complex carbohydrate foods, which include fruits, [whole] grain products, and vegetables. It takes time for the body to digest these foods and break them down into simpler sugars that can be absorbed into the bloodstream (a simple sugar food is already broken down, so its sugar rushes into the bloodstream almost instantaneously) and from there, into the cells for use as fuel. This relatively slow process permits a steady, more measured flow of sugar into the blood; you avoid energy highs and lows, keep your blood glucose level steady, and generally feel better.

--page xvi Introduction, written by Elliot J. Rayfield, M.D., The All-Natural Sugar-Free Dessert Cookbook

This pretty much confirms my own past with sugar. No wonder it's a volatile relationship--it begins in the body! It seems like the only way to stay high is to not begin eating sugar at all and instead, get high on life. I'm finding in my own exercise routine that I feel exhilarated afterward but I don't "crash" like with sugar. I naturally slow down to a normal pace but my endorphins accompany me throughout the day. I prefer this kind of a high to a closed-loop sugar high. It's easy for me to say, though, since it's been one year and 5 months since I've experienced a sugar high!

A Night of Decadent Abandon

I am currently under the spell of a pear tart. Sweet pear brandy combined with honey is lingering on my breath. It's a holiday for my mouth and a romantic interlude between the senses. Brief sips of wine cleansed my palate between each morsel. Each bite of tart was delivered on a magic carpet ride of fresh, home-made whipped cream. I'm thirsty but I don't dare wash away the flavors dancing in my mouth right now.

My evening began with a drive into town for pizza. I had to pick up Jeff's favorite. (Consequently I parked too close to a car in the parking lot and hit the side of it with my car door. I pretended to not notice the small scratch/dent it made when all of a sudden I noticed activity inside the car. Somebody was inside! I played dumb and walked away. No integrity there!) He would not be joining me in my vegetable experimentations. As he satiated himself on cheese, sauce and thick doughy crust, I conjured up a recipe for my left-over quinoa from the day before. I began by chopping up fresh kale, red chard and turnips and throwing them in a little stir-fry pan with coconut oil and some water. I let that steam for about 10 minutes and then set that aside.



I got out the loaf of tempeh that I have been saving and cut several thin slices. I threw them in the stir-fry pan and let them sizzle a bit before I realized that I would do anything to add BBQ sauce. Well, everyone knows that there is no such thing as sugar-free BBQ sauce, so I decided to try making my own. I got out my agave-sweetened ketchup and then grabbed a bottle of Jeff's BBQ sauce to look at the ingredients. Then, I put some ketchup in a little bowl and added red wine vinegar and molasses. Those seemed to be the most prominent ingredients on the label of the BBQ sauce. I mixed it all together and tasted. Wow. Very.....strong. Spicy. It was delicious. I ladled it atop of my tempeh and let it sizzle for a few minutes. It didn't take long to carmelize on the pan and cover the tempeh. I was ready to chow.



I added the finished BBQ tempeh to my plate of vegetable quinoa and just sat staring at it. It looked so good and I didn't want it to go away. I knew even before I took a bite that this was going to be one of the best dinners I've ever made. And it was so quick to make. I tried experimenting a little with different types of vinegars to make the BBQ sauce, but nothing tasted as good as the red wine vinegar.

The result was that I ate my entire dinner with my eyes closed. It was heavenly. Instead of having any thoughts during dinner, I experienced a kind of nirvana. A zen of nothingness but one of my senses. My tongue was pleased and I felt quite satisfied. I did not get a sweet tooth attack after dinner. I felt perfectly satiated without feeling overfull.

That was just the beginning of several culinary experiences tonight. After dinner I joined my husband outside in the freezing cold to observe a new favorite past time: making giant soap bubbles. They are particularly neat in the dark with a flashlight shining directly on the bubble. We had fun practicing making those for a while and then brought our chilly bodies inside.



I was still nice and full from dinner but wanted to sample a new chocolate bar I found a few days ago at a little local co-op. The chocolate bar was made with raw ingredients: cocoa, vanilla, himalayan salt crystals and amber agave nectar. I broke off a small piece and popped it in my mouth. Not expecting heaven (sugar-free afterall!) I was pleasantly surprised at the mild flavor. It was very dark chocolate but sweet. There was a nice balance of sweet to salty. For being sugar-free and only having four ingredients, it was wonderful. I broke off another tiny piece and savored the cocoa as it melted slowly on my tongue. What a perfect ending to a delicious evening of vittles.

Then the doorbell rang. Audrey our neighbor was standing in the dark on the front porch carrying a basket of something and a bottle of wine. We invited her in and she set out the pear tart that she had made earlier today in preparation for her dinner party this evening. She had an uneaten tart leftover. She also brought a little dish of sliced pears floating in pear brandy, made locally here in Oregon at Clear Water Creek distillery. The last dish contained her home-made, honey sweeted whipped cream. I pulled out the wine and poured a small glass.

Horse Heaven Hills is a local Washington winery. Audrey's dinner party tonight was themed "Local Ingredients." She spent all day yesterday searching for local ingredients and came back with a plethora of food items and information about farms, co-ops and locally milled flours. As I sipped the cab, she told me about her dinner party. Everyone brought homemade food made with local ingredients. The farthest location of an ingredient was a cream cheese made in Sierra Nevada. It helped form the perfect crust for the pear tart.



Audrey's pear tart was so beautiful I hated to cut into it. Two seconds later I was slicing a piece for myself. I added a few dollups of whipped cream and the rest is history. I sat on cloud nine savoring the delicate flavors of pear, cinnamon, brandy and a resonating honey after-taste. She had substituted whole wheat flour for white, and the results were perfect. The crust is indescribable. Pear brandy mixed with a bit of honey had crystalized on top of the thinly sliced pears and it tasted like caramel.

I was not expecting to indulge in decadence like this tonight. My plan was to sip herbal tea until I began to feel tired. Instead, I got surprised with an evening of delectable flavors and great conversation.

Here are the recipes from tonight:

My Homemade BBQ Sauce (really good, but you could probably do better)

Mix these together and enjoy: About 1/4 C. agave sweetened ketchup, less than 1 tablespoon molasses and less than 1 tablespoon red wine vinegar.




Quinoa & Vegetables Lightly Steamed with Coconut Oil

Cook quinoa normally. Chop red chard, kale, turnips and throw in stir-fry pan. Add about 1 tablespoon of virgin coconut oil and add about 1/2 C. of water.

Cover and steam for about 10 minutes or so. Add pre-cooked quinoa for the last few minutes. Remove from pan and add sea salt. Enjoy!


BBQ Tempeh

Slice thin pieces of tempeh from tempeh loaf. Throw into stir-fry pan and sizzle on medium-high. Flip them once while sizzling. Throw on BBQ sauce until it bubbles. Remove from pan and enjoy!


Audrey's Pear Tart

Whip heavy cream with honey and a little pear brandy to accompany tart.

2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
1/2 C. whole wheat flour, plus extra for your hands
1/2 C. plus 1 1/2 tablespoon honey
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons pear brandy
1 Bosc or Red Bartless pear
1/8 teaspoon ground cinnamon

1. Heat oven to 400 degrees with rack in center. Line an air-cushioned baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 C. honey and the salt and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.

2. In medium bowl, combine 1/4 C. honey with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Drizzle tart with a little pear brandy-honey mixture. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Enjoy!

(recipe alterations courtesy of Audrey of course; original recipe: Martha Stewart Living, Oct 97)



Alas, as I write this the last of the sweet flavors have dissipated into enzymatic digestive juices. I sip herbal tea and prepare for a night of dreams about more dessert. It was a most fun evening. Thank you Audrey!

Think Outside the Box: Set Down Yer Buns!

Sure hamburger buns make a fantastic delivery system for the juicy goodness inside, but what else do those buns provide? They provide calories, sugar and a guarantee to spike your blood sugar. That's it. Let me put it to you this way: If you asked for your burger with no bun, would you order the bun later and eat it? Of course not! So why not order your burger with no bun? Don't let someone else decide what you will eat. Traditionally burgers are eaten with a bun but when has tradition ever trumped sound nutritional judgment? (Most of the time, I know.) It's time to think outside of the box and set those buns down.

I had to learn the hard way. About a month or so into my first year without sugar I had a hankering for a juicy Gardenburger. I could almost taste the tomato slices and crunchy lettuce that I would pile on top of the melted cheese, complete with mustard drizzled all over the.....bun? That had to be full of sugar! Dang! I realized I would have to find out but I was sick of looking at ingredients. I was pretty sure I knew what I would find. I had recently discovered that the original Gardenburger is sugar-free, but now I was faced with checking into the ingredients of a hamburger bun. I was still so new to being without sugar that all of this researching every little thing seemed so tedious. Was I being obsessive-compulsive with this label-reading business? Why couldn't I just sit down and enjoy my food?

It was most annoying to other people who were waiting to eat while I dug through the pantry looking for bun ingredients. "Aaaaack!" What a joy-kill to read sugar in the ingredients on that plastic bag. How was I going to enjoy my Gardenburger? One of the reasons I love eating them is because you eat them like a sandwich. I didn't want to use utensils! I wanted the satisfaction of that messy, hand-to-mouth delivery.

Not wanting to feel defeated, I wrapped the Gardenburger in a huge piece of lettuce and stuffed the tomato and cheese inside. Then I added more lettuce and a lot of mustard. I love mustard.

Okay, how do I describe the insanely wonderful sensation of eating that burger?! I had never eaten a burger without a bun before. The lettuce held the burger perfectly and added more of the crunch that I love. I didn't mind that mustard juice was dripping down my arm. I didn't set down that burger once. I ate it faster than I've eaten anything before. Then, I wanted another. I didn't have that bloated, full feeling I got when eating a burger complete with bun. It was incredible. From then on I've enjoyed my burgers wrapped in lettuce and I think I've started a trend. My husband, who eats meaty burgers, now sometimes orders his without the bun. We laugh and joke that maybe when we finish our lettuce-wrapped burgers we'll order buns for dessert.

I'm curious, why do you eat your burger with a bun?

Where did the beef and bun idea coincide to make the "hamburger?" Here are some claims about that moment in history:

• "According to one claim, Charlie Nagreen served the world's first hamburger at the Seymour Fair (Outagamie County Fair) of 1885. 'Hamburger' Charlie decided to flatten a meatball and place it between slices of bread to increase portability.

• [Claim 2]: Western New York history recorded that Frank and Charles Menches ran out of pork for their sausage patty sandwiches at the 1885 Erie County Fair. Their supplier, reluctant to butcher more hogs in the summer heat, suggested they use beef instead. The brothers fried some up, but found it bland. They added coffee, brown sugar, and other ingredients to create a taste which stands distinct without condiments. They christened their creation the 'Hamburg Sandwich' after Hamburg, New York where the fair has been held since 1868; the name was probably later condensed by common use to the shorter contraction 'hamburger' (and so explaining why a beef sandwich--which never contained any pork--bears this name). The original recipe is featured at Menches Brothers Restaurants in Akron, Ohio.

• [Claim 3]: In 1974, The New York Times ran a story about Louis' Lunch having a serious challenger to the title of inventing the hamburger. According to the McDonald's hamburger chain the inventor was an unknown food vendor at the St. Louis World's Fair in 1904. Newspaper columnist, Texas historian, and restaurateur Frank X. Tolbert said that this food vendor was Fletcher Davis who operated a café at 115 Tyler Street on the north side of the courthouse square in Athens, Texas, in the late 1880s. Local lore holds that Davis was selling an unnamed sandwich of ground beef at his lunch counter at that time. During the 1980s Dairy Queen ran a commercial filmed in Athens, calling the town the birthplace of the hamburger.

• [Claim 4]: Louis' Lunch has been selling steak and hamburger since 1895 when Louis Lassen opened his lunch wagon. This small establishment, which advertises itself as the oldest hamburger restaurant in the U.S., is credited by some with having invented the classic American hamburger when Louis sandwiched a pattie between two pieces of white toast for a busy office worker in 1900. Louis' Lunch flame broils the hamburgers in the original 1898 Bridge & Beach vertical cast iron gas stoves using locally patented steel wire gridirons to hold the hamburgers in place while they cook. The U.S. Library of Congress American Folklife Center Local Legacies Project web site credits Louis' Lunch as the maker of America's first hamburger and steak sandwich."

For more information about the history of the hamburger and the hamburger bun, click here.

Source: http://en.wikipedia.org/wiki/Hamburger

Naturally Sweetened Chocolate Lover's Recipe

I found a new recipe. It looks incredibly rich and creamy and makes me think of mousse. I haven't made it yet because I am one ingredient short, but here it is anyway, the Decadent Chocolate Pâté, brought to you by the Avoiding Milk Protein blog. The origin of the recipe comes from the Sweet Freedom blog, which is putting out a recipe book in May. I peeked around the recipe book's website and the concoctions are mouth-watering. The author/recipe-builder presents pictures of thick buttercream frosting atop a cupcake, glazed almond bars, butter tarts, berry crumble cake and chocolate pudding to name a few. What I'm most excited about is that all of her recipes are sweet but "free of wheat, eggs, dairy and refined sweeteners." I can't believe it! Although I use wheat, eggs and dairy sometimes, I am excited to find a healthful, naturally sweetened perspective on goodies. I'm not sure if she uses any artificial sweeteners, but as far as I could tell, she doesn't. Look for her recipe book, Sweet Freedom, in May.

Decadent Chocolate Pâté

1-1/4 cups (7 oz. or 210 g.) nondairy dark chocolate (70% cocoa is best), chopped

1/4 cup freshly squeezed (essential!) orange juice (remove larger pieces of pulp)

1 small ripe (but not squishy) Haas avocado, peeled, pitted and cut into chunks (about 110-120 g. flesh)

2 Tbsp. (30 ml.) pure maple syrup

1 tsp. (5 ml.) pure vanilla extract, optional

Line three individual-serving loaf pans or a single small loaf pan with plastic wrap. Set aside.

Place chocolate in a heatproof glass or metal bowl and set over a pan of simmering water. Melt together with the orange juice and maple syrup, stirring frequently, until perfectly smooth.

Meanwhile, in a food processor, purée the avocado, making sure to scrape down the sides so there are no lumps. Add the chocolate mixture and vanilla and purée until perfectly smooth, creamy, and glossy. It will have the texture of an old-fashioned cooked pudding–thick and almost glutinous. Turn the mixture into the pan(s) and smooth the top(s). Refrigerate about an hour until the top is just firm, then cover the top with more plastic and refrigerate overnight.

To unmold, remove the top piece of plastic. Place a serving plate upside down onto the loaf pan, then, holding the plate against the pan, turn the whole thing over so the pan is on top and the plate is on the bottom. Remove the loaf pan, then carefully peel off the plastic. To cut into slices, use a long, sharp knife that has been dipped in hot water and wiped clean between slices. A little goes a long way–one individual-serving loaf will serve 3-4 people (or 9-12 servings for the entire batch of pâté). Serve with fresh berries, cream, or other fruits.

Peanut Butter Rice Crispie Treats

After looking through a million different sugar-free rice crispie recipes, I decided to venture out on my own and use ingredients I already had in the pantry.

These treats are delicious. They are nice and chewy with a balanced blend of sweet and salt.

Peanut Butter Rice Crispie Treats

1/2 C. peanut butter
1/2 C. brown rice syrup
1/2 C. honey
1/4 C. organic, non-hydrogenated shortening (or butter)
a couple dashes of finely ground sea salt
5-8 C. brown rice sweetened rice crispies (the brand I found is called "Erewhon")

Melt first four ingredients in large pot. Stir until bubbly. Add salt. Take off stove and add as many rice crispies as you want. For chewier consistency, don't add as much. For a little drier treat, add more crispies. I eyeballed it, but used almost an entire, 10oz. box of rice crispies. Press into a greased 9x13 pan. They are tasty right away, but even better the next day after they've set.

These are perfect for your sweet tooth, and easy to cut into small pieces for travel.

Welcome Columbian Readers!

Thanks for taking a peek here at My Year Without.

I'm glad that you stopped by. Are you interested in cutting down on sugar? Are you wondering how in tarnation someone can eat sugar-free (including no corn syrups)? On this blog I've written candidly about the trials and tribulations of my sugar-free journey. I've also posted facts, latest research and tips on how to cut down on the white stuff. I hope you enjoy what you see and feel inspired!

I'd like to welcome everyone to my new-improved blog, as well. This face-lift will hopefully make it easier to peruse the information I have, including the scroll window at the top under MY YEAR WITHOUT SUGAR. The arrows will guide you to specific topics: Sugar Facts, Recipes, How to Cut Down on Sugar, and Artificial Sweeteners. Let me know what you think of the new look, including any comments and suggestions. This blog is for YOU, and I aim to make it user-friendly.

To read the Columbian article, click here.

Today I have a special guest blogger from the madfermentationist. Look below or click here to read about sugars in beers. It's a fascinating look at sugars used in the brewing process, written by homebrewer expert, Michael Tonsmeire.

Salt-Water Taffy and Pepto Bismol

Spent the last few days exploring the Olympic National Rain Forest. Visited little tiny beach towns in western Washington. I've never seen commercial crabbing boats before. I've never seen so many hardworking fishermen. At one of these tiny towns, Westport, WA, I visited a candy shoppe. Super cute. I used to buy little sacks of fresh-pulled taffy every time I visited Cannon Beach and Seaside. I got nostalgic. I found two flavors of sugar-free taffy. Not wanting to know what the secret ingredient was, I bought two pieces of watermelon taffy and four pieces of vanilla. Warm. Soft, like they had been in my pocket. I ate them right away and they were out-of-this world delicious. I savored the moment.

Two hours later my stomach began making extra-terrestrial noises. Jeff thought it was the truck. I popped two tablets of Pepto Bismol and then two more. I was fine. I felt totally irresponsible for eating something without checking the ingredients, but they were sugar-free! Oh, and then Jeff asks if I read the ingredients of the Pepto tablets. No, dang it. I looked later. The culprits for making the cherry Pepto tablets taste so good: saccharin sodium, mannitol and flavor, not to mention all of the other strange ingredients and the food coloring used to make the tablets so perfectly pink.

As well as the taffy being exceptional, my mini vacation was quite wonderful. I enjoyed the rain forest, Port Angeles, Port Townsend, the sunshine, and all of the sand dollars lying around the beach. The key to such a perfect, comfortable 3-day trip on the road was a bag of healthy food I kept in the truck and lots of fresh water. I was able to refresh my snacks at a great co-op in Port Townsend and I also visited a health food store in Port Angeles that has been in business for 34 years.

Sugar is Dead

It sits in your cupboard, quietly. It silently lines the shelves at grocery food stores. It is not sugar's fault that you are eating it. Sugar does not care. Sugar is not a living, sentient thing. Sugar is not evil.

Marketers, advertisers, food companies, agri-business: people, are who you must focus on the next time you are blind-sided by a craving. The next time you can't stop yourself from pulling boxes of cookies and sugary cereals from the shelves of a grocery store, think of the people who have orchestrated this very experience. A lot of money, time and creativity was aimed at key variables in your decision-making.

Sorry, but your personal health is of little concern compared to the money you spend. Of utmost importance to the people responsible for providing sugary foods, is their bottom line. Gross profits. No one, and I mean absolutely no one cares what you do with a product when you bring it home. No one cares if you sit at home and eat an entire box of cookies. No one cares if you eat one or two or five Snicker's bars. Your family might be the only people who care. Those responsible for providing the product in the first place DO NOT CARE ABOUT YOU. If they did, things would be very different. Unhealthy products wouldn't be sold in the first place. Secondly, if they were sold, and people cared, you would get frequent phone calls checking up on you to see if you ate too much, or how you felt after you ate such-and-such product.

The ugly, political/money-driven truth is that if you support an industry of unhealthy products, you've made the people behind these products extremely happy. They count on you feigning ignorance. They count on you feeling peer pressure in social situations. They count on you not being able to see through their tricky advertising. They count on you to be persuaded by the pictures of fruit on a cereal box, with a catch phrase like, "Enriched with B Vitamins!" and they hope you purchase the cereal without looking into their product further. Gerber is being sued currently for these tactics.

It is our fault, as consumers, that companies have gotten away with this. We have chosen to believe the false advertising because we want it to be true. I have found this to be especially true at health food stores. There are still outrageously unhealthy products sold at health food stores. Sodas.....organic. Cookies......with organic cane juice. Non-dairy milk products.....with sugars, corn/palm oils and vitamins. Since when did food-manufacturers begin enriching our food? (In the 1940's.) If we were eating healthy foods to begin with, vitamin-enriched foods would be arbitrary. However, Wonder Bread was a big hit when it came out because it was enriched with essential vitamins. Do the enriched food products really cause us to turn a blind eye to the other ingredients in the product, like white flour, added sugars, or undisclosed "flavors"? If you are interested in enriched food products, please click on this.

So, let me repeat: Sugar is dead. You are not. You are a living, thinking, breathing organism. It is easy for me to rant about the "sugar pushers" and it is easy for you to sit and read this. The problem is, we all seem to get zealously inspired when we read something empowering, but out there in the real world we tend to go with the flow. At restaurants you convince yourself, "This is a special occasion," and at the grocery store you think, "I'll get this for ___," but you know you'll rip open the bag as soon as you get in the car.

Even some of the healthiest people I know will throw their ideals out the window in an effort to "not offend" someone else. I try my best not to offend people when it comes to politics, religion and philosophy, (in fact, I live for friendly, provocative discussions/debates) but when we are talking about something that is potentially going to go into my body, I speak up. It is always my choice and I would rather speak up right away than feel secretly resentful for eating something I didn't want to. Trust me, this is much easier to do if people know ahead of time what your dietary "restrictions" are. (For lack of a better word....)

Try soaking up the inspiring, healthy topics you read about and practice them out there when you leave your home. Ask a store clerk for a suggestion card. Special order a healthy item if it is not on the shelf. Ask your server specific questions about menu items. These questions are often relayed back to the chef/cook. If enough people speak up and demand healthier food, healthier food we will get. Write to food/beverage companies. Tell them how you feel. Tell them what you want. Right now we are demanding junk food and fast food, thus the overabundant supply.

Sugar is dead, but the people counting on you indulging in their products are very much alive and well.

Artificial Sweeteners: Mayo Clinic Perspective

I still have a lot to learn about artificial sweeteners.

I am passionate about nutrition and the safety of food products. I aim to give a fair and honest look at all of the possibilities. There is much to keep up on. Research seems to give us all kinds of information. "Coffee is good for you!" one month, then, "Warning: Coffee may cause....!" I am not talking about media hype, here. Just research.

I have entire sets of ideas that I want to be right, but, I have to remember to give each and every credible source its voice. Even if I don't want to. Otherwise I am just another biased voice pushing an agenda.

In an effort to share ALL of the credible information I find in my research, I would like to share what I found at the Mayo Clinic website: "According to the National Cancer Institute, however, there's no scientific evidence that any of the artificial sweeteners approved for use in the United States cause cancer."

The Mayo Clinic article focuses on the four low/no calorie, sugar substitutes; Aspartame (NutraSweet, Equal), Saccharin (Sweet'NLow, SugarTwin), Acesulfame K (Sunett, Sweet One), and Sucralose (Splenda).

The best part of this article is where they touch upon those of us who completely gorge ourselves on sweets. They have a very classy way of saying, "You idiots! Stop eating crap!"

I love this: "Just removing sugar from cookies and chocolates doesn't make them low-calorie, low-fat foods. If you eat too many, you'll still get more calories than you may need, and you may not get enough nutritious foods."

The obvious can be so profound. This issue is exactly what I have been dealing with. Eating too much of something, even if it is "healthy and naturally sweetened." Sure, I'm sugar-free. But I am still wrestling with my inner imp on issues of moderation.

I have written a lot about the negative aspects of artificial sweeteners, because there is a LOT of hype about how dangerous they are, but even those claims, as much as we want to believe them, need to be questioned and researched just as thoroughly. It is extremely difficult to know, sometimes, which of the information out there is to be believed. Obviously, if we are already biased or just desperately wanting to believe something, it's easy to back up what you want to be true. You can find anything online. "They" don't call it the information superhighway for nothing. What makes a source credible? I am still trying to figure this out, especially in light of all of the networking, politics and incentives between giant organizations/corporations.

The cold, hard facts on artificial sweeteners? We may not know all of the facts for another 20 years. Many studies come to fruition after a certain amount of time has passed and researchers are able to talk "facts" in retrospect. In the meantime, I am considering going to school to become a clinical nutritionist or registered dietitian. Then when I get preachy to my friends and family, they'll have to listen.

-http://www.mayoclinic.com/health/artificial-sweeteners/MY00073

New Hip, Sugar-Free Convenience Store: Locali

We have created the demand, so here is our supply: Locali.

Hot off the press, MSNBC describes this new convenience store with a conscious: "A hip version of the mom and pop corner store, Locali's aim is simply to bring healthy, fun and delicious food and beverages to a diverse range of communities across the country. There is an emphasis on local and organic food artisans, producers and growers in the inventory line-up. However, refined sugar, hydrogenated oils, high fructose corn syrup and genetically modified products are missing from the shelves."

Finally, a store that, "promotes conscious consumerism and healthy living." Can you imagine walking into a store knowing you don't have to fend for yourself among an ocean of tricky labels, false advertising, and products from China? Actually, I can't. We are actually thinking of taking a trip to LA to check out this store! I checked out Locali's website and they are eager to expand. This will happen. We are entering the Age of Transparency. People are thinking about the ramifications of their food selections like never before. Hormones and antibiotics and corn syrups and GMO's will hopefully become a thing of the past. Droves of people are starting farms and CSA's of their own, in an attempt to live more sustainably, provide local food and connect with people.

"Founders and co-owners, Greg Horos and Melissa Rosen, are a husband and wife team equally passionate about food, wellness and sustainability issues. They see Locali as part of the bridge towards a more sustainable future, providing an opportunity for themselves and others to lead more fruitful, responsible and ultimately healthier lives."

-http://www.msnbc.msn.com/id/28920514/

My Naturally Sweet Pantry

Here is a small list of the naturally sweetened items I have been sipping and munching on lately. Hope the links help. You might have to ask the company where to find their product or if you can order it from them. Some of these have been hard for me to find, but worth it.

• graham crackers (So far, I've only been able to find these at Whole Paycheck. They are so fabulous dunked in my morning cup of coffee.): Midel
• moist, bite-sized, chewy cookies (These wonderful little bite-sized cookies make me really tired. They contain wheat flour. They can really satisfy the sweet tooth, though and are excellent substitutes for donut holes with your coffee): Fabe's
  
• chewy black licorice (Trader Joes has them cheapest): Panda
• large, filling, very sweet cookies (Very crumby, almost too sweet, but perfect in a sweet tooth emergency): Nana's
• grape juice (You will never go back to cheap grape juice after trying this.): R.W. Knudsen
• rich, creamy coconut ice cream (The chocolate mint variety has refined sugar in the chocolate flecks. Personally, I love the cherry almond and the dark chocolate): Luna & Larry's Coconut Bliss
• crumbly, very tasty cookies (Most of these have evaporated cane juice as a sweetener. Too bad. The naturally sweetened cookies are the plain shortbread and the ginger cookies: Pamela's Products
• prunes-Get 'em anywhere, but don't eat more than 2 or 3 at a time. Trust me.
  
• local apples. I love to slice them up for a mid-day snack or make them part of a meal. I either chop them up in a salad, or cut big slices and eat them with exotic cheeses.
  
• bananas and almond butter (This makes a very healthy, filling breakfast, especially on sprouted wheat toast.)

If you think of any tasty, naturally sweetened treats, please pass them on! It's very helpful to have a variety of options in your kitchen at all times so you don't stray from your goals. When there is nothing healthy available, it is too tempting to give in to whatever you do have lying around your kitchen.

Thank You Philly News!

(For a peek at the article in the Philadelphia Inquirer, click on THIS. It is the same article that was published in the Seattle PI--now it's available in Philadelphia.)

I have another confession.

It's about what my New Year's resolution was going to be this year. I was going to get really fanatical and give up not only sugar for another year, but all sweeteners. No honey. No molasses. No agave. No brown rice syrup or maple syrup. My plan was to get all of my sugar needs met through fruits and vegetables. It's possible! I'm guessing it's what the cave people did long ago.

However, the more I thought about it, the more it sounded like a really bad idea. For several reasons. First of all, I'm finding that in conversations about nutrition, it's hard enough relating to people who are still eating sugar. My palate is from a different planet now, and for those who have to have sugar, my stories don't seem to make much sense. Secondly, being this fanatical might alienate me from other people. Who would I relate to? Lastly, I figure that it was hard enough to go without sugar. What would I be getting myself into if I gave up those sweeteners? They alone are what make going without sugar so easy! Why would I put myself in that kind of position?

We are so lucky that we have so many food/diet options here in our country. Or maybe this does not mean we are lucky. Maybe we are overwhelmed by it. I get really caught up in the smallest details of the quality of ingredients in foods. I feel like I need to lighten up. On that note, I don't feel like "I am doing" or "not doing" the sugar thing. Because I spent all of last year perfecting my relationship (or lack thereof) with sugar, it is not something I am doing. I would like to consider it my lifestyle. The no-sugar lifestyle. I don't like using words like "forever" because that is too long to commit to, but I can say that I now have a no-sugar lifestyle.

One of my favorite store-bought cookies are called "Traditional Spice Windmill Cookies" and they are made by Heaven Scent. Wow. Very crunchy, light and flaky. Very tasty. You would never guess that they are fruit juice sweetened only. I highly recommend that you try them. Click here if you are interested in knowing more. Then click on the "Windmill Cookies". They have a spicy, gingery flavor.

How To Politely Pass on Dessert

I must be getting my inspiration for this post from all of you, my readers! I have received a lot of interesting questions, suggestions and comments from you, some concerning this very topic, which have inspired me to write about it.

I'll cut right to it--It feels rude to turn down dessert! It's especially tough to turn down if you are a guest for dinner and dessert was made for you. Yikes! Your host doesn't know that you have decided to give up sugar for a week, a month, or a year. What do you do?!?

The psychology of this is quite strange, and I experienced situations like this last year. First of all, you want to please your host and let them know that you are gracious for their time and effort in cooking for you.

It starts off like this: You are welcomed into their home and smell brownies cooking in the oven. Your heart sinks. You forgot to let them know about your no-sugar diet. You start immediately obsessing about what to do. You could tell them about your no-sugar diet, but you know how much they love to bake for you. You know that they will either feel bad secretly, or really let you have it! So, you consider eating dessert anyway. Just a tiny, little piece.

Then, (supposing that you have not said anything about your no-sugar diet) all through dinner you wonder what you should do about dessert. Maybe you should say you're full. But you know that your good friend, or mom, or grandmother, or whomever is your host will talk you into eating dessert anyway. You've already played the "I'm really full!" card, and it's never worked before. All through dinner you are putting a load of pressure on yourself to do the right thing.

There are only two right things:
1. Eat the dessert so you don't offend your host.
2. Be true to yourself and pass on dessert.

What do you do?

At this point, only you know what the right thing is to do. There are a plethora of variables that only you know about your host. Some hosts may not be offended at all if you pass on dessert. Other hosts may act all dramatic and horribly offended but then draw you into a pleasant conversation about your no-sugar diet asking all kinds of great questions. Still others may get pushy and start to get angry that you won't take any--because you've always eaten dessert before and they spent hours working on the Tiramisu!

The "guilt-trip" is my least favorite tactic that a host chooses to use. Little do they know that you are already feeling bad that you didn't disclose your diet ahead of time, and little do they know how difficult it is for you to stick to a diet/resolution! The host who uses the guilt trip most likely uses food as their way of showing you how much they love you. Rejecting their dessert is like rejecting them. This goes way back, generations ago. Grandma always had hot, gooey cinnamon rolls for me because she loved me. Mom always has warm cookies or a chocolate cake made from scratch because she loves me.

I'm not saying that baking for somebody because you love them is a bad thing, but if it's to make the baker feel better about themselves, despite what the eater wants, then it is selfish. Like I said, the psychology of this is strange, and I may be way off. However, I've had a lot of time to think about the meaning of desserts and baking for others, because I've found myself in similar, quite precarious situations! Downright uncomfortable! Fortunately, I declared at the very beginning of the year last year, that I was going sugar-free. Believe it or not though, I had people bug me about my decision all year long! For some reason, going sugar-free makes some people really defensive. Please be patient. Win someone over with your patience and being kind. This will make a bigger difference than a shouting match that you won't win.

How about preventing uncomfortable situations before they happen? I'll share some tactics that I have used, and others that I thought of after offending someone. I never gave in--and I do not regret my decisions.

How To Politely Pass on Dessert:

• Let your host know ahead of time that you are currently on a no-sugar diet. Ask if you can bring a "naturally sweetened" baked good for dessert, or some naturally sweetened ice cream. (Luna & Larry's--delicious coconut ice cream!)
  
• If you've forgotten to let your host know about your diet ahead of time, bring some naturally sweetened goodies anyway, and perhaps a basket of fruit and a bottle of wine, or flavored tea. Let your host know, at the appropriate time, that you forgot to inform him/her about your no-sugar diet, but that you have brought some naturally sweetened goodies/fruit and wine that you would enjoy sharing with everyone.
• Let's say that not only have you forgotten to inform your host ahead of time, but you have also not had the time to pick up goodies or fruit or wine. My advice to you is STAY TRUE TO YOURSELF ANYWAY! If you give in to dessert out of obligation, not only will you feel bad about yourself, but you may unfairly resent your host for offering you the dessert. It is not your hosts fault if they don't know.
  
• In an effort to be polite and stay true to your resolution, if the time comes for you to either take a piece of dessert or decline, be graceful about it. This may make the difference between a pleasant reaction from your host or an all-out shouting match. Politely say, "No thank you. Looks and smells delicious, but I am abstaining from sugar right now." I hope that your host will treat your decision with respect. Whether or not it goes over well with him or her, you will feel incredibly good about yourself, and will be more likely to decline desserts in the future.

I really hope this helps!

2009: No Sugar For Me!

No sugar for me this year, either!!!

I chose to not rent out that donut shop after all...

Last night I celebrated the incoming new year on the roof of my cousin's apartment building, in the rain, overlooking the city of Portland. There were fireworks all evening long.

My cousin made her special homemade pizza...we each had our own pizza with a dozen different topping choices. She is a natural cook and the pizzas were incredible. To top it all off, she had made brown rice flour molasses cookies for me, that are to die for. I ate three this morning for breakfast.

Sometime yesterday I decided that there were not enough convincing reasons to eat sugar again. Why be its slave? I realized that I may have control over sugar ONLY because I am not eating it; therefore I would not tempt the limits of my willpower by trying to eat just one sugary item. By now you are tired of hearing this, but I have to reiterate once more, THERE IS NO SUCH THING AS JUST ONE OREO!!

Because of quitting sugar last year, I am facing 2009 with a new perspective on nutrition, my willpower, others' willpower, and the overall power that sugar has on people. Around the time I quit eating sugar last year, I thought about sugar on a much lighter note. Now that I have experienced going without it and the struggles it involves (can you say CRAVINGS and that IT IS IN EVERYTHING!?!) I do not take sugar lightly. It is a tiny, empty granule capable of so much.

If someone wanted to, a movie could be made about a tiny program inserted into each sugar granule that is used to control people......however, I did watch Tron this morning....