Overall, I’ve been feeling great. I’ve managed to avoid all added sugars, mostly by preparing nearly all my meals at home. Fortunately it was one of those rare weeks where we didn’t have some type of birthday/retirement/going away celebration in the office, so I wasn’t faced with too much temptation.
Mike and I visited my sister since she moved away to start grad school (so proud!), but we chose a raw food restaurant that was vegan, gluten- and sugar-free, so it was definitely easier than going to your typical restaurant. I had soft tacos with a walnut ‘meat’ filling. So tasty! We all enjoyed out meals.
I have been feeling energetic enough for the most part, though both Mike and I had an energy slump one afternoon and we wondered if it was because of the no-sugar thing. We still went for a run later on, so it couldn’t have been that bad!
I’d say that so far the main benefit I’ve experienced is that I’ve felt great about my food choices all week. In addition to avoiding sugar, I’ve just been trying to make good choices and have been eating heavily plant-based meals. I’ve also been relying on seeds, nuts and nut-butters to keep me full. I definitely do find that I get hungry much more quickly only a couple hours after these sorts of meals, but the good part is that when I get hungry, I can just go eat more of the healthy stuff, but I’m still left feeling light.
My favourite snacks this week have been veggies and hummus, chia pudding and this batch of chickpeas I roasted up. This is basically the crunchy snack version of chana masala. So easy! Just use chickpeas out of the can, toss them in spices and roast.
I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?
This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.
Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.
Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
Toast the dry millet in a pan over medium heat for 2 minutes
Add water to pan, cover and bring to a boil
Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion
On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!
Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.
I had some chia seeds soaking overnight, since I knew that after being a couple days into Sugar-Free September, the need for a sweet treat wouldn’t be far off.
Layers of oats, vanilla chia, coconut whipped cream and fresh blueberries combine in this healthy snack that satisfies.
This blueberry chia parfait is a perfect dessert, snack or breakfast and is totally dairy-, gluten- and sugar-free. The added chocolate mousse makes it extra indulgent but the only cost to the velvety cream is a healthy dose of high quality fat.
Blueberry Chia Parfait with Chocolate Mousse, no dairy or added sugars