I got this book about a month ago, and have been incorporating its ideas into my daily eating. The idea that sugar is bad for you is not really a new one, but it's something that's been reinforced alot for me lately. The author recommends using her 8-week program to completely rid your diet from sugar, and then add back in a reasonable amount (6-9 tsp./day or 24-36 g.) including fruit. Being that it is summer, there is no way that I could forego eating fruit for 8 weeks, so I decided to just reduce my sugar intake as much as possible- and stay within or below that recommended range. I did it as kind of a "try it out and see how I feel" experiment.
For the most part, I felt really great- it was relatively easy to eat less sugar, I had more energy (even on days with less sleep) and I lost some weight after being on a plateau for several months. This last week has been pretty hard (with lady-related issues) so I gave myself a break and had some sugary things for a few days. Surprisingly, I really wasn't too far out of the normal range, even with treats.
The basic recipes in the book incorporate more fat and protein into your diet to make up for taking out the sugar. She also uses brown rice syrup and stevia as sugar replacements; they metabolize in your body differently than sugar does- reducing cravings instead of creating them. She also uses a lot of coconut products- coconut oil, coconut flour, coconut milk. There's even a sugar-free Nutella recipe! I've been making this almond bark (with a few modifications) on a weekly basis and it's really helped me with any sweet cravings that I've had. I really recommend this book for anyone who is struggling with sugar addiction, diabetes, high cholesterol, or any other health issues related to sugar.
|Unfortunately, this is all that's left in my fridge right now.|
Almond and Coconut Bark
adapted from I Quit Sugar, by Sarah Wilson
5 Tbsp. coconut oil, melted
4 Tbsp. almond butter
1/4 c. unsweetened coconut flakes
1/2 c. rice krispies
1 Tbsp. brown rice syrup
1/4 tsp. vanilla extract
2 pinches of salt (I use fancy French sea salt)
handful of cacao nibs for on top
In a small pot (or microwave-safe bowl) heat the coconut oil and almond butter until melted. Stir until it is a uniform color and consistency. Add the vanilla and brown rice syrup, and mix again. Remove from heat and add in the coconut and rice krispies. Pour onto a parchment or foil-covered cookie sheet. Sprinkle with salt and cacao nibs. Put in the freezer for 20 minutes or so, until it has solidified. Break into small pieces and store in the refrigerator. (I put mine into these small jam jars that I've recycled.)