We Quit Sugar – Week 5

Only three more weeks until Tyler and I have to decide what we’re going to do with sugar in the future. Ethan told my mom this week, “I know Mommy said at some point we’ll stop craving sugar, but I don’t know if that’s going to happen.” He may want sugary things, but he rarely asks for them any more. Honestly, one of the reasons we decided to do this whole thing was because of Ethan’s obsession, all of our obsessions, with sugar. Right after I had Martin so many people brought us delicious meals and dessert, and we got
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Easy Sugar-Free Snacks and Breakfast Ideas

Two of the hardest things about going sugar-free are fixing breakfast in the morning and finding easy-to-grab snacks for when we’re on the go or when Ethan wants to grab his own snack because I’m indisposed (nursing). The morning is a struggle because I typically try and have something prepped for Tyler to eat before work, which may or may not mean it has to be either pre-cooked or prepared in a few short minutes as he often jumps out of bed at 7 and must leave by 7:30. This puts a damper on the whole “grits, eggs, and bacon ideal
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We Quit Sugar – Week 3

This week, instead of giving you all of my input, I’m letting my boys give a brief run-down of our 3rd week without sugar. I interviewed them both to see just how they are feeling about life sans sugar. Tyler – Tyler and I talk about no-sugar frequently, so I wasn’t surprised by any of his answers. I will say that some of his co-workers have told me about moments of weakness where he almost gave in and went and got ice-cream, though he finally did resist. I’m proud of him for resisting, even though he was in a stressful situation.
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We Quit Sugar – Week 2

We’ve just finished Week 2 of our sugar fast on Sunday. I think we all agree Week 2 was more difficult than Week 1 for multiple reasons. The newness has worn off, it was the 4th of July (who doesn’t want something sweet then), and we got together with friends a few times, cookies were eaten, but not by us. In order to help us curb our cravings, Sarah Wilson suggests replacing sugar with fat. The high fat items will help make you feel full more quickly and kind of fill in that gap after a meal. We often ate
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Our Kitchen Table

We’ve almost made it through our first week cutting out sugar, fructose, and added/artificial sweeteners. I snapped a few pictures of some of the new recipes we tried and enjoyed. Ethan even liked the Carrot Soup. 1. Egg and Avocado Spread on Toast – A few times this week we had sugar-free bread (try whole wheat bread from Trader Joe’s or Ezekiel 4:9 Bread), goat cheese and avocado mash, with an egg on top. 2. Coconutty Granola and Plain Yogurt – I used Sarah Wilson’s I Quit Sugar Coco-Nutty Granola with plain yogurt. 3. Almond Butter Yogurt with Blackberries – You can either
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Chorizo with Greens and Roasted Root Veggies Recipe

I love throwing together recipes with what we have in the house, especially if we have leftover vegetables or meat from a meal earlier in the week. Recently, upon suggestion from Marie Williamson from Bluebird Farms in Morganton, NC (we bought our chorizo from her at the Charlotte Farmers’ Market), I made chorizo and greens. I served the chorizo and greens on top of couscous (cooked in chicken broth for more flavor). You can also dice your veggies in different sizes depending on how you like them. I like mine crispy, but Tyler and E like theirs softer, so I
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Your Grandma’s Banana Pudding Recipe

One of my favorite summer treats is banana pudding. It’s light, fluffy, cold, and delicious. I first had this banana pudding recipe almost 10 years ago when E was born. My cousin brought it to me. Later, I discovered it’s the same recipe Tyler’s Grandma Dean uses, hence the name Your Grandma’s Banana Pudding. The secret but essential ingredient in this recipe is the sour cream. I know that sounds a little counter intuitive to the sweetness of banana pudding, but it’s definitely one of the most important ingredients. Sour cream and vanilla wafers. You can use the Nilla Wafers,
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On the road to a gluten-free, artificial-coloring free, dairy-free life

Goodbye, Wheat Bread!  I’ve known since E was 2-weeks-old that lactose was not a friend of his stomach. For the first year of his life I abstained from any lactose digestion for the sake of nursing and my desire for sleep at night without a screaming baby with a squalling stomach. But in the last year, it’s become apparent that E’s stomach not only doesn’t like lactose, it doesn’t seem to like processed, gluten-filled anything or artificial colors and preservatives. I think in the last month, we’ve had maybe 2 days where he hasn’t complained about his stomach. HOW DID
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Let’s Be Honest – Food and Holidays

Image from Wikipedia I’m a faux vegetarian. I know some people will judge me for it, but it’s true. I’ve accepted it. Here’s how life works as a faux vegetarian. From January until Thanksgiving, life is easy. Making and enjoying food as a veggie is casual, yummy, and convenient. It cuts back on grocery bills, encourages our family to eat healthy foods, and doesn’t make my stomach feel like a brick every evening. This makes life happy for everyone in our household. But in the life of a faux veggie, Thanksgiving and Christmas come around every year throwing a wrench
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Sweet Thanksgiving Breakfast

This morning’s breakfast met all of my expectations. Tyler and I sat down after he got back from duck hunting with his brother, and we ate pumpkin bread and apple crumb cake. The pumpkin bread came from my Mom’s friend’s store, Green Acres. The apple crumb cake she made yesterday. It was a perfect start to a great day with family and food. Hope you all are having a day full of blessing, yummy food, and better fellowship.
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