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 used to always having some kind of brownie or baked good on hand. We all thought about the desserts a lot and would eat way more than we needed to eat regularly. It got to be where at every meal Ethan would ask for dessert, and I would probably just take it. Sometimes after breakfast he even “joked” about wanting dessert. But obviously, out of the overflow of the heart, the mouth speaks. He has dramatically improved with this situation, even if it’s only because he knows we don’t have it and cannot eat it.

Neither Tyler or I felt cravings for anything sweet this week. We never had moments of complaint or whining because we wanted something we couldn’t have. We did feel rotten for half of the week, though it evened out at the end. The beginning of the week was rough. We both felt pretty pukey and gross. We were tired and unsettled and we struggled with what we did eat, but not what we couldn’t have. To be fair, we pulled a lot of late nights this week, didn’t get enough exercise, and I didn’t drink nearly enough water. Tyler was really busy with work, and I ended up staying up to be supportive of him and try to help/distract him with/from his work. I also didn’t get to go to my one night of yoga last week, and that is usually a cleansing and rejuvenating night for me.

My favorite meal of the week was, hands down, the shrimp and grits pictured above. I’ve made it before using a recipe, but this time I just made it up as I went.

I sauteed an onion and 2 pieces chicken sausage earlier in the day and saved it for later. I cooked the grits using the directions on the package and then added a splash of whole milk and cooked until the right consistency. Right before serving, I added some chevre goat cheese (about 1/4 cup) and mixed it in. To make the shrimp, I peeled and deveined the shrimp (5/person), then tossed them in a cast-iron skillet with ghee and some New Orleans seasoning and some minced garlic. Once the shrimp were cooked, I tossed in the onion and sausage from the fridge and let it all cook together. I cut up some green onion to serve, and put the grits in bowls and topped with shrimp. We had broiled veggie kebabs on the side, including onion, bell pepper, zucchini, squash, and tomatoes. They were excellent.