Shake the Sugar

GG’s Healthy Eating Shortcuts and Tips aka “How to Shake the Sugar”

Feeling a little ODed on Sugar?!? (pink sherbet photography

In this American society of super-sizing, more-is-less, fast and convenient food nation, there are small things we can do that make a big difference in our health. I don’t have many vices . . . can nurse one drink all evening and still not finish it, never tried smoking anything , don’t gamble, and have no taste for caffeine or salt but. . . I LOVE my sugar. Why oh why do the very most “deliciousest” foods on earth have to be oh so bad for you?!? You’re reading the words from a person who used to eat cake for breakfast, a chocolate shake with lunch, and devour dessert after dinner too – yes, all in the same day! I’ve been known to eat a whole can of prepared frosting by itself. Or inhale sprayed finger-fuls of whipped cream. Or lick the spatula from my mother’s baked goodies. My habit became so insane that my grandmother used to tell me I’d get ants in my stomach if I kept up with my indulgences. So, dear readers, if I can curb my sweet tooth, anyone can. Here are my secret tips to survive the temptations of decadent dishes. Some may sound trivial, but the calories, fats, sodium and sugar content all add up quickly. Follow these, and you’ll be able to indulge a little more without the added guilt or calories, and your recipes will be more healthful. These shortcuts really do help without disappointing the palate and I personally follow each one:

Tip #1 = When a recipe of baked goodies calls for vegetable oil, replace that with olive oil. It tastes the same once baked, trust me!

Tip #2 = When a recipe calls for butter, use half the amount prescribed. You won’t notice a difference.

Tip #3 = When a recipe calls for eggs, replace half of the eggs with 2 egg whites each. For example, 2 eggs = 1 whole egg + 2 egg whites; 4 eggs = 2 eggs + 4 egg whites

Tip #4 = When a recipe calls for white flour, use half white flour, half whole wheat (or even ¾ white and ¼ whole wheat will do).

Tip #5 = When a recipe calls for sugar, use half the sugar OR replace the sugar with half the amount of Truvia.  (1/2 cup Truvia = 1 cup sugar).

Tip #6 = Don’t add salt to food as you prepare it . . . not even to boiling pasta. Your taste buds will soon hardly notice a difference. If you can’t go cold turkey, use half the portions of salt now and work your way down.

Tip #7 = Use fresh lemon or lime juice rather than store bought. Hmmm so good and no added sodium.

Tip #8 = Use low/reduced fat shredded cheese in foods such as homemade pizza, pastas, and tacos/burritos. Trust me, it’s equally good!

Tip #9 = Fat free Cool Whip, 1/3 less fat cream cheese, and reduced fat grated Parmesan cheese all taste just as delectable as the originals.

Tip #10 = When eating out, ask for dressing on the side.  Here is where the calories and fat of a salad lie; place the dressing on as sparingly as possible without sacrificing taste.

Tip #11 = Make your own flavored water by placing fruit slices in a pitcher of water.  My favorites are lemon slices or strawberry pieces.  Homemade Propel without the additives!

Tip #12 = If you cannot curb your taste for soft drinks, replace your usual soft drink with Zevia, the 100%, thirst quenching natural soda.  I don’t crave soft drinks, but I enjoy this very much!!

Don’t get me wrong, I still crave my sugar. Just ask my colleagues who yell across the English office to let me know how many roses are left on a cake. Hey, old habits die hard. That’s why I take these little shortcuts . . . to afford the occasional splurge. At least I’m not eating a whole can of the stuff anymore!

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