Sugar!!

I confess. I am and always have been severely addicted to sugar. I can’t stop thinking about it. When I was in elementary school, I used to take my lunch money across the street (leaving school grounds in the 3rd grade was not allowed) to Dan’s Bait Shop which also sold a lot of goodies like Now ‘n Laters and Bubble Yum. I would stock up for the day and chow at lunch and recess. My packed lunches from home already had red vines and hostess cherry pies (every single day!). Yep, I was the kid everyone wanted to be friends with during lunch.

It went on and on into my adulthood. For Halloween, I loved that my kids didn’t like sweets, cause they would happily give me all their candy which I would eat up. (I know, bizarre, kids not liking sweets…has nothing to do with me or Nan). I loved picking up the kids from birthday parties cause I would eat all the left over cake. If I had a coffee it had to be a mocha latte (I don’t even like coffee). Cocktails…The Big Lebowski’s “Caucasian” – KahlĂșa and milk (sweet and sugary). So you get the picture.

This has been one of my biggest changes in the past year. I’ve still battled the cravings and denied them almost completely. Then last week our controller at work, Pam, made everyone cookies. Justin and I sat in our office and ate them all in 30 seconds (I had two and they were small, Nan). Justin and I looked at each other like guilty kids with the proverbial hand in the cookie jar. I told Justin, “I’m addicted to sugar.” The first time I ever admitted it. Justin said the same and I quietly, at that moment, swore to eradicate sugar from my life. Now I’m making snacks like this.

Gluten-Free Avo Bruscetta
Sami’s Bakery Millet and Flax Bread
Teaspoon of Nutiva Coconut Oil
1/2 an Organic Avocado
Pinch of Himalayan pink salt
1/2 a Organic tomato diced
2 tbs Olive Oil
1 tbs White Balsamic Vinegar
Fresh Basil

Toast bread. Shmear with Coconut Oil. Shmear with Avo. Pinch of salt. Mix diced tomato, olive oil, balsamic and basil in bowl. Pour over Avo. Eat. Yum!

My other favorite is not a plug for Justin’s but hey:

Seduction Almond Coco Toast
Slice of Seduction Bread from WFM
1 Tsp of Nutiva Coconut Oil
3 tsp of Justin’s Classic Almond (or with a little sugar Maple Almond) Butter
Cinnamon on top

So here are my two recipes that I have created all on my own. It may not be gourmet but it’s a lot better than my handful of M&M’s or cookies in the past.

I’d love to hear any snack ideas you might have ’cause Nancy and I are always looking for new ideas.

Lots of Love in 2012,
Lance

 

 

18 thoughts on “Sugar!!

  1. Hey Lance and Nance,
    You don’t know me, but I am dear friends with Kurt Chapin. Kurt and my husband, Jeff grew up together in Maine. Jeff and I met in Boulder and lived there for many years.
    Kurt knows my “crazy eating habits” and referred me to you blog. I love reading your entries. Thank you.
    I JUST made myself a new snack and thought I’d share.
    Giant gluten-free rice cake with dairy-free cream cheese topped with sliced olives. YUMMY!
    Have a great day!

  2. Grapefruit are delicious right now. Peel at least three and separate the sections and put them on a plate. The ‘skin’ will start to dry up and then it is easy to get down to the BEST part of the grapefruit. Eat 4-5 sections at a time – it is the most delicious and healthy snack! They keep well on the kitchen counter til used up or just keep adding to the plate. Eat Grapefruit Every Day!!! Do the same thing with the baby oranges that are in season right now. Peel 6 – 8 at a time – put on a plate and that can be your handy snack!

  3. I’d like to know where you shop for most of your food? Like- where do you get Himalayan Pink Salk? And Nutiva Coconut oil? Does WFM stand for Whole Foods Market? You guys gonna write a cookbook (&some) soon?

    • Hey Gina, Yes WFM is Whole Foods. Nutiva Coconut Oil can be found at Vitamin Cottage or WF. I get Himalayan salt in bulk at Rebecca’s Apothecary but you can get at WF’s too…just pricier. You can also get any kind of sea salt but avoid table salt which is often bleached.

  4. I had to laugh when I saw Lance’s guilty confession. It brought to mind the many years of his waiting eagerly,bouncing on his toes while the Greatest 4th in the North’s parade passed by. Avid eyes scanning the road ahead for those floats,cars, trucks,and politicions who were throwing penny candy at the crowds. Then Lance springs into action! As a child this entailed diving between the legs of horses or into the slowly oncoming traffic to snatch the goodies that less bold kids left behind and as an adult, relentlessly shilling for the youngsters in our group while yes… sharing in the loot! Thanks for the smile Lance. I’m glad you are finding an alturnitive route to your food pleasures. Special thanks to you all for sharing your holidays with my waif. Much love, Linda Lee

  5. I love that you got your sweets from Dan’s bait shop… maybe you can return today and ask him if you can get some night crawler protein to sprinkle on that bruscetta.

  6. I have no imagination when it comes to cooking, or creating delicious snacks from scrap for that matter.

    Chips, ice cream and left over candy from the kids suit me just fine

    I, too, would love to see a cookbook

    Hmmmm…I wonder what the title would be

  7. The lunch I ate every single day starting at age five, for oh about eight years, was two slices of Wonder Bread, spread with peanut butter, and SMOTHERED IN CORN SYRUP. Addicted to sugar? Guilty!

  8. I used to eat Sour Patch Kids until my tongue bled…and this was as an adult :). I think you are in good company with the sugar addiction.

    Now, I make homemade Nutella-hazelnuts and cocoa pwdr and a bit of water…drier than the real thing but good.

    Also, I like to grind walnuts, fresh coconut, cocoa pwdr and a bit of water. Creates a yummy spread. If you add a few chocolate chips it is even better but then we have to talk about chocolate addictions…ugg.

  9. Why is it you guys are so tailored to that which I KNOW but still say NO to? Really, it’s like you are a fly on the wall of my guilty subconscious. Not in a bad way, it’s great to be reminded of where I can go if I give it priority So I thank you for reminding me of where I can go…sitting on my hiney, with a glass of freshly-juiced awesomeness that has NO refined sugar in it by my side, envisioning health for me and all I know and love. I look forward to the other things you have to remind me!
    Thanks also for the recipes. Divine.

  10. I had an equally bad addiction to sugar. My college roommates always knew I was going to run to 7-11 to buy jelly beans or swedish fish if I had an exam the next day. I also spend a lot of time at the local ice cream shop:) And, don’t get me started on the fact that I think I at a bagel at every meal. It’s good that we have taken a different path now, isn’t it?

    I love socca, chickpea flour and water mixed into a batter with a little olive oil, salt and pepper, then poured into a cast iron skillet and baked until crispy. Delicious anytime. I know I’m not alone, because two people have mentioned it to me in the past three days!

    Also, hummus or white bean-rosemary spread on a Sami’s tortilla drizzled with olive oil and lightly salted, topped with olives, then folded and toasted is delicious.

    Thanks for your yummy ideas! xoxo

    • Those sound delicious…Julia style for sure. I think I would like you to make those for me. I am missing soup night!! I am missing you. Those North Boulder people are lucky to have you. Boo hoo for me. Yay for them. For anyone who is reading these comments…Julia’s Kitchen is opening up in North north Boulder soon. Super uber healthy and delicious.

  11. hmmm……sugar is my weakness especially since while I growing up my dad owned a bakery and we had endless access to cupcakes and cakes, cookies and the like-
    I “fall of the wagon” so to speak from time to time however this in the shape of pseudo health food, i.e. granola bars, power bars, tofutti cuties and other things that are meant to be better for you but are full of sugars.
    Anyway, I can totally relate! I look forward to trying your bruscetta recipe-looks wonderful-I like to put avocado on everything!!
    And, I have a weird dish… I make a grain, i.e. brown rice, quinoa and mix it with plain yogurt, a bit of flax oil, gomasio (maybe not the healthiest condiment??), a tad of tamari or braggs and sometimes avocado-
    It’s quick-course this can and should be accompanied either in it or on the side by veggies like kale, or chard-bok choy or tat soi-whatever looks best at the time.

    Thanks for the share-

    Sherri

  12. Pingback: A Carnival of Vegans (Volume 1) « anunrefinedvegan

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