About That Wagon & Freezer Jam 101: Strawberry

Before we start, I just have to get a little something off my chest.  I fell off the no-sugar wagon about a week and a half ago.  It was around the time my Grammie died.  I could use her death as an excuse and I can already hear you sweet people telling me it's even understandable, but I could've been stronger.  Even though the past two weeks have been an emotional roller coaster (that has mostly been going down), it was an excuse to be weak.  Sugar will do that to me.

So, here are my choices.  I can just give up.  Or, I can pick myself back up and think about how good I feel, both physically and mentally, when I'm off sugar.  I can admit that there are going to be times when I slip up and that instead of feeling guilty and lousy about it, I'm going to forgive myself and move on, in the better direction.  God forgives us every time as if it was the first.  Why are we so hard on ourselves?

My chest feels lighter.  Thank you.

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I wasn't going to make any strawberry jam this year, but I couldn't resist.  It's in my blood.  And, don't worry, I did not just promptly fall back off the wagon.  I didn't even taste it.  Oh, dear.  I hope it's okay. Just kidding.  About it possibly not being okay.  Do you need me to stopping talking now?

Why I'm freezing my strawberry jam:  With ALL other fruits (except strawberry and red raspberry), I can my jam.  I freeze strawberry jam because I like how it retains it's beautiful color and flavor when froze.  Peach and grape jam look and taste just as lovely canned.  In my experience, strawberry does not.  This is a personal preference.

Also, you don't have to use boxed pectin.  There are recipes out there for jams that use bulk pectin, that don't use pectin at all, and that don't use sugar even.  I am just showing you what WE do.

You don't need canning jars for freezer jam:  You can use them, but instead start to accumulate any glass jar with a tight fitting lid.  You can also use plastic containers if you want.  I have collected Smucker's jam jars (ha ha) to use for my freezer jam.   You only need a tight fitting lid, not canning lids that need to seal.

KEY tips about using boxed pectin:  There are several.

1)  The directions for freezing and canning all different kinds of fruited jam are inside the box.  The directions will tell you everything you need to know and do.

2)  If you want to use less sugar, buy a pectin for using LESS SUGAR (they sell this kind).  DO NOT, I repeat, DO NOT, buy a box of regular pectin and just add less sugar than what the directions say.  This WILL NOT WORK.  There are boxed pectins that call for less sugar and no sugar.  Find yourself one of those boxes instead.

3)  Read directions all the way through before starting.  I've been in a hurry before and added the sugar when they were really telling me to measure out the sugar into a separate bowl for later and thoroughly messed up a batch of jam (it didn't thicken up right, but still tasted good).  Don't do this.  Read, read, read.  Then begin:-).

4)  One more thing.  There is a help line phone number in the instructions.  If you don't understand something or if you did something out of order by mistake, call those lovely folks.  They are very helpful and want you to be successful.  They want people to like and buy there pectin, of course.

Stawberry Freezer Jam
I feel a little silly posting this because it's not really a recipe- I just follow the instructions on the box.  So, instead of the recipe, I'm just going to show you the method we use.

1) Read the instructions carefully for "freezer" jam.  There will also be instructions for making "cooked" jam as well.

2) Check the chart in the directions to find out what ingredients you will need to make strawberry freezer jam.  Above this chart are the instructions for making it.  As you can see, below the chart are the cooked jam instructions. Bottled lemon juice works just as well as fresh.

3) Gather your ingredients.  Follow the instructions carefully.

4) I like to use a glass measuring pitcher to pour the jam into my jars since their openings are small.

5) Top with lids, let sit to thicken per instructions, label and freeze.

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Salad Dressings to Live (Without Sugar) For

Imagine you have a big, beautiful salad in front of you- fresh greens piled high, sprinkled with a few of your favorite toppings.  Maybe you don't have to imagine this.  Maybe, just maybe, the lettuces from your garden are ready for the picking and you've already been enjoying fresh, garden salads, often twice a day, as we have been.

I adore salad in the spring.  We also grow lettuce in the fall and I enjoy it then as well, but at that point, I'm a little (or not so little) burnt out on all things garden related.  Yes, it's possible.  In the spring, next to asparagus, fresh salads are our first tastes of fresh, green produce.  Mercy.

Last year, I discovered how easy it is to make your own salad dressings, but this year I am sugar free and had to make some changes to my salad dressing recipe selection.  Imagine that big, heaping salad in front of you again.  Now imagine that you are drizzling delicious, tasty, processed sugar-free dressing on top.

Now, snap out of it and jot down these recipes.  They are delicious.  We love them.  They taste so much like the white sugar versions, it's uncanny.  If you've never made your own dressing before, do not be afraid.  All ingredients go into one container (we using canning jars), get a good stir and that's it.

Garden Salad Dressing (adapted from Jamey's Aunt Anna's recipe)

This recipe makes 1 quart of dressing.

1 cup ketchup (Most commercial ketchup contains sugar.  If this bothers you, see if you can find a sugar free version that does not use splenda or other artificial sweeteners.)
3/4 cup honey
1 1/2 tsp. salt
1 1/2 tsp. paprika
1 1/2 tsp. celery seed (so this is why I have this in my pantry!)
1 1/2 tsp. grated onion (optional)
1 1/4 cup oil
1/2 cup vinegar

Combine all ingredients in a quart jar and stir well.  Refrigerate.

Creamy Salad Dressing
This recipe makes about 2 1/2 cups dressing.

1 1/2 cups mayonnaise
1/8 cup Dijon mustard
1/4 cup vinegar
1/4 cup oil
1/2 cup honey
1/4 tsp. celery seed
1/2 tsp. salt

Combine all ingredients in a jar and stir well.  Refrigerate.

Enjoy! Pin It

Sugar Blues

Most of you know that I gave up sugar about a week before Lent.  It wasn't for Lent at first.  At first it was because I was sick and tired of having no self-control when it came to sweets.  I held fast through Lent and partook of processed sugar throughout the week following Easter.   This re-iterated my need to set limits and I put myself back on the no-sugar wagon and I plan to stay on this wagon except for a handful of special occasions throughout the year.

I honestly thought that I would crave sweets so much that I would need to find natural sweetener substitutes to replace the sweets I was used to.  I have been pleasantly surprised in this area.  I haven't been making cookies that use honey or desserts that call for agave nectar, etc.  I have been eating granola made with honey and I have been using pure maple syrup when we make waffles.  That's it.  So, I've come to realize that cutting out sugar has really dampened my need for all things sweet.  What a nice surprise.

Initially, I didn't notice any physical changes.  My mood seemed more peaceful, though, and I enjoyed the lack of inner turmoil over how many cookies I should allow myself in a sitting (2? 12? 2? 12?).  I did lose 5 pounds, but I'm still nursing Miriam and exercising a little bit, so the weight loss could be related to those things.  Now that it's been over two months, I've noticed two other interesting things.

First, I have had no trouble (with the exception of one night) with insomnia since going off sugar.  Insomnia wasn't a huge problem for me, but at least once a week it would take me an hour or more to fall asleep at night or to fall back asleep after nursing Miriam in the middle of the night.  I have not missed that.  The other major change I have noticed is that I have had no "episodes" (let's call them) that have found me running to the bathroom.  My doctor, just as recently as this fall diagnosed me with having an irritable colon.  I was having major "episodes" (with terrible cramping) once or twice a week.  Since cutting our sugar, I've had ONE episode in two months.  Do you want to know when that episode was?  During the week right after Easter when I was eating processed sugar.  Yes, indeed.  I haven't missed that either.

My cousin (Thank you, Conrad.) lent me his copy of Sugar Blues by William Duffy.  It's an interesting read.  It starts out with Duffy telling about his history with sugar.  I love reading people's stories and this was one of my favorite parts of this book.  He describes his relationship with sugar during his growing up years- a very unhealthy one-particularly with soda and sweets.  As a young adult he developed some major health problems that repeatedly sent him to the doctor but the doctors were unable to find anything wrong with him/couldn't explain the cause of his ailments.  Eventually, he read something that talked about sugar being a poison and he decided to go off sugar cold turkey.  Keep in mind he was a hard core sugar addict.  In his own words...

"I threw all the sugar out of my kitchen.  Then I threw out everything that had sugar in it, cereals and canned fruit, soups and bread...I was shocked to find the shelves were soon empty...I began eating nothing but whole grains and vegetables.  

In about forty-eight hours I was in total agony, overcome with nausea, with a crashing migraine...I had it very rough for about twenty-four hours, but the morning after was a revelation.  I went to sleep with exhaustion, sweating and tremors.  I woke up feeling reborn.  Grains and vegetables tasted like gifts from the gods.


The next few days brought a succession of wonders.  My rear stopped bleeding [he had hemorrhoids], so did my gums.  My skin began to clear up and had a totally different texture when I washed.  I discovered bones in my hands and feet that had been buried under bloat.  I bounced out of bed at strange hours in the early morning, raring to go.  My head seemed to be working again...My shirts were too big.  So were my shoes.   One morning while shaving I discovered I had a jaw.


To make a long, happy story short, I dropped from 205 pounds to a neat 135 in five months and ended up with a new body , a new head, a new life...That was in the 1960's [the book was written in 1975].  Since then I have been sugar free.  I haven't been near a doctor, a hospital, a pill, or a shot in all that time.  I haven't touched as much as an aspirin."

I included this rather long quote not to convince you that if you give up sugar the same thing will happen to you, but to show where his passion and interest in this subject comes from.  He's not a doctor.  He's just someone who changed his life by cutting out sugar, researched like crazy to learn what he could, and put his findings into a book for people like us to read.

The book goes on to give an extensive history of sugar and it's impact on early civilizations.  Those sections were pretty heavy and a bit too much detail for me.  Beyond those chapters was some even more interesting stuff.   Here are some tidbits about sugar I gleaned from Duffy's book that I would like to share.


~  Processed sugar is like refined flour and "polished" (white) rice in that part of the plant has been removed (fiber), leaving only part of the complete grain or cane.

~ "Removal of natural vegetable fiber produces tooth decay, disease of the gums, stomach trouble, varicose veins, hemorrhoids, and diverticular disease.  Removal of proteins causes peptic ulcers."

~ "Man-refined sugar is eight times as concentrated as refined flour, and eight times as unnatural...It's the unnaturalness that deceives the tongue and appetite, leading to over consumption.  Who would eat 2 1/2 pounds of sugar beets a day?  Yet the equivalent in refined sugar is a mere 5 ounces.  Over consumption produces diabetes, obesity, and coronary thrombosis among other things."


~ Raw sugar and brown sugar are not healthier.  "All are made the same way- molasses is added to refined sugar." 

~ We joke about people being sugar addicts, but the definition of addiction is "persistent, compulsive use of a substance known by the user to be harmful" (Merriam Webster).  Hm.  Does it sound like anyone you know? (Other than me, of course.)


~ During the very early days when refined sugar was first used, it was doled out in pinches.  Just like cocaine.

~ The biggest sugar customer in the U.S. is the food processing industry.  Not surprising.  The second largest customer?  Can you guess?  Can you?  The tobacco industry.  Think on that one.


~ After cutting out sugar, some people experience less of a need to use insect sprays and many women experience less painful menstrual cramps.


A few tips from Duffy on cutting out sugar:


~ If you can, go cold turkey, removing all sugar from your house (read labels- it's in almost everything).
~ If you need to, you can wean yourself off processed sugars by using natural substitutes like honey.
~ "The more vegetable protein used in place of animal protein, the easier it becomes to forget about sugar, pastries and such."

In case you're wondering, I haven't imposed my sugar avoidance on the rest of my family.  Well, except that I no longer make sweets just for them.  I will take a dessert to a potluck or someone's house.  I just don't eat any of it.  I still make them baked oatmeal (I eat granola) and use some jam in their yogurt and in PB&J.

While I haven't felt the need to re-create many desserts using natural sugars, I have had great success adapting a couple salad dressing recipes that I hope to share with you soon.  Cutting back wherever you can seems to me to be a very smart move. Pin It

My New Favorite Snack: Spinach and Three Cheese Crepes

Prior to cutting out sugar, if I was hungry in between meals, I would become a scavenger for all things sweet.  Obviously, that has had to change.  Now, instead, I often turn to granola (which contains honey) to satisfy my hunger and sweet tooth.  I may have cut out sugar, but my teeth will be sweet until the day I die.

 

Well, the other night for dinner, I tried a recipe that I had read about on a friend's blog.  I made a simple filling of sauteed onions, garlic and fresh spinach in the morning.  Then, about an hour before dinner time, I started making crepes (or Russian pancakes as my friend referred to them).  The crepes are a bit time consuming, but not complicated at all.  You place all the ingredients in your blender and whirl them up.  Pour a measured amount of batter into your skillet (my cast iron one worked great) to cook them up.  As they come off the skillet, place a bit of spinach mixture and pinches of three cheeses (yes, I said three!!) on top.  Then, roll them up and bake them.



They were very yummy hot for dinner, but do you know what I discovered the day after?  They are even better cold or at room temperature!  I'm talking incredibly delicious!  How delicious?  I am writing this post the day after I made them.  Dare I tell you how many I have eaten for lunch and snacks throughout the day (and it's only 3pm)?  Six.  Six!! They are sooooo good.

Yours will have more filling- this one was skimpy.

I made a double batch because I trust my friend.  We ate a bunch last night and I ate the six (unbaked) leftovers today.  I froze a pan of them for someone we know who is soon having a baby.  It's taking everything in me not to thaw and eat the remaining crepes.

So, go on and make these, but don't bother baking them if you don't feel like it.  Just stick them in your fridge and snack on them throughout the day.  They would be perfect for a healthy lunch sent with family members to work or school.

Spinach and Three Cheese Crepes (adapted slightly from Jennifer Jo)
I would highly recommend making the filling earlier in the day or the night before.  It won't take long, but it will make things simpler just before dinner.  One recipe of crepe batter made about 12 crepes for me.  Double the batch of crepes if you want less filling in each crepe or if you want extras to fill in dessert fashion.

Filling
one-gallon heaping bowl full of fresh spinach, washed, dried and torn into bite-sized peices
olive oil
1 cup onion, minced
6 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. black pepper

Crepes
6 eggs
1 cup flour
1 1/2 cup milk
1/4 tsp. salt
cooking spray (I use canola)

Cheeses
1 1/2 cups parmesan
1 1/2 cups feta
1 1/2 cups mozzarella, shredded

To make the filling, saute onion and garlic in oil until soft.  Add salt and pepper.  Add spinach and saute until spinach has wilted but still holds it's bright green color.  Set aside (and let cool and refrigerate if you're making the filling ahead of time).

To make the crepes, place all the ingredients in your blender and blend them well.  Heat a flat bottomed skillet (cast iron works well) to medium high heat and spray with cooking spray.  (I ended up cooking most of the crepes at just over medium heat.)  Measure 1/3 of crepe batter and pour it into the center of the hot pan, letting it spread into a thin circle (or oval or whatever shapes it becomes).  When bubbles form all over the batter and it no longer looks wet, flip it, cooking it only briefly on the second side (not nearly as long as the first) until the second side is done (no longer looks wet).  Spray your pan again and continue until all the batter is used.

While you are waiting for each crepe to cook, you can assemble the cooked ones.  Lay a cooked crepe flat on a plate and top with 3-4 tbsp. spinach filling and 2 tbsp. each of the three cheeses.  You can lay the filling and cheeses down the center or spread them over the crepe.  Next, roll the crepe up and lay them side by side (seam down) in a baking pan coated with cooking spray (if you are going to bake them).  To bake, place a full pan of stuffed crepes into a 350 degree oven for 20 minutes and serve.

Or, forgo the baking and pop one immediately into your mouth.  Well, in several bites, that is.  Enjoy! Pin It

Sugar Letdown

When I anticipate a new experience that I'm pretty sure will be unpleasant, I build it up as horrible in my mind.  I imagine worst case scenarios to protect myself from whatever is coming.  I don't do this deliberately, although it seems to serve me well- a defense mechanism of sorts.  Child birth, public speaking, giving up processed sugar for 48 days are only a few of the occasions I seem to use this tactic for.

I thought giving up sugar would be excruciating.  I imagined constant cravings, drop-down drag-out fights between the little (c'mon, we all have them) voices in my head and the real possibility that I would cave and fail.  It wasn't that bad.  At all.  I had cravings, but they didn't become intense until the end because I was building things up in my mind in the opposite direction for a change.  I was expecting this cathartic experience the first time I popped a piece of chocolate in my mouth and I couldn't wait.

The one thing that was as hard as I imagined was not participating in the social aspect of eating desserts and sweets.  It wasn't the sweet that I wanted as much as I wanted to join in.  To hum and fuss over the sugary desserts and treats with everyone else.  But no, I sat there awkwardly, trying to smile and tell everyone it was okay as they apologized eating in front of me.  I got used to that as time went on, but it hasn't become easy yet.

That is why I was happy to participate in dessert again on Easter Sunday.  The actual sweets?  They were delicious- no doubt about it.  But the experience of eating sweets again did not live up to my expectations and confirmed what I learned during Lent.  I don't need sweets.  I can live without them.  I was just as surprised as you are.

I tried a little experiment.  I wondered if I allowed myself the freedom to eat the leftover sweets in the house if I would have an increase in control over myself, considering I had just spent 48 days in control.  How did it go?  I'm just going to come out and say it.  I suck (pardon my language, please) at displaying control when it comes to sweets if I leave things open-ended for myself.  I don't know why that is, but I have embarrassed myself with my behavior (once again) and it just solidified what I expected. 

I can't do sugar on a regular basis.

So, I'm going back on the sugar-free wagon (as of yesterday). I will be allowing myself natural sugars (mainlt honey) and a day here and a day there of processed treats- on birthdays (not just anyone's birthday, mind you), Thanksgiving, a few days right over Christmas, if I ever get back to one of those fondue restaurants and the few times we make homemade ice cream over the summer.

I don't want to be fanatical.  I want to follow a plan I can sustain.  I want to be good to my body.  I want the intelligent parts of my brain to make the decisions from now on instead of the areas that seem to have one thing in mind always- sweets.

I'm still collecting natural sugar recipes (Thank you, Aunt Anna- I did get yours!) and will be sharing the winners over the next few months as I try them out.  I'm almost through Sugar Blues by William Duffy and will share my thoughts on that doozy-of-a-book as well.

So that's where I am.  Where are you?  Pin It

Sugar Fast Update and My New Best Friend

I know, another long post title.  I can't break free!  On a more serious note, I have had such a good time getting to know you all through yesterdays' post.  My, you all are a fun and talented (check out this and this and this and this!) group of people.  Thanks for taking the time to let me get to know you.  I feel so much better now.

So, I'm still sugar-free.  The end of my fast (Easter) is fast approaching and I think that is actually making things a little tougher.  Now when I get a craving, knowing that in a week or so I'll be able to act on that craving seems to make it more intense.  I'm still planning on having sugar on Easter as a way to celebrate, but I'm not sure it's the best way to celebrate 40+ days of no sugar.  Celebrate no sugar with sugar.  It doesn't make sense.  But, that's the plan and I (obviously) have not rid myself of the idea of rewarding myself with food. One thing at a time, people.

I've started reading Sugar Blues by William Duffy.  I'm telling myself it's required reading and I think it will help me get back on the sugar-free wagon after Easter.  I will be giving sugar up again after Easter and am going to choose a handful of very specific occasions (Friday night is NOT a special occasion) throughout the year when I will allow myself some processed sugar.  In the meantime, I am identifying resources that will teach me how to use natural sweeteners like honey, stevia (which we are growing this year), pure maple syrup, etc.







One of these resources has been this book I picked up...Covered In Honey by Mani Niall.  I look forward to trying some of the recipes in here where honey is the only sweetener.  I'll share any good finds with you. Which brings me to my next point...










I'm collecting recipes, folks!  If you have a recipe that only uses natural sugars that you love, please share it with me by either leaving the recipe in a comment or by linking to your blog if you've posted about it.  Thanks!

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About two weeks ago, I started allowing myself honey mainly because I was struggling with what to eat for breakfast.  Oatmeal rolls with butter was really good for awhile, but I needed some variety.  I decided to make granola (my Grandma's granola).  I eat it with cold milk poured over top.  It's delicious.  The closest thing to cereal I've had in a long time.  This granola is my new best friend.  I look forward to breakfast again each morning which is important since I need the fuel after a night of sleep and nursing a teething baby girl.  And, it's not just for breakfast.  I'm eating a bowl as I write this.  Yes, I am.  It's important to immerse yourself in your work, right?  Although this does not feel like work.  Much more like play.

Grandma's Granola (slightly adapted)


7 cups rolled oats (NOT quick oats)
1 cup nonfat dry milk
1 cup dry, roasted soybeans, salted
1 cup roasted sunflower seeds, salted
1/2- 1 cup coconut
1 cup wheat germ
1 cup soy OR whole wheat flour
4 tsp. cinnamon
3/4 cup canola oil
1 cup honey
3 tsp. vanilla
2 cups combination of raisins, dried cranberries and dried sour cherries

Place all dry ingredients, except the dried fruit, into a large bowl and combine.  Measure and add the canola oil.  Do the same with the honey in the same measuring cup.  The oil will help release the honey so none is wasted.  Add the vanilla and combine everything well, breaking apart really large chunks into smaller ones.

I started out by greasing two large baking sheets really well and then spread the granola evenly on them.  No matter how much I greased (I tried this several times), the granola still stuck to the baking sheets making it a bear to get off (it wasn't burnt- just stuck on real good).  What I've found works MUCH better is to line the baking sheets with parchment paper.  The granola doesn't stick and you can lift the paper up and pour the granola right into your containers.  I shake off the crumbs and reuse the parchment paper over and over.

Bake granola at 300 degrees for about 20 minutes, stirring/turning it once halfway through, or until it has browned to your liking.  We like ours medium brown around the edges and slightly browned in the middle.  After the granola comes out of the oven, I sprinkle it (while it's still on the trays) with the dried fruit.  Fruit that has been baked with the granola is too chewy for my taste.  This keeps the fruit soft.  Toss the fruit into the granola.  Let cool completely and store.  We store ours in two two-quart jars.  This recipe makes an even gallon of granola.  Our gallon disappears in about 4 days.

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A Little of This and That

I've been sugar free for 2 weeks and 4 days now.  It's still going well.  For the first time in my 30-ahem years, I am learning to see food as nourishment instead of as reward, medication for boredom or to satisfy my insatiable need for sweets.  I might actually possess this thing called self-control which alluded me for so long.  I do miss chocolate.  A lot.  I wouldn't say I crave it, I just miss it.  Like I would an old friend I haven't seen in a long time.  That's kind of sad, isn't it?

I have no doubt that I will make it to Easter.  The big question will be, "What then?"  I am planning on partaking of sugar on Easter.  After that?  Do I save it for special occasions?  Can I do that?  Or, do I need to cut it back out and plan on living the rest of my life this way?  I could.  I really think I could.  It would certainly be a whole lot better for me.  I'd like to think that I'd be able to save sweets for special occasions only.  Maybe I can.  I guess I will just have to try it and see.  Can you tell I'm a bit undecided here?

Last week, I consolidated freezers.  A couple days later, I ransacked our pantry, organized the empty jars, made the full jars more visible and pitched the jars that have been there more than two years or had unsealed by accident.  No matter how good my intentions were to use up that Victorian Rhubarb Barbecue Sauce I made two years ago, it just did not happen.  That stuff was no good.  Not two years ago and most certainly not now.  Here is what the re-organized pantry looks like now.

Did you know I love ice cube trays even though I don't like ice in my water (that's all I drink)?  I do.  They're great.  They have so many more uses than to make ice cubes.  You know I use them for homemade baby food.  In addition, I freeze yogurt starter, pesto and those extra few tablespoons in the little can of tomato paste that would otherwise spoil in the fridge.

Clockwise from top: tomato paste, baby food (peas, brown rice and sweet potato), baby food (peaches and rice cereal), baby food (butternut squash, chicken and apples), baby food (carrots and potatoes), pesto, plain yogurt starter

These Sour Cream Pancakes were DIVINE.  I used Deb's recipe from Smitten Kitchen who got the recipe from Ree (The Pioneer Woman) who got the recipe from her husband's grandma.  I wished I would have thinned the batter out a bit with milk- mine was very thick.  If I had, I would've had a lot more pancakes.   A lot of these pancakes is a very good thing.

I made baked onions last week (recipe inspired, once again, by Cooking Light).  It was a first and they were excellent.  You leave the bottom intact, chop off the top 1/3 of the onion, peel it and set them in a baking dish with 1 cup of vegetable stock.  Bake and 400 degrees, covered for about an hour.  Uncover them, turn them over and top them with a feta/breadcrumb/dried thyme mixture and pop them back in the oven (uncovered) for another 15 minutes or so, watching to make sure they don't brown too much.  These were sweet and savory.  Who would have thought- baked onions?

One more thing I will mention.  This whole no-sugar thing (which you all may be completely tired of hearing about, I recognize) has inspired me to tackle something else I want to change.  For the remainder of Lent (and possibly forever) I am fasting from my computer on Sundays.  No email, no blogging, no Facebook until the kids are in bed.  I've found that it helps me set Sunday apart from the rest of the week in a way I had trouble doing in the past.  I've written before about my desire to do this here.

Taking charge of one area in my life has lead to courage to make other changes.  Look out, life.  Prepare to be shaken up a bit.  I'm feeling empowered. Pin It

First Week, No Sugar

First off, I would like to say that I am completely overwhelmed (tears-welling-up overwhelmed) by all you lovely folks who have commented and emailed me with kind words these past few days.  I am beside myself.  Thank you.  And for those of you who are new here, I offer my sincerest welcome.

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I'd like to explain a little bit about my decision to cut out sugar.  There are health benefits.  Their are weight benefits.  Some people give up sugar for Lent to experience a form of "suffering" by denying themselves something they enjoy.  All of these are very good reasons to rid sugar from your diet.  They just aren't my reasons.  Don't get me wrong.  If I'm healthier, lighter and more appreciative in the end, I will be very pleased.

The reason I've cut it out is because I was sick and tired of beating myself up over my lack of self-control.  I felt pathetic every time I over-indulged.  And, you know, once you're feeling pathetic, what's seven more cookies or half a bag of chocolate chips?

Just for the record, I am not suggesting everyone give up sugar.  If you are the kind of person who is able to enjoy their sweets in moderation without guilt and feelings of pathetic-ness, I am very, very happy for you.  That and a tad jealous.

Here's a glimpse into my first week.

Day 1:  I'm still reeling from my decision.  Breakfast was tricky since I made my no-sugar decision literally minutes beforehand.  I had an oatmeal roll with butter instead.  The toughest part of the day was when the rest of the family was eating Ice Cream Sandwich Cake after dinner.  I went and did Pilates instead.  I think this may actually be do-able.  I still need to decide how long I'm committed to this.  And I need to decide before I get desperate.

Day 2:  Today went pretty well, I guess. Chopping up candy and Oreo cookies for a cake for the kids' family birthday get-together was really hard.  It seemed very unnatural not to pop pieces into my mouth and reserve some for me to eat. 

In the afternoon, when I often get hungry, I had a snack- a good one.  One that should have satisfied my hunger, but it didn't.  I realized that what I really wanted was something bad for me.  Not something sweet, just something, anything I'm not supposed to eat.  Where did that come from, I wonder.  Talk about self-defeating.

I am finding that I feel more subdued.  I seem to have extra brain space that had been used up before to try and figure out what sweet snack or treat I could find or make.  Now, that space is empty and I'm finding that I am having an easier time getting myself in line in other aspects of my life that I'd like to change (decreasing my amount of computer time, increasing physical activity).  Taking care of myself has a snow ball effect.  I have discovered this in the past.  Why is this so easy to forget and not take advantage of?

Day 3:  This is going pretty well.  No huge temptations today.  I'm feeling in control.  For once, the issue is not control over what and who is around me (that could be a whole different series of posts), but for once I feel in control of myself.  That might make me sound like I was some kind of sugar-scavenger but...oh, wait.  I guess I was.  Also, I've decided.  I'm sticking with this through Lent.

Day 4:  A pretty easy day.  I'm wondering when/if I will feel physically different because of what I've cut out.  So far, it's more a mental change I've noticed (less stress over of what and if and when I'll find my next sugar fix).

Days 5-7:  We're out of town at my parents' house for the kids' family birthday party.  The desserts are tempting.  They look amazing and smell amazing and I am absolutely certain that they taste amazing.  Sorry you're not getting pictures of them this time.  I'm not into torturing myself, thank you very much.  But, you know what?  Not once have I gotten up from the table and thought to myself, "I sure wish I would've eaten a piece of cake."  

It's always that way, isn't it?  We never have regrets about what we didn't eat.  Or the self-control we did have.  It's just a matter of pushing past the temptation.  On the other side is a satisfaction of a different kind.  One we are meant to have.

An added bonus?  I lost 3 pounds this past week.

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"...the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control."  - Galatians 5:22

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Getting Kicked Back

I have a new friend. I've been reading her blog, Clover Lane, for some time now and this woman always has something to say that makes me think.  She says *I* (of all people) made her think and inspired her to make a change in their household.

This is all fine and good (and I'm thrilled I was able to help) but there is a problem here.  SHE is now kicking my butt.  She's given up sugar.  I know I should give up sugar.  My name is ThyHand (not really) and I AM addicted to sugar.  I want all the things she is writing about- feeling more in control, more energy, more patience and (of course) pants that fit better.

So, here I go.  Oh, man.  I'm shaking in my boots.  No sugar.  Lord, help me.  Pleeeeease help me.

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What 'No Sugar' means for me...

no cookies, cakes or pies.

no dipping the knife in the peanut butter and then the jelly and licking it after making sandwiches for the kids.

no baked oatmeal in the morning because it contains brown sugar.

no icing straight from the container or chocolate chips from the bag.

no muffins or zucchini bread.

no dipping my spoon into the Nutella and then the peanut butter.

no ice cream, chocolate, hot chocolate, candy, chocolate, chocolate or chocolate.  Ouch.

none of these above (I don't drink soda anyway) for at least two whole weeks, probably through Lent.


In the meantime, I am going to try to learn how to bake using more natural sweeteners.  But not yet.  For now, it's cold turkey.  I'm taking this bull by the horns and for me, this is a very, very, VERY large bull.

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