Today Americans eat more sugar than ever before, with dire consequences. In all its forms, added sugar is the culprit behind obesity, diabetes, and many other modern maladies. The sweet stuff is hiding in places you wouldn’t expect. And fueling the food carvings that wreak havoc on your waistline. How do you conquer cravings and get on a path to better health?
Here are some of the tips that helped me shed the extra fat and get those curves I’m known for;
* Don’t sip sugar. The human body didn’t evolve to register liquid calories the same way it does solid food. Beverages are a big source of sugar and hidden chemicals. Try fresh fruits and citrus to spice up water instead.
*Think au natural. “curb cravings with fruit.” Fruits contain sugar, but their main ingredient , fiber, slows down the absorption of sugar into the bloodstream, blunting the dangerous high-low cycle.
* Sweets for sweets. Yes, working out helps burn calories, but it may also protect against the harmful effects of sugar, according to researchers…fructose combined with others sugars can improve exercise performance by helping boost energy.
* Sap your cravings. if your going to have sweeteners, you might as well choose ones that offer health perks such as agave and honey.
*Take baby steps. As you evaluate your diet, scale back slowly. Use less and less each day in your normal foods such as coffee. Try your coffee black one day out of the week and then slowly go to two days a week. I was once a milk-and-sugar-kinda-gal until now. Very soon, one sip of a mochaccino may be surprisingly too sweet. Your taste buds adjust over time.
Try this recipe below as a healthy alternative to your cravings. You will be surprised just how good living fit & sexy can taste!
Chocolate Coconut Protein Cake
4 or 1/2 cup egg whites
19 oz can black beans, rinsed and drained
1 cup almond milk, unsweetened
4 oz sweet potato
3/4 cup water
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp pure vanilla extract
1 1/2 cup oats (blend in a blender till flour consistency)
1/2 cup shredded coconut, unsweetened
2 scoops (60 g) protein powder 1/2 cup cocoa powder
For Coconut Chocolate Frosting: Optional
4 tbsp Extra Virgin coconut oil (you can find this in vitamin isle most grocery)
5 tbsp cocoa powder
1/2 cup almond milk, unsweetened
1/3 cup agave nectar
1. Preheat oven to 350 F degrees.
2. In a food processor or blender, beat egg whites for 30 seconds. Add black beans, almond milk, sweet potato, water, shredded coconut and vanilla extract and process until smooth.
3. In a separate bowl mix together oat flour, cocoa powder, baking soda, baking powder, salt and protein powder . Slowly add to the bean mixture until combined. You should end up with a pancake like batter.
4. Line 9 x 13 baking dish with parchment paper and pour in the batter. Bake for 40 minutes or until the inserted toothpick comes out clean.
5. In the meanwhile, in a small pot on low heat melt coconut oil. Add cocoa powder, agave nectar and almond milk. Whisk until combined. Let the frosting simmer for a couple minutes until it starts to bubble and thicken. Remove from heat and let it cool for 10 minutes on a countertop or in a fridge.
6. Pour the frosting on top of the cake, dust with stevia or sliced almonds and cut into 18 squares.
7. Store in an airtight container in a cool and dry place for up to 3 days, in a fridge for up to 5 days and in a freezer for up to a month.
Servings Per Recipe: 18 pieces
Amount Per Serving = 1 piece:
Calories: 161 Total Fat: 5.4 g Cholesterol: 0.6 mg Sodium: 176.0 mg Total Carbs: 12 g Dietary Fiber: 4.5 g Protein: 10 g