Hello! Time for a sans sugar update!
I am doing so well with this (really happy and surprised by it, actually). I’ve been sleeping great, have noticed an improvement in my skin (which is huuuuge because it has been so humid here), and my cravings have noticeably subsided. To be honest, I have been really enjoying the frozen grapes before bed and have been happy with it. Not as much of a struggle as I initially thought. And…
I totally cheated. Joe and I were strolling Newport recently and he wanted Ben & Jerry’s. I mean… they have the non-dairy peanut butter and oreo ice cream so I thought, hey… I am not perfect. This is my life, and I want to enjoy some ice cream while we stroll. No big deal. So I grabbed a small cup – and I could barely finish it! It tasted overly sweet (which is really unlike me to notice) and I felt like I could have done without it. Again – very unlike me. I think I’d chalk that up as a win. It was nice to indulge, but it was also nice to realize that my tastebuds have adjusted really well. The less I crave sugar, the better.
Also, an update on iced coffee. If you’ve stuck around here, you know I enjoyed 1-2 raw sugar packets in my soy coffee or lattes. I started asking for no sugar, extra soy/almond milk. It was a little adjustment at first but I am really starting to enjoy it much more. It’s creamier and I can actually enjoy the natural flavor of coffee. I don’t think I will go back to adding sugar to my coffee… I feel like it would be way too sweet now. I do hope I don’t have to always ask for extra milk, but hey… baby steps. I am very very happy with this.
Anyways! I wanted to share a quick and easy recipe that I’ve been making like crazy. I shared this picture on my instagram a bit ago and it got crazy likes… so why not share the actual recipe? It’s way too good not to… plus, it take under 10 minutes.
Some of you might be thinking… it’s just a baked potato? But nope – it’s piled high with goodies. I promise – your belly will be happy and full with this recipe. Even I was surprised by how full I was after devouring it. Real ingredients = everything.
Recipe
Serves: 1, but modify as you need!
You will need:
- 1 medium sweet potato
- 1/2 cup chopped spinach (I thaw frozen spinach, but you can use fresh if you have it… just chop and cook)
- 1/4 cup diced red pepper
- 1 garlic clove, minced
- 1 tbs olive oil
- 1 tbs red wine vinegar
- Salt and pepper, to taste
- 1 tbs crushed walnuts
To make:
- Bake potato in microwave (about 5 min)
- In a small bowl, add chopped spinach, red pepper, garlic, olive oil, red wine, salt, and pepper. Mix until well combined.
- Once potato is done, slice in half. I usually slice a grid-pattern lightly to break up the potato a bit.
- Pile high with your spinach, and top with crushed walnuts.
Simple, pure ingredients. It’s absolutely wonderful, healthy, and filling in the very best way. I think you’ll enjoy it. Plus… pretty to photograph, amiright?
Thanks for listening to me ramble about my sugar-free adventures and for sticking around for plant-based inspiration. You guys are wonderful.
Oh also, I promise I’ll share an update on Vegas very soon! Just know that I woke up feeling like I’ve been hit by a bus – SO. TIRED. Jet-lag got the best of me. xx bianca
