One week down and quitting sugar hasn’t nearly been as difficult as I thought it would be.
Let’s rewind. I decided to quit sugar because it’s a constant problem in my life.
Fact One: at work, our lovely clients and suppliers give us stuff because they love working with us, as a little thank you. Think Tim Tams, cupcakes, cakes, hot cross buns, you get the drill. And without sounding ungrateful – we love it but don’t like it at the same time. Why? Cause it’s all bad stuff. And when it’s right in front of us (and me in particular) we can’t say no – nor stop at just one.
Fact Two: we also have a habit of buying a pack (or two) of lollies to get us through the arvo lull. Within an hour, between six of us in the studio – it’s demolished. That’s after we’ve snacked on a few of the freebies from fact one. Then we get the, ‘oh, I shouldn’t have eaten that phase’ - post eating moans.
These two factors were the main catalysts when I decided to throw in the towel and quit sugar.
What I did was not tell my workmates I had quit (they now know!). The week before I cut back sugar. Then as Monday came BAM – I quit for good. So now that I’m on day seven – what have I felt?
I’ve surprisingly been fuller after meals. Snacking has left the building. But if I do feel like a little something-something I have a black tea or green tea – this seems to settle my stomach.
A headache appeared on day 2. It wasn’t too bad, but I guess that was some sort of sugar-free reaction.
I’ve been inventive with my meals, take this egg crepe recipe. Totally yum. I’m also a big fan of chia seeds soaked in milk, served with a dollop of yogurt and a drizzle of rice malt syrup – such an enjoyable plus filling dessert.
I feel like I have a clearer head. Clearer mind with less anxiety.
The three-thirty-itis sugar craving has left the building. I hope for good!
I did give myself a night off – not to eat as much sugar as I can fit in – but to balance things out. I ate a wee bit of sugar, in a creme brulee on Friday night. It was a work function, the meal was a set menu and although I had a glass or two of wine – I didn’t go crazy. But it tasted super sweet and I couldn’t finish the entire serve.
With week one done, I’m set for week two.
EGG CREPES WITH SMOKED SALMON
INGREDIENTS
OLIVE OIL SPRAY
2 EGGS
4 SLICES OF SMOKED SALMON
CREAM CHEESE, TO SERVE
LIME WEDGES, TO SERVE
HERB SALAD (OPTIONAL)
LET’S GET COOKING
STEP ONE Heat a non-stick frypan (roughly 20-25cm) on a medium-high heat.
STEP TWO Crack one egg into a small bowl, whisk well. Spray a little olive oil over the pan, pour in egg and swirl to coat the pan. Season with salt and pepper. The egg crepe will cook really quickly – in less than a minute. Once cooked, transfer to plate. Repeat with other egg.
STEP THREE Lay 2 slices of smoked salmon over half the egg crepe. Fold into half, covering the salmon. Then fold into quarters. Repeat for other crepe.
Serves One. Enjoy with a side of cream cheese, a few lime wedges and a herb salad.
