You're not alone. I'd say 95% of the women I work with feel the same way. We've all heard the term "sugar addiction" and we're very quick to self-diagnose, raise our hands, and say, "That's me!"
But here's the thing: usually when we label ourselves as sugar addicts, we are admitting that we are helpless. It's hopeless. We can't change. We have no power in the face of this delicious white stuff.
But that's not true! You do have the power. You have absolute power to change your behavior, your thoughts, and your habits.
Now I'm not saying it's easy. I struggled with sugar for YEARS. And what finally helped me feel in control again was realizing that I had the power in the first place. Yes, I wanted it - SO BAD - but it was always, always my decision. And it's always yours, too.
No, we shouldn't eat tons of sugar every day, and we should absolutely be aware of how much we eat and the affects it has on us. Sugar is a powerful substance, most certainly. But ultimately, sugar isn't a villain or a killer out to get you.
It's just sugar.
So chill out about it! Take back the power into your own hands, and maybe that can start to change your relationship to sugar.
You don't have to cut sugar out of your life completely forever - that's not realistic, and it's not very fun. You just need to start being aware of it and regaining some emotional control around it. Take a break from it if you want, but know that you don't have to be afraid of it ruining your life!
With that said - I'm teaching a workshop at a local yoga studio today about sugar and healthier alternatives to white sugar. I'm bringing a couple treats to share and - since you don't live near enough to come and enjoy them with me - I thought I'd do the next best thing and give you the recipe.
These are great little treats. I especially love to keep the peanut butter fudge (or something similar) in my freezer so that I know I can have it whenever I'm wanting a little sweet. Try them out and let me know what you think!
Chocolate Banana Raspberry Brownies
2 ripe bananas
2 Tbsp. canned coconut milk
1/2 Tbsp. vanilla extract
1/4 c. raw honey
1/4 c. almond flour
1/2 c. raw cacao
1 tsp. baking soda
Preheat oven to 350. Line 8x8" baking dish with parchment.
In a food processor or blender, combine bananas, eggs, coconut milk, vanilla, & honey until smooth.
Add almond flour, cacao, and baking soda & blend until evenly mixed.
Bake 25-30 mins or until toothpick inserted in center comes out clean.
Let cool completely, cut into squares, and top each square with a raspberry.
Peanut Butter Chocolate Freezer Fudge
1 1/2 c. peanut butter, at room temperature
1/4 c. coconut oil, melted
1/2 c. raw cacao powder
1/2 c. pure maple syrup
1/2 tsp. fine sea salt
2 tsp. pure vanilla extract
Line 8x8" baking dish with parchment.
In large bowl, combine peanut butter, coconut oil, cacao, maple, salt, and vanilla & stir until a smooth, brownie-like batter is created.
Pour batter into prepared pan & smooth the top with a spatula. Place pan in freezer & freeze until firm, about 1 hour.
Remove pan from freezer & cut fudge into 1-inch squares. Store in airtight container in freezer up to 6 months. (They melt quickly at room temperature.)
And one more thing: I'm here to help you! If you're interested in chatting with me about 1:1 coaching, click below to schedule a free discovery call and learn more about how I can help you work through your feelings and behaviors around sugar!