Right now I am really trying to focus on my health, and my eating habits. My ND has told me time and time again I really need to limit my sugar intake – cane sugar, agave, maple syrup, etc… The bottom line is that sugar is sugar, and I’m only fooling myself thinking it’s not hurting my health in the long run, let alone my girl’s.
I have a few new flare ups in a couple joints in my feet. I’ve been in quite a bit of pain the last few days. I tried to stay off my feet Sunday, but Monday came around, my husband went to work, and I was left to fend for myself and take care of the girls. I hate to complain, but sometimes pushing through the pain really sucks. Yet another reason to eat better!
I ordered the latest Jillian Michael’s 30-Day Shred DVD. I’ve heard it’s really intense and Jillian totally kicks your butt. I am worried about the movements, if they will be too jarring for my body to handle, but I guess we will just wait and see.
So getting back to attempting to avoid sugar, or at least cutting back… I’ve been trying to work with stevia a bit more. It’s not my favorite sweetener, but it’s zero calories and doesn’t raise your blood sugar levels. Plain and simple: it’s the healthier choice.
I’ve also recently been experimenting with chia seeds. If you aren’t familiar with what chia seeds are, I urge you to take a looks at this awesome post from Lexie’s Kitchen all about chia seeds. They are a nutrient-dense super food, and among their many health benefits they are thought to be beneficial in reducing inflammation. YAY!!
I order my chia seeds through Amazon.
“Banana Cream Pie” Chia Pudding Recipe:
1/2 cup coconut milk (the kind in the can)
3/4 cup vanilla rice milk (or your favorite non-dairy milk)
1 large ripe banana
3 TBSP ground chia seeds**
5 drops SweetLeaf “Vanilla Creme” liquid stevia
Place all of the ingredients in a blender and puree until smooth. Pour into an air tight container and refrigerate for about 4 hours, or at least until the pudding is chilled through.
This pudding has a runnier consistency than your average pudding. I’ve attempted to use more chia seeds (trying to make the pudding thicker) and it did work, however the taste wasn’t the same.
**Make sure the chia seeds are already ground prior to placing them in the blender, otherwise you might end up with bits of chia seed stuck in your teeth! You can grind chia seeds using a coffee grinder, or a Cuisinart. I use my Cuisinart (although it does take several minutes to break the seeds down because they are so small).
Enjoy – and please leave comments and let me know how you like the new site!