Faking it...

Spring is making an appearance in Feb!

I have a vice I need to put an end to if I am going to really embrace this healthy lifestyle.  It's the automatic decision to go with a sugar-free product regardless of the type of 'sweetener' that is involved.  Whether it's a sugar-free vanilla soy latte from Peet's Coffee, Diet Pepsi (on the rare occasion I drink a soda), diet maple-flavored syrup for my oatmeal, or the 3 different flavors of fat-free, sugar-free Jello puddings I have in the cupboard (for mixing in my plain, non-fat Greek yogurts) I can't get over this mental hurdle that it's better to have the extra calories then it is to eat things that have been proven to cause cancer (or head aches or gastric issues, etc.).

A lot of this stems from the whole diet craze, Atkins, low-glycemic diets, low-carb diets, Sugar Blues, and the like...I have become fearful of sugar.  But not just processed white sugar, which I think is wise to avoid, but other natural sweeteners like agave, molasses, fruit juice, raw cane sugar, brown sugar, and honey (which I am avoiding now due to my desire to be vegan).  However, I truly desire to live a cleaner and healthier life, eating whole foods and a plant based diet so it's time to say goodbye to these poisons.  Besides, having worked for a candy store (right out of high school) I learned that sugar-free foods and sodas were designed for diabetics...NOT people wanting to lose weight. 

One of the first things I am going to do is revamp my Morning After Oatmeal, which I have always used sugar-free maple syrup.  I'm going to try Black strap Molasses instead.  you see, not only is molasses sweeter then sugar, it also has (in one tablespoon):

• 175 mg of calcium,
• 3.6 mg of iron,
• 45 mg of magnesium,
• 510 mg potassium

I also enjoy the taste of molasses, having had several types of foods prepared by my grandmother, who was a depression era cook (we always had shoofly pie).

I think sometimes, as a chronic dieter and recovered anorexic, that I get in the habit of trying to get MORE for my calories...but instead of more nutrition, I am settling for more food.  So, by eating non-nutritional foods, I can eat vast quantities, never feeling deprived, but sacrificing nutrition and totally sabotaging the idea (and lessons) of portion control.  I think that is a dangerous thing...at least for me.


Do you eat/drink sugar-free products?  Are there any that you feel are "safe" and healthy substitutes?

I'll be working on a tasty Black Strap Molasses Baked Oatmeal recipe.  But in the meantime I am busy working on meatless (and mostly vegan) meals that even my BF will eat.  

Meatless Enchiladas (Inspired by The Engine 2 Diet)

10 corn tortillas

1 small can and 1 large can enchilada sauce

1 large zucchini, diced

2 cups baby portebellos, diced

4 cups fresh spinach

1/2 large sweet onion, diced

3 cloves garlic, minced

1 TBS cumin

1/2 TBS chili powder

1/2 tsp salt, optional

1 can back beans, rinsed

1 small can diced chillies

20 oz bag of frozen hash browns (no fat added)

12 oz shredded cheese (veggie, or not)

1-Preheat oven to 350 degrees. Saute onion and garlic for about 5 minutes, add mushrooms, zucchini and spinach, cook until spinach is wilted.

2-Cook hash browns according to package.  Add to veggie mixture along with spices, one small can of enchilada sauce, chillies and beans and mix thoroughly. 

3-In a sprayed baking dish (13 X 9) pour 1/2 large can enchilada sauce on bottom of dish.

4-Using kitchen shears, cut the tortillas in half and layer on bottom of dish.

5-Carefully pour and spread veggie mixture over tortillas.

6-Add second layer of tortillas, top with remaining enchilada sauce and grated cheese.

7-Bake at 350 degrees for about 35 minutes.