How to Quit Sugar For Good

(っ◔﹏◔)っ I have a confession: I am addicted to sugar. 🙇‍♀️

I’ve had a sweet tooth since the day I was born and given a choice between candy or food for survival without the repercussions, I would have chosen the candy 🍭 Unfortunately, I inherited a sweet tooth from my grandmother and it runs in my family. Even though I minored in Nutritional & Nutraceutical Sciences (NANS), I didn’t need to study nutrition to know that sugar is addictive. And If you’re anything like me, you probably know that sugar is incredibly difficult to quit. The last time I tried quitting sugar, I managed to detox for 21 days only to relapse during the Christmas holidays. My recommendation is not to try quitting sugar during the holidays, especially if you are just starting out.

I know that I am not the only one who struggles with this addiction and if you are reading this blog post, I am guessing that the title intrigued you. My intention wasn’t to use clickbait, and to be totally transparent, the longest I’ve gone without sugar was #21days. They say it takes 21 days to break a bad habit and I want to ditch the sugar, regardless of how many times I relapse. This past weekend, I ate sugary foods and now I am paying the price with a lot of bloating, mood swings, irritability, and more sugar cravings. That being said, these past two weeks have been nothing but bad news for my family, and by now I am well aware that my coping mechanism is sweets and treats 🎂😋


Disclaimer: This blog post was inspired by blog.paleohacks.com. I added some of my own anecdotes to help emphasize the key points from their list (see image below ↓) I hope you know that sheer willpower alone will likely lead to a relapse. If you want a more sustainable, long-term solution for quitting the sweet stuff, then we need to treat sugar like the drug that it is. Let’s get started, shall we?

Easy-Ways-to-Cut-Sugar-Out-of-Your-Diet-infog
👉 Image source: blog.paleohacks.com

Easy Ways to Cut Sugar Out Of Your Diet

Stop Buying Processed Foods If you stop buying processed foods, over time you will accumulate much less of them in your house. If you really want to quit cold turkey, dump your sodas down the drain and toss the rest of your empty-calorie snacks in the trash. We poured the sugar-laden sodas and drinks down the drain which was very therapeutic for me. Some people might say that it is a waste of money to throw food in the trash and I agree with them. However, we should not have purchased these products in the first place.

Make Your Own Spaghetti Sauce I have not tried making my own spaghetti sauce. We try to buy brands that are low in sodium and contain the least amount of questionable ingredients. Look for spaghetti sauce when they go on sale and stock up on the good brands.

Swap Fruit Juice with Whole Fruit I quit this bad habit years ago and I don’t feel deprived by diluting fruit juice or skipping it altogether. Whenever I drink fruit juice such as 100% orange juice or 100% apple juice, I water the juice down with 3/4 water. To this day, I cannot drink non-diluted fruit juice. It is way too sweet!

Avoid Flavored Yogurt There is a lot of hidden sugar in flavored yogurts and that is scary! In a single serving of flavored yogurt, I have seen as much as 20 grams of sugar. Yikes! This doesn’t even include the hidden sugars and sneaky sweeteners that are usually added to flavored yogurts. Opt for plain yogurt and flavor it yourself. It is pretty tasty with a little maple syrup and sliced banana.

Make Your Own Salad Dressing I have not tried this yet but both my mom and husband started making their own salad dressings. I can see the appeal in homemade salad dressings and I plan on making my own one day. Please tell me that I am not the only one with 20+ bottles of salad dressing? I cannot bring myself to throw away store-bought salad dressing.

Give Yourself a Quota Going cold turkey is hard, and let’s face it: we are going to slip up from time to time. If you are used to eating fast food for breakfast, lunch, dinner, and dessert, then you may want to slowly cut back on sugar and gradually introduce healthier alternatives like fruits and vegetables. If you must have dessert, save your cheat treat for a time when you will really enjoy it, such as date night. I did not grow up in a household where I ate dessert every night and I seldom ate fast food, so, fortunately, I haven’t developed a habit of gluttony and instant gratification.

Try Stevia, Monk Fruit, or Xylitol I have a hard time loving stevia. I find the taste of stevia awful but a lot of people have jumped on the stevia bandwagon and they embrace it with open arms. I don’t mind monk fruit but most often, it’s not made primarily of monk fruit. The one I have is erythritol with monk fruit extract. Erythritol on its own has a cooling aftertaste but gives me stomach aches, so I use it sparingly. I also use maple syrup and coconut sugar in some recipes to replace cane sugar. For days when my sugar cravings are intense, I might try sugar-free gum.

Set Dessert Rules Do you ever implement new rules, end up failing and feel worse than when you started? This method does work with strict discipline but even my family and friends haven’t had much success with it yet. You will likely end up relapsing if you feel too deprived, undergo an uncontrollable binge, or experience withdrawal as you wean yourself off of sugar. What is the best way to overcome potential drawbacks? Decide to make a change and commit to it for a month.

Don’t Keep Treats in the House Preach! 🙌 I stopped buying treats and we rarely have treats in our house. If we really want treats, we have to go out of our way for ice cream, or we make homemade french fries and chips (air fryer or baked). It also forces me to get creative. I have made recipes I would have otherwise never made, such as paleo mint chocolate truffles and chia seed pudding. If you’re going to make desserts, then at least make them paleo! Paleo desserts are naturally healthier and less processed compared to store-bought food.

Eat Dark Chocolate Ideally, you want to eat dark chocolate that is at least 70% solids. I do consume dark chocolate on a weekly basis, and I prefer to bake with dark chocolate which is naturally lower in sugar compared to conventional milk chocolate varieties.

Avoid Mixed Alcoholic Drinks Just avoid alcohol like the plague. Alcohol won’t help you lose weight, is chalked full of empty calories and it wreaks havoc on your kidneys and liver. There are other ways to have fun, like writing blog posts *laughs* In a more serious tone, alcohol is a toxin and I have been around too many alcoholics in my lifetime to know how batshit crazy alcoholics and drunk people can be. Didn’t know alcohol is a drug? FYI alcohol is a depressant. Look it up!

Cut Out Soda If you’re going to drink soda, you might as well drink liquefied candy washed down with a glass of lemon juice. I don’t need to explain why soda is bad which is pretty much self-explanatory. Don’t fool yourself into thinking that diet soda is any better. Diet soda contains similar ingredients as regular soda plus several questionable artificial sweeteners. It’s not even the sugar that is the most cringe-worthy ingredient, or the high fructose corn syrup for that matter. It’s the caramel color that is notorious for staining and corroding your teeth, and the highly acidic nature of both diet and regular varieties. Love the carbonated bubbles but don’t want to quit soda cold turkey? Try flavored sparkly water like Perrier, Bubbly, or Spindrift. Although acidic, these unadulterated sparkling waters are still healthier options.


(っ◔◡◔)っ ♥ FINAL THOUGHTS ♥

Well, there you have it! If this blog post inspired you to join me on this sans sugar journey and/or you are currently embarking on a similar journey towards a healthier lifestyle, feel free to join the conversation by leaving a comment below ↓ I look forward to reading your comments!

Also, if you would like to have your recipes featured on sereneluna.net, you can get in touch with me through my contact page or e-mail me @hilary_harm_7@hotmail.com 💌 There is no set deadline for recipe submissions. Ideally, I am looking for recipes that are wheat-free and sugar-free. Stevia, monk fruit, and xylitol are more ideal than added sugars. However, I will accept recipes that use small amounts of honey, maple syrup, coconut sugar, etc. anything of that nature. Thanks so much! 🍨💕

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DIY Honey Lemon Candy

✧・゚: * We wish you a [belated] Merry Christmas and a Happy New Year! 🎄🎁 *:・゚✧

Here in Calgary, it is snappy cold. It is so cold that I seldom leave the house unless I absolutely have to freeze my face off. Yesterday, I needed to run some errands and happened to stumble upon a pharmacy that had Pfizer vaccines. The timing was right, so I ended up getting my 3rd Covid-19 booster shot. So far so good – I have a sore arm, but otherwise I feel fine. These days, I am still trying to avoid the general public as much as possible without resorting to a complete hermit lifestyle. The temperature here is disgusting, and there is nothing glamorous about staying frosty. Last night, it was -30°C (celsius) which is stupidly #cold.

Tis’ Flu Season Too

Not only is it unbearably cold AF, but it is also cold season (pun intended) ❄ I know that everyone is sick and tired of the pandemic so I don’t want to harp about the importance of getting vaccinated. I did what was best for me and you need to do what is best for you. I know that my immune system is not very good and I even wrote about my crappy immune system in an older blog post. I try my best to stay healthy, but sometimes sickness cannot be prevented regardless of how cautious and healthy you are. Sure, you can sanitize your hands and wear a mask all you want, but at the end of the day, there’s still a chance that you will get sick.

(◔_◔)っThink about it this way: It’s not a matter of if you catch it. It’s a matter of when you catch it. 😷

Thank goodness that I am not sick right now *knock on wood* but when I am sick, I usually get a sore throat. If I don’t get a sore throat, it’s usually a bad head cold. Head colds and sore throats are icky, and I really don’t care for the store-bought throat lozenges. The most effective throat lozenges usually contain eucalyptus which is so overpowering and makes me wanna gag. Eukalyptus is definitely an acquired taste. Sure, an alternative is store-bought vitamin C drops which are pretty palatable but they can be quite pricy for what they are, and I much rather get my mega doses of Vitamin C from fresh citrus fruits! 🍋🍋

I hope that my dear readers aren’t sick right now and that everyone stays healthy this holiday season. Whether or not you have a sore throat right now, I have a special honey lemon candy recipe to share with you today. This recipe tastes like store-bought candy but it is healthier and cheaper than what you would typically find in the supermarket. To be honest, I did not change the original recipe all that much; I used slightly less sugar in mine. Here is the link to the original candy recipe: https://www.manusmenu.com/honey-hard-candy

Even though the author says that you need a candy thermometer, I haven’t been able to find one. I made this recipe a handful of times without a candy thermometer and it worked fine. You really need to keep a close eye on the candy or you might end up with burnt sugar instead. An alternative to a candy thermometer is to take a cold bowl of water, and using a spoon, scoop some of the mixture out of the pot and transfer it to the bowl of water. If the candy sticks to the spoon and hardens right away, then that’s the texture you want. Also, this recipe calls for 6 tbsp. of sugar but I prefer to use 4 tbsp. of sugar for a tarter lemony flavor 🍋 It really depends on your personal preference! 😅

Not convinced yet?

Here are some photos of my cute heart-shaped candy creations. I hope that you enjoy making this DIY honey lemon candy recipe as much as I did. If you enjoyed this recipe and would like me to share more candy recipes in the future, please let me know in the comments below ↓ Have a safe and healthy New Year everyone! 🎉😷

Thanks for stopping by! ♥

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Healthier Banana Muffins

Disclaimer: Now I can officially say that we are all caught up with the recipes! Any new recipes that are posted in the future will be new blog posts. I am happy about that! 😄 This recipe was originally posted as a separate page on June 10, 2019. I changed it to reflect the direction that this blog is headed in. Thank you for understanding! 🙊🍌

Since I am trying to eat as clean as possible by cutting down on my sugar consumption, I wanted a muffin recipe that I could easily grab for a quick, easy breakfast. I crave carbs so if I am going to eat carbs, I would prefer them to be cleaner than what you would typically find at the grocery store or local coffee shop. Finally, I found a recipe that I really like so I wanted to share it with you. I modified the recipe slightly which was based on the original recipe from www.gimmedelicious.com.

My photo didn’t do these muffins much justice but I added a photo anyways. Voila! My family loves these muffins and it is so easy to whip up a batch when you need a quick muffin fix. Let’s get started, shall we? 

HEALTHIER BRAN MUFFINS

Servings: 12                          Time: 45 minutes                          Difficulty: easy

INGREDIENTS

  • 1 cup mashed bananas (approx. 2 medium bananas)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350ºF. Grease or line 12 muffin cups with paper liners.
  2. Combine whole wheat flour, salt, and baking soda. Set aside.
  3. Crack eggs into a bowl and whisk the egg. Then add plain yogurt, maple syrup, mashed bananas, and coconut oil to the egg mixture. For a smooth consistency, use a blender to pulverize the wet ingredients. I use my Vitamix blender but a simple blender works too.
  4. Add wet ingredients to the bowl of dry ingredients and stir gently with a plastic spatula until ingredients are evenly mixed.
  5. Spoon into well-greased or lined muffin tins.
  6. Bake muffins for 20-22 minutes at 350ºF.
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Mind your banana. Photo from www.pixabay.com

Thanks for stopping by! ♥

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Banana Bran Muffins

Disclaimer: This recipe was originally posted a very long time ago in a land far, far away. I am reposting the recipe as a blog post to reflect the direction that this blog is headed in. Thank you for understanding! 🙊🍌

I have a challenge for you! Using everything you have in your cupboard, come up with a recipe and actually make it. You can “cheat” by referencing google for inspiration if you need some ideas. Tomorrow, do the exact same thing. I bet that you will come up with two different recipes without the need to buy any of your ingredients. Keep repeating this process and make a mental note to add your recipes to a database for easy access. If you do this for 30 days, then you should end up with ~20-30 unique recipes for your family.

I live in Canada and our degrees are measured in Celsius, not Fahrenheit. For baking purposes, I use Fahrenheit because it’s universal and easier to follow. But if you tell me that the temperature today is 45 outside, you’re not fooling anyone given that it’s the middle of November and there is snow on the ground. I will assume that you have mastered teleportation and are probably enjoying a Daiquiri on some tropical island….. and you didn’t invite me, how rude.

This week I made banana bran muffins and the batter was delicious. However, the muffins were dry and slightly overcooked, so I would suggest baking them for 15-18 minutes at 350ºF instead of 20 minutes at 375ºF. You can find the original recipe here.

BANANA BRAN MUFFINS

Servings: 12                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 1 cup mashed bananas (approx. 2 medium bananas)
  • 1 1/2 cups bran mix
  • 1 cup whole wheat flour
  • 1/2 cup flaked coconut (optional)
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup canola oil

DIRECTIONS

  1. Preheat oven to 350ºF. Grease or line 12 muffin cups with paper liners.
  2. Combine bran with whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt and coconut (optional).
  3. Crack eggs into a bowl and whisk the egg. Then add milk, mashed bananas, milk, and oil to the egg mixture. For a smooth consistency, use a blender to pulverize the wet ingredients. I use my Vitamix blender but a simple blender works too.
  4. Add wet ingredients to the bowl of dry ingredients and stir gently with a plastic spatula until ingredients are evenly mixed.
  5. Spoon into well-greased or lined muffin tins.
  6. Bake muffins for 15-18 minutes at 350ºF.
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Mind your banana. Photo from  http://www.pixabay.com

Thanks for stopping by! ♥

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Classic Shortbread Cookies

Disclaimer: This recipe was originally posted as a separate page. I changed it to reflect the direction that this blog is headed in. At this rate, I only have 2 more recipes to upload which are banana muffin recipes. These recipes don’t feel very festive but I am still planning to post them before the end of the year. Ideally, I would like to share a new recipe each week, but I know that this goal is overly ambitious. In a perfect world, there would be more recipes.

(っ◔◡◔)っ Isn’t my mom’s mini Christmas tree adorable? 🥰

Despite feeling sick during the Christmas Holidays back in 2019, I attempted to make shortbread cookies that year and failed miserably. My advice is to let the butter rest at room temperature until it is totally soft.

👉 The butter must be soft in order for this recipe to work!

I made the mistake of beating the butter while it was still partly chilled which resulted in pie crust cookies. You don’t want that.

CLASSIC SHORTBREAD COOKIES

Difficulty: medium

INGREDIENTS

  • 1 cup butter
  • 1 cup corn starch
  • 1/2 cup icing sugar
  • 1/2 teaspoon salt
  • 2 cups sifted all purpose flour

DIRECTIONS

  1. Beat butter until creamy but not oily.
  2. Sift dry ingredients four times; add to creamed mixture a little at a time.
  3. Work ingredients with a spoon as long as possible, then turn mixture on floured board and knead until mixture cracks slightly.
  4. Pat to 1/3″ thickness.
  5. Cut with fancy cookie cutters and bake at 325 degrees F for 20 minutes.

Now that we are approaching the Christmas holidays, I encourage you to give this recipe a try. Feel free to let me know what you think in the comments section below ↓ I love reading your comments! 😊

Thanks for stopping by!

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Sugar Cookies

Disclaimer: This recipe was originally posted as a separate page. I changed it to reflect the direction that this blog is headed in. Thank you for understanding! 😊✨

Here is my favourite cookie recipe of all time! You may remember seeing this recipe from an older blog post that I posted back in December 2019! 😅 I love making mini Christmas cookies and decorating them with cute sprinkles. If you live in Canada, you can buy these sprinkles at Bulk Barn. I also like to package these cookies in tins to give away as hostess gifts. When my now-husband and I were first dating, I gave these cookies to his family as an attempt to win them over and I think it worked. My husband and I have been married for 5 years now, so I believe that the saying is true: the way to a man’s heart is through his stomach.

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A close-up shot of what these miniature cookies look like. I wanted all of the stars to look the same, all of the snowmen to look the same, etc. There are 9 different shapes featured here: 1. snowman 2. snow-bear 3. snowman 4. bell 5. Christmas tree 6. gingerbread man 7. holly 8. star 9. stocking

These cookies are a timeless classic and are totally worth the hard labor it took to make them. Just kidding! Decorating them is a lot of fun and it doesn’t feel like work to me. If you enjoy baking, you’ll probably enjoy making these cookies. The best part about mini cookies? You can eat 10 of them in one sitting without feeling guilty about it!

SUGAR COOKIES

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Heavily filtered photos meant for Instagram but they will have to do. In the future, I will take new photos with a decent camera. I just wanted to give you an idea of what these miniature cookies look like. 😊

INGREDIENTS

  • 1 cup butter
  • 1 cup sugar
  • 3 cups of flower
  • 2 eggs
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • cling film (optional)

DIRECTIONS

  1. Combine sugar, flour, baking powder, salt, cream of tartar, and baking soda.
  2. Add butter to mixture and combine until crumbly.
  3. Add eggs and vanilla to mixture.
  4. Roll out dough and wrap in cling film (optional).
  5. Chill in fridge for approx. 1 hour.
  6. Slice dough with fancy cookie cutters and place on cookie sheet.
  7. Bake at 350 degrees F for 8-10 minutes.

I encourage you to give this recipe a try. Feel free to let me know what you think in the comments section below ↓ I love reading your comments ❤️

Thanks for stopping by!

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Cantaloupe Smoothie

Disclaimer: This recipe was originally posted as a separate pageI changed it to reflect the direction that this blog is headed in. Thank you for understanding! ♥

Most recipes found on this blog are designed for 1-2 people, particularly college students or small families who are short on time. If you are making this smoothie for 4 people, simply double the recipe. You can add other fruits such as peaches or add a handful of spinach/kale for a green smoothie. If cantaloupe isn’t your preference, you can use other kinds of melon instead, such as honeydew or watermelon. #melon-fruit-power from pixabay.com

WHY SMOOTHIES?

Fruits and vegetables contain important enzymes, vitamins, and minerals that we need to stay healthy, maintain energy levels, and keep diseases at bay. Making delicious smoothies from fresh fruits each day is an easy and tasty way to obtain your daily nutrient requirements. Smoothies are thicker than fruit juices and they may contain other ingredients such as milk, yogurt, ice cubes, etc.

CHOOSING INGREDIENTS

The quality of a smoothie is directly related to the freshness of the ingredients that you use. Try and use the best fruit that you can get by choosing fruits at optimum ripeness. Although fresh and organic are usually best, fruits that are flash-frozen soon after picking may be better than fresh fruit that has a short shelf life. Examples of summer fruits are strawberries, cherries, raspberries, and peaches. If you use canned fruit, avoid fruit soaked in syrup and aim for fruit soaked in water or natural fruit juice.

EAT WELL, FEEL GOOD, AND LOOK GREAT!

The nutrition that you are consuming by drinking smoothies on a daily basis will also begin to show through your radiant glowing skin, energy levels, and overall improved well-being. For example, antioxidants are found in fresh fruits and are also essential for younger-looking skin. Another example is folic acid, which is found in many fruits and helps keep hair and nails strong. Another advantage of drinking smoothies is the high water content that is found in fruits. It is easy to forget to drink 8 glasses of water per day. Many beverages that we consume such as coffee, tea, and alcohol are dehydrating compared to smoothies which are very hydrating.

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CANTALOUPE SMOOTHIE

Servings: 2                          Time: 10 minutes                          Difficulty: easy

INGREDIENTS

  • 1 cup peeled, cubed cantaloupe
  • 1/2 banana, frozen chunks
  • 1/4 cup orange juice
  • 1/2 tablespoon lemon or lime juice
  • 1/2 cup plain yogurt
  • 1/2 tablespoon flaxseed (optional)
  • 1/4 teaspoon vanilla extract

DIRECTIONS

  1. Add the cantaloupe, banana, orange juice and lemon juice to a blender (I am using a Vitamix blender). Cover and blend on high until the mixture is smooth.
  2. Add the yogurt, flaxseed and vanilla. Cover and blend on high until the mixture is smooth.
  3. Pour into 2 glasses and add milkshake straws (optional). Serve immediately.

Thanks for stopping by! ❤

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Mango Coconut Bubble Tea

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Disclaimer: This recipe was originally posted as a separate pageI changed it to reflect the direction that this blog is headed in. Thank you for understanding! 

This recipe is a remake of the Taro recipe I posted on Yummly years ago. Unfortunately, I was unable to locate that recipe and it wasn’t exactly healthy. Taro bubble tea mix often comes in instant creamer-like packets. If you think about what is in these packets, it’s pretty unappetizing. Can we do better than that? Yes, we can, and I will show you how 💁‍♀️

At this time, I plan to make a collection of flat belly-friendly recipes for you all. However, bubble tea generally isn’t healthy, to begin with, plus it is often laden with calories. The horror! 😱 Yes, tea is good for you and should be consumed in your diet but the added refined sugar, tapioca pearls, and saturated fat in the drink outweigh the benefits of consuming the drink in the first place. I am here to give you a healthier version of this beloved beverage. You can sub any fruit out for the mango. I chose mango because it nicely complements the coconut. I added coconut milk for the healthy fats and extra vitamins.

ₓ˚. ୭ ˚○◦˚Mango Coconut Bubble Tea˚◦○˚ ୧ .˚ₓ

Servings: 2                          Time: 30 minutes                          Difficulty: medium

INGREDIENTS

  • 1/3 package of uncooked tapioca pearls
  • 1/2 cup of brown sugar
  • chilled brewed green tea
  • 1 cup of diced frozen mango
  • 1/2 can of coconut milk
  • ice cubes
  • milkshake straws (optional)

DIRECTIONS

  1. Brew some green tea and chill it in the fridge. 2 cups is more than enough for 2 servings.
  2. Using a pot, fill the pot with 4 cups of water and bring to a rolling boil. Next, add ~1/3 of the package (approx. 1 cup) of tapioca pearls to the water and 1/4 cup of brown sugar – half of the brown sugar you are using. Following the instructions on the package, cook the tapioca pearls. This step takes a while and it’s easy to mess up. It won’t cook properly if you cook it at the wrong temperature, hence the recipe being medium difficulty. Occasionally, stir the tapioca pearls so that they don’t stick together.
  3. Once tapioca pearls have risen to the top of the pot and they have the desired chewy consistency (I taste them to make sure), strain pearls under cold water and make a sugar syrup for the pearls using the rest of the brown sugar. Set aside.
  4. Using a personal blender or my personal favorite, being the Vitamix, add the brewed tea, mango chunks, coconut milk, and ice cubes. You will need to scrape the sides of the blender depending on the consistency you want. I recommend working in batches since a cheaper blender may get jammed. The Vitamix however, can handle it like a champ.
  5. Divide the cooked tapioca pearls and add them to the bottom of 2 tall glasses. Add the blended mango coconut slush to the glass along with a wide milkshake straw for pearl slurping. Enjoy!

I encourage you to give this recipe a try. Feel free to let me know what you think in the comments section below ↓ I love reading your comments 🥭💕

Thanks for stopping by!

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Virgin Piña Colada

Disclaimer: This recipe was originally posted as a separate pageI changed it to reflect the direction that this blog is headed in. Thank you for understanding! 

Nothing beats this classic drink recipe. You may have noticed that I talked about this delicious drink in my blog post titled, March Recap Spring 2021 because this drink was one of my favourite things to drink while I was pregnant. Re: Virgin Piña Colada!

I made this drink often while pregnant, and people ridiculed me for drinking it because they thought I was drinking its alcoholic cousin. Seriously, who do you think I am?! To this day, I rarely drink alcohol because I really don’t see what’s so great about drinking nail polish remover. Sorry, not sorry! Alcohol does not taste good to me and I have to drink it with loads of sugar to make it more palatable 😝 So if you came here for the alcoholic version of this drink, feel free to add your own alcohol. For the rest of you who enjoy Shirley Temples and other fun non-alcoholic drinks, you are in for a treat today. My sans alcohol version of the classic Piña Colada has been tested and approved by myself and my family. Cheers! 🍍🥥

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Virgin Piña Colada

Servings: 1                          Time: 2 minutes                          Difficulty: easy

INGREDIENTS

  • 4 tbsp. crushed pineapple
  • 1/3 can low fat coconut milk
  • 2-3 tbsp. pineapple juice
  • 6 ice cubes

DIRECTIONS

  1. Using a personal blender (I use a Nutri Ninja), add the crushed pineapple, pineapple juice and coconut milk. Quickly pulse the ingredients. Using a spoon, taste to make sure the coconut balances the pineapple. If flavours are balanced, continue to step #2.
  2. Add the ice. Personally, I like my drink very iced so I use 6 cubes. Slowly add a few ice cubes and pulse. Then add a few more ice cubes so the blender doesn’t get jammed. When the desired consistency is reached, it is ready to drink.
  3. Pour into a fancy glass and add a milkshake straw (optional).
Photo credit: Pineapple Supply Co

I encourage you to give this recipe a try. Feel free to let me know what you think in the comments section below ↓ I love reading your comments 💕

Thanks for stopping by!

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Carrot Coconut Muffins

Disclaimer: This recipe was originally posted as a separate page on November 15, 2017. I changed it to reflect the direction that this blog is headed in. Thank you for understanding!

My husband and I take health and well-being very seriously. Usually, I will make several trips to the grocery store when trying a new recipe but this time, I decided to only use what was in my cupboard. I changed the original recipe I was referencing quite a bit. You can find the original carrot muffin recipe over at Genius Kitchen.

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CARROT COCONUT MUFFINS

Servings: 12                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 1 egg
  • 1 cup orange juice
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 cups whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 tsp. cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup coconut
  • 2 cups shredded carrots

DIRECTIONS

  1. Crack an egg into a bowl and whisk the egg.
  2. Add orange juice, margarine, brown sugar, and white sugar to the bowl. Stir well.
  3. Sift together dry ingredients in a separate bowl.
  4. Stir in egg mixture and mix until dough is moistened.
  5. Gently fold in carrots and coconut. I shred the carrots using my Vitamix blender.
  6. Spoon into well-greased muffin pans. Cupcake liners are optional but I don’t recommend using them for this particular recipe. The dough is too dense, making the cupcake liner difficult to peel away.
  7. Sprinkle some of the white sugar on the muffin tops for extra shine. Again, this step is optional.
  8. Bake muffins for 20-25 minutes at 375 degrees F.
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Photo credit: Genius Kitchen, photo by Jose G.

Thanks for stopping by! ♥

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Raw Green Energy Soup

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This recipe was originally posted as a separate page. I changed it to reflect the direction that this blog is headed in. Thank you for understanding. 🌱

This recipe is fantastic. Although Dr. Ann Wigmore’s energy soup is not the most palatable the first time you try it, it really starts to grow on you the more you consume it. I use this recipe whenever I am feeling moody, depressed, need to detox, or whenever I’m in pain (for example, toothache). Sometimes, I grow my own bean sprouts but I often buy them for convenience. Eating a 1.5-liter jar of homegrown bean sprouts is quite the challenge for one individual.

I doubt other 20-somethings eat energy soup at all. Even my husband cringes a the thought of eating this stuff on a weekly basis. Eventually, I hope to make this soup on a daily basis. The health benefits outweigh the taste, and the bland flavor is greatly improved with a little garlic and lemon juice. The original recipe was created by Ann Wigmore and you can read about her here. However,  the recipe I have adapted comes from Karyn’s, so be sure to check out these two amazing women.

“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony.  Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”
– Dr. Ann Wigmore

Confession: I do not use Rejuvelac. Instead, I substitute Rejuvelac for green tea. I have adapted and modified Karyn’s version of Ann Wigmore’s energy soup. I do not think my version is necessarily healthier. In fact, I highly doubt it contains as many vitamins and minerals compared to the original recipe. However, as a university student who is tight on time and energy, my recipe is easy to make and very palatable. I am NOT a vegan or raw foodie by any means and I do not encourage you to hop on the bandwagon. I am currently dealing with Iron Deficiency Anemia and can use a boost of vitamins and minerals every now and then.

RAW GREEN ENERGY SOUP

Servings: 2                         Time: 10 minutes                          Difficulty: easy

INGREDIENTS

  • 1-2 cloves garlic
  • 1 tbsp lemon juice
  • 1 1/2 cups green tea
  • 1 teaspoon seaweed
  • 1-2 apples, coarsely chopped
  • 1 cup baby spinach leaves
  • 1 cup beansprouts
  • 1 avocado

DIRECTIONS

  1. Prepare 1 1/2 cups of green tea. Set aside. Soak the dried seaweed in water and add 1 teaspoon of soaked seaweed to the green tea. Pour into a powerful blender such as the Vitamix (what I use).
  2. Coarsely chop the garlic and add to the blender. Blend on low until smooth
  3. Coarsely chop the apples and add to the blender. Add the avocado. If you don’t have avocado you can substitute with coconut oil. Pulse the apple and avocado to combine with the green tea base Pulsing adds texture to the soup.
  4. Add the beansprouts and the spinach leaves. Pulse in blender until you have reached the desired consistency. Add the lemon juice for freshness and flavor.
  5. Pour into a bowl and serve. Garnish with parsley if desired. Store the leftover soup in a glass container and refrigerate up to a week. The soup tastes best when consumed within 1-2 days.
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Yes, the raw green energy soup is really this green! Put your future in good hands 

Note: I garnished the soup with cilantro because I couldn’t find the parsley. I tried making the soup from memory and the color of the soup ended up being much lighter. Why?! Because I forgot to add the seaweed! The raw green energy soup was still delicious – a perfect midnight snack!

Thanks for stopping by!

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