It's all about the food!
Learning that I had Type 2 diabetes was quite the eye opener. I really had to start paying attention to the nutritional value of what I was eating...each and every day! Not only did I have to say goodbye to my beloved chocolate cupcakes, I also had to learn what everyday menu items were really ticking time-bombs in disguise. What I did discover about myself, is that if I have a comparable substitute on hand, I find it much easier to stay away from those old "go to" favourites of mine.
I will admit, the eating healthy thing is starting to get easier. I am finding out that I can substitute a lot of things in my normal baking and still come up with a tasty alternative. Last month, I tried low carb/low sugar pumpkin muffins and I really liked them. (Still have a few in the freezer!) This morning, I didn't want to have my plain yogurt and blueberries for breakfast, so I whipped up a batch of blueberry banana muffins. And yes....absolutely NO white flour and NO sugar and they are still light and tasty!
My neighbours like when I try a new recipe because I tend to use them as the guinea pigs....umm...I mean taste testers. They gave the recipe a "thumbs up".
sugar-free blueberry banana muffins
1 cup of ripe, mashed bananas
1/2 cup of cool water
1/2 cup canola or vegetable oil
1-2 tsp honey
1 3/4 cup whole wheat flour
1/4 cup quick cook rolled oats
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
2-3 TBSP of quick cook rolled oats for topping
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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