Good news! I am beginning to wake up from the mental coma that is apparently caused by refined sugar and carb withdrawal. You guys, I have to admit I’m a little freaked out about how difficult these past two week have been for me. I told myself that I was only interested in staying off sugar for January and possibly February. But… I honestly had no idea how much of an ordeal this would be. And now I’m sitting here trying to figure out my next move.
What comes next? I’m not sure. I don’t know if I ever want to go through the experience of quitting sugar ever again. This is reminiscent of several years ago when I cut out Splenda. I was so thrown off by the terrible withdrawal symptoms that I never went back. I’m certainly not planning on completely changing my style of recipe development. I love baking fresh bread and photographing layer cakes. And I love sweets. But maybe this was the push that I finally needed to simply taste my recipes instead of eating them. Or maybe when I go to create a dessert in the next few weeks that one bite of sugar will send me spiraling back down the slippery slope.
It remains to be seen. Thanks for hanging in there with me. In the meantime, I’d like to share with you a healthy, colorful, flavorful salad I’ve been enjoying. I adapted this recipe with permission from my friend Lisa Consiglio Ryan. Go check out her website!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2 sweet potatoes, peeled and cut into 1/2 inch cubes
- 1/4 cup sunflower seeds
- 1 apple, sliced (approximately 1 cup)
- 1/2 small red onion, chopped (approximately 1/2 cup)
- 1/4 cup chopped cilantro
- 1/4 cup fresh squeezed lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 avocado, diced
- salt and pepper
- Bring a large saucepan full of water to a boil and add sweet potatoes. Cook until soft but not mushy, approximately 10 minutes. Drain and rinse under cold water to cool. Drain well.
- Toast sunflower seeds in dry skillet over medium-high heat until golden and fragrant.
- Combine apple, onion, cilantro, and lime juice in a large bowl. Stir in sweet potatoes and oil; add salt and pepper to taste.
- Stir in avocado and toasted sunflower seeds just before serving.
Recipe adapted from wholehealthdesigns.com