Why do you crave sweets all of the time?
Two possible reasons:
- You’re stressed and dessert makes you feel better – for awhile.
- You taught yourself to crave sweets – by eating them. All the time.
Chocolate makes me feel better.
Have you ever gotten something chocolate because you were having a bad day and you “needed it?” You didn’t NEED it. Your body was searching for a high. A release. A happy place to go to. Chocolate and other sweets trigger pleasure receptors in the brain that give you a reward of “happy feelings.”
Bad News: Unfortunately, you only feel better for about 5 minutes. That’s a pretty short fix and then you’re right back to reality… or in some cases – looking for more chocolate.
Side Note: What’s another way to release endorphins when you’re stressed – BESIDES eating dessert?
Exercise! Find a way to start incorporating this into your lifestyle. Pick something you ENJOY. It might take a little bit, but you’ll get there. Perserverance, my friend.
My Sweet Tooth tells me what to do, where to go, how to act.
If your drive for something sweet is starting to affect your mood, the miles on your car, or how you pick where to eat for supper… you might have an elevated sugar threshold. If you’ve ever eaten a “dessert” and thought, “Nope, that’s not sweet enough. I need something different…” you might be a sweet-tooth-junkie.
You’re so used to the sweetness flavor, that you’ve almost become immune to it. Things that used to taste sweet start tasting normal and you’re ready for new levels of dessert.
Reset your Sugar Threshold.
If you’re a person controlled by the drive for sweets, you can reset your sugar threshold easily. All you have to do is go without added sugar for about one month. You’ll be amazed at the things you taste! Carrots will start tasting like candy. Milk is sweet. Butternut squash is sweet!
Butternut Squash..the dessert-that’s-not-really-a-dessert.
This is a killer butternut squash recipe. And, if you do the work to lower your sugar threshold – this will definitely taste like dessert. My sister (who does not like coconut and never has liked coconut) even said, “Wow! This is good! I even like the coconut!”
The best thing about it: it’s easy and it’s healthy.
I don’t believe in complicating recipes if they don’t need to be complicated. All you have to do is: peel, cut, boil, dab, stir, shake, toast, sprinkle and you’re done. Delicious butternut squash that will have to coming back for more.
Recipe: Cinnamon Pecan Butternut Squash
- 1 Butternut Squash
- 1 T Butter
- 1 tsp Cinnamon
- 1/4 C Shredded Coconut
- 1/2 C Toasted Pecans
- Peel and cube the butternut squash. (If this is your first time doing this, remember to cut lengthwise and remove the seeds with a spoon.)
- Boil squash until easily peirced with a fork or about 10 minutes.
- Remove squash and place into a bowl. While still hot, add butter and cinnamon. Stir.
- In a small non-stick frying pan, add coconut and pecans. Heat over Medium High until toasted and coconut starts to brown. Remove from heat and top squash mixture.
- Serves about 4-6 depending on the size of your squash.
A Note to the Diabetics: One cup of Butternut Squash is 15g of carbohydrate. That’s twice as much as the serving for 15g of sweet potato and they taste about the same! If you’re a person that likes to enjoy bigger portions, this is a good way to get more food for less carbs.