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Is sugar your kryptonite? 4 steps to beat sugar cravings

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Sadly, we’ve been told for far too long that indulging in sweets is connected with a lack of self-will or some other character flaw. This is just not true! Craving sugar is not simply about willpower, nor is it simply about emotions. There may be several underlying physiologic causes feeding your desire for sugar. While every individual is unique—meaning that the reason for your cravings may have to do with biological factors that are different from the person’s sitting next to you—cravings for sweets follow a pretty basic cycle… a vicious cycle that goes something like this:

  1. You eat something high in refined sugar, and your blood glucose levels skyrocket.
  2. Soon after, your blood glucose levels come down from the high, and they crash.
  3. Your body, which is irritated at having low blood sugar, craves more sugar to boost your blood glucose levels back up.
  4. You give in to the craving and eat more sugar, which starts the process all over again.

So how do you prevent those sweet tooth munchies from pulling you back to the dark side? We’ve got a few simple strategies to help you.

  •  Incorporate high-quality vitamins and omega-3’s. A good supplement is essential to cover your nutritional bases. Micronutrients like vitamin C and the B vitamins are particularly helpful in calming sugar cravings by   influencing serotonin production. Equally important are omega-3’s, which are crucial for regulating mood and inflammation — factors that are both associated with cravings.
  •  Increase your protein intake-One of the easiest first steps is to have protein with every meal. A piece of lean protein will help balance a carbohydrate filled (or sugary!) snack. The protein will help balance your blood sugar and avoid a sharp peak and crash after.
  •  Beat the cravings with Geranium Essential Oil-This amazing oil helps decrease sugar cravings and afternoon fatigue when applied regularly.  Come to Synergy and let us show you the different geranium-containing blends that we carry.
  •  Snack! When done right, snacking, keeps your energy levels up and gives you more opportunities to get in all your nutritional needs. Here are 4 snacks that’ll boos your energy and help you feel great.

Sunflower Seeds-They’re packed with magnesium, copper, selenium and Vit E. Snacking on a handful can regulate your nerves and muscles and help reduce bad cholesterol.

Dark Chocolate-Just a small portion of this antioxidant and flavonoid-filled treat satisfies a sweet tooth. (1 oz dark chocolate with 70 percent or more cacao)

Pistachios (unsalted and in their shells)-They deliver natural antioxidants, Vit B6 and K, Potassium and help decrease bad cholesterol. Plus, the shells will slow you down.

Baked kale chips- Kaempferol, a flavonoid in kale, appears to prevent fat from accumulating around organs. How to make them? In a big bowl mix 2 cups of washed and dried kale with olive oil, sprinkle with  pepper and salt. Transfer to a baking sheet and bake at 350º F until crisp (about 10 min.)

And finally, don’t dwell on mistakes-Okay, you overindulged. What’s the next step? “Forget about it,” “One meal doesn’t define your diet, so don’t assume that you’ve failed or fallen off the wagon.” Institute a simple rule: Follow any “cheat” meal with at least five healthy meals and snacks.

Gluten-Free Yeasted Calzone

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I love calzones, and I spent quite a bit of time, and wasted a lot of flour, trying to create a gluten-free version that would stay together and taste good. The xanthan gum is a must, and this mixture of flours creates a nice flavor.

Serves 4
Preparation time: 30 minutes
Cook time: 20 to 25 minutes

Crust:
1½ cups warm water (110º F to 115º F)
2 tablespoons sugar, honey, or agave syrup
1 packet dry, active yeast (2¼ teaspoons)
1½ teaspoons sea salt
3 tablespoons olive oil
4 cups Tif’s GF baking mix, consisting of 2 cups brown rice flour, 2 cups tapioca, 2 teaspoons xanthan gum
Extra olive oil and gluten-free flour for kneading

Filling:
1 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped red bell pepper
3 or 4 garlic cloves finely chopped
1 teaspoon sea salt
1 tablespoons crushed red chili flakes
2 tablespoons dried parsley and/or Italian seasoning
1 cup ricotta cheese
1 cup grated Italian cheese
1 cup GF marinara sauce (I like Amy’s brand)

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until the yeast and sugar are dissolved. Let it sit to allow the mixture to “mature” for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy “head” on the surface of the mixture. Add the salt and the olive oil and stir again to combine the ingredients. Add 1 cup of Gluten-free flour mix and whisk in until dissolved. Mix in the second cup of flour and xanthan gum. Add the third cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough. Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Knead dough for about 5 to 8 minutes. You may need to add olive oil during this process.
You’ll know you’ve done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

Bake at 400º F for 20 to 25 minutes. Cool and eat!