Quote:
Originally Posted by jalilah  white rice,potatoes,most processed grains all turn into sugar.
I think agave nectar is a better choice to sweeten than honey because it is low glycemic.
Be sure to read labels because there is a lot of hidden sugar in foods.
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Agave nectar is still highly refined, though.
I really think it's going to depend on your body, which sweetener(s) to use. Some people don't have a problem with honey, some do. Maybe you'd prefer using Xylitol or Stevia. I personally went with honey and maple for a couple reasons: A- they're both fairly strongly flavored and can't hide as well as sugar, B- they're both self-limiting for me, my mouth can't handle too much of either, it becomes too much, C- We're TTC and none of the other sweeteners am I comfortable with.
I also think that one of the biggest favors you can do yourself in this challenge is to not try to replace sugar/flour/whatever. Try to eliminate it. Then those few things you can't manage without (like the sweet in your coffee, or the flour in your roux), look for ways of dealing with those specifics. If you just say "I'll replace sugar with honey" (for example), you'll just be trading one problem for another. I have very few things that I sweeten anymore. Egg custards, homemade ice cream, glazed nuts/seeds or the occasional other dessert (cheesecake, apple crisp, etc.). And what I find interesting is that when I feed my guests this way, they don't even notice what's missing (although if I bring it up beforehand, I get weird looks).
Ok, someone asked about
snacks... most of my ideas are both grain free and sugar free. If you want to use crackers or chips (or whatever) instead, knock yourself out.
Dips:
Hummus
Baba ghanouj
Any dip that has a cream cheese, sour cream or mayo base (for the fat). These may include spinach dip, clam dip, artichoke dip, crab dip, onion dip, ranch, etc... From scratch though, not out of a box. Most of these will have sugar in them if you use packaged.
Guacamole
Eggs (these will usually keep in the fridge 5 or 6 days):
Deviled Eggs
Scotch Eggs
Hard boiled eggs
Nuts/seeds:
Roasted
Glazed (I add about 1 Tbs honey to 1 c or so of nuts then roast)
Spiced
Veggies (either plain or for dips):
Broccoli
Cauliflower
Jicama
Bell peppers
Carrots
Celery
Belgian Endive
Snap Peas
Meat rolls (take a piece of lunchmeat, top it with a piece of cheese, a veggie, a swipe of mayo/mustard or any combo, roll it up). I will often make these for DH's lunches. Mix some cream cheese with spices, onions, pepperoncini, blue cheese, etc., pipe it onto salami, roll em up and pack a handful in his lunch. I can make 5 dozen on the weekend and they'll keep all week.
Stuffed celery - stuff with cream cheese or nut butter, can top with sprouts, raisins, nuts, let your imagination go wild.
Stuffed tomatoes - get large cherry tomatoes (sometimes called plum), stuff them with anything, tuna salad, egg salad, chopped bacon and arugula (BLT), etc. These do not keep.
Cheese:
Cubed
Sliced
String cheese sticks
Cheese "chips"
Salads (eat with a fork, as a dip or stuffed in something):
Tuna
Seafood (crab, shrimp or a combo)
Egg
Chicken, turkey
Ham
Ok, I'll stop now. That's off the top of my head, so I'm sure I missed something.
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