Sunday, December 28, 2008

addiction


It may just be my seasonal depression talking, but New Year's resolutions make me feel like a cold, lame, wet duck. Why do I make them every year when the cynic that I am knows they will be forgotten by month's end? Probably because that which holds my cynical heart together is optimist's thread.
Here is the year's end--my twenty-eighth New Year--and only now am I giving enough thought to my bleak resolution history to realize that what I lack is not attainable resolutions, but success in equipping my self with the tools to make good ideas into habits. (I really should have read more Steven Covey.)
So, after eating my way through much of the last forty days, I revisited an article on the curses of my favorite tooth's treat: sugar. It's a good, short, top-ten-ways kind of piece that many friends have borrowed and copied so I've found it here, online, for your sad pleasure. Hearing the long list of reasons (which I already know but choose to ignore) why I should limit (or cut entirely) my refined sugar intake makes me sad and ever so guilty. Ignorance is bliss, isn't it? Damn it. I know the answer.
The article helped turn my gloom into motivation, as the part about how to break cravings and avoid unnecessary sugars is much longer than the refined-sugar-is-killing-you part. Combining list numbers '5. Add protein and fiber' and '6. Spice it up' I made up a super quick, no bake, low sugar, energy bar thing, but let's call it the Keep Me Off the Smack Bar. Apparently, "craving sugar...can be a sign that your body needs more protein," and cooking with cinnamon, cloves and bay leaves may help regulate blood sugar. (I recognize all of the "can be" and "may" in these statements and accept the placebo affect will at least be of some assistance in my quest to break the addiction.)

Keep Me Off the Smack Bar
(Truthfully I just made this up today so feel free to adulterate the quantities and ingredients to suit your self.)


Pile on a cutting board and coarsely chop:
1/4 cup sliced almonds
1/4 cup dried cranberries
a couple walnut pieces

Put into a bowl and combine with:
2 tbsp flax seeds
pinch of salt
1/4 tsp cinnamon

1/4 cup oats
1/4 cup toasted wheat germ
(shredded coconut would be super good, but I forgot)

Add:
1/4 cup peanut butter
1 tbsp honey (yeah, I know, sugar)


Mix it all up then get a couple pieces of wax paper. Scoop about a 1/2 cup's worth onto each paper and mold it into bars, using the paper to press it. After that I sprinkled them with black sesame seeds. I put them in the refrigerator to stiffen them up. They are really filling, thanks to all that fat and protein from the nuts and germ. I'm still working on my first one and my sweet craving is satisfied.

wrapped up in the wax paper

6 comments:

Andrea said...

Your granola bars look tasty! I am the number one sugar addict in the world ... and so I can attest to the fact that adding protein to your diet will decrease your NEED for sugar. Also, if I'm getting plenty of sleep I'm not feeling the need for a quick energy boost so I don't look for sugar as much.

I crave protein while I am pregnant and it is a huge help in giving me the energy I need and not feeling light headed - also, getting lots of water helps reduce cravings.

Parker said...

Erin,
I'm so excited about this recipe. I can't wait to make it. I'm really trying to give up sugar. But, I work in a bakery so I think you're recipe may help me stay away from the baked goods. Love that.
hugs,
Kat
p.s. I love your blog
also, I still have Cash's christmas photo from a few years back up on my bulliten board. I look at it all the time and think about how adorable he is. Just like his Mommy and Daddy for sure.

Celeste said...

I LOVE YOU!!!! Thank you so much for putting this up here!! I've wanted this recipe!! HUGS!

the espinozas said...

i just found your blog. i really enjoy what i see. will you be posting more? have you relocated?

Brad said...
This comment has been removed by the author.
Brad said...

I like your blog! I really am fond of cooking and I want to try your recipe...

Brad Fallon