Most of you know that I began a journey toward physical and mental health in May of 2016. I used the Atkins diet to help me with both because it is the right plan to help balance blood sugar and combat sugar crashes due to hypoglycemia. A great side effect is weight loss (one of the more pleasant side effects).
Recently I began to realize that I have become re-addicted to sugar as I haven’t been sticking to a strict plan because I don’t want to lose anymore weight. I know, what an awesome problem to have, right? Y’all, this sugar thing is no joke. Right before I got back on the wagon, I was craving sugar all day long. All I could think about was sweets. And it doesn’t help that my wonderful students gave me quite the array of chocolate and baked goods for Christmas. I had to eat them. I don’t want to hurt the kids’ feelings!
So as soon as I returned to work on January 2nd, I was determined to detox. I find that can control my food environment WAY better at work than at home. I have been meal planning for the last month and a half, so I just started planning my work breakfasts and lunches as well. Yesterday, I got to work in the kitchen pre-making all my food for this week. I made Cauliflower Breakfast Muffins (photo and recipe included below), tuna salad, and a Sausage and Cabbage Skillet meal (photo and recipe included) that fed us last night and made me 3 lunches for work. Never mind that I almost destroyed our kitchen in a sugar detox rage when I realized we didn’t have any mushrooms for another recipe I had planned to make. We’ll just concentrate on the positive.
I’m beginning this week with high hopes that no one brings cupcakes (like they did last week) or brownies to work. Hopefully I can spare my sweet family anymore sugar rages, but I make no promises.
For an update on my journey, visit my newer blog post: It’s Been 2 Years Already?
