As some of you may know, I recently finished my 21 Day Sugar Detox successfully I have kicked my sugar addiction! I’m truly impressed with myself. I already ate really clean, but I also used to eat A LOT of fruit, and would sweeten things to excess. I can’t help it, I have a sweet tooth the size of Canada! But thanks to the 21DSD I’ve reined it in now. Green apples that used to taste sour to me taste so fresh and sweet. Sweet potato with coconut oil and cinnamon tastes like dessert. And now when I eat anything with a fair amount of sugar in it, I get a headache.
The 21DSD takes some major will power, and I’m happy to know that I have what it takes to be in such control of my cravings and eating habits. Luckily, I didn’t experience any of the sugar withdrawal symptoms that some people do, so that made the journey a little smoother. I won’t lie, there were a few times I thought, “dang, a brownie sounds so good right now,” but that was mostly when I was bored and not even hungry, and probably brought on by stalking food blogs. If I ever felt like I was close to cheating, I would fix a snack high in protein and healthy fats so that I would feel full and not even want to think about food. And I suppose for full disclosure, there was one thing I didn’t follow to a T for the level 3 detox.. there were a few days that I had more than 8 ounces of Kombucha, but I figure that just cancels out the days that I didn’t drink any! Right? It hardly has any sugar in it anyways.
So while I made it through the entire 21 days, smooth sailing, I don’t think I can say that I 100% kicked my emotional sugar addiction. Most nights I felt like I needed a snack after dinner to fill the dessert void. And a lot of the time I fixed snacks that still felt like dessert. While they may not have tasted too sweet (think chia pudding with coconut milk, or a butternut squash mug cake), they were kind of perpetuating my dependency on “sugary” things. All in all though, the experience was extremely beneficial and I’m going to continue reducing my sugar intake, just not as strict as the 21DSD guidelines dictate. I think I see a Whole30 in the near future as my next challenge I have a few recipes I need to develop and get up on the blog first though.
Serves 2-4 (as a side)
1 large eggplant
Sea salt and Pepper
Optional: 1 garlic clove, minced
- Preheat your oven to broil, and make sure the top rack is in the highest position, about 6 inches from the broiler.
- Slice the eggplant into thin rounds, about ¼ to ½ an inch thick. If you have a mandolin slicer, use that (I don’t have one but I’d imagine that’s way easier).
- Line a baking sheet with aluminum foil, and drizzle generously with olive oil.
- Lay the sliced eggplant on the baking sheet, and either flip to coat both sides with oil, or use a brush to brush the top with oil. Sprinkle with sea salt, pepper and minced garlic if you wish.
- Put the tray in the oven to broil for about 4-5 minutes, but watch it carefully. Depending on the strength of your broiler it can go from golden to charred in a matter of seconds.
- Once the top of the eggplant is lightly browned, remove the tray, flip the slices over, season with more salt and pepper, and place back under the broiler for 4-5 more minutes.
- Remove once browned to your liking.
Prepare to be amazed at the tastiness of this simple dish. If you eat dairy, then this would be spectacular with a little sprinkling of mozzarella too.