Treat your blood sugar like a lady…

It’s happened again. Another client has turned down the volume on her taste buds while turning up the power of her metabolism and is beginning to appreciate the subtle sweet flavors of food. She is saying “ick” to soda and beginning to crave real food!

I’m so proud of this woman, she is seeing awesome results.

You see this client was used to eating high-intensity sweets like white sugar and high fructose corn syrup.  When you are eating that way, you can’t quite appreciate the lovely sweetness of say…a sweet potato.

So now that my client has turned down the volume on her taste buds by eating more whole foods, she is finding healthy whole foods to be more satisfying and guess what….no more cravings, she is losing weight and her belly bloat has gone bye-bye.

It doesn’t mean that she won’t ever want to eat yummy baked goods.  It just means that a muffin from Dunkin Donuts will taste fake compared to what she is now used to.

I really like the challenge of helping my super busy clients eat delicious treats without sugar – something that she can eat for breakfast without a blood sugar spike.  She can eat these on the run, make it thru rush hour and to the office without feeling frazzled and turn on her heel when she sees the donuts in the break room.

You see, because she is eating real food, she is starving her fat cells and not herself.

Here’s a power breakfast she is now enjoying.  These are great warmed up in the toaster oven as a quick grab-n-go breakfast.

Best Bite Sweet Veggie Pancakes

6 eggs
3 tsp. coconut or almond flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1 tsp. salt
3 cups shredded well washed sweet potatoes (skin on – using a food processor with a shredding disc is ideal, or shred them by hand)
Coconut oil for pan frying (amount will vary)

In a medium-sized bowl, beat the eggs with the flour, spices and salt. Mix in the shredded sweet potatoes until well combined.

Add oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6″ in diameter and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake.

Serving Size=2

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Talk to you later,

Patti