making a change

Today marks the first day of Sarah Wilson’s “I Quit Sugar Program” and I am estatic. Yes, I’m craving sweets. Yes, all of my suppressed desires for pumpkin desserts have returned with a vengence. But I’m really looking forward to this challenge and this journey. I think we all need to be a part of something where we can see tangible change and experience success, whether it is a health program or a creative project where the end result is something beautiful you can hold. It’s good for us to have real results that we can feel — so much of life now is in the intangible, digital realm, and so I think we’ve become disbelievers in the power of hard work and dedication to enact real, positive good.

I’ll be posting at least once a week about my progress on the program. I hope to share a few recipes and tips that are working for me, some of which will probably come from the wealth of knowledge being shared on the IQS Facebook page. I’ve also become an affiliate with Sarah, and you can now purchase her “I Quit Sugar” e-book and cookbook through my site — just click on the link under the image on my right sidebar and you’ll be taken to her site, where you can buy the e-books singly or in a nice package deal. I have purchased and read both and I recommend them for anyone wanting to embark on the journey to sugar-free living. (Sugar-free thriving!) Her books are inspiring, encouraging, and she has a no-fuss sensibility that makes all of this seem a little bit more manageable.

For now, here are a few of my favorite breakfast ideas. Our breakfasts have become so sugary it’s often hard to reprogram our palates to crave something savory in the early morning hours. But it’s certainly worth it to have satiation until lunchtime and to secure a level blood sugar — it sets us up for much more success during the day!

leftover sweet potato sage hash with fried eggs in browned butter

greens, eggs and great quality bacon

sweet potato and kale sauteed in coconut oil with an egg and coconut water

sprouted toast with organic cream cheese and smoked salmon

fried eggs, greens, farmers market tomatoes and bacon — an update on the BLT

green smoothie made with coconut water and topped with chia seeds

bacon, basil and zucchini frittata

steak — leftovers make for GREAT breakfast materials

this beautiful beet hummus would be delicious on toast or with scrambled eggs and greens

*     *     *     *     *

What do your breakfasts currently look like? Are you a sweet or a savory person?

Let me know, I’m always curious!

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4 thoughts on “making a change

  1. Oh my gosh, that all looks so delicious! And yay for green smoothies! You’ll have to share some recipes. 🙂

    Usually I eat Special K for breakfast (the chocolate kind) but you’ve inspired me. I think tomorrow I’m going to have sauteed kale with scrambled egg whites and bacon!

    • Hooray for hearty breakfasts! I love my green smoothies, and since I’m cutting out sugar I’ve just been using coconut milk, spinach, almond butter, and sometimes some yogurt, vanilla extract, cinnamon…fresh, creamy, light and satisfying. I’ll definitely share some more as I create them, though. Thanks for reading!

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