How to Get Rid of Sugar Cravings

healthy living Apr 06, 2023

Got a sweet tooth you just can't shake? You're not alone!

But don't worry, just try these sweet strategies to help you reduce your sugar cravings:

1. Be a Trigger Detective: Do some snooping to figure out what triggers your sweet tooth; stress, boredom, or a big family events perhaps? Once you know the culprit, you can take action to curb those cravings.

2. Three Food Interference It Up: Next time you have a craving, follow this three step process before to help stabilize your blood sugar:

  1. Eat protein - Give hemp hearts a try or a few eggs.
  2. Eat fat - My go-to is coconut yogurt with low-carb granola or some avocado
  3. Eat fibre - Celery sticks with a protein-rich bean dip is a rocking option

Then if you eat your craving, at lease your blood sugar will remain balanced and you will feel more grounded. It's might also have you skip the cravings altogether!

3. Treat Instead of Cheat: One of my favourite ways to help people transition away from sugar cravings is to find healthy and delicious treats that you can have every day instead of restricting yourself and then going all out on a cheat day. This can seriously derail your health efforts as one day turns into two and then next thing you know you are "cheating" instead of "treating" every day.

Try this recipe...

Carrot Cake Muffins

Do you want a decadent muffin that will really wow your family? This cake muffin has all the bells and whistles and is so healthy because you sneak veggies into family members without them noticing. If you would prefer to make this as a cake, use an 11- × 7-inch cake pan. What makes this cake different is that I slashed the carbs by getting rid of the added sugar.


2½ cups pecan or sunflower seed flour
2 teaspoons baking powder
1 teaspoon unrefined pink salt
1 teaspoon cinnamon
1 teaspoon pure monk fruit extract (or ½ teaspoon liquid stevia)
1 cup mashed ripe banana
3 large eggs
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
¼ cup coconut oil, melted
2 cups shredded carrots
1 cup shredded zucchini
¾ cup chopped raw walnuts or pecans


1. Preheat the oven to 350°F. Line 12 large or 24 mini muffin cups with unbleached paper liners.

2. In a small bowl, combine the almond flour, baking powder, salt, turmeric and cinnamon.

3. In the bowl of a stand mixer or blender, combine the monk fruit, banana, eggs, apple cider vinegar, vanilla and coconut oil and blend until well combined.

4. Transfer the wet mixture to a large bowl (or leave in the bowl of a stand mixer, if using), add the dry ingredients and mix until thoroughly combined.

5. Fold in the carrots, zucchini, and walnuts.

6. Fill the muffin cups about three-quarters full. (I like to use 2 spoons for this. Scoop with one spoon and push and fill the cup with the other spoon.)

7. Bake for 30 to 35 minutes for mini muffins, 50 to 60 minutes for large muffins or 70 minutes for a cake, until golden brown on the edges and a knife inserted in the middle comes out clean. Let cool in the muffin tins for 1 hour, then remove from the tins to
cool completely. Store in an airtight container on the countertop for up to 3 days, in the fridge for up to 10 days or in the freezer for up to 3 months.

Makes 12 large or 24 mini muffins.

For more tasty no-sugar treats check out my book, Becoming Sugar-Free



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