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Going Sugar Free

I’m a sugar addict and I’ll be the first one to admit it.  In the past year I have researched sugar and the damage it can do to your body if taken in large amounts.  With this newfound info, I have worked hard to remove as much sugar from my diet as possible so that when I wanna splurge on something like a triple chocolate brownie covered with this thick gooey fudge syrup and topped off with whipped cream piled 8 inches high…I’m able to do so without feeling absolutely guilty for a week.  I also learned that sugar was a huge contributor to my gradual weight gain over the years.  It was nothing for me to head down to my local coffee shop before I went to work and order a large sugary coffee with a donut/muffin/danish.  Lunch would always included my favorite drink “big banana blowout” which had a ton of sugar in it…and dinner usually included a piece of cake or other sweet I couldn’t resist.  Throughout the day I would splurge on whatever sugary sweet I came in contact with.  I justified it because I had cut out soft drinks years before.  My thought was it was the high fructose syrup found in soft drinks and packaged sweets that was bad for you, not the fresh bakery sweets I would devour throughout the day.  Wrong.

So, long story short…I have made it a point to see exactly how much sugar I can cut out of my diet.  Store bought white bread has a ton of sugar.  So I checked the whole grain bread only to find that sometimes it had even more sugar.  I then realized that whole grain does not mean white flour wasn’t used…so I looked into the 100% whole wheat bread.  I read the label and in addition to the wheat, there were many other ingredients I could not even pronounce.  So for awhile I just completely eliminated bread from my diet.  Without that bread to give me a full feeling I would eat literally all day long.  I couldn’t stop.  Veggies and fruit and nuts and meat did nothing to tell my brain, “Hey, it’s time to stop.”  I thought after awhile my brain would adjust but it did not.

I decided that I needed to learn how to make a bread where I could control exactly how much of what went in.  After a lot of research and experimenting in the kitchen, I have finally found the perfect recipe…it was one that I found somewhere on the web.  Today I made two loaves; one with honey and one without and I could not taste the difference so I’m sticking to the bread without honey.

The recipe:

1 3/4 cups of whole wheat kernels (you can find these in the bulk section of your natural food store)

1 table spoon of active dry yeast (you can use those little packets, but they had ingredients I couldn’t pronounce so I buy the 100% dry yeast with no additives in the refrigerated section of the health food store)

1 1/4 cups of warm water

Pinch of sea salt

1 tablespoon of grapeseed oil

1 teaspoon of fresh sqeezed lemon juice

1 teaspoon of honey (optional…I don’t use this any more because it taste the same with or without it)


1. Place your yeast in the warm water and allow it to sit for about 5 or so minutes…if you are using honey, place honey in this mixture as well

2. Ground your whole wheat kernels in a Vitamix or other high powered blender/food processor

3. In a bowl combine the water mixture, flour, salt, oil and lemon juice until the mixture starts to be elastic like

4. Place mixture on a floured surface and work the dough (go to youtube and do a search on how to work bread dough if you don’t know how)

5. Place in a greased pan (I used a little bit of grapeseed oil for this)

6. Bake at 350 for 35 minutes


I also make my own completely sugar free peanut butter and jelly so now I enjoy pb&j sandwhiches a few times a week guilty free!  If you want those recipes, just contact me 🙂



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